I found out what quince is when I was 8 years old. Arriving to visit my grandmother in the village, I grabbed, as I thought then, an apple, bit off a rather large piece and blinked my eyes in bewilderment, looked at my mother - so sour, viscous and tasteless he appeared. But from quince jam - as you probably guessed, it was I who mistook it for an apple, they could not drag me away for a long time. Interesting fact: after heat treatment, hard and tart quince becomes soft and sweet, and its divine aroma cannot be compared with anything!

Let's start, as usual, with the benefits ...

This wonderful fruit is very useful and its importance for our health cannot be overestimated. Due to the saturation with pectin, it is used to normalize the functioning of the digestive tract, juices are drunk for anemia, decoctions from seeds are used for diseases of the oral cavity due to a pronounced binding and antiseptic effect, fresh fruits are used as a choleretic and diuretic.

You can continue listing the advantages for quite some time, I think. You understood that quince fruits have a lot of positive properties, I will only note that crushed quince seeds should not be eaten, as they contain amygdalin, a rather dangerous poison.

Quince jam, in addition to having an excellent taste, also retains all the useful qualities of the original product, so at least one jar is always in my pantry. By now, I have collected more than a dozen recipes for quince jam, I will be very glad if you like one of them.

Quince jam with lemon

How to make lemon quince jam

Prepare quince fruits: rinse thoroughly under running water hot water and wipe dry.
Cut each fruit in half and remove the core with seeds. We cut the halves into pieces of medium size, approximately 1.5-2 cm and put them in a pan of a suitable size.

Add sugar and let the juice simmer for a few hours. If as a result there is not a lot of juice (this happens if the quince is not fully ripe), you can add a glass of water.
We put our container on the stove and after it boils, cook for about 5 minutes, stirring, then remove from the stove and let it cool completely. We do this procedure several times (usually three is enough), as a result, the jam acquires a pleasant reddish color, and the quince slices become transparent.

Before we boil our not-yet-prepared jam for the last time, cut the lemon into thin slices into it. You can also grind it with a blender.
Boil for 5-7 minutes and pour into pre-prepared washed and sterilized jars.
At the end of the container with jam, turn it upside down and leave to cool, wrapped in a blanket. Ready!

Quince jam with nuts

Recipe Ingredients:
quince 2kg
granulated sugar 2kg
water 1l
walnuts, peeled 2 cups

How to make quince jam with nuts

We clean the washed and dried quince from the skin, cut it into halves and remove the central part with seeds, we will still need trimmings, so we do not throw them away.
Cut the quince halves into small slices, send them to a saucepan of the appropriate volume, fill with water and boil for 7-10 minutes, then salt the water and add the syrup made from 1 kg of sugar and 0.5 l of water.

After 3 hours, when the quince slices are soaked, add the sugar that we have left, and again put our container on the stove.
As in the previous recipe, after boiling, cook for 5 minutes, let cool for about 5-6 hours and repeat our steps again.

In the meantime, boil the quince peels for 10-15 minutes in 0.5 liters of water, strain the broth through a filter cloth and add it to our jam for flavor before the last boil. Then add the nuts, crushed into large pieces.
Cook for another 5 minutes and cork hot in prepared containers with lids. All!

Quince jam slices

How to make quince jam slices

Remove the skin from the pre-washed quince, cut the fruits into slices of the desired size, while removing the hard central part with seeds.
We place the slices in a container for cooking and fill with cold water to such a level that the quince is covered with water, but does not float in it.

We boil the slices for a short time until they become soft, and immediately take them out with a spatula, and strain the water where they were cooked through a filter cloth or gauze folded in several layers.
From the resulting broth and sugar we will make a syrup, add the sugar gradually with a slow boil, stirring constantly.

When the syrup is ready, put the quince slices into it and cook until they become transparent, first over high heat, and then over low heat.
It is important to make sure that the quince does not boil soft. When finished, pour into prepared containers with lids.

Japanese quince jam

The Japanese quince is often found in household plots; housewives value it for its bright, beautiful flowers. The fruits of such a quince small size, but the jam from them is very tasty, with a pleasant sourness.

Ingredients
Japanese quince 1kg
sugar about 1kg, depending on preferences
water 0.3l

How to make Japanese quince jam

We thoroughly wash the fruits of Japanese quince, dry them and remove the skin from them, remove the core. Next, cut them into pieces, the size depends on your preferences.
We send pieces of quince into a container and cook for 10 minutes, add sugar and cook for another 15-20 minutes.
Remove from the stove, hold until it cools completely and boil again, but not for long, about 5 minutes. That's it, the jam is ready!

It is better to stir the jam during the cooking process, shaking the pan in a circular motion, and not with a spatula, so the quince pieces will remain intact and will not fall apart, thereby retaining an attractive appearance.

Delicious quince jam

quince fruit 1kg
sugar 1-1.2 kg
water 0.25l

We cut the washed quince into halves and remove the hard core from them.
Cut into pieces and cook, adding water, until soft, about 20 minutes in time. Then we start adding sugar in portions.
Bring to a boil and hold for about 5 minutes.
Let stand for 6-7 hours and boil again.
Pour the finished jam hot into sterilized jars and roll up the lids.

Quince jam with apples

Recipe Ingredients
quince ripe 1kg
apples 0.5kg
sugar 1kg

How to make apple quince jam
Peel the prepared apples and quince, remove the damaged areas and the middle with seeds, cut into small slices and send to the pan.

We will fill our mixture with sugar and leave it for 7-8 hours or even overnight so that the juice stands out from the fruit. After that, boil the mixture of quince and apples 3 times for 5 minutes, while pausing between cooking for about 6 hours.
The finished jam acquires a wonderful golden-red color and a wonderful aroma. You may not even have to close it in jars, it ends so quickly!

Quince jam - a simple recipe

Recipe Ingredients
quince 1.5kg
sugar 1kg
water 0.3l

How to make quince jam quickly and easily

Cut the quince, peeled from the skin and seed box, into slices, it should turn out about 1 kg.
We put the scraps in a separate container, fill it with water and boil for about 15 minutes, then strain the broth through a strainer or a special cloth, discard the cake from the cleanings.
Gradually introduce sugar into the resulting liquid, add quince slices and bring to a boil. Boil for 10 minutes and remove from the stove to cool. Let's repeat the procedure 3 times.
For the last time, you can add a small lemon, crushed with a blender, to the quince, this will give the jam a pleasant sourness.

Quince jam with orange

Recipe Ingredients
peeled quince 2kg
sugar 2kg
water 1l
1 medium orange

How to make quince-orange jam

We will cut the prepared peeled quince into slices or cubes, as you like.
Fill the peels and the central part of the fruit with water and boil for about 15-20 minutes. Strain the resulting broth and fill it with pieces of quince, discard the remaining mass during straining.

Cook the quince for about 10 minutes, then pour the syrup into a separate container, add sugar there and bring to a boil.
With the resulting hot sugar syrup, pour our boiled quince and set aside for 10-12 hours. We cut a well-washed orange into small slices and send it to a pan with quince.
Cook, stirring, for about 35 minutes.
As a result, our quince and orange jam acquires a magical amber hue and a divine aroma!

Quince jam with pumpkin

Recipe Ingredients:
pumpkin peeled 1kg
quince peeled 0.5kg
sugar 0.7 kg

How to make quince and pumpkin jam
Cut the pre-washed and peeled pumpkin and quince into small pieces and sprinkle with sugar (0.5 kg is enough, if you like it sweeter, put a little more).
Stir and leave until the juice is plentiful.
Cook over low heat, stirring occasionally, for about 30-35 minutes.
For long-term storage hot cork in sterilized jars.
If you eat immediately, you can cool and store in the refrigerator in an appropriate container.

Quince jam in a slow cooker

Ingredients:
quince peeled 1kg
sugar 1kg

Wash and dry the quince. We remove the seed box (core), the skin can not be cut off, most importantly, carefully cut off possible damaged areas.
Cut the quince into pieces approximately 1-1.5 cm thick, put in a suitable bowl and add sugar, mix, cover and leave for 72 hours.
Stir once every day, try to do it gently.
We cook the jam in a slow cooker on the “stew” mode (in the “cook” mode, the boil is very strong, it does not suit us) in two steps for 30 minutes. First, close the multicooker with a lid, and when it boils, continue with the lid open.
The interval between boils is about 6 hours for the jam to cool completely.
After the second boiling, cork in clean jars with lids.

Quince jam in a bread machine

Recipe Ingredients
quince 0.7kg
granulated sugar 0.6 kg
lemon 1pc

How to make quince jam in a bread machine
Remove the skin from the washed quince, remove the core and cut into small pieces.
Cut the washed lemon into large slices and grind in a meat grinder or with a blender.
Mix lemon gruel with chopped quince and sugar. After 1-2 hours, when the juice stands out, we will transfer our sweet fruit mixture to the bread machine.
We set the cooking program "jam". After 1.5 hours, the wonderful quince jam in the bread machine is ready!

As you can see, there is nothing complicated in making quince jam. The effort made is fully compensated by the excellent taste and amazing appearance resulting healthy treat. In addition, believe me, in the eyes of girlfriends who have tried this miracle, you will become a real culinary sorceress!

Quince jam looks great in almost any vase or saucer and goes well with sweet pastries or ice cream. It is served at the table slightly chilled or at room temperature. Brew tea and enjoy!

This is what I have come to in a foreign land: less and less often I resort to the services of trade: what is possible, I take away from nature - wild rose, blackthorn, wild garlic and ... in general, they look at me as if I were crazy when I rob bushes and trees in around... people here mostly eat semi-finished products and Makovsky cutlets... And we are not looking for simple solutions, we are not afraid of difficulties - normal heroes always go around ... This time I found wild quince thickets near the house - cheers-a- a! As soon as she ripened, a little time, and goodbye to the harvest. I typed (the main thing is to develop healthy indifference and to the question: what? Can I use it? - so as not to be very ashamed, answer: yes, for crafts ...), brought it home, read the information about it - and realized how great it is : for nothing, and even more useful than cultural. And I must say, quince jelly in Germany has a cult status - try it: it is unique with wine and cheese! In addition, I am not a "dessert" soul, for me this is the very thing, the most best dessert... well, cheese ... what do you think? wine, right?

Lovers of fresh quince can be counted on the fingers, because the taste of this fruit is tart, and it is very hard, the fruit is also not easy to process. But quince jam, like a piece of the sun, locked in a jar, is considered a real oriental delicacy that brings great benefits to the body.

Useful properties of quince jam

In folk medicine, yellow fruits can save a person from a whole list of diseases and ailments, provide the body with such essential substances as pyridoxine (B6), thiamine (B1), ascorbic acid (C), nicotinic (B3) and pantothenic (B5), as well as riboflavin (B2).

That's why lovers traditional medicine very often used for medicinal purposes:

1. The high content of pectin will help to improve the functioning of the digestive tract, strengthen the liver.
2. Fiber will ensure the normalization of metabolism.
3. In addition, quince is rich in natural sugar - fructose and glucose, vitamins B, C and P, salts, organic acids and trace elements.
4. The tannins contained in the fruits have hemostatic and anti-inflammatory properties.
5. Quince jam has diuretic properties, it is recommended to use it for cystitis.
6. It will help to cope with such an unpleasant phenomenon as toxicosis;
7. There is a jam recommended for those whose body is weakened by the disease, thanks to a healthy preparation, you will quickly get enough of minerals, vitamins and return to normal.
8. For colds, quince jam is used as an antipyretic.

The calorie content of this product is affected by the chosen recipe and the amount of sugar that was required, but on average it is considered not too high - 273 kcal per 100 g. However, it is not recommended to use jam in large portions, a few tablespoons a day are quite enough.

You can use the qualities of fruits in cooking for a wide variety of purposes. For example, prepare a side dish for almost any meat dish, cook a magnificent compote of unusually thick structure. We recommend brewing a few jars of delicious quince jam to please your body and soul this winter.

Quince jam - recipe with photo

How to arrange a “general cleaning” of the body, improve its health and preserve youth? The necessary set of measures can provide such unique fruits as quince. The pectins of this magical product can be compared to the work of a vacuum cleaner.

Only in this case, the “unit” created by nature is designed to rid a person of his waste products, toxins and toxins, and at the same time to establish intestinal motility. Jam from yellow fruits can deliver hormones of pleasure and happiness to people.

Your mark:

Time for preparing: 12 hours 0 minutes

Quantity: 2 servings

Ingredients

• Quince: 4 pcs.
• Sugar: 1 kg
• Lemon juice: 2 dessert. l.

Cooking instructions

The most delicious quince jam

There are several techniques for making quince jam, most of them involve alternating the processes of cooking and cooling and take quite a lot of time. The version of a tasty and fragrant delicacy that we have proposed is prepared relatively quickly, while turning out to be just as fragrant and healthy.

• quince fruits - 2 pcs. (1 kg);
• white sugar - 1 kg.

For cooking jam, it is preferable to use an enameled bowl, a saucepan with a thick bottom or a basin (if a double / triple serving is taken). Please note that quince fruits are dense and heavy for 1 kg there will be only 2 pieces.

Cooking steps the most delicious and fragrant quince jam:

1. Like any other fruit, before cooking, thoroughly wash the quince fruits and wipe them.
2. We cut the fruit into quarters, remove the core and bones. Get ready that some force will be required for this process, since the quince is hard to cut.
3. Cut each quarter into thin strips or small size cubes.
4. We shift the pieces of quince into a deep saucepan, fill with water so that the fruits are covered. Bring the contents of the pan to a boil, then reduce the intensity of the fire, continue to cook for another quarter of an hour. Until the fruits are soft.
5. After turning off the fire, with the help of a slotted spoon, we take out the quince pieces. We do not drain the water in which they are boiled.
6. We rinse the bowl in which the jam will be cooked directly. Pour sugar into it, fill it with quince broth left after the previous step, at the rate of 0.2 liters per 1 kg of sugar. If desired, you can make a tasty and healthy drink from the remaining liquid by sweetening it and boiling it.
7. A bowl of sugar, filled with quince broth, put on fire and make syrup. After dissolving the sugar, continue to boil for about a quarter of an hour. The finished syrup will not foam, it will become transparent, and if you drop a little on a clean plate, it will not spread.
8. Continuing to boil the syrup, add boiled quince to it, stir thoroughly and leave to boil. Remove the foam formed in the process (there should be a lot of it), otherwise you can not count on long-term storage of the finished jam.
9. By the end of cooking, quince jam will turn amber in color, its readiness is checked, just like with syrup.
10. Turn off the stove and immediately pour into sterile, completely dry jars from the inside.

This recipe will turn into a favorite for you, thanks to its sweetness, aroma and sourness presented by lemon. Prepare in advance for its preparation a set of ingredients:

• 1 kg of quince, already peeled and cut into slices;
• 3-3.5 st. Sahara;
• 200 ml of water;
• 1 lemon;
• vanillin to taste;
• any nuts or a mixture of them - about 1 cup.

Cooking delicious jam with nuts in the following steps:

1. Mix water with sugar and prepare syrup;
2. After it boils, add quince slices, boil for about 5 minutes, then remove from heat and leave for 12 hours.
3. We put the jam on the second cooking run. The sequence is the same: 5 minutes of cooking - 12 hours of rest.
4. We remove the zest from the lemon. We cut the citrus itself into thin slices, be sure to free it from the bones.
5. Peeled nuts are dried in a pan, crushed not very finely.
6. The third time we put the quince jam on the fire, add the zest, citrus slices and crushed nuts. Boil for a quarter of an hour and pour into sterile jars.

How to cook quince jam with lemon?

Quince and lemon are a surprisingly tasty and complementary tandem. And the resulting jam will be a real salvation in the winter time, which is rich in colds.

For 1 kg of quince you will need:

• 1 lemon;
• 4 tbsp Sahara;
• 1.5 st. water.

Cooking steps quince jam with lemon:

1. Under hot water thoroughly wash each quince fruit, wipe dry with a clean towel.
2. We remove the core from the quince cut in half, cut it into pieces 2 cm wide, put it in a pan of a suitable volume.
3. Mix with sugar, leave for 2-3 hours, so that the fruits release juice. Sometimes it can happen that there is not much juice, this usually happens if the quince is not too ripe, you can add about 200 ml of water.
4. We put the dishes with quince on the stove, after boiling, boil for about 5 more minutes, stirring occasionally. Then remove from heat and let cool completely.
5. We repeat the procedure described in the previous paragraph at least three times until the jam acquires a pleasant amber hue, and the pieces of the fruit themselves become transparent.
6. Before the last boil, put lemon crushed on a blender into the jam.
7. Pour hot quince jam into jars

Quince jam recipe

Quince slices in jam prepared according to the recipe described below will not spread, but will retain their own integrity.

They will remain a little hard in taste, but this fact will only add additional charm to your preservation, because the fruit slices will look like candied fruits.

The proportions of the dish are standard for jams: 1:1, respectively, sugar and fresh, ripe fruits without dents and traces of rot, as well as 1.5 cups of clean water.

Cooking clear quince jam slices

1. We cut our fruit into pieces, remove the skin, remove the core. All this can be safely thrown away. Cut the fruit into thin slices, no more than 1 cm thick.
2. We shift the chopped quince into a convenient pan, fill it with water, so that the fruits are completely covered.
3. We boil the quince for about half an hour, after which we take it out with a slotted spoon. Strain the remaining water through cheesecloth and pour back into the saucepan to make syrup.
4. We mix quince broth with sugar, which we introduce gradually, stirring.
5. When the sugar is completely dissolved, add quince to the syrup, mix and cook until boiling. Then reduce the heat and continue to boil for another 45 minutes, stirring occasionally with a wooden spoon. Control that the slices do not boil, if the boil is too strong, turn off the fire under the jam, let it cool for half an hour, and then continue.

The readiness of the syrup is checked by the usual method. After the jam is ready, pour it into sterile jars.

How to cook quince jam in a slow cooker?

The basic ingredients of quince jam remain unchanged, even if you decide to cook it in an indispensable kitchen assistant - a slow cooker. The proportions of quince and sugar are 1:1, this ratio is optimal.

Cooking steps quince jam in a slow cooker:

1. As in previous recipes, mine and cut the quince into slices, after removing the core.
2. We spread the slices of the fruit in a container of a suitable size in layers, each sprinkling with sugar. We leave to release the juice for a couple of days. In the morning and evening, do not forget to shake the contents of the pan. This will allow the sugar to evenly distribute.
3. Put the mass that has let the juice into the bowl of the multicooker, cook the jam with the lid open in the “Extinguishing” mode for half an hour.
4. After complete cooling, restart the "Quenching" for a quarter of an hour. Repeat the procedure several times until the syrup is ready. Arrange the jam in sterile jars.

Simple and quick quince jam - the recipe couldn't be easier

We offer you a recipe for a unique jam that combines two of the most useful autumn gifts of nature. An additional advantage is that the cooking process will take quite a bit of time, because the jam is cooked in one go.

Required Ingredients:

• 0.4 kg of pumpkin;
• 0.3 kg of quince and sugar.

Cooking steps the fastest and simple recipe quince jam:

1. We wash the peeled pumpkin and cut it into slices, we do the same with quince, in which we first remove the seed box.
2. Mix both main ingredients and sprinkle them with sugar. We give a few hours to brew and let the juice.
3. We put the sweet quince-pumpkin mass on the fire and bring to a boil, then reduce the flame by half, and boil for another 30 minutes.
4. Pour the boiling jam into sterile jars and roll up. Or, already chilled jam can be closed with plastic lids and stored in the refrigerator.

To get the perfect transparent, amber and unusually fragrant quince jam, remember a few rules:

1. If quince slices are sprinkled with sugar and left overnight, it will release the juice more strongly, and the jam itself will end up much tastier.
2. It is better to choose a thick-walled stainless steel or enameled bowl, basin for cooking.
3. When cooking in a slow cooker, to get a more liquid jam, use the “Stew” and “Cooking” modes, and if you prefer jam jams, cook on “Baking”. True, in the latter case, so that the syrup does not burn and does not take on the bottom with a crust, you often have to stir.
4. If you want quince jam to be stored longer, add fresh lemon or citric acid they act as a preservative.
5. Ready-made quince jam is an excellent filling for sweet pastries, an addition to tea, or a topping for pancakes and fritters.

We are waiting for your comments and ratings - this is very important for us!

Quince is a very useful fruit because of its saturation with pectin. But not everyone can use it raw: it tastes very tart and sour. But heat treatment works wonders with quince. It becomes soft, sweet and the same divine and incomparable aroma of quince jam appears.

Quince: the easiest jam recipe

The simplest quince jam is cooked only with the addition of sugar and a decoction, which is obtained by boiling the fruit.

Quince fruits are thoroughly washed, put in a saucepan, poured with water and put on fire. After boiling, the quince is boiled for 20 minutes so that the fruits become soft. Then they are taken out, cooled, peeled and seeds are removed.

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

Next, the quince is removed from the syrup into an enamel bowl, and the syrup continues to be boiled for another 30 minutes. Ready syrup is poured over boiled quince and left to cool completely. Then lay out the jam in dry sterilized jars.

Quince: jam recipes

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

The prepared fruits are put in an enamel pan and lemon juice is squeezed onto them, cutting the lemons into halves. Pour sugar into the pan, mix everything well and leave for 2 hours to extract the juice. After that, the fruits are mixed well again and put the pan on moderate heat and cook after boiling for 5-10 minutes. The pan is removed from the heat and left to cool completely.

Then again put it on the fire, slowly bring to a boil, cook for 5-10 minutes and cool again. The third, last cooking begins at least 6 hours after cooling. The jam is simmered over low heat until the syrup thickens, put hot into prepared glass jars and rolled up.

"Quince jam with orange." For cooking, you need to take 2 kg of sugar and a medium-sized orange for 2 kg of quince. Quince fruits are washed, peeled and core, 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 that, the broth is filtered for further use and quince slices are poured over it. The pan is put on moderate heat, and after boiling, boil the quince for 10 minutes. Then the quince is removed from the broth, sugar is added to the broth and the syrup is brought to a boil.

The quince is returned to the boiling syrup, the fire is turned off and the mass is left for 12 hours to infuse. After that, an orange is added to the quince soaked in syrup, which is washed and cut into slices. The jam is boiled for 35 minutes, stirring the mass, and poured into prepared jars.

Quince jam in a slow cooker

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

We put the prepared fruits in a saucepan, cover with sugar and set aside for 2 days so that the quince starts up the juice. At the same time, shake the saucepan vigorously twice a day so that the sugar is evenly distributed between the quince slices.

Then the mass is laid out in the bowl of the multicooker, the “Extinguishing” mode is set and the time is 30 minutes. Do not close the lid. After turning off the mass, it is necessary to cool and repeat the process again, but set the extinguishing time to 15 minutes. After cooling, the mass is again stewed for 15 minutes and the syrup is tried. If a drop of syrup does not blur, the jam is ready. If it blurs, you can simmer for another 15 minutes. Then we pour the jam into jars.

Recipe "Quince jam with cinnamon and spices" very tasty and easy. 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. Quince wash, peel, cut into thin slices and put in a multicooker bowl. Add sugar and spices, mix gently.

Set the multicooker to the "Extinguishing" mode for 60 minutes. After that, the jam is poured hot into sterilized jars and corked.