Quince jam

Preparations for the winter

In our country, you can probably find a truly large quince in the south, where it blooms in full force, and quince jam is more popular than the fruit itself. While the fruit isn't always tasty raw, making quince jam using the most delicious recipe will win you over forever.

Many people doubt how delicious jam can be made from sour quince. After all, fresh quince is rarely sweet, and the fruit itself is quite hard. There are many other doubts. Quince is sour, but after cooking, it becomes sweet; children even often confuse quince jam with apple jam. You can, of course, buy a ready-made jar of quince jam or marmalade to dispel doubts, but it won't be the same. First of all, it will be a factory-made jar, and no one put their heart and soul into it. And anyone who's involved in cooking knows that love and a good mood are the main ingredients in preparing any dish. So don't be lazy and take the time to prepare, boil at least a jar, and after you and your family taste this incredible delicacy, you'll realize that making this jam was worth it.

Let me remind you that last time we suggested cooking Cherry jam with pits for the winter.

But how do you make it so it's truly delicious? How do you make jam that's just like the one you remember from childhood, like your grandmother or mother used to make? Any home cook can do it. We've compiled several ways to make amazing preserves that you'll enjoy eating while looking at vibrant vacation photos on chilly evenings. These recipes are incredibly simple and will definitely top your list of favorite preserves.

Classic recipe

The simplest and most common classic cooking method, perfect for serving for breakfast with pancakes and syrniki.

You will need:

970 kg of quince;
970 kg of sugar;
240 ml of water;
half a teaspoon of citric acid.

Wash the quince thoroughly, remove the pits, and peel. Slice and place in a bowl or deep saucepan. Drain and sprinkle with half the citric acid. Cook over medium heat for seven minutes and remove the fruit with a slotted spoon. Add sugar to the water and simmer over medium heat for 18 minutes, stirring constantly. Add the quince to the syrup and cook for five minutes over medium heat, stirring and skimming off any foam. Remove from the stove and, covered with a towel, let sit overnight.

Place on the stove and bring to a boil, then simmer over medium heat for five minutes, stirring constantly.

Remove from heat and let sit for 10 hours.

Simmer over low heat for seven minutes, add the remaining citric acid, and cook for five minutes. Remove from heat and ladle into jars.

Lemon-quince jam

When making quince jam, remember to follow the recipe exactly. If you overcook the quince, it won't soften like other fruits, but rather, the opposite. Your jam will turn into candied fruit in syrup.

You will need:

900 kg of quince;
900 kg of sugar;
720 ml of water;
lemon;
half a tablespoon of vanilla extract.

Wash and peel the quince, removing the seeds. Cut the fruit into slices. Bring the water to a boil and add the sugar. Cook until the sugar is completely dissolved. Place the quince in the syrup and simmer over moderate heat for 20 minutes, stirring constantly. Remove from the stove and, covered with a towel, let sit for 7 hours.

Then place on the stove and simmer for 20 minutes over low heat. Remove from heat and let sit for four hours. Repeat one more time.

Wash the lemon and chop finely together with the zest.

Cook the jam for five minutes, then add the lemon and vanilla extract. Bring to a boil and simmer over medium heat for 15 minutes.

Remove from heat and place in jars.

Quince jam with cinnamon

An incredible jam with the inimitable aroma of cinnamon, you can open it in the fall and forget everything else, because the aroma of cinnamon makes you believe only in fairy tales. This method of preparation is not suitable for long-term storage, so eat it first thing in the morning when the first cold days arrive.

You will need:

920 kg of quince;
750 g sugar;
450 ml of water;
30 ml lemon juice;
half a teaspoon of cinnamon.

Wash the quince thoroughly, cut it in half, and remove the core. Cut the fruit into wedges and sprinkle with lemon juice. Place in a bowl or deep saucepan and cover with prepared water.

Bring to a boil and simmer for 15 minutes over medium heat.

Add sugar and cinnamon. Cook over low heat for half an hour, stirring constantly and skimming off any foam.

Remove from heat and pour into jars.

Quince and orange confiture

Citrus fruits always leave behind an indescribable aroma and a stunning aftertaste. When paired with quince, orange acquires a delicate flavor, perfect for winter fanning under a warm blanket with a hot mug of tea.

You will need:

990 g quince;
990 g sugar;
orange;
550 ml of water.

Wash the quince thoroughly, peel, and remove the seeds. Place the peel in a bowl or deep saucepan, cover with water, and cook for half an hour over medium heat. Finely chop the fruit. Remove the peel from the saucepan with a slotted spoon and add the chopped quince. Boil for ten minutes, then remove the peel with a slotted spoon and add sugar to the water. Boil for 20 minutes, remove from heat, place the quince in the bowl, cover with a towel, and leave overnight.

Cook the jam over medium heat until it boils. Wash the orange and cut into half rings, zest included. Place the orange in a bowl and reduce the heat. Let it simmer for half an hour and remove from heat. Fragrant the winter preparations are ready.

Pumpkin and quince confiture

In addition to its amazing taste, quince jam contains a wealth of beneficial substances and is used to treat various ailments. The jam is beneficial for stomach upset and is used as a diuretic. New mothers report that quince jam helped them overcome morning sickness. Quince jam is also an excellent immune booster and can be used instead of raspberry jam for colds, as it also effectively reduces fever. However, even with this wonderful benefit, quince jam (like any product containing a lot of sugar) should not be consumed in large quantities.

But remember to be careful with quince seeds. Be sure to remove them before making jam or eating quince in any form. They are poisonous.

You will need:

900 g quince;
900 g sugar;
one and a half kg of sugar;
half a kilo of pumpkin;
two tablespoons of lemon juice.

Wash the pumpkin and quince thoroughly, removing the skin and seeds. Chop finely and place in a bowl. Pour in the lemon juice and mix well. Sprinkle with sugar and let sit overnight.

Bring to a boil, reduce heat, and simmer for 27 minutes.

Quince contains a lot of pectin, and thanks to it, this amazing fruit turns into a “rejuvenating apple,” and this is just one of the many benefits of quince.

Quince jam, unfortunately, is unfairly under-popular in our country, and that's entirely in vain. It's incredibly delicious, incomparable to any other type of jam. Moreover, it's a treasure trove of vitamins, which is worth keeping in mind when planning your preserves for the cold season.