Quince jam step by step recipe. How to make quince jam at home, in slices? Video recipe for making quince marmalade

It should be noted that there are several ways to create it. We will present only the most accessible and simple ones.

General Product Information

Before I tell you how to make quince jam, we should tell you what this fruit is.

Quince is a false apple with 5 multi-seeded nests. The shape of this fruit can be spherical or pear-shaped (blunt-ribbed). As a rule, the quince peel is hairy, lemon or dark yellow in color (sometimes it has a reddish spot on one side).

The pulp of the fruit we are describing is very aromatic, but not very juicy and hard. The taste of quince is astringent, tart and sweet. In nature, quince grows in the Caucasus, Transcaucasia and Central Asia. It should also be noted that this fruit has spread widely and naturalized throughout the Mediterranean, central and southern regions of Europe, Africa, America and Australia. The fruits ripen in late September - early October.

for the winter

The jam made from this fruit is very tasty and aromatic. To stock up on them for the winter, we will need:

Fruit selection and processing

It is unknown what housewives like more in quince jam (you can see a photo of the delicacy in this article): its unique aroma, amazing taste, or amber-golden color. This dessert will look great on the table at any time and in any situation. But you will have to try hard to make it at home. After all, most housewives are accustomed to making jam from apples and other fruits growing in our latitudes. As for quince, it is an overseas product that is rarely present on the Russian table.

So how to make quince jam in slices? To do this, you should purchase the necessary fruits. Moreover, they should be as ripe as possible and without damage.

After buying a quince, you need to wash it well in hot water and dry it with paper towels. Next, the fruit should be cut into 4 parts and the seed box should be removed. The remaining pulp needs to be chopped into smaller slices and immediately sprinkled with fresh lemon juice.

Formation process

Before making quince jam in slices, the chopped fruit should be placed in a wide and deep enamel basin, and then covered with not very coarse granulated sugar. In this composition, the products must be covered with thick gauze and left in the room for exactly one day. This time is enough for the quince to give its juice and be completely immersed in sugar syrup.

Heat treatment

To make delicious quince jam in slices, place the bowl with fruit and sugar syrup on low heat and cook for 50 minutes. As a rule, during this time the delicacy thickens, becomes dark and very fragrant. It is recommended to stir the dessert regularly with a large spoon.

Seaming process

After the quince jam in slices is completely prepared, it must be poured into sterilized small jars and rolled up immediately. In this form, the homemade delicacy can be stored in the refrigerator, pantry or cellar. Believe me, there is nothing tastier than drinking a hot drink with toast and aromatic quince jam on long, cold winter evenings.

Making a delicious treat with the addition of nuts

We talked above about how to make simple quince jam. However, I would like to introduce you to other ways to prepare this delicacy. One of the most popular recipes is the one that involves the use of nuts. With this ingredient, homemade dessert turns out to be very satisfying, tasty and nutritious. To make sure of this, we suggest doing it yourself.

So, we need:

ripe quince - 2 kg;
medium-sized sand-sugar - 2 kg;
filtered drinking water - 1 l;
peeled walnuts - 2 cups.

Preparing Ingredients

Quince jam with nuts is prepared just as easily and quickly as the above dessert. To do this, yellow fruits should be thoroughly washed in hot water and then dried with waffle towels. Next, the products must be thinly peeled (you can leave them), cut into 4 parts and remove the seed box. After this, the remaining pulp needs to be chopped into slices.

As for shelled walnuts, they should be sorted, washed well, dried in a frying pan and crushed into coarse crumbs.

Cook on the stove

To cook this delicacy at home, place chopped quince in a deep saucepan and add 500 ml of drinking water. In this form, the fruit should be placed on the stove and cooked over low heat for about 10 minutes. After the main ingredient becomes slightly soft, all excess liquid can be drained.

Also, to make homemade quince jam, you need to make syrup in advance. To do this, you need to dissolve 1 kg of granulated sugar in 500 ml of hot drinking water. The resulting syrup should be poured over all the quince pieces and kept under thick gauze for 3 hours. During this time, the fruit should be completely saturated with sweetness, become soft and falling apart. Finally, add the rest of the sugar and mix well.

Features of making quince jam

How to make quince jam correctly? It turns out tasty only if it is cooked for a long time. To do this, the prepared base with syrup must be placed on low heat and cooked for exactly 5 minutes (after boiling). Next, move the dish with the treat to the side and wait for it to cool completely. After 2-3 hours of aging, the dessert needs to be subjected to short heat treatment again. It is recommended to carry out similar actions approximately 5-6 times. The result should be a very dark and thick jam. At the very end, add chopped walnuts to the dessert and boil everything again.

Having received a delicious and aromatic homemade dessert, you need to pour it into sterilized jars and immediately roll it up. You can consume this delicacy immediately after preparation or wait until the long winter evenings.

Making quince and orange jam

As you can see, there are many ways to prepare such a delicacy. If you want to make more aromatic jam, we recommend adding not walnuts or lemon, but sweet and fresh orange.

So, we need:

ripe quince - 2 kg;
medium-sized granulated sugar - 1.5 kg;
large sweet orange - 2 pcs.

Preparing the Components

To prepare this delicacy, wash all the fruits well, then cut them into 4 parts and remove the core. Next, the resulting pulp needs to be chopped into smaller pieces. After this, add fine sugar and pour in fresh orange juice. Moreover, it is not recommended to throw away the peel of the citrus fruit itself. It is better to chop it into small pieces.

Having carried out all the described steps, the quince with orange juice and sugar should be thoroughly mixed, and then covered with thick gauze and left warm for several hours. During this time, the sweetness will melt a little, forming a fragrant syrup.

Cooking on the stove

After the jam base is ready, it should be placed on very low heat. It is recommended to cook the ingredients for half an hour, stirring continuously. After the specified time has passed, add finely chopped orange peel (with pomace) to the almost finished jam. With this composition, the homemade delicacy should be heat treated for another 20-25 minutes. The result should be a very thick, dark and aromatic quince jam.

Let's roll up dessert

If you prepared such a delicacy not for immediate consumption, but for the winter, then it is recommended to put it in sterilized jars and immediately roll it up with boiled lids. In this form, hot jam should be left in the room until it cools completely. This may take you about a day. Next, the dessert needs to be placed in the refrigerator, cellar or underground. The quince and orange delicacy can be stored in this form for up to 5 months.

How and with what to use?

According to the recipes described above, it can be consumed immediately after heat treatment. However, most housewives prefer to stock up on them for the winter. To do this, they place the dessert in sterilized jars, seal them hermetically and store them in a cool place.

With the onset of winter cold, it is recommended to open a jar of jam and consume it regularly with toast and hot tea. Thanks to the presence of vitamins and minerals in it, you are able to maintain your health and the health of your children at the proper level, even despite inclement weather.

By the way, some housewives sometimes not only eat this delicacy with tea and toast, but use it as a filling for homemade pies. Believe me, no sweet tooth can refuse such baked goods.

The number of lovers of fresh quince can be counted on one hand, because this fruit has a tart taste, and it itself is very hard; the fruit is also not easy to process. But quince jam, like a piece of sunshine locked in a jar, is considered a real oriental delicacy that brings enormous benefits to the body.

Useful properties of quince jam

In folk medicine, yellow fruits can save a person from a whole list of diseases and ailments, provide the body with such necessary substances as pyridoxine (B6), thiamine (B1), ascorbic acid (C), nicotinic (B3) and pantothenic (B5), as well as riboflavin (B2).

That is why lovers of traditional medicine very often use it for medicinal purposes:

The high content of pectin will help improve the functioning of the gastrointestinal tract and strengthen the liver.
Fiber will ensure the normalization of metabolism.
In addition, quince is rich in natural sugar - fructose and glucose, vitamins B, C and P, salts, organic acids and trace elements.
The tannins contained in the fruits have hemostatic and anti-inflammatory properties.
Quince jam has diuretic properties and is recommended for use for cystitis.
It will help cope with such an unpleasant phenomenon as toxicosis;
Eating jam is recommended for those whose body is weakened by illness; thanks to the healthy preparation, you will quickly get enough of minerals, vitamins and return to normal.
For colds, quince jam is used as an antipyretic.

The calorie content of this product is influenced by the chosen recipe and the amount of sugar that was added, but on average it is not considered too high - 273 kcal per 100 g. However, it is not recommended to consume jam in large portions; a few spoons per day are enough.

The qualities of fruits can be used in cooking for a wide variety of purposes. For example, prepare a side dish for almost any meat dish, cook a magnificent compote with an unusually thick structure. We recommend making a few jars of delicious quince jam to please your body and soul this winter.

Quince jam - recipe with photo

How to do a “spring cleaning” of the body, improve its health and maintain youth? Such unique fruits as quince can provide the necessary set of measures. The pectins of this magical product can be compared to the work of a vacuum cleaner.

Only in this case, the “unit” created by nature is designed to rid a person of his waste products, waste and toxins, and at the same time establish intestinal motility. Yellow fruit jam can provide people with hormones of pleasure and happiness.

Cooking time: 12 hours 0 minutes

Quantity: 2 servings

Ingredients

Quince: 4 pcs.
Sugar: 1 kg
Lemon juice: 2 desserts. l.

Cooking instructions

The most delicious quince jam

There are several techniques for preparing quince jam, most of them involve alternating processes of cooking and cooling and take quite a lot of time. Our proposed version of a tasty and aromatic delicacy is prepared relatively quickly, while still being just as fragrant and healthy.

quince fruits – 2 pcs. (1 kg);
white sugar – 1 kg.

To make jam, it is preferable to use an enamel bowl, a thick-bottomed pan or a basin (if you are using a double/triple portion). Please note that quince fruits are dense and heavy and there will be only 2 pieces per 1 kg.

Cooking steps the most delicious and aromatic quince jam:

Like any other fruit, before starting cooking, carefully wash the quince fruits and wipe them.
Cut the fruit into quarters, remove the core and seeds. Be prepared that this process will require some force, since quince is difficult to cut.
Cut each quarter into thin strips or small cubes.
Place the quince pieces in a deep saucepan and fill with water until the fruits are covered. Bring the contents of the pan to a boil, then reduce the heat intensity and continue cooking for another quarter of an hour. Until the fruits become soft.
Turning off the heat, use a slotted spoon to remove the quince pieces. We do not drain the water in which they were boiled yet.
Rinse the bowl in which the jam will be cooked directly. Pour sugar into it, pour in the quince decoction remaining after the previous step, at the rate of 0.2 liters per 1 kg of sugar. If desired, you can make a tasty and healthy drink from the remaining liquid by sweetening it and boiling it.
Place a bowl of sugar filled with quince decoction on the fire and make syrup. After the sugar has dissolved, continue to boil for about a quarter of an hour. The finished syrup will not foam, will become transparent, and if you drop a little onto a clean plate, it will not spread.
Continuing to boil the syrup, add boiled quince to it, stir thoroughly and leave until boiling. Remove the foam formed during the process (there should be a lot of it), otherwise you can’t count on long-term storage of the finished jam.
By the end of cooking, the quince jam will become amber in color; its readiness is checked, just like the syrup.
Turn off the stove and immediately pour into sterile, completely dry inside jars.

This recipe will become your favorite thanks to its sweetness, aroma and sourness given by lemon. Prepare a set of ingredients in advance for its preparation:

1 kg of quince already peeled and cut into slices;
3-3.5 tbsp. Sahara;
200 ml water;
1 lemon;
vanillin to taste;
any nuts or a mixture of them - about 1 cup.

We make delicious jam with nuts according to the following steps:

Mix water with sugar and prepare syrup;
After it boils, add quince slices, boil for about 5 minutes, then remove from heat and leave for 12 hours.
We put the jam on the second round of cooking. The sequence is the same: 5 minutes of cooking - 12 hours of rest.
Remove the zest from the lemon. We cut the citrus itself into thin slices, be sure to remove the bones.
Dry the peeled nuts in a frying pan and crush them not very finely.
For the third time, put the quince jam on the fire, add the zest, citrus slices and crushed nuts. Boil for a quarter of an hour and pour into sterile jars.

How to make quince jam with lemon?

Quince and lemon are a surprisingly tasty and complementary tandem. And the resulting jam will be a real salvation in winter, which is rich in colds.

For 1 kg quince you will need:

1 lemon;
4 tbsp. Sahara;
1.5 tbsp. water.

Cooking steps quince jam with lemon:

We thoroughly wash each quince fruit under hot water and wipe dry with a clean towel.
Remove the core from the quince cut in half, cut it into pieces 2 cm wide, and place in a pan of suitable volume.
Mix with sugar and leave for 2-3 hours so that the fruits release juice. Sometimes it may happen that there will not be very much juice, this usually happens if the quince is not too ripe, you can add about 200 ml of water.
Place the bowl with quince on the stove, after boiling, boil for about 5 minutes, stirring occasionally. Then remove from heat and let cool completely.
We repeat the procedure described in the previous paragraph at least three times until the jam acquires a pleasant amber hue, and the pieces of the fruit themselves become transparent.
Before the last boil, add lemon, chopped in a blender, into the jam.
Pour the still hot quince jam into jars

Recipe for quince jam in slices

Quince slices in jam prepared according to the recipe described below will not spread, but will retain their own integrity.

They will remain a little hard in taste, but this fact will only add additional charm to your preservation, because the fruit slices will look like candied fruits.

The proportions of the dish are standard for jams: 1:1, respectively, sugar and fresh, ripe fruits without dents or signs of rot, as well as 1.5 cups of clean water.

Preparation clear quince jam in slices

We cut our fruit into pieces, remove the skin, remove the core. All this can be safely thrown away. Cut the fruit into thin slices, no more than 1 cm thick.
Place the chopped quince in a convenient saucepan and add water until the fruit is completely covered.
Boil the quince for about half an hour, then remove it with a slotted spoon. Strain the remaining water through cheesecloth and pour it back into the pan to prepare the syrup.
Mix the quince decoction with sugar, which we introduce gradually, stirring.
When the sugar is completely dissolved, add quince to the syrup, mix and cook until boiling. Then reduce the heat and continue to simmer for another 45 minutes, stirring occasionally with a wooden spoon. Make sure that the slices do not boil over; if the boil is too strong, turn off the heat under the jam, let it cool for half an hour, and then continue.

The readiness of the syrup is checked using the usual method. After the jam is ready, pour it into sterile jars.

How to make quince jam in a slow cooker?

The basic ingredients of quince jam remain the same, even if you decide to prepare it in an indispensable kitchen assistant - a multicooker. The proportions of quince and sugar are 1:1, this ratio is optimal.

Cooking steps quince jam in a slow cooker:

As in previous recipes, wash and cut the quince into slices, after removing the core.
Place the fruit slices in a container of a suitable size in layers, sprinkling each with sugar. Leave it to release juice for a couple of days. In the morning and evening, do not forget to shake the contents of the pan. This will allow the sugar to distribute evenly.
Place the mixture that has released the juice into the multicooker bowl and cook the jam with the lid open on the “Stew” mode for half an hour.
After complete cooling, start “Stewing” again for a quarter of an hour. Repeat the procedure several times until the syrup is ready. Place the jam into sterile jars.

Simple and quick quince jam - the recipe couldn’t be simpler

We offer you a recipe for a unique jam that combines two of nature’s healthiest autumn gifts. An additional advantage is that the cooking process takes very little time, because the jam is cooked in one step.

Required ingredients:

0.4 kg pumpkin;
0.3 kg each of quince and sugar.

Cooking steps the fastest and easiest quince jam recipe:

We wash the peeled pumpkin and cut it into slices; we do the same with the quince, from which we first remove the seed pod.
Mix both main ingredients and add sugar. Let it brew for a few hours and release the juice.
Place the sweet quince-pumpkin mixture on the fire and bring to a boil, then reduce the flame to half and simmer for another 30 minutes.
Pour the still boiling jam into sterile jars and seal. Or the already cooled jam can be covered with plastic lids and stored in the refrigerator.

Why do I like sliced quince jam? Fragrant, tasty, transparent, has a beautiful amber color, and pieces of fruit perfectly retain their shape in syrup. They turn out a little harsh, but this does not spoil them at all; on the contrary, it makes them look like candied fruits. There are several ways to prepare quince jam in slices. All of them are quite long, but not difficult. The result will invariably please you - pieces of quince from jam can be eaten as a snack with hot tea, instead of sweets, and syrup can be poured over ice cream or any other dessert. For example,

Ingredients

1 kg quince;
1 kg sugar;
300 ml water.

Preparation

First, prepare the ingredients you need. Only ripe fresh fruits of good quality, without dents, rot or wormholes, are suitable for making jam in slices. Try to choose the best fruits for processing so that the jam turns out beautiful and tasty.

Rinse the quince thoroughly with cold running water and cut into 4-5 parts, remove the seed pods, and also cut off the skin - it will no longer be useful. Now cut the slices into even thinner ones, up to 1 cm thick. Pour the chopped quince with the required amount of water so that it completely covers the fruit. Place the pan on the fire and bring its contents to a boil, then reduce the heat. Boil the quince over low heat for no more than half an hour - the fruit pieces should be half cooked and under no circumstances be overcooked.

Now pour the water in which the quince was boiled into another container. Pour the specified amount of sugar into it and continue cooking the syrup, only until there is no fruit. After the syrup boils, reduce the heat and simmer until the sugar is completely dissolved. Then you need to pour this syrup over the quince pieces and bring to a boil, cook for 10 minutes, then simmer over low heat for another 45 minutes, stirring every 7-10 minutes. At this stage, it is especially important to protect the quince slices from boiling. This is done like this: reduce the heat to minimum, stir only with a wooden spoon or spatula; if the boiling becomes too intense, stop cooking for 20-30 minutes. Once the jam has cooled slightly, continue.

Check the readiness of the syrup using the traditional method - drop a few drops on a saucer. If the syrup does not lose its shape and begins to harden, you can turn off the heat. Carefully pour the quince jam into jars and close with clean lids. There is no need to sterilize the jars before filling, just wash them and scald them with boiling water. Also treat the lids. It is convenient to seal quince jam in slices in small jars with screw caps.

On cold autumn and winter evenings, this delicious dessert will delight you with its incomparable aroma and impeccable taste. Be sure to prepare quince jam in slices for the winter.

Quince is not the most common product, but everyone should try it. It is not always tasty in its raw form, so it is worth making various quince jams.

It has an extraordinary aroma, retains all the vitamins and nutrients that are very abundant in fresh fruits.

If you don’t have time to fuss with preparation for a long time, but the fruits have already been collected, you need to select a recipe without long heat treatment. This particular recipe will help you prepare a tasty, aromatic treat in a fairly short time; it takes 30 minutes to cook, leave overnight, and cook again in the morning.

Required ingredients:

Ripe quince – 1 kg;
Sugar – about 1000-1200 g;
Water – 1 glass.

Wash the quince thoroughly;
Cut the fruits into pieces, remove the internal partitions and seeds;
Place the fruits in a saucepan, add water and turn on the heat;
You need to cook the quince for about 20 minutes, but you should keep an eye on the fruits; only when the fruits become soft can the mixture be considered ready;
Now you need to add sugar, but you need to add it gradually, if you add all the sugar at once, it will take a long time to dissolve and may not completely dissolve, so add sugar in small portions, wait until it boils and cook for about 5 minutes;
The mixture needs to be removed from the stove and left, this will take 6-7 hours, it is quite possible to leave it overnight and finish cooking in the morning;
After 6-7 hours, put the jam on the fire and boil thoroughly again;

When the mixture is ready, it is poured into jars. The jars are sterilized and prepared in advance; all that remains is to roll up the lids on the jars.

Quince jam with candied fruits

If a dish with just quince is not quite to your taste, then you can try to complement the taste of this fruit, for example, with apples or pumpkin. For this recipe you need to use unripe fruits with a dense structure; such fruits are not always suitable for making jam using traditional methods.

Required ingredients:

Quince - 600 gr.;
Apples – 200 gr.;
Pumpkin – 200 gr.;
Red currants – 500 gr. or red currant juice - 3 cups;
Sugar – 1.5 kg.

Step-by-step cooking instructions:

Rinse the quince, cut into slices or cubes, remove the seeds, but it is not recommended to remove the peel; with the peel, the fruits and syrup will be tastier and richer;
Now you need to prepare the apples, wash them, cut them in the same way as you cut the quince (the shape should be the same), remove the seeds and the hard middle. It is important to take hard, not yet fully ripe fruits, otherwise the pulp will boil and the candied fruits simply won’t turn out;
Also wash the pumpkin, remove the seeds, but you need to cut off the peel from the pumpkin; it is too hard, cut it in the same way as the quince;
If you don't have redcurrant juice, but have berries, you can squeeze juice out of them. This is done very simply, you need to take a piece of gauze, fold it in several layers, put it in the center of the berry and twist the ends so that the berries are in a kind of bag, the ends of the gauze are twisted tightly and the juice is squeezed out. You can do it differently and grind the berries through a sieve; in general, you need to squeeze the juice out of the berries in any way;
Now mix the resulting juice with sugar, put it on the stove, wait until the sugar dissolves and bring the mixture to a boil, reduce the heat and cook for some more time. The syrup is ready the moment it noticeably brightens;
Pour the prepared fruit into the prepared syrup. You don’t need to cook them for a long time, just stir and then remove from the heat;
Leave the fruits to steep in the syrup for 6 hours;
Then put the mixture on the stove, cook for approximately 5-7 minutes;
Boil a little, leave the mixture to infuse, now for 12 hours;
After 12 hours, put it back on the fire, again bring to a boil, remove from the heat and leave to brew for another 12 hours;
The mass should be brought to a boil and infused four times for 12 hours;
After this, the hot jam is poured into jars and covered with lids.

If after preparing the preparation you have apples left, then you can also use them for cooking, the taste of which is familiar to each of us since childhood, or for your own production.

Amber quince jam

Amber jam has a very beautiful color, but the quince pulp itself in the syrup is tender and soft. This fruit consistency is achieved not only by prolonged heat treatment, but also by using more ripe and soft fruits. This twist is perfect for decorating desserts, as a filling, or simply as an addition to tea.

Required ingredients:

Quince fruits – 1 kg;
Granulated sugar - about 1 kg;
Water – 3 glasses;
Juice of one lemon;
A little vanilla.

Step-by-step cooking instructions:

Peel the fruits, cut in half, remove seeds, cut into slices;
Mix water with granulated sugar and cook the syrup; to do this, just bring the mixture to a boil and make sure that the sugar has dissolved;
Place the pulp into the syrup, bring to a boil again, remove from heat, and leave to cool for several hours;
Bring the mixture to a boil three times and leave to infuse and release the juice for several hours;
After this, the pulp must be cooked until tender, that is, until the fruit pulp is completely softened;
Approximately 5-10 minutes before the jam is ready, add a little vanillin and juice squeezed from one lemon;
All that remains is to put the treats into jars and close the lids.

Recipe for pureed quince jam

In some cases, jam should be similar to puree, for example, for layering desserts, for adding to cakes, this recipe will help you prepare a soft puree, and you can choose the degree of crushing of the fruit yourself, you can leave the pulp in small pieces, or you can completely crush it. The puree is prepared very quickly, but it turns out original, tasty and appetizing.

Required ingredients:

Ripe quince – 1 kg;
Sugar – 1 glass.

Step-by-step cooking instructions:

For a puree state, the fruits must be thoroughly cleaned of seeds, coarse core and peel, now it is necessary to cut the fruits, the shape does not matter much;
Now our ripe fruit needs to be crushed, here you can choose different options, you can pass the mixture through a meat grinder, grate it, or you can use a blender and break through the pulp with it, choose for yourself;
Now the crushed pulp must be transferred to a saucepan, add granulated sugar and put on fire;
Cook the jam for about 10 minutes. It is important that the syrup and pulp do not burn; they must be stirred constantly and not turn on high heat;
When the jam is prepared, all that remains is to put it in jars and seal with lids.

Quince jam with nuts

Quince jam has an exotic taste, and if you highlight this exoticness with nuts, you will get a simply amazing treat. Making such jam will not be difficult and will not take much time, but you can add any nuts and feel free to experiment, for example, you can use walnuts, pistachios, hazelnuts, hazelnuts and even pumpkin seeds.

Required ingredients:

Quince – 1 kg;
Granulated sugar – 1000 gr.;
Water – 1 glass;
Any walnuts – 1 cup.

Step-by-step cooking instructions:

Wash the prepared fruits, cut into quarters, and remove the core. The quince needs to be chopped, this can be done in several different ways: pass through a meat grinder, grind on a grater, grind in a blender;
Now you need to prepare the syrup, for this we mix sugar and water, you can also add quince peelings, and boil the syrup a little. Or you can do it differently: cover the pulp with sugar and leave for a while to release the juice. In this case, sugar will help the juice to release from the pulp itself, and no water will be added;
Now the pulp needs to be mixed with syrup, put on fire and cooked until the fruit is soft, this will take about 10 minutes;
Now is the time to prepare the nuts: you can fry them in a dry frying pan or dry them in the oven, then cool and chop them. You can grind it in different ways, you can grind it into flour, or you can leave small pieces, it’s a matter of taste;
Once the pulp mixture and syrup are mixed together, it's time to add the cooked nuts, they need to be boiled in the jam for about 10 minutes;
Sterilize the jars, prepare the lids and pour the hot mixture into them. You can seal this jam with any kind of lid.

Quince jam with honey and cinnamon

The quince mixture has a beautiful color, but adding cinnamon to it, you can get an amazing color. And honey will add sweetness and a unique aroma.

Required ingredients:

Quince – 960 gr.;
Water – 390 ml;
Cinnamon – 2 gr.;
Honey – 1.45 kg.

Step-by-step cooking instructions:

First you need to properly prepare the fruits. They need to be peeled and cored. You need to cut the fruits into slices, but so that the thickness of the slices does not exceed 1.5 centimeters, otherwise the jam will contain hard fruits;
Now the pieces need to be boiled in boiling water, this will take about 10 minutes;
Do not throw away the water in which the pulp was boiled; it will be useful for syrup. It is to this water that you need to add honey and cinnamon. Place on the stove and stir until the honey is completely dissolved; stir constantly;
When the honey has dissolved, add the boiled slices into the syrup and boil a little more until the syrup thickens;
When the syrup has thickened, it is poured into jars and covered with lids. It is important to store this jam in the refrigerator.

There are many recipes for quince jam, you can make each one, but from a fruit like quince, in any case, you will get an amazing jam. The quince treat is delicious in itself, but if you complement it with other ingredients, the taste of this amazing fruit is emphasized and complemented by unusual notes.

We have also prepared for you other interesting recipes for delicious winter preparations, such as, for example, fruit juices.

home » Pies » Quince jam step by step recipe. How to make quince jam at home, in slices? Video recipe for making quince marmalade