Quince jam with walnuts

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

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Recommendations for making delicious quince jam

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

We will give the most popular recommendations from housewives that will come in handy when preparing a delicious dessert:

When choosing quince for jam, you need to pay attention to the integrity of the fruit and its color. A good ripe quince is uniformly colored light yellow. It is difficult to prepare a delicious dessert from unripe quince. Rot only worsens the taste of fruits and jam.
It will take three days to prepare quince jam. The fruits require stage-by-stage heat treatment so that the jam does not taste harsh. If you cook the dessert for a long time at once, the jam will become too thick and will look more like marmalade made from pieces of fruit and syrup.
Boil the jam for half an hour the first time and two more times for 15 minutes. The break between boiling should be at least 6 hours, and preferably 12 hours. This approach to preparing dessert will allow you to get delicious jam with soft pieces of quince, but at the same time they will keep their shape.
Quince jam turns out to be bright red. To soften it, add lemon juice or chopped lemon to the dessert.
It is important to maintain the proportionality of the main ingredients. If you take 1 kg of peeled quince for dessert, then you need the same amount of sugar. The natural astringency of quince is reduced by adding various oriental spices, nuts, vanillin, citric acid or cinnamon to the jam.

Chinese quince jam

Chinese quince is very juicy, so you don’t need to add water when making jam. For one kilogram of fruit you need to take 1.2 kilograms of sugar. To make it easier to cut the quince into slices, you must first pour boiling water over it for 10 minutes, and then immediately transfer it to cold water. Place the finished pieces in a suitable container and cover them with sugar. The fruits should release juice, which may take several hours. Only after this can you start making jam. Place the container on the fire, making the heat moderate.

When the sugar dissolves, you need to boil it for 10-15 minutes. Then turn off the heat and leave the jam to steep for 10-12 hours. After this, put the container back on the fire. At this point, you can add 300-400 grams of peeled and sliced apples. This will only make the jam tastier. Now cook the delicacy until the syrup thickens and the fruit becomes transparent. Pour the jam into jars and cover with lids. Quince, whose winter recipes are not particularly complicated, is not only tasty, but also healthy.

Quince jam: the most delicious recipe with lemon

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

Ingredients for jam:

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ripe quince – 2 kg;
1.6 kg sugar;
peeled walnuts – 200 g;
2 packets of vanilla sugar;
two lemons;
2 tbsp. water.

Cooking steps:

Wash the quince well under running water. Cut each fruit into 4 parts. Remove seeds and peel. Cut the peeled slices again.
Pour water into a thick-bottomed pan and add sugar. Boil and cook for 5 minutes.
Pour the prepared quince into the pan. Bring to a boil and cook the jam for 5 minutes. Remove the pan from the heat and leave the quince in the syrup for 5-6 hours.
Repeat the boiling procedure 2 more times until the slices become translucent.
Dry the walnuts in the oven or in a frying pan and chop. Pour the chopped nuts into the jam and immediately add vanilla sugar.
Use a grater to remove the zest from the lemons. Squeeze the juice and add it to the quince during the third boil. Also add zest.
Pour the hot jam into clean, dry jars. Roll up the lids and cover with a warm blanket.

Send quince and lemon jam for storage after three days.

Quince jam: delicious recipe with lemon and cinnamon

Quince jam for the winter without sterilization is a storehouse of vitamins and a simple preparation for the winter period. It’s a pity that summer is not all year round, otherwise we would enjoy fruits, berries and vegetables all year round and this preservation would not exist. What have we prepared for you this year – plum and apricot jam, delicious to the point of madness.

What you will need:

For 8 servings: fresh quince fruits – 2-2.5 kg;
thin-rind lemon – 2 small;
granulated sugar – 700-800 g;
clean water – 0.5 l;
cinnamon – 2 sticks.

Preparing quince jam for the winter without sterilization:

Before sealing something, you need to prepare containers, lids and everything at hand.

The first thing I did was prepare the fruits: washed, peeled, cut into four parts and cut out the cores with seeds with a knife. Then she cut the quince into slices and put it in a clean bowl and let it wait in the wings.

Meanwhile, in a washed saucepan, combine water with sugar and boil, adding a cinnamon stick or 1 teaspoon of ground seasoning. There is no need to cook the syrup for a long time - count five minutes from the moment of boiling, just so that the sugar dissolves and you can add the quince that is already waiting in the wings.

When the syrup begins to bubble along with the pieces of fruit, reduce the heat and simmer for just five to ten minutes. After this, turn off the heat and leave your future pleasure to brew for a day and gain strength and vitamins. I cooked this jam for three days for ten minutes.

The next day at the same time, preferably repeat the second cooking for 5-10 minutes again and leave for another 24 hours.

The next 3 times, boil again for the same amount of time. But, at the same time, add squeezed lemon juice and zest, grated on a coarse grater. You can add two handfuls of ground nuts if you wish. This method prevents the jam from becoming sugary.

In addition, you will receive a clear amber jam and the vitamins will be preserved. And the quince slices are not boiled, which looks very beautiful in a glass bowl. I’m generally silent about the taste – in one word, delicious.

After everything is cooked and added, spread the boiling quince jam for the winter without sterilization into sterile, warm, dry jars and roll up with metal lids.

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 bean 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 ½ tsp with vanilla powder).

To obtain the required concentration of dessert, add 1.5 liters of water.

Step-by-step preparation:

For jam, choose ripe fruits without blemishes. Using a sponge or brush, wash the quince well.
First cut into 4 parts. Peel and remove the core and seeds. Cut the fruit quarters into another 3-4 pieces. It all depends on the size of the fruit. The slices should not be too thick.
Place the prepared fruits in a container in which the quince will be cooked. Add enough water to cover the fruit. Bring to a boil and cook the jam over medium heat for no more than 20 minutes.
Transfer the boiled slices to another container.
The quince decoction must be strained.
Pour 3 tbsp into a bowl for preparing jam. broth and pour out all the sugar. Boil the syrup.
Place the boiled quince in boiling syrup. Cook quince slices over low heat. As a result of the procedure, the fruit slices will become transparent.

The syrup will turn reddish in color. This will take about 20 minutes.
Add vanilla and citric acid to the jam. Mix well and boil for 3 minutes.

Preparing quince jam with ginger in a slow cooker

An unusual combination of ginger and quince gives excellent results. The jam is not just fragrant and beautiful to look at, but also healthy. Regular consumption in small quantities will help strengthen the immune system and activate the metabolic process.

Dessert ingredients:

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

Cooking steps:

Pour sugar into the multicooker bowl and add water. Mix well.
Set the “Soup” mode, set the timer at 10 minutes. Boil the syrup.
Wash the quince fruits with a sponge. Cut into slices and remove seeds. In this recipe, you do not need to remove the skin from the quince. Cut the slices into cubes.
Cut the peeled ginger into thin slices.
Place the jam ingredients into the syrup. Set the “Stew” mode and cook. Periodically open the lid of the multicooker and stir the jam. Cooking time – 1 hour.
The easiest way to sterilize jars is to treat them with alcohol. You can use any other method.
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 all 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.

Dessert ingredients:

peeled quince - 1 kg;
6 pcs. clove buds;
200 ml pomegranate juice;
quince seeds.

Cooking steps:

Peel the washed quince and cut out the core with seeds. Carefully separate the seeds and place them in a saucer.
Grind the peeled quince on a coarse grater.
Place grated quince in a deep saucepan, pour in pomegranate juice, add cloves and quince seeds. At the end, add sugar and mix everything carefully. Give time for the juice to release.
Bring the contents of the pan to a boil and cook the dessert over medium heat for half an hour.
Pack the finished jam into 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 a little weaker. Just try making quince and apple jam to truly appreciate the taste of the dessert.

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

Cooking steps:

Wash the fruits under running water. Peel off the peel and remove the seed pods. Cut the apples and quinces into 1.5 cm thick slices.
Place the prepared fruits in a deep saucepan and cover them with sugar. Use a wooden or silicone spatula to carefully mix everything. Cover with a lid and leave without heat treatment for 12 hours. During this time, juice from the fruit will appear in the pan.
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.
Sterilize half-liter jars and lids in the oven or microwave.
Pour the boiling dessert into dry jars and screw tightly with metal lids. Turn over and leave for a while. When the workpiece has cooled, transfer it to the pantry or cellar.

Quince and pear jam

Required components:

mixture of quince and pear fruits - 1 kg (can be in equal proportions or to your taste);
1 kg 200 g sugar;
water – 2.5 glasses.

The process of making quince and pear jam:

Prepare quince and pear fruits - peel and cut into slices. Blanch in boiling water (quince - 30 minutes, pears - 15 minutes). Cool. Meanwhile, prepare the syrup and pour it over the prepared fruit slices. Leave the jam to soak in syrup for 4 hours.

Next, boil the jam for 5-7 minutes over low heat. Set aside for 8 hours. Perform a few more boils (2 or 3) at intervals of 8 hours. Before the last cooking, add citric acid. Cool the jam, put it in a container and seal it.

Japanese quince and pear jam

Jam made only from pear fruits tastes somewhat bland. Therefore, we recommend improving its taste by adding Japanese quince, which has sourness. The taste of the dessert is simply amazing.

Ingredients:

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

Process for making jam:

Cut the pre-washed Japanese quince and remove the core and seeds.

Next, cut into cubes of the same size. Place in a saucepan, add a small amount of water and boil until the quince becomes soft.
For jam, use pears of autumn varieties, because quince also ripens in the fall. The thin skin of pears can be left in place, but the thick, hard skin is better to be peeled. Remove seeds and cut into thin slices.
Place the prepared pear in a larger saucepan. Drain the water from the boiled quince and place the fruit on the pear. Sprinkle sugar on top. It is necessary to give the fruit time to release its juice.
Place the fruits and juice on the fire and bring to a boil. Cook dessert for 5 minutes. Set aside until completely cool. Repeat the boiling process 4 times to obtain the dessert of the desired thickness.
Pour the prepared hot pear and Japanese quince jam into jars and close tightly.

How to make quince and pear jam?

To make jam from quince and pear, you need to know the rules for making jam from each fruit separately.

Technology for making quince jam

Due to the rigidity and hardness of quince fruits, fully ripe, somewhat softened fruits are selected for jam. Peel the fruits and cut into slices. Blanch for about 30 minutes in boiling water until softened. Cooking quince jam is similar to apple jam.

Prepare syrup at the rate of 1 kg 200 g of sugar and 2.5 glasses of water per kilogram of quince and pour into the slices, let sit for 4 hours. Next, bring the fruits to a boil, hold for 5 minutes over low heat, cool and let steep for 8 hours. Carry out a second cooking (7-8 minutes). Depending on the quality of the fruit, you can make several more boils. At the end add 2 g of citric acid.

Technology for making pear jam

To prepare pear jam, choose fruits that have dense pulp. Large pears are cut into slices after removing the skin. The slices should be blanched in boiling water for a quarter of an hour, then cooled. Pear jam is also cooked like apple jam. Boil in sugar syrup at the rate of 1 kg of pears, 200 g of sugar and 2.5 glasses of water.

Due to the fact that the process of making pear jam is similar to making jam from apples, as in the case of quince jam, the further technology for making jam from these fruits repeats the technology for making quince jam already described above, namely, pour syrup over the fruits and cook in several stages , fulfilling the insistence.

Quince jam with rosemary

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

For 1.5 kg of fruit you will need the same amount of sugar, 30 g of fresh rosemary and lemon juice (1 pc.). In addition, add 250 ml of water.

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

Cooking steps:

Pour water into the pan and add sugar little by little. Boil syrup for jam.
Peel the pre-washed quince and cut out the seeds. Cut the peeled fruits into medium-sized cubes.
Add quince to syrup. Bring to a boil, reduce heat and simmer for 2 hours.
Add rosemary sprigs to the jam 5 minutes before the end of boiling.
Infuse the dessert for 12 hours, covering it with a lid.
Select rosemary sprigs, add lemon juice and simmer for another hour.
Pour the hot dessert into jars.

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

Quince jam

You will need:

2 large quinces
300 g granulated sugar
2 tbsp. l. lemon juice
1/3 tsp. cinnamon

Preparation:

Wash the quince, dry it, cut out the core with seeds, cut the pulp into slices. Place in a saucepan and add enough water to just cover the quince.
Place on the fire, bring to a boil and cook for 10 minutes. Place in a colander and collect the liquid.
Boil syrup from sugar and 150 ml of liquid, add cinnamon, quince and cook over low heat for 15 minutes. Pour in lemon juice and cook for another 5 minutes. Place into jars and roll up.

Quince jam: the most delicious recipe with orange

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

Cooking steps:

Wash the quince thoroughly with a sponge to remove the fleecy part of the peel.

Cut the fruit into several pieces to remove the core and seeds. Peel the peel. After processing, approximately 2 kg of quince will remain.
Place the cut out core and peeled skin into a separate pan, add water and cook for a quarter of an hour.
Drain the broth and add sugar to it. Cook the aromatic syrup for at least 5 minutes.
Cut the peeled quince slices into cubes and place in a deep bowl or pan.
Pour boiling syrup over the quince. Close the lid and let the jam brew for 12 hours.
Wash the oranges under hot water and dry with a kitchen towel. Without peeling, cut into medium-sized cubes and add to the container with jam.
Put the quince jam with orange on the fire, bring to a boil and cook for half an hour.
Sterilize half-liter jars in the oven or microwave.
Place hot jam into 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 recipe with cinnamon

Cinnamon is used in various baked goods, drinks and added to jam to improve its taste. Today we propose making 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. They take the same amount of sugar as quince, but you can use less (1.5 kg).

Cooking process:

Wash ripe quince, without rot or cracks, using a special brush. Cut the fruit and remove the core and seeds. For jam, cut the fruit into slices no thicker than 2 cm.
Immediately sprinkle the quince slices with lime juice (you can use regular lemon instead of lime).
Place the chopped quince in a deep bowl and fill with water. Boil. Reduce heat and simmer for 15 minutes.
After a quarter of an hour, pour sugar into a bowl, pour in lime juice and add cinnamon. Boil the jam for another 25 minutes, stirring occasionally.
Place the dessert in jars and close.

How to make “Quince jam without water”

So, rinse the quince thoroughly and wipe it dry. Cut it in half and remove the core, then cut the quince into small pieces.

Since we will be preparing jam without water, we need the quince to release its juice; for this it needs to be covered with sugar.

Place the chopped quince in a shallow wide pan and sprinkle with half of all the sugar and leave for a day. The next day, add the remaining sugar and again leave the quince to release juice for the day. Then the mass must be carefully mixed and left alone for another day. Thanks to such a long standing time, even without water, we will get a sufficient amount of liquid.

On the third day we can start cooking. Place the bowl with quince on medium heat and bring the liquid to a boil, then reduce the heat and cook the jam for an hour. If you want it to be less thick, then you only need to cook the jam for 40 minutes.

We put the jam in sterilized jars and close them with lids, and in winter, when you want something sweet, just open the jar of jam and enjoy its amazing taste. Bon appetit!

An unusual combination of pumpkin and quince in dessert

Quince fruits are hard and tart, while 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 functioning of 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.

Steps for making pumpkin and quince jam:

Wash and dry the quince and pumpkin. Peel and remove 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.
Pour sugar into the container and carefully mix the contents with a wooden spatula.

We won’t cook the jam for now. Cover the bowl with a towel or lid and leave for 12 hours.
After 12 hours, juice will appear in the basin. Boil the contents of the basin over medium heat.

After boiling, reduce the heat to minimum power and cook for half an hour. During this time, stir several times with a spatula.
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.