The best recipes for quince jam at home. Classic and original jams and quince jam How to cook quince confiture

Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.

May days delight with warmth and the opportunity to spend more time on the plots. But the long-awaited month of the arrival of stable warmth cannot boast of a balanced lunar calendar. In May, the periods favorable for working only in an ornamental garden or only in a vegetable garden are quite long, and there are quite a few days suitable for any plants. The lunar calendar for May 2019 requires planning and skillful distribution of planting and sowing times.

Despite the popularity of the popular nickname “bottle palm,” it is very difficult to confuse the genuine hiophorba bottle palm with its relatives. A real indoor giant and quite a rare plant, hyophorba is one of the most elite palm trees. She became famous not only for her special bottle-shaped trunk, but also for her very difficult character. Caring for hyophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be selected.

Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. Just pour boiling water over the glass noodles and leave for a few minutes, then drain the water. Funchoza does not stick together and does not need to be watered with oil. I recommend cutting long noodles into smaller pieces with scissors so as not to inadvertently snag the entire portion of noodles in one sitting.

Surely, many of you have come across this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujube”, “Chinese date”, but they are all the same plant. This is the name of a crop that has long been grown in China, and was grown as a medicinal plant. From China it was brought to the Mediterranean countries, and from there jujube began to slowly spread throughout the world.

May chores in the decorative garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you shouldn’t forget about shrubs, vines, or trees. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.

Why do people move to the countryside and buy dachas? For a variety of reasons, of course, including practical and material ones. But the main idea is still to be closer to nature. The long-awaited summer season has already begun; a lot of work awaits us in the garden. With this material we want to remind you and ourselves that in order for work to be a joy, you must remember to rest. What could be better than relaxing in the fresh air? Just relax in a furnished corner of your own garden.

May brings not only long-awaited warmth, but also no less long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred into the soil, and crops reach their peak. While planting and new crops are being planted, it is important not to forget about other important chores. After all, not only the beds need enhanced care, but also the plants in greenhouses and seedlings, which are beginning to be actively hardened off this month. It is important to form plants in time.

Pie for Easter - a homemade recipe for a simple sponge cake filled with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to tinker with yeast dough, then you can prepare this simple holiday baking for the Easter table. I think any novice home pastry chef can master this simple recipe.

Thyme or thyme? Or maybe thyme or Bogorodskaya grass? Which is correct? And it’s correct in any way, because these names “pass” the same plant, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this subshrub to release large amounts of aromatic substances. This article will discuss growing thyme and its use in garden design and cooking.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Savoy cabbage gratin is a vegetarian recipe for a tasty and healthy meat-free dish that can be prepared during Lent, since no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it is superior to its “relative” in taste, so dishes with this vegetable always turn out successful. If for some reason you don’t like soy milk, then replace it with plain water.

Currently, thanks to breeders, more than 2000 varieties of large-fruited garden strawberries have been created. The same one that we usually call “strawberries”. Garden strawberries arose as a result of the hybridization of Chilean and Virginia strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Selection is aimed at obtaining not only productive varieties that are resistant to diseases and pests, but also those with high taste and transportability.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Today, marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

2017-11-07

Hello my dear readers! I already thought that I was done with the preparations for this year. Honey mushrooms marinated in jars for the winter completed my “preparing” plans. But I had to make more quince jam - my beloved friend pleased me early in the morning with a couple of boxes of not quite standard quince.

November in our “Palestines” is sometimes as changeable as April. A thin carpet of comfortably spread snow suddenly melts under the bright and unexpectedly warm rays of the sun making its daily short journey. The rapidly approaching twilight does not fit with the warm, almost summer weather.

I admire the sunset
I quietly curse without malice, dance to Mil Pasos - Soha and make the most delicious quince jam according to several recipes. I figure in my mind that I’ll have to divide the pleasure into three “rounds” and cook some more jelly and quince jam for variety. Catch the recipes!

Quince jam - the most delicious recipe through a meat grinder

Ingredients

Equal amount (by weight) of prepared quince and sugar.
One tablespoon of lemon juice per kilogram of quince.
1000 ml of water per kilogram of quince.

Equipment and dishes

Sterile jars and lids.
Large container for making jam.

How to cook

My comments

You can make jam from quince in batches, as in boiling. Remember this recipe?
My ten-year-old intellectual neighbor floored me with the remark that quince jam was the color of “dense amber with a bronze tint.” I didn’t know there was such a color!
Don't use the whole quince for jam. It’s worth brewing a couple of jars of amber from it.

The most delicious quince jam in pieces - recipe

Ingredients

For one kilogram of prepared quince, one kilogram of sugar.
200 ml of decoction of skins and cores with seeds or water.
Three tablespoons of lemon juice.

How to cook

Quince jam with spices

Ingredients

For one kilogram of quince (net) there is one kilogram of sugar.
900 ml water.
Half a star anise.
Small cinnamon stick.
A dozen black peppercorns.
Five peas of allspice.
A small pinch of dried thyme (optional).
A tablespoon of lemon juice.

How to cook

Wash the fruits thoroughly, cut them and remove the seeds. If the fruits are not wormy and the skin is not damaged, then they do not need to be peeled. Pour water over quality waste and bring to a boil.
Add all the spices, cook for ten minutes, strain the broth through a sieve.
Add sugar, stir, bring syrup to a boil.
Grate the fruits on a coarse grater, pour in the syrup, and cook for about an hour and a half over low heat.
To store for the winter, package in jars, roll up, and cool.

Spiced jam is incredibly good with soft goat cheeses. Spread the cheese on the bread and place a thin layer of jam on top. Tasty to the point of indecent!

Japanese quince jam - a vitamin recipe

There is also the so-called Japanese quince, which is not a quince. I won’t go deep into excursions into botany and history, I will only say that it is also quite suitable for making jam.

I have never dealt with it myself, but just in case, I will give you a recipe from a friend who grows chaenomelis (the correct name for the fruit) in his garden plot. There are quite a lot of vitamins and pectin in these fruits, so it’s worth a little tinkering.

Ingredients

One kilogram of seedless fruit.
One and a half kilograms of sugar.

How to cook

Cut the fruit into thin slices, pass through a meat grinder, add sugar, and stir.
Additionally, process the fruit-sugar mass with a blender.
Place in sterile containers, close with lids, and store in the refrigerator.

Quince is one of those fruits that reveal their true taste after heat treatment. Unfortunately, these fruits are practically not consumed in their natural form. There is a completely logical explanation for this: this fruit is very tart. But you can prepare many delicious dishes from quince. Pies, casseroles, compotes, main dishes and preparations made from this fruit are simply excellent!

We present to your attention a recipe for a luxurious delicacy - quince jam for the winter. The dessert has a very rich taste, wonderful aroma and a very appetizing appearance. There are no difficulties in preparing thick jam, so even a novice housewife can handle the canning process. The sweet preparation will perfectly complement morning or evening tea, and will also serve as an excellent sauce for pancakes, pancakes or any other homemade baked goods.

Taste Info Jam and marmalade

Ingredients

fresh quince (peeled) - 1000 g;
large apple - 1 pc.;
orange - 0.5-1 pcs.;
sugar - 500-600 g;
water - 120 ml.

How to make quince jam

To prepare this fruit jam, use the ripest quince fruits. Rinse the fruits thoroughly under running water and then cut into small slices or cubes. Damaged areas from the quince should be removed; unfortunately, there are quite a few of them.

Place the quince into a thick-walled saucepan. To make the jam even more tasty and aromatic, you can add one coarsely chopped apple or pear to it.

Cover the quince with sugar.

Pour some water into the fruit mixture, stir, and then place the pan over medium heat.

After the quince boils, you need to simmer it over low heat for 10 minutes. Then remove the container with the dessert from the stove and leave the fruit in the syrup for one hour. During this time, the future jam should cool well.

Now you need to turn the fruit mass into puree. The easiest way to do this is with an immersion blender. If you don’t have such a device on your household, use a regular meat grinder.

Rinse the orange and divide into halves. Squeeze the juice from the citrus directly into the pan with the fruit puree.

Return the pan to the stove on low heat. Stirring constantly, cook the jam for 10-15 minutes. If you want the dessert to be darker, continue to simmer until the desired result is achieved.

Teaser network

Rinse the jars in which quince jam will be stored for the winter thoroughly and then sterilize it in any convenient way. Prepare new lids and place them in boiling water for a few minutes. Distribute the hot jam into jars and roll up.

Cool the pieces at room temperature, then move them for storage in a cool pantry or cellar.

Cooking tips:

Various confectionery seasonings will help diversify the taste of the delicacy: vanillin, cinnamon, ginger, honey and nuts.
Quince goes well with many fruits. Lemon, pumpkin, chokeberry, cherry, raspberry - all this will make the dessert more original and elegant.
Seeds inside the quince must be removed. They contain a rather toxic substance that can harm the body.

Quince jam: the most delicious recipe with pictures

In addition to classic quince jam, I always prepare the most delicious and most aromatic quince jam for the winter. It turns out tender and light, good for tea drinking, but its main advantage is that this quince jam is simply an ideal filling for sweet pies and pies.

Try it, you won’t be disappointed, it really is a lifesaver, especially for those who like to bake pies.

Quince pulp contains little juice. But it contains a lot of pectin compounds, which, due to their gelling properties, make the consistency of the finished product denser. This jam makes a good filling for pies. During the baking process, it stays well inside the dough and does not leak out. Some housewives make quince jam just for this purpose. Recipes for the winter allow you to always have such a product on hand.

Quince is a plant of the Rosaceae family with dark green oval leaves. In mid-autumn, yellow, spherical or pear-shaped fruits ripen on it. It is they who subsequently become the object of attention of many housewives. The most popular type of home preserve is quince jam, the recipe for which usually depends on the method of its preparation.

The last gift of the fast-moving Russian fruit season - quince fruits - ripen in mid-autumn. At this time, the main preparations for the winter have already been made, it’s time to pay attention to this original fruit. We are already familiar with recipes for quince jam, now I want to focus on such a wonderful preparation as quince jam.

These fruits are rich in pectin, which promotes gelling, so we can say that they are simply created for making marmalade, candied fruits, jellies, and of course, delicious jams.

The taste of quince is not pronounced, but its unusual piquant aroma allows you to create wonderful dishes that are not similar to those prepared from other fruits.

The peculiarity and main secret of making quince jams is that they are cooked at maximum heat. For dessert, both peeled and unpeeled fruits are used. Jam made from unpeeled fruits is more aromatic, since the essential oils that give the original taste to quince dishes are contained in its skin.

How to make quince jam?

Ingredients:

To make quince jam, we take two to three kilograms of ripe quince, although you can make jam from a smaller quantity.
First we clean the quince from the quince fluff. To do this, it is convenient to use a mitten or thick fabric.
Wash the quince, and then peel and core it. We weigh the peeled quince to calculate the required amount of sugar and water.
We pass the quince itself through a vegetable cutter. If you don’t have a vegetable cutter, then use three on a coarse grater.
Fill the peelings with water, and for every kilogram of peeled quince we take one and a half glasses of water. Boil for 10 minutes, strain.
Pour the grated quince with the resulting quince syrup.
Cook the quince for 10–15 minutes, then add sugar, taking 800 grams of sugar for every kilogram of grated quince.
Stirring, cook the quince jam for 20–30 minutes until ready. Readiness is determined by the density and beautiful caramel color of the jam.
Place hot Japanese quince jam into prepared sterile jars, filling the jam almost to the very top. Roll up or close with reusable metal lids.
Turn the jars of quince jam upside down, wrap them up, and leave them to cool until the morning.
We store our most delicious jam in a cool, dark place. If necessary, open the jar and prepare these delicious pies with quince jam.

The simplest option

The fact is that quince fruits have a slightly sweet, but very astringent and tart taste. Because of this, they are rarely eaten raw. Typically, hairy apples undergo additional processing. They are marinated and prepared with various sauces and seasonings. Among other things, many kinds of sweet dishes are made from quince fruits: jam, puree, compote, juice, marmalade, marshmallow, Turkish delight and candied fruits.

Step-by-step recipe with photos of quince jam. One of the most popular products is quince jam. The recipe for its preparation requires the presence of two main components:

Having prepared the raw materials, you can begin to make quince jam. The recipe consists of several steps:

The fruits must first be washed, and then cut into four parts and the core removed from each of them.
Place the prepared pieces into a saucepan with boiling water. The cooking process lasts as long as it takes for the fruits to completely soften.
Prepare a homogeneous mass from the resulting mixture by rubbing it through a sieve or grinding it using a food processor.
Add granulated sugar. Its quantity should be equal to the mass of the prepared puree.
Afterwards, cook the mixture over low heat, stirring constantly, until it begins to separate from the walls of the pan.

After this, the mass will need to be poured into another container and left for a day at room temperature. During the day, you need to periodically stir the prepared quince jam. The recipe calls for the mixture to thicken a little over time. Now all that remains is to transfer the finished product into glass jars and store them in the refrigerator with a lid.

To work according to the second recipe, you need the same quince fruits and sugar. The process technology consists of sequentially performing the following operations:

First, the fruits need to be washed well, then cut into slices and placed in a clean, deep saucepan.
Pour water there at the rate of 150 milliliters per 1 kilogram of product.
Place the container on fire. After boiling, reduce the flame and cook the contents until the product is completely softened.
Prepare syrup from sugar and water in a ratio of 1.2:0.4, respectively.
Pour the filtered mixture into the pan with the product and cook a little more. If fruits of sweet varieties are used, then at the very end you can add citric acid in the amount of 2 grams per kilogram of the original product.

Now the finished jam just needs to be packaged in sterilized jars, rolled up and placed upside down. It is better to store such canned food in a cool place.

Simple quince jam

Today there are many varieties of jams, preserves, marmalade and confitures. To this day they are considered the most common and favorite delicacies and this is not surprising, because not a single candy and gingerbread in the world can replace the taste and aroma of raspberry, strawberry or some other jam. However, the most delicious and unusual is quince jam, which has a captivating golden hue and a delicate, delicate aroma.

Quince is very useful for the prevention and treatment of anemia, lowering temperature, and for diseases of the intestines, liver, and stomach. These gifts are also used for toxicosis in pregnant women. Scientists claim that by consuming quince preparations daily, a person’s well-being improves, immunity increases, and chronic fatigue disappears.

Ingredients (makes ten servings):

citric acid – 0.25 tsp;
quince – one kilogram;
sugar – three hundred and fifty grams;
water (it is best to use spring water) – five hundred ml.

Step-by-step instruction:

The fruits are washed, after which, using a convenient knife, we clean the fruits from seeds and skin. Cut into pieces.

Place the processed pieces in a container so that the water completely covers the pieces. Turn on the heat and boil. During this period you need to be careful. Watch when the fruits become soft. Check the quince frequently. Turn off the heat only after it acquires a soft consistency.

Drain off excess water. Using a masher, we crush the quince in the same way as potatoes. There should be no lumps in the resulting slurry. Sugar and citric acid are poured onto the tender fruit squishy puree (if desired, it can be excluded from the recipe, but the preparation will turn out less tasty). Mix the mass well.

Place the container on the stove again and cook over low heat. You need to cook the jam until it thickens. At the same time, each housewife decides for herself exactly what consistency it should be. Roll the jam into clean jars.

As you can see, jam is very easy to prepare. You don't need any special skills to prepare it. As for the calorie content, there are ninety-eight kcal per hundred grams of product, and 24 g of carbohydrates. Therefore, those people who are on a diet should avoid excessive consumption of the product. Remember that jam prepared according to this recipe can be used for filling pie, croissants, cookies and as a cream for decorating baked goods.

Delicate quince jam - the most delicious recipe

In Ancient Greece, the fruits of chomeles were called “the gift of the Gods.” And in our time, newlyweds are recommended to eat at least one ripe quince on their wedding day so that life is fun and happy. So why not make yourself and your household happy all year round by preparing the most delicious and tender quince jam-puree according to our recipe with pictures.

Step-by-step preparation of quince jam-puree according to the most delicious recipe for winter

large quince - 10 pcs.
juice and zest of half a lemon
drinking water

Select ten large Japanese quince fruits. Rinse them thoroughly to remove plaque.
Cut the fruit into 4 parts and place in a saucepan with a thick bottom.
Pour water into the bowl to cover the quince, add lemon juice and zest. cook the mixture for 20 minutes after boiling.

After a third of an hour, remove the pan from the heat. Grind the fruit through a fine sieve.

Pour the puree back into the pan and add sugar.

Cook the delicate jam over moderate heat for 1.5 - 2 hours, stirring occasionally.

As it boils, the color of the product will change from pale pink to bright burgundy.

Distribute the finished mass of suitable consistency into sterile half-liter jars. Tightly roll up tender quince jam for the winter using the most delicious recipe.

Delicious quince jam, the recipe for which is presented in our article today, is the simplest dessert for every day, a practical filling for various types of baked goods, an ideal cure for the flu, the most delicious “anti-stress” and a cool gift in a jar for friends. It's up to you! Be patient and cook Japanese quince treats using our delicious recipes with step-by-step photos and videos.

The most delicious recipe in a slow cooker

In modern conditions, it has become much easier for women to cook. To do this, they have many different helpers in the kitchen. With their help, the work gets done much faster. Take, for example, a recipe for delicious quince jam. This product is very easy to prepare in a slow cooker.

To work, you need 2 kilograms of fruit and sugar.

Wash the quince and cut into slices. Remove the core and seeds from each piece.
Turn on the multicooker, pour water into it and set the temperature to 160 degrees and the “multi-cook” mode. After a few minutes the liquid will boil.
Place the prepared quince pieces inside the bowl and close the lid. In 30 minutes the puree will be ready.
Strain the mixture through a sieve, weigh it and place it back into the multicooker bowl. Add sugar there too. The quantity should be the same as the puree. Set the temperature to 130 degrees. In 40 minutes the jam will be ready.
Transfer the product to a clean container and leave to cool completely for 24 hours. During this time it will thicken properly.

All you have to do is distribute the fragrant jam into small jars and take it to a cool place.

Classic quince jam: the most delicious recipe

Quince jam is a universal preserve because it can be eaten plain or used as a filling for pies and pancakes. It prepares very quickly, the whole process takes no more than 30 minutes. The result will pleasantly surprise everyone, especially those who have never tried such preparations for the winter.

This recipe can be called basic - it includes 2 required components: the quince itself and sugar. Sometimes citric acid is added to preserve the original color of the fruit. Water is added depending on the desired consistency.

Cuisine: Russian
Type of dish: jam
Cooking method: boiling
Servings: 1 l
30 min

Ingredients:

ripe quince – 1 kg
granulated sugar – 750 g.

Cooking method:

On a cutting board, use a sharp knife to carefully cut the peel, remove the core and tails. If you think that the peel contains a lot of vitamins and should not be thrown away, then do not peel it off, but keep in mind that the finished jam will not be so tender and homogeneous.

Let's cut the vitamin fruits into pieces of any size, as in the photo below.

Place everything in a saucepan with a double bottom, add half a glass of water and boil until soft. Usually this process takes no more than 15-20 minutes.

Then, using a regular potato masher or an immersion blender, we will make puree.

Add sugar to it and boil for another 10 minutes.

Place the finished quince jam with a spoon or ladle into well-washed jars, which must first be sterilized in the microwave with the addition of a small amount of water. The power should be set to maximum.

To finish, simply screw the lids on the jars or use a special seaming wrench.

This delicacy can be stored all winter in the kitchen cabinet.

Quince jam through a meat grinder

To prepare such a dish, the quince peel is not a hindrance; we recommend saving it.

Let's prepare the components:

1 kg quince
2 kg sugar
quarter tsp citric acid
1 tsp. cinnamon (optional).

Process step by step:

Rinse the fruit thoroughly and remove any blemishes.
Cut the fruit into quarters and remove the seeds.
Pass the quince through a meat grinder.
Pour sugar over the chopped mass, leave for a while (1-2 hours), allow the juice to stand out.
Then place the container on the burner (heat at maximum) and cook for 40 minutes, skimming off the foam and stirring with a wooden spoon.
Add cinnamon, reduce heat and cook until tender: when scooping, the mass should flow from the spoon as a “thread”, and not in droplets.
At the end of cooking, add citric acid.
Place the boiling jam into prepared jars and seal.

Delicious Japanese quince jam

The fruits of the Japanese quince (Chaenomeles), unlike the common quince, are rarely large in size.

But jams made from these fruits are no less tasty and aromatic.

To prepare the dessert, prepare:

1 kg Japanese quince
1 kg sugar
0.5l water
vanillin - optional.

Cooking method:

Remove the skin from the quince. Divide into quarters, remove the core and pits. Cut into thinner slices.
Place the fruit in a saucepan, add 100 g of sugar and pour in a glass of water. Boil over high heat for 10 minutes. Skim off the foam. If the fruits are not softened, use a potato masher or an immersion blender.
Add the rest of the sugar and water. Cook for another 20 minutes, stirring with a wooden spoon.
Place the jam in jars and sterilize for a quarter of an hour. Cork.

Quince jam in a slow cooker

The technology for preparing this dessert in a multi-cooker differs from the traditional one: the dish is prepared in several stages.

But still, the cooking process is more convenient than in a regular saucepan.

The recipe itself with pictures is not difficult to adapt to any multicooker. I have the “Multi-cook” function, in other models - manual mode.

Let's prepare the products:

2 kg quince
1-1.5 liters of water
1-1.5 kg of sugar.

Cooking method:

Wash the fruits, peel them, divide them into quarters, and remove the seeds.
Cut each quarter into 2-3 more slices.
In the multicooker, turn on the “Multicook” option and set the temperature to + 160 °C. Boil water in a bowl.
“Drown” quince slices in it. Cook for half an hour.
Remove the mixture from the bowl and discard in a colander.
Weigh and return to bowl.
Add sugar equal to the weight of the fruit mass.
In the same mode (but at a temperature of +130 °C) cook the jam for another 40 minutes.
Place the dessert in a deep container, do not disturb it during the day. Let it dry at room temperature.
Divide the jam into jars.

Quince jam with oranges - finger licking delicious

Ingredients

quince - 1.5 kg
oranges - 0.5 kg
sugar - 1 kg

Cooking method

We wash, peel, core and cut 0.5 kg of quince into slices.
Place in a saucepan and add a small amount of water. Bring to a boil and cook covered over low heat for 30 minutes.
Then we strain everything and squeeze out as much juice as possible.
We wash the rest of the quince, peel it and cut it into pieces.
We also chop the peeled oranges.
Mix quince and oranges, add quince broth and cook for an hour.
Strain the mixture through a colander, add the same amount of sugar and boil until thickened.
Fill the jars with boiling puree and seal.

Quince jam with citric acid
Ingredients:

1 kg quince,
1.2 kg sugar,
2 g citric acid.

Cooking method

Recipe: Wash the quince, peel it, cut out the seed nests along with the rocky layer and cut into small slices. Boil in boiling water for 20-30 minutes, taking 1.5-2.5 cups of water per 2 kg of wedges.
Mash with a wooden spoon, add sugar, stir while heating and cook until tender.
Add citric acid before finishing cooking

Bon appetit!

Quince fruits are rich in organic acids, especially malic and citric. People with gastrointestinal diseases and those suffering from high acidity should avoid quince products.
Quince is finicky to prepare. Its skin is hard and difficult to peel (peeling small fruits is especially troublesome). The fruit itself is reluctant to give up juice. Choose larger fruits, and before cooking, it is better to cover the sliced slices with sugar for at least an hour for a more intense release of juice.
If you like jams with pieces of fruit pulp, stir the mixture very gently during cooking and add sugar in portions. If you like the puree-like consistency of the jam, mash it with a masher at the end of cooking. Then simmer over low heat for another 5-6 minutes.
You can check if the dessert is ready in this way: take a full spoonful of the mixture and let it cool. If it falls in one piece, the dish is ready.
Place hot treats into small jars. Cool by turning the containers upside down.
If you decide not to sterilize the jam, it is better to store it in the refrigerator.

Step-by-step recipes are shown with pictures, and then the quince jam will turn out the most delicious, even for the most inexperienced housewife.

Quince confiture is not just beautiful and healthy, but also a delicious homemade product that can be used in a wide variety of ways. Bake pies with it, stuff sweet pancakes, serve with tea or milk along with cookies or rolls. In winter, with aromatic tea or warm milk - our favorite treat.

How to prepare quince confiture for the winter.

Take one and a half kilograms of ripe quince, cut into slices, cut out the seed pods and cut off the skins.

Boil the skins, along with the seed pods, in half a liter of water.

Pour 300 ml of this hot broth and add 1 kg of sugar to it. Boil a fairly thick syrup, then put the grated quince pulp into it.

Before grating, keep quince slices in water with dissolved citric acid. To do this, you need to put 2.5 grams of acid per 1 liter of liquid.

Cook the quince shavings placed in the syrup until transparent - at this time the syrup will begin to gel and thicken quickly.

And at the end of cooking, add 5.5 g of lemon to it a couple of minutes before removing from heat.

Place the prepared hot quince confiture into dry, sterilized jars and close them with lids. Lids can also be plastic. There is no need to roll such a blank.

You can simply store delicious confiture prepared for the winter in your room at normal room temperature. But it is imperative to ensure that the workpiece is stored in a dark place. Don’t forget to leave a review about what kind of quince confiture you cook. I wish everyone delicious preparations.