The best recipes for quince jam at home

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, only the simplest components are needed to make delicious jam, the main of which will be quince. It is worth choosing it depending on how it will be prepared. If it needs to remain chunks in the jam, hard varieties will do. From soft fruits, you can make jam with the addition of different ingredients.

Quince jam has an unusual taste with a slight acidity, and when fresh, the fruit may seem too tart.

The easiest quince jam recipe

One of the most delicious recipes for quince jam is making 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:

1. First, the quince needs to be washed under water and peeled from the core. Then it is carefully cut into small slices. The smaller the pieces are, the more the syrup will soak them. Large wedges will remain crisper.
2. Pour the quince into a deep container and add half the amount of sugar there. The fruits should start juicing during the first day. The next day, you need to pour out the remaining sugar and leave for another day.
3. On the third day from the start of cooking, the mixture is ready for cooking. The container is placed on high heat and brought to a boil, after which the temperature is reduced to a minimum. Small bubbles should remain on the surface of the liquid, but it should not boil vigorously. After about 40 minutes, the quince jam in slices is ready. You can do a small test for readiness: if a drop of liquid does not spread over the plate, the jam is poured into the jars. To make it thicker and sweeter, it is worth keeping it on low heat for about 15 minutes more.

This recipe will preserve the flavor and consistency of quince slices in winter. The jam should be rolled into pre-prepared sterile jars. You can store them at room temperature, in a place where the sun's rays do not fall. Opened jars are covered with plastic lids and placed in the refrigerator.

Quince jam

There are several ways how to make quince jam. The recipe keeps all the taste and consistency of the fruit in slices, but there is also an option to cook jam. In this case, quince is mashed, and it is convenient to add the finished dessert to winter baked goods as a filling. For 1 kg of quince, they usually take 1 kg of sugar and a couple of glasses of water:

1. The fruits are peeled and cored and cut into slices. In this case, you do not have to worry about how neatly the quince will be sliced, since then you still need to turn it into puree.
2. Next, pour the fruit with a small amount of water so that it slightly covers their surface. 2 cups is an approximate amount, if necessary, you can add or pour out not all of the liquid. This mixture is put on fire until the quince pieces become soft. You can determine the degree of their readiness with a knife.
3. At the next stage, the quince slices need to be grated to the state of gruel. You can do this with a blender, but a potato grinder is most convenient.If in doubt about the amount of water in the saucepan, pour it into a separate cup and then gradually add it to the puree.
4. Pour all the sugar into this mixture. Additional ingredients and spices can also be added at this stage to taste. For example, some housewives prefer to keep the bright yellow color of the fruit, so they pour citric acid or lemon juice in a small amount. They also recommend recipes with the addition of liquid honey and cinnamon - these products are in perfect harmony with the tart, sour taste of quince.
5. The last step in making quince jam is boiling. The mixture is put on low heat and stirred constantly. Readiness is determined by its consistency. It should not be too thick so that after cooling it can be transferred to portioned jars. At room temperature, it becomes denser, and this fact must be taken into account during boiling. Ready jam is poured into sterile jars, which are stored in the dark at room temperature.

There is another option for making quince jam, which some housewives consider simpler. At the first stage, the pulp of the quince is not cut into slices, but grated. This puree just needs to be poured with water and cooked over low heat. About 10 minutes after the start of the boil, add sugar to the pan and continue to cook the jam. This method will be convenient if you boil a small amount of jam. Rubbing a few pounds of quince on a grater can take a whole day.

When making 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 fruit flesh will remain yellow.

Quince-lemon jam with nuts

Traditional recipes can be supplemented with unusual ingredients. Quince jam with walnuts and 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:

1. Quince fruits are peeled and cut into slices or cubes. The seeds contain a large amount of nutrients, vitamins and fatty acids, so cleaning will be used to prepare syrup. They are placed in a saucepan, poured over with water and put on fire for 15 minutes.
2. Next, the water needs to be drained, and the cores are no longer needed. Finely chopped quince pulp is poured into the same container and boiled for at least 10 minutes, constantly stirring with a spoon and removing the foam.
3. Then add sugar to the pan and continue cooking the jam. After 15 minutes, it is removed from the heat and left at room temperature overnight.
4. The next day, the remaining ingredients are added to the quince jam with lemon and walnuts. A glass of nuts and crushed lemon peel are sent to a saucepan with a half-finished mixture. Nuts can be left in whole pieces or crumbled into a powder in a blender.
5. The mixture is cooked until tender; on average, it should simmer over low heat for at least half an hour. The finished jam is determined by the consistency of the syrup. It should be thick, but keep in mind that after cooling it will become much thicker. Next, the jam is poured into pre-prepared containers and sent to the pantry until winter.

Many housewives add the seeds of this fruit to the 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 making quince marmalade

Step-by-step recipes for quince jam with pictures can be found in large numbers. By itself, this fruit has a tart taste, so it is not eaten fresh. Delicious preservation is obtained from it: 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, and can also be added to winter pies and cakes.