The most delicious and original recipes for quince jam

In addition, the jam reduces the high temperature, thereby making the product an irreplaceable assistant in the treatment of ARVI and ARI.

How to make quince jam correctly? Many housewives ask this question, knowing all the benefits of fruit delicacies. Let's look at this issue.

Quince jam with lemon - the most delicious recipe for the winter

Most often you can find quince jam with lemon. It is understandable, light citrus acidity harmonizes well with the sweet aftertaste of stewed fruit and sets off its specific aroma.

According to the classic recipe, this sweetness is prepared for almost four days. "What? So long?" - you ask. But in reality, everything is much simpler. It should be cooked for only 10 minutes, and then it should cool and infuse for 10-12 hours between simmering.

We need:

• Quince, granulated sugar - 3 kg each.
• Lemon - 2 pcs.

Preparation:

1. Rinse and dry the fruit well. Our today's heroine is in itself quite hard even when ripe, so she should be cleaned carefully with a very sharp knife.

First, remove the tough skin, then cut the fruit into quarters. It is imperative to remove the core with the seeds and only then start cutting. To do this, chop each peeled quarter into thin slices.

2. Wash the lemons well and wipe dry with a paper towel. Cut the citruses into 4 parts and pick out the seeds so that they do not add a slight bitterness to the sweetness. Then cut the citrus with the same plastics as the quince.

3. Place both slices in a thick-walled saucepan and sprinkle with granulated sugar. Leave for half a day so that the free-flowing ingredient dissolves in the fruit juice, which the slicing will give during the infusion. Periodically, the workpiece must be stirred so that the sugar pours down and is moistened with the liquid.

4. As soon as the pieces of fruit begin to float in the liquid syrup, put the container with the sweet contents on low heat and bring to a boil, stirring occasionally with a long wooden spoon or a jar.

Without stopping stirring, cook for about 10 minutes, and then turn off the heat. In the process, foam may appear - it should be removed. Leave the contents alone for another 10-12 hours and then cook again for 10 minutes. So alternate cooling and heating 4 more times.

5. Distribute the resulting aromatic delicacy in sterile jars and seal for the winter. Allow to cool completely and send to a cool place.

You can store it in an apartment, the main thing is that it is away from heating appliances. And it is better to choose a dark place for this.

Classic recipe

To get homemade jam from the vitamin quince fruit, you need only 3 main components. Only ripe yellow fruits that are not overripe are suitable for cooking.

The proportions of the base ingredients are as follows.2 kg of quince will require 0.2 liters of hot water (90-100 o C), and 2.5 kg of sugar.

Stages of making a fragrant dessert

1. The fruits should be washed, peeled from seeds. In this case, the peel and peeling will be needed to further create the jam.
2. The fruits are cut into slices.
3. The cleanings are poured into containers with 90 ° C water, and heated on an electric stove for half an hour. This is how a decoction is obtained for making syrup.
4. Further, the base for the jam must be drained and shifted from 1.25 kg of sugar.
5. The resulting heated sweet syrup is poured into slices, heated for 15 minutes. The semi-finished treat is left to cool and reheated for 25 minutes. Another part of sugar is poured into a hot dessert, and it is also boiled for an additional 20 minutes.

This method of making quince jam is simple and easy. Dessert is ready to serve after reaching room temperature.

Delicious quince jam with walnuts

Any jam will become more interesting if you supplement it with your favorite nuts. In the case of quince, oily walnut kernels will be in perfect harmony with the stewed fruit and will give it its aromatic-piquant note and satiety.

I love this recipe. I hope that he will not leave you indifferent either.

We need:

• Quince, granulated sugar - 3 kg each.
• Water - 3 glasses.
• Peeled walnuts - 2 cups.

Preparation:

1. Peel the walnuts from the partitions and rinse them. Allow to dry and fry in a pan until a bright nutty aroma appears and the nucleoli are lightly browned. Crush them slightly to make small, but quite tangible pieces.

2. Wash, dry and peel the fruits of the oriental fruit. Pass the resulting "pulp" through a food processor or grind with a grater.

You can also manually chop it up with straws, but it will take more time and the knife must be with a very sharp blade, otherwise you cannot do without calluses on your fingers.

The smaller the pieces of fruit are, the faster and easier it will be to boil.

3. Pour water into a deep saucepan and add sugar in portions. Stir constantly and let it completely dissolve in the liquid to form a syrup.

4. Transfer the chopped fruit mass into a sweet liquid and bring to a boil. Reduce heat to low and simmer for 10-15 minutes. Then add the walnuts and boil the mixture until the fruit shavings are sweet and soft.

This may take about 30-40 minutes.

5. Pour the prepared yummy into sterile jars and roll up with iron lids. Turn over and cool by wrapping in a blanket. Store in a cellar or cool closet.

It is very tasty to eat such a sweetness with a slice of bread, fried toast or cracker. Sinking down the yummy with hot tea.

Recipe for making quince and orange jam at home

Only oranges can be more aromatic than lemons! It would seem how they can be combined with our Asian heroine, but a very gorgeous jam is obtained from the union of these fruits.

And most of all I like it not in pieces in syrup, but in the form of a kind of puree with small splashes of fruit shavings. You will not see orange in this version, but you will definitely feel its amazing taste and aroma.

And cardamom with cinnamon will add even more interesting notes to the delicacy. Well, so that it does not become sugared and remains the same beautiful all winter, you should add a little citric acid.

We need:

• Quince, orange - 1 kg each.
• Sugar - 1.5 kg.
• Cardamom seeds - 3-4 pcs.
• Citric acid - 2.5 tsp.
• Cinnamon - 1.5 tsp

Preparation:

1. Pass the prepared and peeled quince through a fine or medium grater to make thin shavings. So it will give away its juice faster and cooking will take less time. You can immediately pour it into a saucepan in which we will cook the sweetness.

2.Pour half of the granulated sugar over the fruit slices and let it dissolve in the resulting juice for half a day. Stir from time to time so that the process of combining the two ingredients is faster.

3. Rinse oranges thoroughly with hot water and rub with a towel to remove any unnecessary bitter citrus wax. Using a grater, remove the top bright layer of the zest, or peel off the peel and cut it into thin strips using a sharp knife.

4. After removing the remnants of the white peel from the orange, disassemble it into 3-4 slices and cut them into large pieces. Pick out the grains and remove them. Fill the juicy pulp with the remaining half of the granulated sugar.

5. Using a blender, turn the oranges with sugar into a delicate puree and pour it into the quince, which has already come to the desired consistency, in syrup. Put on the stove and bring to a boil over low heat. Continuously stirring, cook for 5 minutes. Then turn off the stove and let the workpiece cool completely to room temperature.

6. Pour the citrus zest straws into the sweetness, stir and bring everything to a boil again. After boiling for 5 minutes, repeat the cooling process.

7. Season with flavors: citric acid with cinnamon and cardamom. Bring to a boil, boil again for 5 minutes. Then, while still hot, spread out in a sterile container and cork. The longer the jam is stored, the more it will look like marmalade.

It is better to store the treat in a cool and dark place. After opening the jar - eat with pleasure!

Jam recipes

Amber jam with quince, beloved by many, is a common dessert. It has many variations in both preparation and composition.

With orange and cinnamon: step by step preparation with a photo

Jam with orange turns out to be especially aromatic and tasty.

Ingredients:

Recipe Information

• Cuisine: European
• Type of dish: Preservation
• Cooking method: Boiling
• Servings: 10
• 45 mins

• orange (net weight) - 0.3 kg;
• quince (net weight) - 0.3 kg;
• cinnamon - 0.5 tsp;
• sugar - 0.45 kg;
• citric acid - 1 tsp;
• cardamom - 2 pcs.

How to cook

Rinse the quince, wipe off the cannon. Cut into wedges and core.

Grate the quince on a fine grater.

Put the raw materials in an enamel saucepan.

Cover the quince with half the sugar and leave for 12 hours to get juice.

Wash and dry the orange. Grate the zest.

Peel the orange, remove the seeds, cut into small pieces.

Add unused sugar.

Beat the orange pulp and sugar with a blender.

Mix orange puree and quince.

Cook the jam over low heat for 2-3 minutes. After cooling, add the zest and repeat the cooking. Leave on for 12 hours.

Boil the dessert for 5 minutes. Cool down.

Add citric acid, cinnamon and cardamom. Cook for 2 minutes.

Put the jam in sterile jars and close with sterile lids. If you do not plan to store it for a long time, then put the dessert into an outlet for serving.

The jam turns out to be thick, balanced in sweetness and acidity, with a complex bright aroma. Dessert is used for filling pies, as an additive to porridge or cottage cheese. This jam is perfect for a family tea party.

When stored, the jam becomes tastier and resembles marmalade. Feel free to offer such a natural delicacy to children.

Classic simple recipe: the fastest jam

The traditional recipe is quite quick, as the preparation and preparation time itself takes a little.

In the presented version, the fruits are not peeled, due to which the winter sweetness is saturated with a sophisticated aroma.

Ingredients:

• 1 kg of oblong quince;
• 1-1.2 kg of sugar;
• 1 glass of water.

Preparation

1. First you need to thoroughly wash the fruits.
2. Cut into small pieces, remove seeds.
3. Transfer the workpiece to a saucepan, cover with water and put on low heat. The degree of doneness is determined by the softness of the fruit; on average, the duration of the heat treatment takes 20 minutes.
4. Add sugar in small portions after the quince has become soft enough. Boil for 5 minutes.
5. Remove from heat and let the jam stand for 6-7 hours. For convenience, you can leave it overnight.
6. Then boil again, pour into previously sterilized jars and roll up.

The most delicious Armenian recipe

Armenian jam turns out to be quite thick.

Special attention is paid to the preparation of the syrup.

The finished delicacy turns out to be a bright amber color with whole pieces of fruit.

Ingredients:

• 1-1.2 kg of sugar;
• 1 kg of quince;
• 400 ml of water.

Preparation

1. For convenience, divide the fruit into four parts, peel and core.
2. Put in a saucepan with cold water. The liquid must cover the contents.
3. Put on low heat, cooking duration - 10-15 minutes.
4. Get the quince. Strain 400 ml of broth and pour sugar over it. Boil again.
5. Place slices of fruit in boiling syrup, cook for half an hour.
6. Set aside and let it brew (overnight).
7. The next day, boil again (30-40 minutes). Readiness is determined in two ways. The first is by color. From light yellow, it should become rich amber. The second is a drop of syrup. If it does not spread when it hits the plate, then the jam is ready.
8. Cool and start preservation.

Advice

The amount of sugar can vary depending on taste preferences from 800 to 1200 g. When decreasing its portion, the amount of water should also be reduced (up to 300 ml).

With walnuts

One of the favorite recipes is quince jam with walnuts.

This combination adds piquancy to the already exotic taste of the dessert.

Delicacy with nuts will perfectly complement any tea party both in its original form and as part of baked goods.

Ingredients:

• 1 cup walnuts
• 1 kg of quince;
• 1 glass of water;
• 1 kg of sugar.

Preparation

1. Prepare fruit: rinse, remove seeds.
2. Grind the quince in a meat grinder or grater. You can use a blender.
3. To prepare the syrup, combine sugar with water, boil a little.
4. Add pulp and cook until softened for 10-12 minutes.
5. Introduce pre-prepared nuts there: dried in the oven or in a pan, chopped. Boil.
6. Pour into sterilized jars and roll up.

Advice

Depending on the desired result, the nuts can be ground into powder or small pieces can be stored.

How to cook with lemon

This fruit gives a pleasant sourness and citrus scent to the jam, which will be very appropriate in winter.

This dessert goes well with ice cream, pudding, whipped cream and cottage cheese casserole.

Cooking will not take much time, and the preparation for the winter will be stored for a long time.

Ingredients:

• 1 medium lemon;
• 1 kg of quince;
• 200-300 ml of water;
• 1 kg of sugar.

Advice

Dessert can also be cooked with lemon and orange, in which case, halve the fruit.

Preparation

1. Preparatory step: Wash the fruit thoroughly, cut and remove the core. Cut into medium sized pieces (1.5–2 cm).
2. Combine with sugar and leave for several hours. As a result, juice will be released. If it is not enough, add water.
3. Boil for five minutes and let cool completely. Repeat the procedure three times (more if necessary). The finished jam takes on a reddish hue, and the fruits themselves become transparent.
4. Before the last heat treatment, lemon, cut into small slices, is added to the syrup. If desired, you can grind it in a blender.
5. Dessert is ready for preservation.

This delicious jam can be made even more healthy by boiling it with ginger.It will be a good helper for colds and sore throat. To the indicated amount of ingredients, simply add 50 g of peeled and chopped ginger root on a grater or in a blender.

How to do with apples

Apples go well with quince.

By diluting its aroma, they add their own unique note to the finished delicacy.

You have to work hard, but the result is worth it.

A delicious treat will delight the whole family.

Ingredients:

• 0.5 kg of apples;
• 1 kg of oblong quince;
• 1 kg of sugar.

Preparation

1. Wash the quince, free it from the seed capsule. Cut into thin slices. Pour in ½ the sugar norm. Soak for several hours to get juice.
2. Rinse, remove the seeds and cut the apples into slices (the slices should be thicker, since apples give off juice more easily). Sprinkle with the rest of the sugar.
3. When enough liquid is formed, put the prepared fruit on low heat and boil for about 10 minutes. Allow the mixture to cool and repeat the procedure 2-3 times.
4. Pour the jam into jars.

Advice

In order for the pieces of fruit to remain intact and transparent, they must be allowed to brew in their own juice.

How to make pumpkin jam

Cooking does not take much time and effort. The combination of sunny gifts of nature will delight you with its refined taste and bright summer color.

This is an original combination that results in a delicate delicacy. The presented recipe is useful not only for its rich vitamin composition, but also for its low sugar content.

Ingredients:

• 1 kg pumpkin;
• 500 g sugar;
• 500 g of ripe quince.

Preparation

1. Wash the pumpkin, remove seeds and peels, cut into thin slices.
2. Rinse the fruits, cut into slices, remove the seeds.
3. Combine prepared fruits and cover with sugar.
4. Leave until the juice comes out abundantly.
5. Then put on fire and boil. Cook over low heat for 30 minutes.
6. The syrup should thicken, acquire a rich color. The treat is ready for preservation.

Cooking recipe without water

Jam can be made without adding water.

Only fruits and sugar.

For everything to work out, you need to carefully approach the choice of quince.

It should be fully ripe, which means juicy, bright and aromatic.

Ingredients:

• sugar and ripe quince - 1 kg each.

Preparation

1. First of all, prepare the fruits: rinse well, remove the seeds.
2. Cut the pulp into small pieces.
3. Combine with half the sugar to get enough juice and leave overnight.
4. When the fruit gives juice, add the rest of the sugar and let the syrup brew again (in general, preparation may take 2-3 days).
5. Such a jam is cooked over low heat for an hour, after which it is distributed among sterilized jars.

Note: the thickness of the finished dessert depends on the duration of cooking. To make the jam more fluid, the heat treatment can be shortened to 40 minutes.

How to cook in slices

Quince winter jam can be prepared in such a way that whole dense pieces of pulp, reminiscent of candied fruits, are preserved in the clear yellow-orange syrup.

The recipe for such a delicacy contains a standard composition, but differs in the preparation option.

Components:

• 1 kg of sugar;
• 1 kg of ripe quince;
• water 300 ml.

Cooking procedure

1. Choose whole, good quality fruits. This is important to preserve the integrity of the fruit pieces during heat treatment.
2. Rinse fruits and peel them, seeds.
3. Cut into small slices (up to 1 cm wide).
4. Put in a cooking container and cover with water (it should completely cover the pieces).
5. Put on fire. After boiling, reduce it and cook for about 30 minutes. It is important to bring the quince to half-readiness, it should not be too soft.
6. Next, remove the syrup into another saucepan and boil separately, adding sugar.
7. After 5-10 minutes, the syrup is ready. Pour slices over them and cook over low heat for about an hour, stirring occasionally.At this stage, in order for the pieces to remain intact, it is important to monitor the temperature regime - strong boiling should not be allowed. For the same purpose, a wooden spoon or spatula is used.
8. The syrup should not spread on the plate, only then is it ready.
9. The jam can be poured into jars.

Advice

If the jam begins to boil actively, it is better to set it aside and let it cool slightly, and then return it to the stove again.

Sugar free for diabetics

Quince contains a lot of pectin, due to which it thickens perfectly without adding sugar. It is important to remember that it consists primarily of carbohydrates.

That is why people with diabetes are allowed such a dish only in small quantities. But this recipe is also suitable for those who do not suffer from this ailment - quince jam or sugar-free jam is a good alternative to harmful sweets.

Ingredients:

• medium-sized quince fruits - 5 pcs.;
• 1 lemon;
• 100 ml of water;
• 4 tbsp. l. fructose.

Preparation

1. After the quince is washed and rid of the seeds, it should be grated on a fine grater.
2. Squeeze the juice from one lemon, grate the zest.
3. Connect all the components.
4. Simmer for 1 hour 30 minutes.
5. Ripe jam takes on a light pink hue, after which you can start preserving.

How to cook in a slow cooker

Dessert for the winter with its thick, viscous syrup and pieces like candied fruits can be cooked in a regular Redmond multicooker or any other that has the option of stewing.

Its use allows you to achieve optimal temperature conditions.

At the same time, the density of quince slices in syrup depends on how many times it was heated.

Ingredients:

• 1 kg of quince;
• 0.8 kg of sugar.

Cooking procedure

1. Peel the washed quince and cut into thin slices.
2. Divide the resulting amount into three parts. Place one of them in a saucepan and add one third of sugar. Above is the next part, and so on until all the ingredients are in one bowl. To cover with a lid.
3. This is a preparation for a future dessert, it must be kept for two days, shaking it periodically. As a result, enough juice should be released for cooking.
4. Mix the contents well and send to a slow cooker.
5. Select the "Extinguishing" function. This is a gentle heating mode. Cooking time is 30 minutes.
6. Cool down. If the heating mode is automatically turned on in the multicooker after cooking, you need to turn it off.
7. After complete cooling, repeat heating twice more, but this time for 15 minutes.
8. If the syrup doesn't run, then you're done. To make the quince look more like candied fruit, the number of approaches can be increased.

Dessert can be prepared in a bread maker equipped with the "Cooking" function. The recipe is the same, but the cooking time is a little longer - 40-45 minutes.

The most delicious quince jam in slices

If you are a fan of apple jam slices, then you should like quince in a similar form. Tender dense slices floating in a transparent bright orange syrup, like delicate candied fruits drenched in honey.

In addition, such a delicious treat can be cooked almost in one go, without wasting time on a long infusion. Therefore, this recipe can be called not only the most delicious, but also the fastest.

We need:

• Quince, granulated sugar - 1.5 kg each.
• Water - 450 ml.

Preparation:

1. Wash beautiful and fragrant yellow fruits thoroughly and remove the skin. Having cut into pieces, be sure to remove the core with the seeds. Crumble the remaining firm "pulp" into slices of a centimeter thickness.

2. Pour the fruit slices into a cooking pot and add water there. Bring to a boil and boil such a "compote" for half an hour. Then scoop out the pieces of fruit with a slotted spoon and put them on a plate for now. And pour granulated sugar into the remaining liquid and let it completely dissolve. Then boil the resulting syrup for 5 minutes.

3.Return the half-prepared pieces of fruit to the pan and boil them for an hour on the lowest heat, remembering to stir periodically so that nothing burns and the aroma of our delicacy does not deteriorate.

4. Check readiness by dropping syrup on a plate. The drop should not blur, but retain its convex shape. After that, you can immediately pour the sweet contents into containers with lids and, after cooling, send them to be stored in the cellar.

Each piece will be filled with juice, will become soft and aromatic. Eating such goodies is a pleasure!

How to cook the right syrup for delicious jam?

Making syrup for delicious jam

• The key to delicious jam is clear and transparent syrup.
• Start cooking by preparing the utensils. It should be either enamelled without cracks or stainless steel or brass
• Then pour the prescribed amount of water on the bottom of the container.
• Add sugar
• Start heating slowly
• Do not use stirring while heating - this can lead to sugar syrup, which will lead to the formation of lumps
• Shake the dishes periodically so that the sugar does not burn.
• When the sugar is completely dissolved, the syrup is ready.

Making homemade juicy Japanese quince jam

If you delve into the varietal variety of this fruit crop, you can find a lot of interesting varieties. However, the most popular is the Japanese quince.

It is so juicy that the dessert can be made with just two ingredients: sugar and the fruit itself. No water is required at all!

We will need:

• Quince - 1 kg.
• Granulated sugar - 1 kg.

Preparation:

1. As with the previous recipes, prepare the fruit first. Remove the skin from the washed fruits and certainly remove the seeds, which are considered harmful to the body, since they contain a small amount of toxic substances. Chop the remaining parts of the fruit into centimeter cubes or slices of your choice.

2. Fill the slices with half of the sugar, stir and leave for 12 hours alone, so that the juice stands out and the granulated sugar dissolves in it. To make this happen faster, stir the mass more often. Then add the second part of the sweetness and, stirring again, leave to infuse for another half day.

3. Place a saucepan of fruit in syrup over medium heat and let it simmer. Then reduce heat to minimum and cook for 40-60 minutes until thickened.

4. All that remains is to place the hot sweet treats in the jars and roll them up. Refrigerate wrapped up and can be sent for storage.

Since the sweetness undergoes a rather long heat treatment, you can close the cans with any lids. The workpiece is stored well.

How to choose a quince for homemade jam

The tart-sour quince fruit after heat treatment becomes tender and sweet in taste. Jam from it has a rich amber color and beckons with its refined aroma. This dessert is deservedly loved all over the world.

To choose a quince for cooking, you need to pay attention to its appearance. The fruits must be intact, free from damage, spots or dents. The fruit is shaped like an apple or a pear. The color of a ripe quince can range from light to dark yellow, depending on the variety.

reference

Do not forget about the aroma - ripe fruits exude a pleasant smell. The degree of maturity is also evidenced by hardness - ripe quince is moderately dense.

When choosing a fruit, you need to take into account the further preparation method. If the hostess plans to cook homogeneous jam or slices in her own juice, then well-ripened fruits are ideal. They will acquire the required consistency much faster. When syrup is used in the recipe, you can opt for denser fruits. It is better not to take overripe fruits, the jam from them will deteriorate faster.

If you need to get a more sour taste of jam or jam, then the dessert can be made from Japanese quince (chaenomeles). True, its pulp is much tougher.

Cooking jam in a multicooker (step by step recipe)

For fans of multicooker, there is also a good recipe. The jam in this kitchen technique turns out to be thicker, almost viscous, and the pieces of fruit become like slightly hard marmalade slices.

With such a dessert, you can please friends over a cup of tea, use it instead of decorating on pies, or use it as a filling in buns.

We need:

• Fresh juicy fruits - 1 kg.
• Granulated sugar - 800 gr.

Preparation:

1. Pre-prepared fruits (washed and peeled) cut into cubes, or in the form of thin slices. Pour into a multicooker bowl in three approaches, pouring sugar over each layer of fruit. Then cover with a plastic lid or tighten with cling film and leave alone for a couple of days (at first, just on the table, and then put in a cool place so that it does not sour).

Stirring is not advisable, so it is best to periodically stir the bowl with shaking movements so that the sugar penetrates into the layers with fruit slices.

2. After two days of infusion, you can stir the contents of the bowl and place it inside the multicooker. To make the jam tender, it is best to choose a stewing mode and darken the delicacy on it for half an hour.

3. Then let the workpiece cool down to room temperature. In order not to turn on the heating mode, it is advisable to take out the bowl while cooling our dessert and leave it on the table on a non-stick stand (or an ordinary wooden plank so that the hot bottom does not damage the surface of the furniture).

4. Send the bowl back into the appliance and simmer for only a quarter of an hour. Then repeat the cooling and heating process for fifteen minutes. If, after three boils, a drop of syrup does not spread over the saucer, then the jam is completely ready. Otherwise, you can cook it in one more run.

5. Fill a sterile container with hot contents, close it with tight screw or winter plastic lids and allow to cool. Then store in a place where it will be cooler than in the kitchen.

A simple and quick recipe for quince jam for the winter

Many housewives do not like to spend too much time cooking. This is understandable - in addition to the hassle in the kitchen, they already have a huge pile of things to do. Therefore, the simpler and faster the recipe, the more valuable it is.

Although in all the previous recipes it is recommended to remove the peel from the fruit, in the same cooking method this will not be required, which will significantly save labor and time - after all, the fruits are quite tough and have to be processed with effort.

The skin does not spoil the taste of the dessert at all - on the contrary, it will add its own specific piquancy.

We need:

• Granulated sugar - 1.2 kg.
• Fruit - 1 kg.
• Water - 1 glass.

Preparation:

1. Rinse the fruit and let the water droplets drain off. Then cut into several pieces so that it is convenient to cut out the core and remove it along with the seeds. Cut the fruit, peeled in this way from the inside, into not too thick slices.

2. Send the slices to a saucepan and cover with water. Bring to a boil and simmer over low heat for 25 minutes, stirring occasionally to prevent the pieces from sticking to the bottom of the container. During this time, the fruit stripes will soften and release enough juice.

3. Pour sugar in 3 doses so that it completely dissolves in the workpiece, and boil the contents for 5 minutes, removing the emerging foam using a slotted spoon or a special spoon with holes. After turning off the heating, leave the brew to cool and infuse throughout the night.

4. In the morning, bring the sweetness to a boil again and cook for another 5 minutes. Immediately pour the boiling tasty liquid with fruit slices into a sterile container and seal for storage for the winter.

After opening the jar, be sure to eat the contents with pleasure!

Video on how to make delicious quince and nut jam in Azerbaijani style

Today we have already cooked a dessert from quince with walnuts, but we did it in the form of jam. In the Caucasus and Central Asia, such a sweet is often brewed, but many housewives like to do this without chopping the fruit. They cut them into large or small slices. I also love this way.

And here is a delicious Azerbaijani recipe. Its distinctive feature is not only a rather large cut of fruits, but also a rather long cooking time. The first stage takes 2 hours. During this time, the sliced ​​pieces are saturated with sweetness and become as if caramelized, both in color and in taste.

Peeled skins are also used here. They are known to contain useful macro- and microelements. So why throw them away.

By the way, you can apply this finding in all the previous recipes, where water is included in the components.

I think that you will certainly leave this option in your piggy bank. Try it, the dessert turns out to be delicious!

The chemical composition of the food component

Important: up to 11% of sugar is concentrated in ripe fruits. 6.27% of them are fructose. It also contains essential oils, organic acids (tartaric, malic and citric), tannins, ether and gum.

Nutritional value per 100 grams

Vitamin composition (in milligrams per 100 grams)

Mineral concentration (in milligrams per 100 grams)

The benefits and harms of jam

Quince is a rather specific fruit. It is excessively rich in fiber, antioxidants, and also contains vitamins and minerals in large quantities. Despite the fact that many people use it mainly only in a boiled state, all its useful components practically do not disappear and do not collapse.

Therefore, sweetness should be eaten in moderation.

Among the useful properties of quince jam are the following:

• Has a tonic effect on the body;
• It is an excellent diuretic;
• It can be used as an antiemetic and hemostatic agent;
• An excellent antioxidant and antiviral natural protector;
• Allows you to relieve pain in hemorrhoids and relieves inflammation in the intestines;
• Copes with the problem of periodontal disease;
• Due to the high content of pectin, it promotes the rapid elimination of harmful substances that have appeared in the body due to poor environmental conditions or harmful production conditions.
• Since it contains fiber, it helps to cleanse the body and improve digestion processes;
• Helps prevent cancer and prevents the body and organs from aging quickly.
• Improves mood and has a positive effect on general well-being;
• Perfectly fights iron deficiency anemia;
• Strengthens the cardiovascular system.

However, despite such a huge list of useful properties, there are still negative consequences that should be taken into account by people with a tendency to any diseases or pathologies:

• Due to the high carbohydrate content, the dessert is a very high-calorie product and can lead to metabolic disorders and cause obesity;
• Excessive consumption of sweetness can greatly affect the composition of the shelter and appearance. The skin may lose its elasticity;
• It is undesirable to use quince sweetness for people whose larynx and vocal cords are involved in a significant part of the working time;
• Due to the astringent effect, it is advisable to beware of the use of this product for people suffering from periodic constipation;
• Also, a contraindication to use are pleurisy and enterocolitis;
• Rarely, but still there is an individual allergic intolerance to this fruit, even in boiled form;
• The seeds contain substances that are considered poisonous for the body, therefore, in no case should they be consumed, especially in their raw form.

Delicious and slightly dangerous quince jam can still be consumed. The main thing is not to overdo it with its quantity, so that the benefits do not turn into harm to the body.

And to make it even healthier, according to the recipe with oranges, you can prepare this delicacy instead of citrus with pumpkin. Or, in addition to walnuts, add pine and almond kernels.

By the way, if you don't really like the finished dessert in wedges, then in a semi-ready state you can pass it through a blender and turn it into a puree jam, and then cook it in accordance with the recipe. The result is a gorgeous jam.

Cook sweetness in moderation, and eat it too! Everyone who tastes such a dessert for the first time will be delighted with it. Although many do not understand what it is made of!

Bon appetit and delicious quince treats with health benefits on your table!

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Useful properties and calorie content

Quince contains fiber that detoxifies the body and improves digestion. It is rich in antioxidants. These substances slow down the aging process and prevent the formation of cancer cells.

Here's how jam is also useful:

• It has a positive effect on mood, and also improves well-being in case of colds.
• This fruit contains a large amount of vitamins (C, PP, B1, B2, B6, E) and trace elements.
• Due to the large amount of iron, quince and dishes made from it are recommended for people with iron deficiency anemia.
• Known diuretic properties and positive effects on the cardiovascular system.

Attention!

Jam is a high-calorie product (273 kcal) and consists mainly of simple carbohydrates. Excessive consumption can lead to obesity and impaired metabolism, and excess sugar in the diet makes the skin less elastic.

Do not forget that one and the same product can become a poison or a medicine, depending on the dose, and bring both benefits and harm to health. Therefore, it is better to stick to the golden mean.