Quince jam is prepared very simply, because quince contains pectin, which helps the gelling process. And the main difference between these jams from the rest is that for its manufacture requires maximum fire.

Quince jam - a simple recipe

This is a really simple and quick recipe, as it takes the very minimum of ingredients and takes only half an hour to cook. Water is added at will, depending on what consistency is required.

Ingredients:

• 1 kg of ripe quince;
• 750 g of sugar.

Cooking method:

• Rinse quince with water and wipe with a paper towel.
• Carefully cut the peel, ponytails and remove the core. If you want more vitamins in the finished product, you can leave the peel, but remember that then the jam will not be brought to uniformity and will be very tender.
• Cut the peeled fruit into slices, the size and shape does not matter.
• Put the slices in a pan, add half a glass of water and cook for about 15-20 minutes, the time may vary, the main thing is that the slices become soft.
• Blender or “crush” to make mashed pieces.
• Pour sugar there and boil another 10 minutes.
• Put prepared jam in prepared sterilized jars.

How to make in a slow cooker?

Jam in a slow cooker differs in preparation from traditional, as it is cooked in several stages. And despite this, it is more convenient to cook jam in a slow cooker.

Required Products:

• 2 kg of quince;
• 1 or 1.5 liters of water;
• 1 or 1.5 kg of sugar.

Cooking:

• Wash the fruits, peel, cut into small slices and cut the core.
• On the "Multi-cook" function or, if there is none, on the manual mode and set 160 degrees. Bring the water to a boil.
• Put quince there and cook for half an hour.
• Take out the mass, drain the water and weigh.
• Put the quince in a cup and add sugar in a 1: 1 ratio.
• In the same mode, but with a temperature of 130 degrees, cook for about 40 minutes.
• After the jam is ready, put it in a capacious bowl and let it dry for 24 hours at room temperature, after which it can be put in jars.

Cooking through a meat grinder

Quince jam through a meat grinder will allow not to peel the fruit. At the same time, water is not required to be infused, the released juice will be enough to create jelly.

Necessary components:

• 1 kg of quince;
• 2 kg of sugar;
• 1.5 g of citric acid;
• 6 g of cinnamon. It is added at will.

Cooking process:

• Wash the fruits well and cut the core and flaws.
• Cut the fruit into pieces.
• Pass the cut quince through the meat grinder.
• Pour the resulting mass with sugar and leave it so that juice can stand out in an hour.
• Next, put the bowl on high heat and cook for forty minutes, stirring with a wooden spoon and remembering to remove the foam.
• Add cinnamon there and continue to cook until the resulting mass begins to drain with a thread from a spoon, rather than drops.
• Already at almost complete readiness, add citric acid.
• Put the jammed jam into sterilized jars immediately.

From Japanese Quince

Japanese quince, or as it is also called, genomeles, differs from the classical one except in size. Jam from this type of quince is no less tasty and fragrant.

The right ingredients:

• 1 kg of Japanese quince;
• 1 kg of sugar;
• 0.5 l of water;
• vanillin by preference.

How to cook:

• Remove the peel from the fruit, lay out the core and cut into thin slices.
• Transfer to a pan, adding a glass of water and 100 g of sugar. For 10 minutes, cook over high heat, removing the foam. If during this time the quince has not managed to become soft, mash it with a blender or a beater.
• Boil for another 20 minutes, adding the remaining sugar and water. Stir with a wooden spoon. Ready jam put into banks.

Pear and quince jam

Pear and quince jam is very fragrant and very simple. Quince in this jam will be supplemented with pears, they will add sweets, and apples will add density.

Ingredients:

• 500 g quince;
• 500 g of apple;
• 500 g pears;
• 500 g of sugar;
• 100 ml of water.

Step by step recipe:

• All fruits must be peeled, cut into slices and put in a bowl.
• Add half the sugar and pour 100 ml of water so that the jam does not burn and cook until softened over low heat.
• Add the remaining sugar, mix and boil for 5 minutes until completely softened.
• Put still hot fruit in a blender or chopper and grind until the lumps are completely crushed and a homogeneous smoothie is formed.
• Re-bring to a boil and arrange in banks.

With apples

The increased content in quince and apples will allow you to easily cook thick jam and use it not only on your own, but also as a filling for pies, it will not leak.

Components:

• 3 kg of quince;
• 1 kg of apples;
• 2 kg of sugar;
• 750 g of water;
• 12 g of cinnamon;
• juice of two lemons.

Cooking:

• Thoroughly washed fruits to peel and core and fold in a gauze bag.
• Cut the fruit into pieces and put everything in a bowl, add water, put inside the bag with cleanings and cook for an hour over low heat, stirring occasionally until soft.
• Remove the gauze bag and grind the mass to a puree condition.
• If the consistency of the puree is too dense, it is worth adding water, sugar, lemon juice and cinnamon to it. Mix everything well and cook for 40 minutes, constantly stirring. Ready jam put into banks.

Quince confiture for the winter

Quince confection is obtained with amber color and sour-astringent flavor.

Ingredients:

• 1200 g quince;
• 1200 ml of water;
• 10 g of citric acid;
• 940 g of sugar.

Cooking:

• Peel the fruits, remove the core and cut into 4 parts.
• Dissolve 5 g of citric acid in water. Put quince there.
• Boil the core and peel for 15 minutes in a separate container, then strain and discard parts of the fetus.
• Add sugar to the resulting broth and boil for a few more minutes. At this time, quince soaked in citric acid, grate and add to the syrup.
• Cook until thickened, then pour in the remaining citric acid and turn off the heat. Then lay the confiture in jars.

Sliced ​​Recipe

In this recipe, you do not need to spend time and effort to soften the fruit, and then grind it into gruel, which significantly reduces the cooking time.

Ingredients:

• 1 kg of quince;
• 1 kg of sugar;
• 36 ml of lemon juice.

How to cook:

• Cut out the middle from washed fruit, remove all skin imperfections, and leave a good one.
• Cut the quince into slices and pour them with 200 ml of water or a decoction of the peel and middle.
• Pour sugar into it, mix thoroughly and let it brew for about 7-8 hours.
• Put the resulting syrup on a slow fire, bring to a boil, stirring occasionally, remove the foam as it appears.
• The color of the decoction should turn out to be amber, and the syrup is thick. When the proper effect is achieved, the jam can be poured into banks. Https: //youtu.be/Vjm_jZSw0zg