The most delicious recipes for making quince jam for the winter, in slices and whole. We prepare quince jam using the best recipes

It is a very healthy fruit.

Jam made from it contains vitamins and microelements, so cooking it would be a good habit for many.

In this article we will talk about how to make quince jam, consider a step-by-step recipe with pictures.

What's the benefit?

Fresh fruits of the fruit in question are rarely consumed, since not many people like the astringent taste. Therefore, people prefer to consume the fruit in other forms, for example, making delicious quince jam.
It retains all the beneficial properties that are necessary for people, such as peptide compounds, fructose, titanium, boron, essential oils, iron, selenium, copper, potassium, phosphorus, sodium, vitamins A, C, E, as well as group B.

Quince contains more iron than apples - 100 g contains 3000 mcg. The fruit contains 5 times more vitamin C than citrus fruits. Therefore, the fruit in question can replace several oranges at once, and jam is valuable to protect yourself and your family from colds in winter.

There are many recipes for preparing quince for the winter, for example, you can put it in the freezer, but the best option is considered. Due to its composition, this fruit and the sweet mass from it can help with:

• anemia;
• kidney diseases;
• gastrointestinal disorders;
• ulcer;
• diseases of the heart and blood vessels;
• sore throat;
• skin irritations and burns;
• headaches;
• poisoning

What will you need?

Kitchen appliances and utensils

You need to take:

• clean sponge;
• cooking pan;
• ladle;
• Bowl;
• spoon (you can use a wooden one);
• banks;
• covers.

Ingredients

To make the most delicious quince jam you will need:

• peeled and chopped quince - 1 kg;
• sugar - 1.2 kg;
• water - 400 ml.

Features of product selection

Fruits for jam should be ripe, but not overripe. Fruits should have a rich yellow color and a pleasant aroma. If they are a little green, you can put them on the windowsill for a few days, and then they will ripen. Let's look at what you should pay attention to when choosing:

• the color of the fruit should be uniform;
• There should be no damage or signs of damage on the fruits;
• symptoms of poor transportation, there should be no dents;
• quince should be hard, but not “stone”;
• ripe fruit has a pleasant characteristic aroma;
• there should be a small coating of fluff on the fruits;

Important! The peel should not have a sticky coating or unnatural shine that resembles a paraffin layer.

Step-by-step recipe with photos

Quince preparation

The fruit is covered with a “fur coat”, so it needs to be peeled. To do this, you need to fill the fruits with water and use a small clean sponge to remove the fluff from them.

Slicing

The fruits in question are very hard and difficult to cut with a knife. To make it easier to cut the quince, it is recommended to pour boiling water over it and let it stand for 10-15 minutes. It, of course, will not become completely soft, but it will be easier to cut, like an apple.

The peel does not need to be removed from the fruit, as it is very thin. The main thing is to remove the seeds from the middle and all the hard part. If there are damage or spots on the skin, it is also recommended to cut them off.

Quince for jam should be cut into small slices.

Stirring and cooking

Pour sugar into a saucepan and fill it with water, place it on the stove. When the sugar and water boil, it is necessary to reduce the oven temperature to a minimum and cook the syrup, stirring it occasionally.
Next, pour the chopped fruit into syrup, mix and cook at minimum temperature until the fruit is ready. This takes approximately 20 minutes.

Important!You may have to cook the quince longer - it depends on its variety.

The jam must be stirred periodically so that it does not stick to the bottom of the pan or burn. If it boils strongly, then foam may appear - it must be removed. When cooking in one go, the slices will not be whole, they will be boiled, but the jam will be very tasty and have a beautiful amber color.

If you want the quince slices to remain intact, you need to cook them in several batches. The first time the jam is cooked for 5 minutes, then you need to wait until it cools completely - about 6 hours. Then it needs to be boiled again for 5 minutes, then cooled. And this should be done 3-4 times.

If the fruit variety is sour, then you don’t need to add anything to the jam. If the quince is sweet, you can add lemon juice to taste.

Transferring into jars

Jars must be clean and sterilized. The lids should be washed, filled with boiling water, and then wiped dry. When pouring into jars, do not turn off the stove completely, but leave the jam at the minimum temperature so that it simmers slightly.

Using a ladle, pour the sweet mixture into the jars to the top and screw the lids on tightly. To prevent it from spilling past, it is recommended to use a watering can with a large neck. Place the jars with the lids down so that excess air can escape.

Quince jam is the most delicious recipe Not all housewives have it, because this fruit has a specific taste. However, you can play it interestingly and get an amazing delicacy.

Quince jam in slices - the most delicious recipe

Subtleties of cooking:

Cut the fruits into 4 parts. Prepare the syrup: bring to a boil with granulated sugar in a bowl. Add the slices to boiling syrup, keep on the stove for 5 minutes, remove, leave for 12 hours. The second time, bring the jam to a boil, cook for 5 minutes. Cool again and let stand for 12 hours. Wash the lemon and grate it to obtain fine crumbs. Peel the nuts, lightly dry them in a frying pan, and cut into not very small pieces. Bring to a boil for the third time, add vanillin, lemon, crushed nuts, zest. Cook the treat for about 15 minutes, pour into containers, and roll up.

Japanese quince jam - the most delicious recipe

Granulated sugar - approximately 1 kg
- Japanese quince – 1 kg
- filtered water – 0.3 kg

Subtleties of preparation:

Wash the fruits thoroughly, dry them, peel them, and remove the central part. Chop into slices of arbitrary size. Throw the fruit pieces into the container, continue cooking for 10 minutes, add granulated sugar, cook for about twenty minutes. Remove from the stove, let stand until completely cool, cook again, but only for five minutes.

Quince jam - the most delicious recipe, photo

Prepare foods:

0.3 liters of water
- granulated sugar – 1 kg
- medium lemon
- quince fruits – about 1 kilogram

Subtleties of cooking:

Prepare the fruits: place them under running hot water and wipe dry. Cut each fruit in half, remove the central part with the seeds. Chop the halves into medium-sized slices and place in a pan of a suitable size. Add sugar and the contents will produce juice over the course of several hours. If little liquid comes out, add an additional glass of water. Place the container on the tile and leave until completely cooled. Do this procedure several times. The delicacy will acquire a beautiful reddish color. Before the last cooking, add lemon, cut into slices. Boil for 7 minutes, pour into treated containers.

Product composition:

Granulated sugar – 1 kg
- ripe fruits – 1 kg
- apples – half a kilogram

Subtleties of preparation:

Remove the peel from properly prepared fruits, cut out the damaged areas, chop into small slices, and place in a saucepan. Shake the mixture with sugar and let stand for 7 hours (or overnight). Juice should be released from the fruit. Boil the fruit mixture three times for about five minutes. Allow about 6 hours between cooks. The finished treat will be a wonderful golden-red color.

Variation with orange

Required components:

Sugar - a couple of kilograms
- liter of water
- medium orange
- peeled quince fruits – 2 kg

How to cook:

Peel the fruit and chop into cubes. Free them from the central part and cook for 20 minutes. Pour the resulting broth with water and cook for 20 minutes. Filter the broth and pour in the quince slices. Strain the remaining mixture and discard. Boil the contents for about 10 minutes, pour the sweet syrup into a separate container. Add sugar here and boil. Pour the boiled quince with sugar syrup and leave for 12 hours. Chop the washed orange into small slices and place in a container with fruit. Boil while stirring for about 35 m. Distribute among jars.

Variation with pumpkin

Ingredients:

Granulated sugar – 0.7 kg
- peeled quince – half a kilogram
- peeled pumpkin – 1 kg

Subtleties of preparation:

Wash the pumpkin in advance and cut off the skin. Chop the quince fruits into small pieces and sprinkle with granulated sugar. Stir and let stand until the juice is completely released. Boil over low flame. Stir the contents every half hour. Distribute into a hot container and screw on.

Multicooker option

Wash 1 kg of quince fruits, cut out the seed capsule. You can leave the peel. Cut off damaged areas. Chop the fruits into slices 1.5 cm thick, place in a suitable container, combine with sugar, stir, cover and leave for 72 hours. Stir the contents daily. Do this very carefully. Prepare the contents for half an hour. First, cover the multicooker with a lid. Once it boils, continue with the lid open. After the second time, distribute into a container and roll up.

Sweet preparations have always been very popular. If you're ready to experiment, check out our variations on their preparation. To enhance the taste, you can include walnuts, vanillin, and cinnamon.

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 the ingredients you need. Only ripe fresh fruits of good quality, without dents, rot or wormholes, are suitable for making jam in slices. Try to choose the 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 chopped quince with the required amount of 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, reduce the heat and simmer 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 using the traditional method - drop 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 an Asian relative of apple and pear. It is not used in food in its fresh form due to its negative effect on the gastrointestinal tract. Despite this, quince jam turns out tasty and healthy. The presence of a large amount of vitamins that are not destroyed during prolonged heat treatment helps strengthen the immune system and prevent the development of anemia.

In addition, jam reduces high temperature, thereby making the product an indispensable assistant in the treatment of acute respiratory viral infections and acute respiratory infections.

How to properly prepare quince jam? Many housewives ask this question, knowing all the benefits of fruit delicacies. Let's look into this issue.

Classic jam recipe

There are several options for traditional preparation of quince jam. In order for the dessert to be tasty and aromatic, you need to choose the right fruit. The fruits must be ripe, but not overripe. If the fruit is a little green, then the quince should be placed on the windowsill for a couple of days.

In lobules

The first method assumes that the quince will not change shape, but will still be soft and tender. Let's look at this, perhaps the most delicious recipe for quince jam.

Products:

• main fruit - 3 kg;
• filtered liquid - 2.3 l;
• granulated sugar - 3 kg;
• citric acid - 4 g.

1. Pour water into a large saucepan and add granulated sugar. Place on the stove and cook after boiling until thickened. Moreover, the heating of the stove should be slow and the composition must be stirred regularly. This is how the syrup is cooked. It’s easy to check its readiness; just drop a few drops on a clean saucer. If the product does not spread over the surface, then the syrup is completely ready.
2. Rinse the quince well, cut out the seed box, peel and cut into slices (cubes). Place pieces of fruit into boiling syrup, cook at medium heat for 5 minutes, turn off the stove.
3. Cover and wait for the pan and contents to cool completely. Bring to a boil again, add citric acid, cook for 2-3 minutes and package in sterile, clean containers. Close tightly, turn over and cool under a blanket (blanket). After a day, put it in the cellar or refrigerator.

For candied fruits

The quantity of ingredients is taken in the same way as in the first option. The slices in the jam will be harder and resemble candied fruits.

1. The first step is to prepare the sugar syrup as mentioned above.
2. Wash the quince thoroughly, cut into 2 parts and remove the seed box. There is no need to peel the skin. Cut into thin slices. Place them in an enamel bowl, fill with water and place on the stove. Cook until the slices become transparent.
3. Using a slotted spoon, carefully remove the fruit from the container and place it on a food tray in a thin layer. This way they will cool faster.
4. And then pour into boiling syrup and continue cooking for 5 minutes. Turn off the stove, cool to room temperature and add citric acid. Boil, package the quince jam into slices into sterile jars. Close, and after cooling, store in the cellar.

Quince and raspberry jam

The second name for Japanese quince is Chaenomeles. Fruits contain many useful substances, vitamins and minerals. But despite all the positive qualities, the product should not be used in the diet of people with gastrointestinal diseases, constipation, or pleurisy. Japanese quince jam according to the recipe below turns out very tasty and healthy. It will perfectly help remove the first signs of a cold.

Products:

• raspberries - 1.5 kg;
• Chaenomeles fruits - 1.5 kg;
• granulated sugar - 1.5 kg.

1. Wash the quince, cut into 2 parts and cut out the seed box. The seeds are not suitable for food as they contain toxic compounds. Cut off the skin in a thin layer and chop into thin slices.
2. Grind the raspberries to a puree through a sieve with medium-sized cells. Place the prepared mixture in a saucepan and cook after boiling for 10 minutes. Add granulated sugar in small portions and quince. Stir gently and continue cooking for 20 minutes.
3. Wash the jars with soap and dry in the oven. Place in clean, sterile jars, cover with a dry towel and leave on the kitchen counter until completely cool. Seal tightly and put in the refrigerator.

With lemon

Quince jam with lemon and nuts is a real dessert that you wouldn’t be ashamed to put on the table for unexpected guests or even for a holiday. The delicacy will surprise all people, and also protect the body during epidemics and strengthen the immune system.

Products:

• quince - 1.2 kg;
• filtered liquid - 500 ml;
• granulated sugar - 800 g;
• lemon - 1 fruit;
• walnuts - 200 g;
• vanilla on the tip of a knife.

It works according to the following scheme:

1. Wash the fruit, remove the skin in a thin layer (do not throw away) and the seed box. Cut into slices. Place in a large saucepan, add 1 glass of water and cook for a quarter of an hour. Strain.
2. Add 200 ml of liquid to the saucepan, add granulated sugar (500 g). Cook until thickened, stirring regularly. Pour hot syrup over the boiled fruit, cover and leave for 4 hours.
3. After the time has passed, add the remaining granulated sugar, place the container with the contents and heat at medium temperature for 15 minutes.
4. Place the peel in a saucepan, pour in 100 ml of filtered liquid, cook until softened, filter and add the broth to the quince, add vanilla. To stir thoroughly.
5. Peel the nuts from the partitions and chop them with a knife or food processor. Place in a dry frying pan and heat them until a pleasant smell is formed. The main thing is not to overcook. Wash the lemon, chop it into slices, remove the seeds. Place prepared ingredients into jam.
6. Stir, bring to a boil and cook for 5 minutes. Pack into sterile jars, having previously sterilized them. Close tightly, cool and store in a cellar, cold room.

Dessert with quince and apple

The combination of apples and quince gives the finished product an unusual taste and aroma. Quince jam, the recipe for which is described below, turns out thick and viscous.

Products:

• quince - 2.5 kg;
• apples - 1.5 kg;
• granulated sugar - 2.5 kg;
• citric acid - 6 g.

We do this:

1. Wash the purchased fruits, remove peels and seeds. Chop into slices or slices. Lay out in layers, sprinkling each with granulated sugar. Cover and leave for 6-8 hours on the kitchen counter.
2. After the time has passed, place on the stove, boil and cook for 5 minutes. Close and leave for 5 hours. Repeat the procedure twice. Add citric acid, stir, bring to a boil again.
3. Prepare the jars: wash with soap and dry in the oven. Pack into sterile containers. Close, cool and store in the cellar.

Ginger treat

The jam turns out aromatic, with a pleasant aftertaste. The combination of ingredients allows you to strengthen the immune system and remove infection in the body at the initial stage of development. Let's figure out how to make this quince jam.

Products:

• quince - 1.5 kg;
• granulated sugar - 1.5 kg;
• filtered water - 550 ml;
• ginger root - 25 g;
• lemon zest - 20 g;
• lemon juice - 20 ml.

Operating procedure:

1. Rinse the fruit well, remove a thin layer of skin and seed box. Chop into slices or cubes. Place in an enamel pan and fill with clean liquid. Place on the stove, bring to a boil, and then reduce the temperature to low and evaporate the water for a quarter of an hour.
2. After the time has passed, add granulated sugar, chopped lemon zest, and finely chopped ginger root. Boil, cook for 40 minutes. Pour in lemon juice and continue cooking for another 5 minutes.
3. Place in clean, sterile containers, close and invert. Wrap in a warm blanket for 8-11 hours. Place for storage in the cellar.

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