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Quince jam will keep the taste of this fruit for the whole winter. Many housewives do not do home preservation, because they unfairly consider this process to be long and tedious. In fact, to make delicious jam, only the simplest ingredients are needed, the main of which will be quince. It is worth choosing it depending on how it will be prepared. If it must remain in pieces in jam, firm varieties will do. From soft fruits, you can cook jam with the addition of various ingredients.
Quince jam has an unusual taste with a slight sourness, and fresh fruit may seem too tart.
The easiest recipe for quince jam
One of the most delicious recipes for quince jam is to cook it in slices in sugar syrup. For him, you need quince and sugar in a 1: 1 ratio. You can add more or less sugar - with an increase in its concentration, the jam will not only be sweeter, but also thicker:
This recipe will keep the taste and texture of quince slices through the winter. Jam should be rolled into pre-prepared sterile jars. You can store them at room temperature, in a place where they do not get Sun rays. Open jars are covered with plastic lids and placed in the refrigerator.
quince jam
There are several ways to cook quince jam. The recipe for slices retains all the taste and texture of fruit, but there is also an option to cook jam. In this case, quince is pureed, and it is convenient to add the finished dessert to winter pastries as a filling. For 1 kg of quince, they usually take 1 kg of sugar and a couple of glasses of water:
There is another option for making quince jam, which some housewives consider simpler. At the first stage, the quince pulp is not cut into slices, but rubbed on a grater. This puree should be simply poured with water and boiled over low heat. About 10 minutes after the start of the boil, sugar is added to the pan and the jam continues to cook. This method will be convenient if you cook a small amount of jam. Grinding a few kilograms of quince on a grater can drag on for a whole day.
During the preparation of quince jam, you can adjust its color. If you use only the main ingredients, it will turn out to be a rich red hue, and when citric acid is added, the pulp of the fruit will remain yellow.
Quince-lemon jam with nuts
Traditional recipes can be supplemented with unusual ingredients. Quince jam with lemon is an original combination of flavors that complement each other. For 3 kg of quince, you need to take the same amount of sugar, as well as 1 lemon, a glass of chopped walnuts and 7 glasses of water:
Many housewives add the seeds of this fruit to quince jam. When peeling fruits, they are preserved, and then added to the boiling mass already at the last stages of preparation.
Video recipe for quince marmalade
Step-by-step quince jam recipes with pictures can be found in large numbers. By itself, this fruit has a tart taste, so it is not eaten fresh. It makes delicious preservation: preserves, jam, marmalade. It is also baked in the oven with honey and cinnamon and even added to meat dishes. Quince jam has a rich taste and aroma. It is not sugary-sweet, with a slight sourness. It can be served with toast or pancakes, as well as added to winter pies and cakes.
Quince is one of the few fruits that are characterized by increased rigidity. Chewing it raw is uncomfortable and tasteless. But in the form of jam, jam, marmalade or confiture, it will give you a hundred points of odds thanks to its unique aroma.
The five most commonly used ingredients in quince jam recipes are:
To make a hard quince soft, you need to do the following:
- Completely remove the skin and core.
- Cut it into pieces: cubes, slices, circles - as you like. The main thing is not to be thicker than 1 cm.
- Sprinkle them with lemon juice. It is better to do this at the same time as slicing so that the fruit does not darken.
- Pour in water so as to cover the quince almost completely.
- Blanch over low heat for 10-15 minutes.
This will soften the quince before pouring the syrup. If you immediately boil it in sugar, there is a high probability that it will remain hard, not chewable. Although in many ways the softness of quince jam depends on the variety of fruits from which it is prepared. Usually recipes specify what kind of fruit is taken as the basis.
Five of the lowest calorie recipes for quince jam:
What other fruits can be added to quince jam
This southern beauty pairs wonderfully with most fruits growing in the south. First of all, these are citrus fruits: oranges, lemons, tangerines. She gets along very well with apples and pears. Of the more exotic products that can be added to sweet preparations with quince, it is worth highlighting pumpkin and zucchini. Also watermelon rinds.
To make quince jam not only tasty, but also beautiful in appearance, you need to follow the recommendations in the recipe and not deviate from the cooking technology.
A few tips and notes to help:
- for jam, select ripe fruits with a strong pleasant smell
- overripe quince is even harder
- so that the jam does not become sugary, add citric acid to it
- stewing in water before boiling in syrup guarantees a delicate structure of the fruit
Cooking time: for cleaning and cutting quince - 30 minutes, for all stages of cooking - about 1 day.
Yield - 1.5 kg
Pamper your loved ones - cook delicious jam from quince. This useful fruit not very impressive in its raw form, but after heat treatment it acquires a wonderful taste. You can easily prepare fragrant quince jam that has retained a maximum of vitamins, a recipe with a photo will explain to you step by step all the subtleties and nuances.
How to make jam from quince slices
Quince, covered with fluff, wash thoroughly. It washes off easily, just rub it with a sponge. Remove the core with seeds and damaged areas, if any, from the quince. Chop quince slices into slices 2-4 mm wide.
Please note: when peeling the fruit from the core, the initial weight of the product will decrease slightly. Use 1 kg of sugar per 1 kg of peeled fruit.
Put the sliced \u200b\u200bsections into a bowl for cooking and immediately sprinkle with sugar. This is done in order to avoid darkening of the quince in the air.
Leave the chopped slices covered with granulated sugar for several hours, during which time the juice should stand out. To make it stand out more actively, you can mix the sugar-fruit mixture a couple of times. Ideally, the naturally produced syrup should practically cover all the lobules. If the quince is not very juicy and will not give its juice well, add a little water.
Put the future quince jam on a small fire, bring to a boil and cook for 5-6 minutes, stirring occasionally. If foam forms, remove it with a spoon. Now the delicacy must be allowed to cool. This procedure will need to be repeated two more times. By the end of the third cooking, the quince slices will become transparent, and the jam itself will become a beautiful reddish hue.
Before putting the container on fire for the third time, wash and sterilize the jars with lids. Spread the hot jam over the prepared containers, close the lids and cover with a “fur coat”.
You will definitely fall in love with this sweet and, perhaps, next time you will want to cook it with lemon or orange, vanilla or nuts, pumpkin or apples. You may be wondering how to cook quince jam in a slow cooker or even in a bread machine, because all these recipes exist.
Step by step recipe quince jam is ready. Enjoy your meal!
Quince grows in the south, although it is also found in the gardens of the middle lane. Fresh fruits are unsuitable for food: hard and sour. But after cooking, they become soft and sweet, besides, they emit an amazing aroma. Per yellow and the external similarity of the fruit is called the golden apple. Quince jam is unusually fragrant and tasty.
As many health benefits as the golden apple brings, few fruits can provide. Thanks to great content pectin fruits normalize digestion. With anemia, quince juice is very useful. Seeds have an antiseptic property, they can be used for sore throats (but by no means in crushed form, this is dangerous). Fresh fruits act as a diuretic and cholagogue. Quince jam is not only considered the most delicious, it still does not lose its beneficial properties after processing.
How to choose quince for jam
Only ripe fruits are tasty and fragrant. In order not to be mistaken, you need to know the features of fruits. It is desirable to choose large, dense fruits without damage and dents, with a uniform yellow color without green spots. A ripe quince is more fragrant than an unripe one.
Features of making quince jam
How to make quince jam so that the pieces of fruit do not become hard, and the syrup turns out to be a beautiful transparent color? To do this, follow the following technology:
- Use ripe, but not overripe fruits.
- A box with seeds is cut out, the fruits, together with the peel, are cut into cubes.
- The prepared product is blanched in boiling water.
- Sugar is added to the same water used for blanching to make syrup. Bring to a boil, put fruit, boil for 5-10 minutes. According to the technology, it is necessary to alternate boiling with infusion during the day, repeating the operations several times.
- It is impossible to leave jam on the stove unattended, it can burn, then its color and taste will be hopelessly spoiled. For cooking, they take thick-walled dishes and constantly interfere with its contents with a spoon.
- To prevent sugaring at the end of boiling, citric acid is added at the tip of a knife. On average, cooking lasts an hour and a half.
How to cook quince jam with lemon?
If you cook the original jam with quince and lemon, its taste will be richer.
According to the recipe for 1 kg of fruit, take 1 kg of sugar and one lemon. You will need 3 more cups of water for the syrup. If desired, add half a teaspoon of vanilla.
Syrup is made from water with sugar. At this time, the fruits are cleaned of seeds (you can also peel) and cut into small slices. Put fruit in boiling syrup, reduce heat, simmer for 15 minutes. Turn off and wait for it to cool down. The process is repeated 3 times. Turning on the stove for the last time, add vanillin and lemon, along with zest, cut into cubes.
Ready-made jam from quince with hot lemon is packed in jars and rolled up (or closed with screw caps). Store in a cool place.
Quince jam recipe
Quince jam looks beautiful with slices. Besides, it is very tasty. According to the recipe for quince jam, one and a half kg of sugar is taken in slices per 1 kg of fruit. The peeled and seeded fruits are cut into even slices, placed in a saucepan, poured with water so that the slices are covered with liquid, but do not float.
Boil until soft. The slices are taken out, the water is filtered through gauze, sugar is poured into the broth. Bring to a boil and add fruit slices. Cook on slow fire. The slices should become transparent, but not fall apart. The products are poured into containers and put away for storage.
In a slow cooker
Nowadays, smart assistants have appeared in the kitchen. Among them is a multicooker. You can quickly cook quince jam in it. The recipe is simple.
One kilogram of quince is washed and dried. The seeds are removed. If there are damages on the peel, they are also removed. Fruits are cut into small pieces, put in a bowl. Sugar is added, mixed, closed with a lid, left for three days. Stirring is repeated every day. Turn on the "extinguishing" mode, set the time to 30 minutes. After boiling, open the lid of the multicooker. After letting it brew for 6 hours, the cooking is repeated and the finished yummy is poured into jars.
An interesting recipe for quince jam with nuts. You will need: 2 kg of quince, 2 kg of sugar, 1 liter of water and 2 cups of walnuts.
Cooking:
- Wash and dry fruits.
- Peel the skin, remove the seeds, but do not discard.
- Cut fruit into slices, add water, cook for 10 minutes. Drain the water.
- Put the fruit in a syrup of 0.5 water and 1 kg of sugar.
- After 3 hours, add the remaining sugar and put on fire. Cook for 5 minutes, leave for 6 hours, repeat the process from the beginning.
- Cleanings are placed in the remaining water, boiled for 15 minutes. The broth is filtered and added to the pan. Crushed nuts are poured, boiled for 5 minutes, turned off and poured into jars.
with orange
Quince jam turns out very tasty when oranges are added. The combination of fruits enhances the aroma and taste, makes the color of the finished product richer. For the recipe, you will need 1 kg of quince and sugar, 1 orange and 2.5 cups of water.
Remove the peel from the fruit, fill it with water and set to boil for 30 minutes. The fruits are cut in half, the core is removed, cut into slices. Remove the peel from the broth and put the prepared slices. After 10 minutes, strain the broth, add sugar, bring to a boil. Start the quince pieces, turn off and cover the pan with a towel. After 12 hours, the container is put on fire and boiled for 30-40 minutes. A bright amber color indicates the readiness of the dish. It is poured into jars and cleaned in a cool place.
