8 of the best recipes of fragrant quince jam

You will find a delicacy with oranges, walnuts, pistachios and beyond.

To keep the preparations for the winter, use sterilized jars and lids. Until cool store jam in the heat, for example, wrap a blanket or rug. After the move to the basement, closet or place in the refrigerator.

1. Quince with lemon juice without water

Ingredients

• 1 kg of a quince;
• 750 g of sugar;
• 2 tablespoons lemon juice.

preparation

Quince, remove the core. Cut the fruit into cubes, cleaning is not necessary to peel.

Pour the fruit with sugar, add the lemon juice and place on a minimum fire. Cook under the lid closed, if you want to jam got softer. You do not need to stir. After a 4½ hours, remove from heat and pour in the banks.

2. Quince with citric acid

Ingredients

• 1100 g quince;
• 600-900 ml of water;
• 1 kg of sugar;
• 1 pinch citric acid.

preparation

Quinces clean, remove core, cut the flesh into small pieces or slices. Pour the water so that fruits

Mix the liquid with sugar and boil. Pour the fruit and cook for about 20 minutes over medium heat. Add citric acid and leave for another 5 minutes. Ladle the jam on the banks and roll covers.

3. Quince with orange

Ingredients

• 2½ kg quince;
• 2 liters water;
• 2 kg of sugar;
• 2 oranges.

preparation

Quince peel and remove the core. The flesh cut into small pieces.

In a saucepan add the skins and core. Cover with water, boil and simmer for about 20 minutes on medium heat. Strain.

Get broth pour the pulp quince. Simmer over medium heat for 12-15 minutes. Drain, add to it the sugar and boil for 5 minutes. Hot syrup mix with quince and leave for 12 hours.

Orange with peel cut into small cubes. Add to the creamed quince half an hour, and simmer over low heat. Ladle the jam on the banks and roll covers.

4. Quince with cinnamon

Ingredients

• 2 kg of a quince;
• 2 kg of sugar;
• 120 ml of water;
• 4-5 cinnamon sticks.

preparation

Quince, remove the core, peel the fruit and cut into small slices. Fold in the pan, pour the sugar and cover with water. Boil for 2½-medium heat for 3 hours. 10 minutes before the end of the process, add cinnamon.

Ready-made jam pour into banks and roll covers.

5. Quince jam with ginger

Ingredients

• 1400 g quince;
• 80-100 g of fresh ginger root;
• 1200 g of sugar;
• 200 ml of water.

preparation

Quince cut out the core, divide the fruit into small pieces. Ginger chop.

Sugar cover with water and boil for 8-10 minutes, until it is completely dissolved. Add the quinces with ginger. Again boil and cook over low heat for 50-60 minutes. Periodically stir gently.

Ready-made jam pour into banks and close lid.

6. Quince with walnuts

Ingredients

• 2 kg of a quince;
• 1200 g of sugar;
• 200 g of walnut nuts;
• 240 ml of water;
• ½ lemon.

preparation

Quinces clean, remove core and cut into slices of fruit. Pour the sugar, mix well and set aside for 2-3 hours.

Nuts fill with warm water so that they are completely covered, and leave on the same time. After a wash and coarsely chop.

Peel from quince and 240 ml of water to a boil and simmer for 5 minutes on medium heat. Remove from heat and leave for an hour and a half. After the strain and squeeze all of the liquid.

Ready to pour the broth quince. Put on the stove and simmer. About 2 hours, add nuts and squeezed lemon juice. Stir. After 7-10 minutes, remove from heat and pour in the banks.

7. Quince jam with pistachios and cardamom

Ingredients

• 30-50 g pistachios;
• 2 quince fruit;
• 60 ml lemon juice;
• 600 ml of water;
• 400 g of sugar;
• cardamom - to taste.

preparation

Pistachio free from the shell. Quinces clean, remove core. Cut the fruit average slices and fill in with half of lemon juice.

The pot boil water with cores of quince, cardamom and sugar. Cook over medium heat for 5-10 minutes. When the sugar is completely dissolved, add the quince slices, cover and reduce heat. Cook for about 1½-2 hours after remove the cores of, add the remaining lemon juice and boil for 8-10 minutes more. Then mix with pistachios.

Ready-made jam, pour into a jar, cover and store in the refrigerator.

8. Quince and spices

Ingredients

• 1200 g quince;
• 2 orange;
• 200 ml of water;
• 800 g of sugar;
• 1 pinch salt;
• ½ teaspoon ground cinnamon;
• ¼ teaspoon nutmeg;
• ½ teaspoon ground allspice;
• ½ teaspoon vanilla extract.

preparation

Quince peel and remove the core, then cut the fruit into small pieces. Squeeze the juice of oranges, grate the zest grated.

In a large pot boil water on medium heat. Pour the sugar and cook until the sand is completely dissolved. Add quince with salt, zest and juice, cinnamon, nutmeg, pepper and vanilla. Continue cooking for about an hour and a half.

At the end of the process pour jam on banks and cover caps. Put in a pan, the bottom of which lay a napkin. Pour warm water on the shoulders of cans and simmer on low heat for 15-20 minutes.