How to cook quince jam with slices 

Under natural conditions, quince grows in Asian countries, in the Caucasus and southern Europe. However, it is grown all over the world for ornamental purposes, as well as for its fruit. An unusual jam is prepared from them, which has a wonderful taste and amber color. Quince jam with slices serves both as an independent dessert and as a filling for homemade pastries.

The benefits of quince jam

Quince contains vitamins B, C and P, trace elements, fructose, tannins, acids and trace elements. During heat treatment, most of these components are preserved, which give the jam positive properties.

A dessert made from quince brings the following benefits to the body:

• is a source of vitamins;
• improves digestion;
• stabilizes the work of the stomach and liver;
• helps with colds;
• lowers cholesterol;
• normalizes metabolic processes;
• has an anti-inflammatory effect;
• has a diuretic effect.

Quince jam recipes

Quince has a high density, so it is recommended to cook it in several passes. Delicious jam is obtained by using the fruits themselves, water and sugar. However, you can diversify homemade preparations by adding pumpkin, ginger, citrus fruits and nuts.

Classic recipe

To make jam according to the classic recipe, you need a large and ripe quince. The procedure for this is as follows:

1. Quince (0,7 kg) must be thoroughly washed and placed in a saucepan.

   

2. The fruits are poured with water, then the container is placed on the stove.
3. When the water boils, you need to reduce the fire a little. The quince is boiled for 20 minutes until it softens.
4. After processing, the fruits are placed in cold water.
5. The cooled quince is cut into 4 parts, removing the peel and seeds.
6. It is recommended to weigh the resulting mass, since a similar amount of sugar will be required in the future.
7. In the remaining broth, sugar is dissolved and quince is added.
8. You need to cook the fruits over low heat for 20 minutes. The foam that forms on the surface is removed.
9. When the mass is boiled down, it is transferred to an enamel bowl.
10. The syrup is left on the fire for 15 minutes until it thickens.
11. The fruits are poured with ready-made syrup and the mass is left to cool.
12. Cold jam is placed in clean glass jars.

Alternative recipe

You can get delicious quince jam in another way. To do this, you need to follow a certain technology:

1. First, they put the syrup on the stove. 0,6 l of water is poured into the pan, in which 1,5 kg of sugar is dissolved. The liquid is boiled for 15 minutes over low heat.
2. A kilogram of quince is thoroughly washed and peeled. Then cut it into several slices, eliminating the seeds.
3. The chopped mass is poured into hot syrup, which reaches a boil.
4. Then the tile is turned off and the mass is left for several hours.
5. In this way, you need to boil and cool the jam two more times.
6. The last time the jam should be boiled for 20 minutes. So that the fruit slices do not boil soft, the container should be periodically shaken in a circular motion.
7. The result is 1 liter of jam, which is stored in a glass container.

Pumpkin recipe

Boiled pumpkin helps cleanse the body of toxins and cholesterol, improves digestion and supports vision. Therefore, it is often added to various types of homemade preparations. Quince jam is no exception. Combined with pumpkin, you get a delicious and healthy dessert.

Quince and pumpkin jam is prepared in the following way:

1. The pumpkin is cut into several pieces and peeled. The resulting pieces are cut into thin plates. For jam you will need 1 kg of this product.
2. Then proceeding to the preparation of quince (0,5 kg). It must be cleaned and cut into slices.
3. The components are mixed in one pan and covered with sugar (0,5 kg).
4. The mixture is left for 2 hours so that the juice stands out.
5. Then the container is put on a strong fire so that the mass boils.
6. After boiling, the gas can be muffled and the mass cooked over low heat for 30 minutes.
7. Ready jam is cooled and poured into jars. For winter storage, containers must be sterilized.

Recipe with ginger

Ginger is often used in the form of a spice that gives homemade preparations a special taste and aroma. The positive effect of ginger on the body is expressed in the treatment of colds, strengthening the cardiovascular system, and activating metabolism.

When ginger is added to jam, a remedy is obtained to fight colds and increase the immune properties of the body. Ginger and quince jam can be prepared according to the following recipe:

1. 100 ml of water is poured into the pan, into which 0,6 kg of sugar is poured.
2. The container is put on fire and boiled for 10 minutes until the sugar is completely dissolved.
3. Quince (0,7 kg) is cut into slices, removing the seed box. You can leave the peel on so that the pieces keep their shape better.
4. Fresh ginger root (50 g) cut into thin slices.
5. Prepared components are placed in boiling syrup.
6. Within an hour, the mass is boiled down. It needs to be stirred periodically.
7. Hot jam is poured into jars, which are sealed with lids.

Recipe with Japanese quince

Japanese quince grows as a small shrub. Its fruits are distinguished by a bright yellow color and a sour taste. The pulp of Japanese quince contains vitamins A and C, potassium, iron, calcium, fiber, tannins and other substances.

This product is useful for iron deficiency, digestive and cardiovascular problems.

Jam is also prepared from Japanese quince, subject to the following technology:

1. Japanese quince is characterized by increased hardness, so you first need to properly process the fruits. To do this, they are dipped in boiling water for several minutes, after which they are pulled out and placed in cold water.
2. After this treatment, it is easier to remove the skin from the fruit. The quince also needs to be cut into slices and the seeds removed.
3. 3 kg of sugar are added to 2 liters of water, after which the liquid is brought to a boil.
4. Chopped slices are placed in the syrup, after which it is boiled until a golden hue appears. To find out the readiness of jam, you need to put a drop of it on a plate. If the drop does not spread, then the jam is ready.
5. The resulting mass is laid out in banks.

Recipe with lemon and nuts

When lemon is added, the jam acquires a slight sourness. The following recipe indicates how to cook quince jam with lemon and nuts:

1. Ripe quince (4 pcs.) Cut into pieces, remove the skin and seeds.
2. The sliced ​​u0,5buXNUMXbsections are placed in a saucepan and they are covered with XNUMX kg of sugar. The mass is then stirred to distribute the sugar.
3. The cut peel and 0,5 kg of sugar are placed in a small saucepan. The mass must be boiled, then squeezed to obtain a syrup.
4. Prepared fruits are poured with syrup, covered with a cloth and left for 5 hours.
5. After the specified time, the container is placed on medium heat. When the mass boils, the intensity of the flame is reduced.
6. After 10 minutes, the stove must be turned off.
7. The jam is left for a day. The next day, it is again put on the stove and boiled for an hour.
8. At the last cooking, the zest obtained from one lemon is added to the mass. The pulp is cut into thin slices. Components are added to the jam.
9. Then roast walnuts or any other nuts to taste in a pan. They also need to be placed in jam.
10. When the mass has cooled, glass jars are filled with it.

Recipe with citrus

Quince goes well with both lemon and orange. With this combination of products, you can cook a delicious dessert subject to the following technology:

1. Quince (1 kg) must be peeled and cut into slices. The seeds and skin must be removed.
2. Sliced ​​fruits are placed in boiling water (0,2 l).
3. For the next 20 minutes, you need to boil the quince until the slices become soft.
4. Remove the peel from the orange and lemon, which must be chopped.
5. Sugar (1 kg) and the resulting zest are poured into a container with jam.
6. The mass is stirred so that the sugar is completely dissolved.
7. Juice survives from the pulp of a lemon, which is added to the total mass.
8. The jam is left on the stove until it becomes thick.
9. The finished product is cooled, after which it is laid out in jars.

The recipe in the multivariate

Using a multicooker makes cooking easier. The cooking process includes several stages:

1. A kilogram of quince should be washed and cut into slices.
2. The components are placed in several layers in a large basin. Sugar is poured between the layers, which will require 1 kg.
3. The container is left for two days so that the juice stands out. Twice a day, the contents are shaken so that the sugar is evenly distributed.
4. The resulting mass is placed in a slow cooker and the “Extinguishing” mode is turned on for 30 minutes.
5. After the specified time, turn off the multicooker and wait for the mass to cool completely.
6. Then turn it on again for 15 minutes.
7. The procedure is repeated several times until the syrup is completely ready, a drop of which should keep its shape and not spread.
8. The cooked dessert is placed in glass jars.

Conclusion

Fresh quince is characterized by high hardness and tart taste. Therefore, processing its fruits may require several visits and a long time. First, the fruits are cut into slices, sugar is added to them and the resulting mass is boiled over low heat.

Quince jam has a great taste and contains a whole range of useful substances. You can add pumpkin, ginger, citruses or nuts to the jam. Quince jam can be used as a dessert or added to the diet for colds.