Quince jam: the most delicious recipe with various additional ingredients

Among the homemade preparations, there must be quince jam, the most delicious recipe for which with the addition of different fruits we will present to you today. For the preparation of dessert, they use ripe quince of various varieties, apples, pears, oranges, lemons and even pumpkin. Spices will help improve the taste of the jam: cinnamon, vanilla, star anise, rosemary.

Tips for making delicious quince jam

Every housewife has her own culinary secrets. They are obtained by trial and error.

We present the most popular recommendations of housewives that will be useful to you while preparing a delicious dessert:

1. When choosing a quince for jam, you need to pay attention to the integrity of the fruit and their color. Good ripe quince is evenly colored light yellow. It is difficult to cook a delicious dessert from unripe quince. Rot only worsens the taste of the fruit and jam.
2. It will take three days to make quince jam. The fruits require gradual heat treatment so that the jam does not taste tough. If you cook the dessert at once for a long time, the jam will become too thick and will look more like marmalade made from pieces of fruit and syrup.
3. For the first time, boil the jam for half an hour and two more times for 15 minutes. The break between boiling should be at least 6 hours, and preferably 12 hours. This approach to the preparation of the dessert will allow you to get delicious jam with soft quince pieces, but at the same time they will keep their shape.
4. Quince jam turns out to be bright red. To soften it, lemon juice or crushed lemon is added to the dessert.
5. It is important to keep the proportion of the main ingredients. If 1 kg of peeled quince was taken for dessert, then the same amount of sugar is needed. Natural astringency of quince is reduced by adding various oriental spices, nuts, vanillin, citric acid or cinnamon to the jam.

Quince jam: the most delicious recipe with lemon

100 g of delicious quince and lemon jam contains only 192 kcal.

Ingredients for the jam:

• ripe quince - 2 kg;
• 1.6 kg of sugar;
• peeled walnuts - 200 g;
• 2 bags of vanilla sugar;
• two lemons;
• 2 tbsp. water.

Cooking steps:

1. Wash the quince well under running water. Cut each fruit into 4 pieces. Remove seeds and peel. Cut the peeled slices again.
2. Pour water and sugar into a saucepan with a thick bottom. Boil and cook for 5 minutes.
3. Pour prepared quince into a saucepan. Bring to a boil and cook the jam for 5 minutes. Remove the pan from heat and leave the quince in the syrup for 5-6 hours.
4. Repeat the boiling procedure 2 more times to make the slices translucent.
5. Walnuts dry in the oven or in a pan and chop. Pour chopped nuts into the jam and add vanilla sugar at once.
6. Remove the zest from the lemons with a grater. Squeeze the juice and add it to the quince at the third boil. Also add the zest.
7. Pour hot jam into clean dry jars. Roll up the lids and cover with a warm blanket.

Send quince and lemon jam for storage in three days.

Cook quince jam in slices

Many people like quince dessert for its aroma, beautiful appearance and delicate taste. The only additional ingredients in this recipe are vanilla pods and citric acid. The amount of fruit and sugar is the same.In our recipe, for 3 kg of chopped quince slices, you will need a teaspoon of citric acid, a couple of vanilla pods (you can replace powdered vanilla ½ tsp).

Add 1.5 liters of water to obtain the required concentration of the dessert.

Step by step cooking:

1. For jam, choose ripe fruits without flaws. Wash the quince well with a sponge or brush.
2. First cut into 4 pieces. Peel and core with seeds. Cut the fruit into quarters into 3-4 more pieces. It all depends on the size of the fruit. The wedges should not be too thick.
3. Put the prepared fruits in a container in which the quince will be boiled. Add enough water to cover the fruit. Bring to a boil and cook the jam over medium heat for no more than 20 minutes.
4. Transfer the cooked slices to another container.
5. Quince broth must be filtered.
6. Pour 3 tbsp into a bowl for making jam. broth and pour all the sugar. Boil the syrup.
7. Put the boiled quince in boiling syrup. Boil quince slices over low heat. As a result of the procedure, the fruit slices will become transparent. The syrup will turn reddish. This will take about 20 minutes.
8. Put vanilla and citric acid in the jam. Mix well and boil for 3 minutes.

Cooking quince jam with ginger in a slow cooker

Unusual combination ginger and quince gives excellent results. The jam is not only fragrant and beautiful in appearance, but also healthy. Regular consumption in small quantities will help to strengthen the immune system, activate the metabolic process.

Ingredients for the dessert:

• quince peeled from seeds - 1.4 kg;
• peeled ginger root - 100 g;
• 1.4 kg of sugar;
• 200 ml of water.

Cooking steps:

1. Pour sugar into the multicooker bowl and pour water. Mix well.
2. Set the "Soup" mode, set the timer at 10 minutes. Boil the syrup.
3. Wash the quince fruits with a sponge. Cut into wedges and remove seeds. In this recipe, you do not need to remove the skin from the quince. Cut the slices into cubes.
4. Cut the peeled ginger into thin slices.
5. Put the ingredients of the jam into the syrup. Set the "Quenching" mode and cook. Periodically open the lid of the multicooker and stir the jam. Cooking time - 1 hour.
6. The easiest way to sterilize cans is with alcohol. You can use any other method.
7. Pour hot jam into dry jars and roll up. Allow time for the jam to cool completely.

Quince and ginger jam is perfectly stored in any dry room throughout the winter.

Armenian recipe for quince jam

This recipe differs in that pomegranate juice is used as an additional ingredient.

The pomegranate is considered one of the symbols of Armenia, symbolizing good luck and fertility.

Ingredients for the dessert:

• peeled quince - 1 kg;
• 6 pcs. carnation buds;
• 200 ml of pomegranate juice;
• quince seeds.

Cooking steps:

1. Remove the peel from the washed quince and cut the core with seeds. Separate the seeds carefully and put them in a saucer.
2. Grind the peeled quince on a coarse grater.
3. Put the grated quince in a deep saucepan, pour in the pomegranate juice, add cloves and quince seeds. At the end, add sugar and mix everything carefully. Allow time for the juice to stand out.
4. Bring the contents of the saucepan to a boil and cook the dessert over medium heat for half an hour.
5. Pack the finished jam in clean jars. Store in a dry place.

Quince jam: the most delicious recipe with apples

Fresh apples are rich in unique antioxidants that reduce the risk of cancer. Even after heat treatment, this wonderful property of apples is preserved, although it becomes slightly weaker. Just try making quince and apple jam to appreciate the taste of the dessert.

The amount of sugar and quince for jam is taken in equal proportions, and apples are half as much.

Cooking steps:

1. Wash fruits under running water. Peel and remove seed pods. Cut apples and quince into 1.5 cm thick slices.
2. Put the prepared fruits in a deep saucepan and cover them with sugar. Mix carefully with a wooden or silicone spatula. Cover and leave without heat treatment for 12 hours. During this time, juice from the fruit will appear in the pan.
3. Boil the jam three times for 5 minutes. Only take into account the boiling time. Leave the dessert for 6 hours each time. This will allow the fruit pieces to soak in the syrup and cook evenly.
4. Sterilize half liter jars and lids in the oven or microwave.
5. Pour boiling dessert into dry jars, tighten tightly with metal lids. Turn over and leave for a while. When the workpiece has cooled down, transfer it to the pantry or cellar.

Japanese quince and pear jam

Jam only made from pears tastes somewhat bland. Therefore, we recommend to improve its taste by adding Japanese quince, which has a sour taste. The taste of the dessert is simply amazing.

Ingredients:

• 1 kg of ripe juicy pears;
• 400 g japanese quince;
• 1.6 kg of sugar.

Jam making process:

1. Cut the pre-washed Japanese quince and core with seeds. Then cut into cubes of the same size. Put in a saucepan, pour a little water and boil until the quince becomes soft.
2. For jam, use autumn pears, because the quince also ripens in autumn. The thin peel from pears can be left on, but the dense tough peel is better to peel. Remove seeds and cut into thin slices.
3. Place the prepared pear in a larger saucepan. Drain the water from the boiled quince, and put the fruit to the pear. Top with sugar. Give the fruit time to release its juice.
4. Put fruits and juice on fire and bring to a boil. Cook the dessert for 5 minutes. Set aside until it cools completely. Repeat the boiling process 4 times to obtain a dessert of the desired thickness.
5. Pour the ready-made hot pear and Japanese quince jam into jars and close tightly.

Quince jam with rosemary

If you like the notes of rosemary in desserts, we recommend making quince jam with the addition of this herb.

1.5 kg of fruit will require the same amount of sugar, 30 g of fresh rosemary and lemon juice (1 pc.). In addition, 250 ml of water should be added.

100 g of ready-made quince jam with rosemary 173.6 kcal.

Cooking steps:

1. Pour water into a saucepan and add sugar in parts. Boil the jam syrup.
2. Remove the peel from the previously washed quince and cut out the seeds. Cut the peeled fruits into medium-sized cubes.
3. Add quince to syrup. Bring to a boil, reduce heat and simmer for 2 hours.
4. Add rosemary sprigs to the jam 5 minutes before the end of the boil.
5. Infuse dessert for 12 hours, closing the lid.
6. Select sprigs of rosemary, pour in lemon juice and simmer for another hour.
7. Pour hot dessert into jars.

If desired, the jam can be rubbed through a sieve before the second boil. In this case, you get a delicious jam with hints of rosemary.

Quince jam: the most delicious recipe with an orange

To cook a delicious dessert, you need 2.5 kg of ripe quince without rot, 2 large oranges and 2 kg of sugar. Fresh quince is itself a tough fruit, so you need to add water to make the jam. In our case, you will need 2 liters of purified water.

Cooking steps:

1. Thoroughly wash the quince with a sponge to remove the fleecy part of the peel. Cut the fruit into several pieces to remove the core with seeds. Peel the peel. After processing, approximately 2 kg of quince will remain.
2. In a separate saucepan, fold the cut out core and peeled skin, cover with water and cook for a quarter of an hour.
3. Drain the broth and add sugar to it. Boil the aromatic syrup for at least 5 minutes.
4. Cut the peeled quince slices into cubes and place in a deep bowl or saucepan.
5. Pour boiling syrup over the quince. Close the lid and let the jam brew for 12 hours.
6. Wash oranges under hot water, dry with a kitchen towel.Without peeling, cut into medium sized cubes and add to the jam container.
7. Put the quince jam with orange on the fire, bring to a boil and cook for half an hour.
8. Sterilize half-liter jars in the oven or microwave.
9. Put hot jam in dry jars and close with lids.

Fragrant orange and quince jam is used in the complex treatment of flu and colds.

Quince jam: the most delicious cinnamon recipe

Cinnamon is used in various baked goods, drinks, and added to jam to enhance its flavor. Today we propose to cook quince jam with the addition of cinnamon.

To make jam according to this recipe, you must use only natural cinnamon.

For 2 kg of quince add 4 tbsp. water, 80 ml lime juice and 1 tsp. natural cinnamon. Sugar is taken as much as quince, but less (1.5 kg) is possible.

Cooking process:

1. Wash the ripe quince, without rot and cracks, using a special brush. Cut the fruit and core with the seeds. For jam, cut the fruit into slices no thicker than 2 cm.
2. Sprinkle the quince slices with lime juice (instead of lime, you can use regular lemon).
3. Transfer the chopped quince to a deep basin and cover with water. Boil. Reduce heat and cook for 15 minutes.
4. After a quarter of an hour, pour sugar into the basin, pour lime juice and add cinnamon. Boil the jam for another 25 minutes, stirring occasionally.
5. Arrange the dessert in jars and close.

Unusual combination of pumpkin and quince in dessert

Quince fruits are tough and tart, and the pumpkin pulp, on the contrary, is juicy and soft. Pumpkin is given to both young children and adults, because it has a great effect on the digestive system. The combination of pumpkin and quince in one recipe gives excellent results.

For 2 kg of ripe pumpkin, you need to take 1 kg of dessert pumpkin. Add 3 kg of sugar and 60 ml of freshly squeezed lemon juice.

Stages of making pumpkin and quince jam:

1. Wash and dry the quince and pumpkin. Remove the skin and seeds. Cut the fruits into thin slices. Place the quince and pumpkin in a thick-bottomed bowl in layers, sprinkling each layer with lemon juice.
2. Pour sugar into a container and gently mix the contents with a wooden spatula. We will not cook the jam for now. Cover the basin with a towel or lid and leave for 12 hours.
3. After 12 hours, juice will appear in the basin. Boil the contents of the basin over medium heat. After boiling, remove heat to minimum power and cook for half an hour. During this time, stir several times with a spatula.
4. Pack hot jam into clean sterile jars and close tightly.

Pumpkin and quince jam can be consumed immediately or sent to the pantry for storage.

Quince jam video recipe