Quince jam with slices

Content

1 The benefits of quince jam
2 Quince jam recipes
3 Conclusion

Naturally, quince grows in Asian countries, the Caucasus and southern Europe. However, it is grown all over the world for decorative purposes as well as for fruit production. An unusual jam is prepared from them, which has a wonderful taste and amber color. Quince jam in slices serves both as an independent dessert and as a filling for homemade baked goods.

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 retained, which endow the jam with positive properties.

Important! Calorie content quince jam is 280 kcal due to the sugar content.

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

is a source of vitamins;
improves digestion;
stabilizes the functioning 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 using the fruits themselves, water and sugar. However, you can add some pumpkin, ginger, citrus fruits and nuts to your homemade products.

Classic recipe

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

Quince (0.7 kg) must be thoroughly washed and placed in a saucepan.
The fruits are poured with water, then the container is placed on the stove.
When the water boils, you need to reduce the heat a little. The quince is boiled for 20 minutes, until it softens.
After processing, the fruits are placed in cold water.
The cooled quince is cut into 4 parts, removing the peel and seeds.
It is recommended to weigh the resulting mass, since a similar amount of sugar will be required in the future.
Sugar is dissolved in the remaining broth and quince is added.
Cook the fruits over low heat for 20 minutes. The foam that forms on the surface is removed.
When the mass is boiled down, it is transferred to an enamel bowl.
The syrup is left on fire for 15 minutes, until it thickens.
The prepared syrup is poured over the fruits and the mass is left to cool.
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:

First, they put the syrup on the stove. 0.6 L of water is poured into a saucepan, in which 1.5 kg of sugar is dissolved. The liquid is boiled for 15 minutes over low heat.
A kilogram of quince is thoroughly washed and peeled. Then cut it into several slices, removing the seeds.
The chopped mass is poured into hot syrup, which comes to a boil.
Then the tile is turned off and the mass is left for several hours.
In this way, you need to boil and cool the jam two more times.
The last time the jam should be boiled for 20 minutes. So that the fruit slices do not boil over, the container should be shaken periodically in a circular motion.
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 maintains vision. Therefore, it is often added to various types of homemade products. Quince jam is no exception. In combination with pumpkin, a delicious and healthy dessert is obtained.

Quince and pumpkin jam is prepared in the following way:

The pumpkin is cut into several pieces and peeled. The resulting pieces are cut into thin plates. For jam, you need 1 kg of this product.
Then moving on to the preparation of the quince (0.5 kg). It must be peeled and cut into wedges.
The components are mixed in one saucepan and covered with sugar (0.5 kg).
The mixture is left for 2 hours to release the juice.
Then the container is put on high heat so that the mass boils.
After boiling, the gas can be muffled and cooked over low heat for 30 minutes.
The finished jam is cooled and poured into jars. For winter storage, containers must be sterilized.

Ginger recipe

Ginger is often used as a spice that gives homemade products a special flavor 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 body's immune properties. Ginger and quince jam can be made according to the following recipe:

100 ml of water is poured into a saucepan, into which 0.6 kg of sugar is poured.
The container is put on fire and boiled for 10 minutes, until the sugar is completely dissolved.
Quince (0.7 kg) is cut into slices, removing the seed capsule. The rind can be left on to help the pieces retain their shape.
Fresh ginger root (50 g) is cut into thin slices.
Prepared components are placed in boiling syrup.
Within an hour, the mass is boiled down. It needs to be stirred periodically.
Hot jam is poured into jars, which are sealed with lids.

Japanese quince recipe

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 made from Japanese quince, subject to the following technology:

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

Recipe with lemon and nuts

With the addition of lemon, the jam acquires a slight sourness. The following recipe indicates how to make quince jam with lemon and nuts:

Ripe quince (4 pcs.) Cut into pieces, remove the skin and seeds.
The chopped slices are placed in a saucepan and poured with 0.5 kg of sugar. Then the mass is stirred to distribute the sugar.
The cut peels and 0.5 kg of sugar are placed in a small saucepan. The mass must be boiled, then squeezed out to obtain syrup.
The prepared fruits are poured with syrup, covered with a cloth and left for 5 hours.
After the specified time, the container is placed on medium heat. When the mass boils, the intensity of the flame is reduced.
After 10 minutes, the stove must be turned off.
The jam is left for a day. The next day it is put back on the stove and boiled for an hour.
At the last cooking, the zest obtained from one lemon is added to the mass. The pulp is cut into thin slices. The components are added to the jam.
Then walnuts or any other nuts to taste are fried in a pan. They also need to be placed in the jam.
When the mass has cooled down, glass jars are filled with it.

Citrus recipe

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

Quince (1 kg) must be peeled and cut into wedges. The seeds and skins must be removed.
The sliced fruits are placed in boiling water (0.2 l).
For the next 20 minutes, you need to cook the quince until the wedges are soft.
Peel off the orange and lemon, which needs to be chopped.
Sugar (1 kg) and the resulting zest are poured into a container with jam.
The mass is stirred so that the sugar is completely dissolved.
Juice survives from the lemon pulp, which is added to the total mass.
The jam is left on the stove until it becomes thick.
The finished product is cooled, after which it is laid out in banks.

Multicooker recipe

Using a multicooker simplifies the cooking procedure. The cooking process includes several stages:

A kilogram of quince needs to be washed and cut into slices.
The components are stacked in several layers in a large basin. Pour sugar between the layers, which will take 1 kg.
The container is left for two days to allow the juice to stand out. Shake the contents twice a day to distribute the sugar evenly.
The resulting mass is placed in a multicooker and the "Quenching" mode is turned on for 30 minutes.
After the specified time, the multicooker is turned off and the mass is waiting for the mass to cool completely.
Then turn it on again for 15 minutes.
The procedure is repeated several times until the syrup is completely ready, the drop of which should keep its shape and not spread.
The cooked dessert is placed in glass jars.

Conclusion

Fresh quince is characterized by high firmness and tart taste. Therefore, it may take several passes and a long time to process its fruits. First, the fruits are cut into slices, sugar is added to them and the resulting mass is cooked over low heat.

Quince jam tastes great and contains a whole range of nutrients. You can add pumpkin, ginger, citrus fruits or nuts to the jam. Quince jam can be used as a dessert or added to the diet for colds.

How to cook quince jam in slices