Quince as a fruit and berry culture was known in ancient Rome and Greece, where it was considered not only a raw material for the preparation of delicious treats, but also a powerful aphrodisiac. Currently, generous harvests of quince are harvested in Europe, Asia and North America. In our latitudes the Japanese quince has been successfully cultivated for a long time and the plant perfectly tolerates domestic frosts, in the spring it pleases with magnificent flowering and is resistant to the summer drought. The fruits of quince look like huge bright yellow pears or apples, and the taste is sweetish-acidic and tart. And what a pleasant aroma this "exotic" fruit has! In addition, quince contains a number of useful microelements and vitamins, which are preserved after heat treatment. Indeed, quince jam is considered a natural "antibiotic", since it possesses antipyretic properties and promotes strengthening of immunity. So, how to cook the most delicious jam from quince? Recipes step by step with pictures (photo) and videos of jam with quince wedges you will find in our culinary "piggy bank" - with lemon, walnut, apples, spices. With the help of our simple recipe, each landlady can cook for the winter a delicious treat in a multivark or a conventional pan - in the winter quince will become a real "helper" for the prevention and treatment of many diseases. And just surprise the guests with a new interesting taste, having served a tea saucer with quince jam - a pleasant appetite!
The most delicious recipe for jam from quince in a multivark - step by step with a photo, video
Necessary ingredients for the preparation of the most delicious jam with quince in the multivark:
- quince - 1 kg
- sugar - 900 gr.
Juicy jam on the recipe for multivark - step-by-step instruction with a photo:
- Fruits of quince are washed under running water and wiped with a paper towel. Cut in two, remove the inner part with seeds.
- The flesh of the fruit should be cut into slices of medium size and covered with sugar in an enamel bowl. In order for the pieces of fruit to be soaked with sugar, mix them and leave to stand for about three days. During this period, the mass is regularly mixed for better distribution of sugar.
- After the "sokopuskaniya" the contents of the bowl we send to the bowl of the multivark.
- We exhibit the program "Jam / Desserts" or "Quenching" for about 22 minutes.
- After the signal from the multivark, we pour the treat into a separate container and prepare to enjoy the result - the quince jam turns out to be very tasty and fragrant. Let's start drinking tea!
Delicious jam from quince with honey and cinnamon - step-by-step recipe with pictures of ready delicacy
The list of ingredients for the recipe for the tastiest honey-quince jam:
- fruits of quince - 950 gr.
- water 400 ml
- cinnamon - 2 gr.
- honey - 1,45 kg
Preparation of jam with quince, honey and cinnamon - description of the recipe step by step:
- First, we clean the fruits of quince from the peel and cut out the core. Cut into slices approximately 1.5 cm thick and boil in boiling water for 10 minutes.
- After cooking the fruit, we do not drain the water, but add honey and cinnamon and put it on the fire again. The syrup is constantly stirred until the honey completely dissolves.
- After dissolving the honey, we place the lobes of boiled quince in a saucepan and cook until the syrup thickens.
- Hot quince jam is poured over sterilized jars and covered with lids. After cooling we send cans with a delicacy to the shelf of the refrigerator - until winter or as it will. Tender and fragrant, quince jam with honey and cinnamon will be an excellent dessert for tea and a preventative against seasonal colds. Try it on your health!
Simple jam from Japanese quince for the winter - a recipe with a photo
Ingredients according to the recipe of simple jam from Japanese quince:
- quince - 0,5 kg
- water 150 ml
- sugar - 350 gr.
How to cook simple jam from Japanese quince for the winter:
- Fruits of quince cut into halves and free from the seed box. Each part is divided into several pieces.
- Chopped quicred quince is placed in a saucepan and covered with sugar. Stir, cover the container with a lid and put it in the refrigerator for a day - for juicing.
- Fill the fruits with water and bring to a boil over moderate heat. Cook for 5 minutes, take it off and let it cool down. Then again we send to the fire and boil it with subsequent cooling. After 5 - 6-fold repetition of the procedure, it can be noted that the jam became saturated, and the lobules - transparent and mouth-watering.
- Ready-made delicacy is immediately spread over previously sterilized jars and rolled up. In the winter, such quince jam can be used as a filling for home-made pies, rolls, and as an addition to syrniki and pancakes. Stunningly tasty, simple and very useful!
Transparent jam from quince wedges - recipe step by step with a photo
For a recipe of transparent jam with quince and apples you will need ingredients:
- apples - 50 gr.
- quince - 1 kg
- sugar - 500 gr.
- water - 200 ml
- juice of one lemon
Harvesting apple-quince jam for the winter:
- Apples are washed, peeled and cut out the middle with grains. The fruits of quince are also mine and, after cutting, we remove the inner part. Then the fruit is cut into slices approximately the same size and poured into a saucepan.
- Pieces of apples and quince are mixed, covered with sugar and leave for 3 - 4 hours to secrete juice. Then, if necessary, add water - if the apples are not succulent. We pour lemon juice, mix everything and bring it to the ready on low heat.
- When the lobules of the fruit become transparent and soft, we remove the jam from the heat and pack it on clean sterilized jars. After cooling, we classify cans with quince jam for permanent storage in a pantry or cellar.