How to make crispy quince jam. The most delicious recipes for making quince jam

Quince, an Asian relative of the apple and pear, is an unsightly fruit and practically inedible in its raw form, even dangerous for the stomach. Nevertheless, the jam it makes is very tasty and also healthy. Thanks to high content ascorbic acid, iron, other vitamins and microelements that remain after heat treatment, this fruit helps strengthen the immune system and overcome anemia. In addition, quince jam has antipyretic properties, which makes it a valuable assistant in the treatment of colds. It looks appetizing, has a pleasant honey shade, sweet and sour taste. Of course, if prepared correctly.

Technology for preparing quince jam

Quince jam is not difficult to make, however, if you violate the technology, it will not be beautiful and transparent, and the pieces of fruit in it will either remain too hard or turn into a shapeless mass. Other dangers also await an inexperienced cook: for example, jam made incorrectly can become sugary.

When preparing jam, you need to take a few points into account - this will save you from disappointment.

To make jam, you need ripe, but not overripe fruits. They have a rich yellow color and are fragrant. If the quince is a little green, it doesn’t matter: put it on the windowsill, in a few days it will ripen.
When preparing fruit for cooking, remove the core, but do not remove the peel - this is what gives the jam unique aroma. Cut into slices, which look attractive in jam, or into cubes, which even retain their shape better.
Quince is cooked in at least two stages. First of all, they boil it in water, then take it out, make syrup from this water, and then cook the fruits in it. Classic technology It also involves alternating the time of cooking and cooling, infusing the jam, which is why the preparation of this delicacy stretches out for almost a day. However, there are recipes instant cooking quince jam.
Quince burns quickly. If you neglect it a little, you can spoil the taste, color, and aroma - the smell of burnt sugar cannot be neutralized. Therefore, it is advisable to cook in a container with a thick bottom or at least stir constantly.
At the final stage in quince jam definitely need to add a little citric acid. It is needed not to add sourness to the dish - it is already quite sour, but to prevent sugaring.

Knowledge of these little secrets will allow you to make jam from quince, which will become one of your favorite delicacies.

Classic quince jam recipe

quince – 1.5 kg;
water – 1 l;
granulated sugar– 1.5 kg;
citric acid – 2 g.

Cooking method (first option):

Make syrup from water and sugar. Check its readiness by dropping it onto a cool saucer: if the drop does not spread, it’s time to move on to the next stage.
Wash the quince, remove the core, peel, cut into slices or cubes.
Dip the fruit pieces into the boiling syrup, cook, stirring for 5 minutes, turn off the stove.
Wait for the syrup to cool completely. This will take several hours.
Bring the syrup to a boil again and wait until it cools down to room temperature.
Bring the syrup to a boil again, add citric acid, simmer for a couple of minutes and pour the jam into prepared (sterilized) jars.
Roll it up, turn it over, insulate it, and after 12 hours put it away for storage.

If you use this cooking method, the quince in the jam will not lose its shape, but will turn out soft and tender. But there is another option for making quince jam, which is also considered classic.

Cooking method (second option):

Wash the quince, cut into 4 parts, remove the core, but do not peel. Cut into thin slices.
Place the slices in an enamel basin, add water and boil until you notice that they are most thin places the lobules became transparent.
Remove the slices from the bowl and place them on a tray or in another bowl in a thin layer to help them cool faster.
Meanwhile, add sugar to the water in which the quince was boiled and cook the syrup.
Place the cooled quince into the prepared syrup and cook for 5 minutes.
Wait for the jam to cool to room temperature, add citric acid to the syrup, bring to a boil and place in jars.
Turn the closed jars over, cover with a blanket and wait for them to cool.

At first glance, the second method is not much different from the first, but in fact the result will be completely different - the quince slices in the jam will be hard and will resemble candied fruits.

Quince jam in the microwave

quince, cut into pieces - 2 kg;
sugar – 1 kg;
citric acid – 2 g;
water – 20 ml.

Cooking method:

Place the quince cut into pieces into a microwave-safe container with a capacity of approximately 3 liters (filling it two-thirds full). If the size of the microwave does not allow you to use such a large dish, take a smaller one and reduce the amount of ingredients by half.
Place in the microwave, set to maximum power, cook for 10–15 minutes (time depends on volume).
Take it out, add sugar, put it in the microwave again and cook at the same power for the same time.
Dilute citric acid in water, add to the jam, and microwave again for 2-3 minutes.
Place in sterilized jars, close with sterilized lids, place with the neck down, cover with something warm and wait 6-8 hours. Put the jars in the pantry.

Despite the fact that according to this recipe the jam is prepared quickly, it is stored for a long time, while maintaining its aroma and pleasant taste. appearance.

Quince jam with lemon and nuts

quince (prepared) – 1 kg;
water – 0.5 l;
sugar – 0.8 kg;
lemon – 1 pc.;
walnuts (crushed) – 0.2 g;
vanillin – 1 g.

Cooking method:

Pour the prepared quince (peeled and chopped) a small amount water (0.2 l), blanch for 15 minutes. Don't throw away the peel.
Cook in another container thick syrup, pouring in 0.2 liters of water and dissolving in it, gradually adding 0.5 kg of sugar.
Pour boiling syrup over the quince and leave for 4 hours. Don't forget to cover with gauze or cloth to keep out insects.
Add the remaining sugar and put on fire. Cook for a quarter of an hour.
Boil the peel by filling it with 0.1 liters of water. Strain the broth and add to the quince. Add a packet of vanillin there.
Wash the lemon, cut into thin slices without peeling, remove the seeds, lemon wedges put in jam.
Place crushed nuts there, pre-heated in a frying pan (this is necessary so that they do not become moldy and spoil the jam).
Bring to a boil again and simmer for 5 minutes.
Place in jars that need to be sterilized beforehand. Close, turn over, insulate and leave to cool for 12 hours.

The resulting jam is the most real dessert, which is not a shame to submit even to festive table. Guests will be delighted. In addition, this delicacy is extremely useful; it will protect the body during epidemics and help recover from a serious illness.

Quince jam with cinnamon

quince (whole) – 0.5 kg;
lemon juice– 50 ml;
granulated sugar – 0.3 kg;
ground cinnamon – 5 g;
water – 0.2–0.3 l.

Cooking method:

Wash the quince, cut into 4 pieces to remove the core, cut thinly.
Place in a saucepan, add water so that it completely covers the slices and is even higher by at least a centimeter.
Bring to a boil over medium heat, reduce heat and simmer for 20 minutes, stirring constantly with a wooden spatula.
Add the remaining ingredients and cook for another half hour.
Place them hot in jars, roll them up, turn them over, cover them with something warm, and only after they have cooled almost completely, put them away for storage.

This jam turns out thick, has a rich sweet and sour taste and is very fragrant.

Quince and apple jam

quince – 1 kg;
apples – 0.5 kg;
sugar – 1 kg;
citric acid – 2 g.

Cooking method:

Wash the fruits, remove seeds and peels, cut into small pieces.
Add sugar, cover with a cloth and leave overnight.
Place on the fire, bring to a boil, boil for 5 minutes, leave to cool for 5 hours.
Repeat the procedure twice.
Add citric acid, bring to a boil one last time and pour into jars.
Close the jars, turn them over, cover them with a blanket, and after a day put them in the pantry.

The flavor and aromatic proximity of quince and apples gives a harmonious bouquet. The jam turns out thick and viscous.

Quince and pumpkin jam

pumpkin – 1 kg;
quince – 0.5 kg;
sugar – 0.8 kg;
citric acid – 2 g.

Cooking method:

Cut the peeled quince and pumpkin into small cubes, add sugar, mix and leave overnight.
Place over low heat and simmer for 35 minutes after it boils. Remember to stir to prevent burning.
Add citric acid and cook for another 5 minutes.
Place hot into sterilized jars, close them, and leave to cool upside down. It is better if cooling occurs slowly; for this, the jars need to be covered with something warm, for example an old down jacket.

The jam has a slightly unusual, but quite harmonious taste; its consistency resembles jam.

Quince jam with orange

quince (peeled and chopped) – 2 kg;
orange (medium size) – 1 pc.;
water – 1 l;
sugar – 2 kg.

Cooking method:

To clean the quince, pour 1 liter of water and cook for 20 minutes, cool, strain.
Pour the broth over the quince, add granulated sugar and cook for 10 minutes after boiling.
Leave to infuse for 8–12 hours.
Wash the orange, chop it finely without peeling, or mince it, mix with quince.
Cook, stirring continuously, for 40 minutes.
Place in jars prepared in advance, close them and leave them upside down to cool in a warm place.

Thanks to orange, quince jam acquires a pleasant sunny hue and a delicious aroma with fresh notes citrus fruits. In winter, especially under New Year, opening a jar of such jam will be very pleasant.

Ginger quince jam (anti-cold)

quince (whole) – 0.5 kg;
sugar – 0.5 kg;
water – 0.2 kg;
ginger root (fresh, grated) – 8 g;
lemon zest (grated) – 8 g;
lemon juice – 5 ml.

Cooking method:

Wash the quince, peel, remove the core and peel, and chop finely.
Pour in water and simmer for 15 minutes over low heat.
Add sugar, ginger and zest, cook for another half hour.
Add lemon juice, cook for another 5 minutes and place into jars.
Close the jars, turn them over, cover them with a sweatshirt or insulate them in another way, after 12 hours you can try them or put them away for storage.

Jam not only has an indescribable aroma and leaves a pleasant aftertaste, but also improves immunity, so it helps protect against colds.

Quince jam can be very different - it all depends on the chosen recipe. Provided that the preparation technology is followed, the dessert from this fruit turns out to be tasty and aromatic, and also extremely healthy.

Quince jam in wedges - spectacular and tasty home preparation, which will decorate any tea party and become a great addition for baked goods, pancakes, pancakes and oatmeal for breakfast. The process of making jam is extremely simple and involves alternating short-term boiling of quince in sugar syrup, with a cooling period, which must be repeated three times. This simple approach to making jam gives a very appetizing result without delivering special troubles in the kitchen. Slowly soaking in sugar syrup, quince slices retain their natural aroma, taste and texture, but become softer and acquire an appetizing amber-pink hue. The finished quince jam is moderately thick, viscous and very appetizing both in appearance and taste. Try it!

To make quince jam, you will need the ingredients listed in the list.

Remove fluff from the surface of the fruit by thoroughly wiping the quince with a dry towel. Remove peel and seed pods from fruits.

Cut the peeled quince into slices and place in cold water, to which first add the juice of half a lemon or 0.5-1 tsp. citric acid - so that the quince does not darken.

Boil 1.2 liters of water, add quince peel and seed pods (not worms). Bring the water to a boil and cook the mixture for 10-15 minutes.

Strain the resulting broth, add sugar and bring the mixture to a boil again, stirring occasionally until the sugar is completely dissolved.

When the broth boils again, add quince slices. Bring the mixture to a boil and cook the quince for 10 minutes over medium heat.

Then turn off the heat and cool the mixture completely.

Then boil the quince slices again for 10 minutes and cool completely again.

For the third time, bring the jam to a boil and cook over low heat for 15-30 minutes until the desired thickness. During the cooking process, do not stir the jam so as not to damage the integrity of the slices, and if necessary, remove the resulting foam.

Wash jam jars thoroughly with soda and sterilize in any convenient way. I'll stir the jars in cold oven and warm it up at a temperature of 90-100 degrees for 15 minutes.

Place metal canning lids in cold water, bring to a boil and boil for 3 minutes.

Place hot jam into sterilized jars.

Close the jars with the prepared lids, roll them up, turn them over, cover them with a warm blanket (so that the jam cools slowly) and leave until completely cooled.

The quince jam in slices is ready. From the specified amount of components, approximately 0.9-1 liter of jam is obtained (depending on the duration of cooking).

With such interesting fruit, like quince, not many are familiar with it. By appearance she reminds green apple, and its taste is sour and tart. I suggest making quince jam in slices. A simple and most delicious recipe will be appreciated by all housewives who are not indifferent to this fruit. After heat treatment, quince slices turn into juicy, soft, saturated with syrup, honey slices, which, in addition, have an incredible aroma. Golden toast with a spoonful of quince jam is a wonderful option for quick breakfast, especially with a cup of hot tea or coffee. You can make not only jam from quince, but also jams, jellies, candied fruits, and compotes. She harmonizes perfectly with meat products when baking.

I offer a simple, proven recipe that does not require much effort or expense. From this amount of ingredients, about 500 g of the finished product is obtained.

Taste Info Jam and marmalade

Ingredients

Quince 600 g;
Sugar 400 g;
Citric acid 0.5 tsp;
Cloves 2 pcs.;
Water 250 ml.

How to make quince jam in slices

Take the fruit good quality. It happens that the inside of the quince is all wormy. When purchasing, make sure that there are no traces of worms. The quince should be firm and a beautiful yellow color, without spots. Rinse thoroughly under running water, dry with a towel. Arm yourself with a vegetable peeler and remove the peel, do not throw it away. Cut the fruit into four halves and cut out the seed pod. In order to quince slices not darkened, place them in a container of cold water.

Take suitable container for cooking, but not aluminum. Pour in the required amount of water. Place the peeled skins in. Boil it. Cook over low heat for 15-20 minutes.

After the skins have given off their taste and aroma, remove them with a slotted spoon and throw them away. Add half the sugar. We send it to the fire. While stirring, dissolve the sugar grains.

Cut the quince into long slices or random small pieces and dip into hot syrup. Bring to a boil and simmer for about 5-6 minutes over low heat. Set aside for about 4-5 hours and let cool completely.

The second time, add the remaining sugar and put it on the fire. Carefully so that the slices do not fall apart, stir until the sugar dissolves and bring to a boil again. Cook for 5-6 minutes and turn off the heat. Again, leave to cool completely for 3-4 hours.

For the third time, add citric acid and cloves to taste. Stir and boil. Cook again for 5-6 minutes. If you want to get more thick jam and more saturated color, this procedure can be repeated up to five times. Just add lemon at the end.

Instead of citric acid, you can add lemon juice in an amount of 50 ml.

Some people cook lemon slices with quince pieces, which is also tasty and original.

Pour into sterile jars and seal tightly.

Turn over, wrap and let the workpiece cool completely. The quince jam in slices is ready. Store in the pantry. Bon appetit!

Previously, we prepared aromatic...

Why do I like sliced quince jam? Fragrant, tasty, transparent, has a beautiful amber color, and pieces of fruit perfectly retain their shape in syrup. They turn out a little harsh, but this does not spoil them at all; on the contrary, it makes them look like candied fruits. There are several ways to prepare quince jam in slices. All of them are quite long, but not difficult. The result will invariably please you - pieces of quince from jam can be eaten as a snack with hot tea, instead of sweets, and syrup can be poured over ice cream or any other dessert. For example,

Ingredients

1 kg quince;
1 kg sugar;
300 ml water.

Preparation

First prepare necessary ingredients. Only ripe fresh fruits of good quality, without dents, rot or wormholes, are suitable for making jam in slices. Try to choose the most best fruits for processing so that the jam turns out beautiful and tasty.

Rinse the quince thoroughly with cold running water and cut into 4-5 parts, remove the seed pods, and also cut off the skin - it will no longer be useful. Now cut the slices into even thinner ones, up to 1 cm thick. Pour the crushed quince the right amount water so that it completely covers the fruit. Place the pan on the fire and bring its contents to a boil, then reduce the heat. Boil the quince over low heat for no more than half an hour - the fruit pieces should be half cooked and under no circumstances be overcooked.

Now pour the water in which the quince was boiled into another container. Pour the specified amount of sugar into it and continue cooking the syrup, only until there is no fruit. After the syrup boils, make less fire and boil it until the sugar is completely dissolved. Then you need to pour this syrup over the quince pieces and bring to a boil, cook for 10 minutes, then simmer over low heat for another 45 minutes, stirring every 7-10 minutes. At this stage, it is especially important to protect the quince slices from boiling. This is done like this: reduce the heat to minimum, stir only with a wooden spoon or spatula; if the boiling becomes too intense, stop cooking for 20-30 minutes. Once the jam has cooled slightly, continue.

Check the readiness of the syrup traditional method– place a few drops on a saucer. If the syrup does not lose its shape and begins to harden, you can turn off the heat. Carefully pour the quince jam into jars and close with clean lids. There is no need to sterilize the jars before filling, just wash them and scald them with boiling water. Also treat the lids. It is convenient to seal quince jam in slices in small jars with screw caps.

Quince is a very healthy fruit due to its richness in pectin. But not everyone can eat it raw: it tastes very tart and sour. And here heat treatment works wonders with quince. It becomes soft, sweet and that same divine and incomparable aroma of quince jam appears.

Quince: the simplest recipe for making jam

The simplest quince jam is made only with the addition of sugar and a decoction that is obtained by boiling the fruit.

The quince fruits are thoroughly washed, placed in a pan, filled with water and put on fire. After boiling, the quince is boiled for 20 minutes until the fruits become soft. Then they are taken out, cooled, and peeled and seeds removed.

The peeled quince is weighed and exactly the same weight amount of sugar is taken for further preparation, which is poured into the decoction. For example, for 700 g of peeled quince, take 700 g of sugar and add 1 liter of decoction to the sugar. Sugar is dissolved in the broth, peeled fruits are added and put on fire. Cooking in syrup lasts about 20-30 minutes.

Next, the quince is removed from the syrup in enamel dishes, and continue to boil the syrup for another 30 minutes. Pour the prepared syrup over the boiled quince and leave until it cools completely. Then the jam is placed in dry, sterilized jars.

Quince: recipes for making jam

"Quince jam with lemon." To make jam, take 1 kg of quince, 1 kg of sugar and 2 large lemons. Quince fruits are thoroughly washed, peeled and seeds removed, and cut into slices.

Place the prepared fruits in an enamel pan and squeeze lemon juice onto them, cutting the lemons into halves. Pour sugar into the pan, mix everything well and leave for 2 hours to release the juice. After this, mix the fruits well again and place the pan on moderate heat and cook after boiling for 5-10 minutes. Remove the pan from the heat and leave until the mass cools completely.

Then put it back on the fire, slowly bring it to a boil, cook for 5-10 minutes and cool again. The third and final cooking begins no less than 6 hours after cooling. Cook the jam over low heat until the syrup thickens; when hot, place it in prepared glass jars and roll it up.

"Quince jam with orange." To prepare, you need to take 2 kg of quince, 2 kg of sugar and a medium-sized orange. Quince fruits are washed, peeled and cored, and cut into slices.

The peel and core remaining after cleaning are poured with 1 liter of water and boiled after boiling for 20-30 minutes. After this, the broth is filtered for further use and poured into quince slices. Place the pan on moderate heat, and after boiling, boil the quince for 10 minutes. Then the quince is removed from the decoction, sugar is added to the decoction and the syrup is brought to a boil.

The quince is returned to the boiling syrup, the heat is turned off and the mixture is left to infuse for 12 hours. After this, an orange is added to the quince infused in syrup, washed and cut into slices. Boil the jam for 35 minutes, stirring the mixture, and pour into prepared jars.

Quince jam in a slow cooker

Quince jam can be safely prepared in a slow cooker. The simplest recipe: 1 kg of quince and 800 g of sugar. Wash the quince, clean it, cut it into slices 1 cm thick.

Place the prepared fruits in a saucepan, add sugar and set aside for 2 days so that the quince releases its juice. At the same time, shake the pan vigorously twice a day so that the sugar is evenly distributed between the quince slices.

Then the mass is placed in the multicooker bowl, the “Stewing” mode is set and the time is 30 minutes. Do not close the lid. After switching off, the mass must be cooled and the process repeated again, but set the simmering time to 15 minutes. After cooling, the mass is simmered again for 15 minutes and the syrup is tasted. If a drop of syrup does not spread, the jam is ready. If it spreads, you can simmer for another 15 minutes. Then pour the jam into jars.

Recipe "Quince jam with cinnamon and spices" very tasty and uncomplicated. To prepare it you need to take 5 pieces of quince fruit, 2 cups of sugar, 0.5 teaspoon of cinnamon, 2 clove inflorescences and 1 cardamom seed. Wash the quince, peel it, cut it into thin slices and place it in a multicooker bowl. Add sugar and spices, mix gently.

Set the multicooker to the “Stew” mode for 60 minutes. After this, the jam is poured hot into sterilized jars and sealed.