Quince is a healthy fruit, but due to its hard texture and strong sour, astringent taste, it is rarely eaten raw. Japanese quince, which differs from ordinary quince in its miniature size, is even used as a decorative decoration for a personal plot. Meanwhile, quince desserts are very tasty, even exquisite.
How to make quince syrup
The easiest way to utilize quince is to cut it into slices, add plenty of sugar and wait until a sweet, aromatic syrup is formed. It is this, as well as candied quince slices, that is added to tea or made into a drink by pouring water over the slices. However, it is much more interesting to make jam from quince.
Japanese quince jam - the main thing:
There are surprisingly many recipes, different, “pure” and with additives, sweet and sour-sweet, prepared according to a quick recipe and according to the classic “long-lasting” one. Let's start with this Let's make Japanese quince jam- a step-by-step recipe with pictures is attached so that no difficulties arise - according to the “5-minute” principle. This is when the jam is brought to a boil + a maximum of 5 minutes, then cools completely, again to a boil, cools again - and so on until the result is achieved.
In total, the process of making Japanese quince jam will take 3-4 days, but, as you already understand, it will not cause much trouble. Jam does not require constant attention. Each stage takes no more than 5 minutes, and you will gradually notice how the mass changes color from lemon yellow to amber.
Ingredients
- quince 500 g
- sugar 350 g
- water 150 ml
How to make Japanese quince jam
On a note:
- In total, quince jam needs to be cooked approximately 6-8 times, but you can continue this process until the desired color and taste are obtained;
- if the mass becomes thick during the cooking process, you can additionally add water at any stage, while adjusting the thickness of the jam;
- You can add more sugar, but, for my taste, the specified amount is enough;
- Quince jam is an excellent filling for pies, pies and rolls.
Every spring, Japanese quince blooms with amazingly beautiful, large, bright red flowers, like an apple tree. And therefore it looks great as a border plant along paths. Its leaves are also decorative, and then its fruits, which in some forms can reach the size of a chicken egg. They are very fragrant, and when ripe they are yellow and yellow-green in color. But they are sour, like lemons, which is why they got the name “northern lemons.” It is absolutely impossible to eat them fresh - they are too hard and too sour. However, they make amazing preparations. Let's talk about them.
Raw quince with sugar
1 kg of Japanese quince, 1 kg of sugar.
Clean fruits are cut into slices, placed in layers with sugar in jars, covered with plastic or other lids and stored in the refrigerator. Serve with tea instead of lemon.
Japanese quince jelly
1 kg of Japanese quince, 400 g of sugar, 2 glasses of water.
The fruits are washed, cut into slices along with the seeds, placed in a pan and filled with water. Cook under a closed lid over low heat until completely softened. The resulting mass is filtered, but not crushed. The juice is poured into another pan, heated, sugar is added and cooked until thickened.
Candied Japanese quince
You need to remove the quince fruits from the prepared jam, place them in a colander and let the syrup drain. Dry the fruits on a plate or dish, sprinkle with sugar and store in a closed container at room temperature.
Candied Japanese quince and zucchini
600 g Japanese quince, 400 g zucchini, 1.3 kg sugar, 3 glasses of water.
Prepare the quince by removing the seeds and cutting it into slices. Peel fresh zucchini up to 15 cm long, remove skin and seeds, cut into pieces. Place prepared quince and zucchini into boiling sugar syrup and cook as usual. Remove the boiled quinces and zucchini, let the syrup drain, dry the fruits, sprinkle with sugar and store in a closed package at room temperature.
Japanese quince marmalade
1 kg of Japanese quince, 500 g of sugar, 2 glasses of water.
Cut the thoroughly washed fruits into slices, put them in a saucepan, add water. Heat covered over low heat until completely softened. While hot, rub through a sieve. Add sugar to the resulting puree and cook over low heat while stirring until tender. Place the hot mass on a baking sheet powdered with a mixture of starch and powdered sugar or lined with parchment paper. Carefully level the mixture into a layer 1.5–2 cm thick. When the marmalade has cooled and crusted over, cut it into shaped pieces and let them dry. Store marmalade in a dry and cool place.
Japanese quince marmalade and Japanese quince jam
For marmalade, smaller and greenish fruits are used, as well as cut skins and seeds removed when preparing jam. Wash the fruits and cut into slices, without cutting off the skin or removing the seed pods, as they contain the most pectin. Pour water over the chopped fruits until it barely covers them and cook until soft. Strain the resulting juice through cheesecloth, without pressing the fruit, so that the juice is clear. For each liter of juice obtained, add 800 g of sugar and cook until the required thickness. A few minutes before removing from heat, add 5 g of citric acid per 1 kg of sugar. Pour the hot marmalade into small jars or plastic containers so that you can cut them conveniently later. To make the marmalade more transparent, for every 2 kg of quince you can add 2 kg of sour apples.
The remaining pulp from the fruit, rubbed through a sieve to remove the seed and stony parts of the fruit, is used to prepare jam. For 2 kg of fruit puree you need to put 1 kg of sugar and cook until the desired thickness is achieved. Pour the hot jam into jars, which are sealed hermetically if the mixture is not cooked enough. Store in a cool place.
Japanese quince jam (first option)
1 kg of Japanese quince, 1.5 kg of sugar, 3 glasses of water.
To make jam, fruits are taken from plants whose fruits contain few stony cells. Wash well-ripened yellow fruits thoroughly, peel them, remove the core and cut into slices. Place the prepared quince in boiling syrup, bring to a boil and leave for several hours. Bring to a boil again and leave to cool. Do this two more times and then cook until done. To prevent the quince slices from boiling over, periodically shake the container with the jam in a circular motion. Pack hot.
Japanese quince jam (second option)
1 kg of Japanese quince, 1.2 kg of sugar, 2 glasses of water.
Peel the fruits, cut into slices, place in a bowl with cold water and soak in it for 2-3 hours to reduce the content of organic acids. After this, cook as usual, in several stages (see previous recipe).
Svetlana Shlyakhtina, Ekaterinburg
Good day, dear readers and guests of my culinary blog. This article will be devoted to quince and the delicious jam made from its fruits.
Quince is a wonderful fruit that is very reminiscent of persimmon due to its slightly astringent, sweet taste. There are many types of it, although they all have practically no differences among themselves. Most often, Persian quince is used to prepare desserts.
To choose a ripe, juicy and sweet fruit, you need to pay attention to its appearance: the color of the peel, the size of the fruit itself and its shape. Thus, a bright yellow, even color indicates the juiciness and ripeness of the fruit. Small-sized fruits with a pronounced aroma will also be sweeter.
I bring to your attention a recipe for delicious quince jam with lemon. It turns out a beautiful amber color. When clogged, quince and lemon retain all the beneficial substances that we so lack in winter. The taste will undoubtedly surprise and delight you with the combination of juicy, ripe quince and fragrant lemon.
Ingredients:
- Quince – 1 kg
- Lemon – 1 piece
- Sugar – 1 kg
- Water – 300 ml
Cooking method:
1. Choose ripe fruits, without dents, spots on the peel and putrefactive formations. Before cooking, wash the quince thoroughly and dry it. Then we cut it into quarters and remove the core. Try not to leave a single seed, otherwise it will ruin the taste of the jam.
Do not rush to throw away quince seeds. You can make jelly from them or make a very useful cough decoction.
2. Now put the chopped slices into a container and cover them with sugar. In this form, the quince should be left for several hours. You need to wait until the fruits release juice.
3. If the quince has not released enough juice and the sugar has almost dissolved, you can add 300-400 ml of water to the slices. A glass of liquid will add the amount of syrup to the finished jam.
4. Place the quince on the fire and bring to a boil. When the slices boil, cook them for 5 minutes over low heat.
Be sure to reduce the heat during cooking. At a high boil, the slices will boil.
Then, the jam must be set aside until it cools completely. After a while, you will notice that the quince slices have become hard. Using the same principle, we boil and cool our sweet nectar 3 times.
5. Prepare the lemon for cooking. It needs to be washed and cut into thin slices. If you come across any bones, remove them so as not to spoil the finished delicacy.
6. Before boiling the slices for the third time, add chopped lemon. Bring everything to a boil, reduce heat and cook for another 5-7 minutes. During this time, the citrus will have time to fully release its taste and aroma.
7. After boiling, remove the jam from the heat and pour into jars. We sterilize and dry containers and lids in advance. After seaming, turn the jars upside down so that condensation does not collect on top and leave it like that until it cools completely.
Those who really love this delicacy can start eating it immediately after it cools down. The slices turn out juicy and at the same time dense. The combination of quince and lemon will please everyone without exception. The taste is simply amazing, enjoy!
How to make quince jam in the microwave with cinnamon
Do you want delicious jam and don’t have time to wait? Then I bring to your attention an amazingly simple recipe for a quince delicacy in the microwave. The preparation is so simple that even a child can do it. It turns out just as tasty and no less healthy.
Ingredients:
- Quince – 800 g
- Sugar - 600 g
- Water – 120 ml
- Pinch of cinnamon
Cooking method:
1. Quince fruits must be thoroughly washed. Then cut into halves, remove the core along with the seeds and cut in any way convenient for you. I'll cut it into slices, it's more appetizing.
2. So, the fruit is peeled and cut. You can first sprinkle the quince with sugar and leave for several hours. Sugar will start the juice secretion process. In this case, water may not be needed (if there is enough juice). If you don’t want to bother, just add sugar and water to the slices and continue cooking.
3. Place the bowl with quince in the microwave. To start cooking, set the power on the panel to 80% and set the time to 12 minutes.
4. The quince stood in the microwave for 12 minutes, the sugar dissolved, and the juice began to acquire a characteristic amber color. Now you need to give the delicacy time to cool to room temperature and continue cooking.
5. When the fruits and juice have cooled, put them in the oven for another 15 minutes. The quince should be saturated with juice and become elastic.
6. After 15 minutes, take out the quince and let it cool completely again. Before putting the fruit in the microwave for the third time, you can add a pinch of cinnamon. It will give your delicacy a stronger, richer aroma and taste.
Important! If it seems to you that the slices are not cooked enough (this can happen), then repeat the cycle of three boilings. This is because all microwave ovens have different wattages.
7. When the slices are ready, start pouring into jars. The container can also be sterilized in the microwave. To do this, pour some water into the jar and put it in the oven for 5-6 minutes.
The jam is ready! Very tasty and beautiful. The recipe is simple and accessible. You can add some zest by adding, in addition to cinnamon, a little lemon juice or cloves. Stick to your taste preferences and don't be afraid to experiment.
Recipe for making quince jam in a bread machine
Today is the age of high technology, which greatly simplifies our daily lives. Let's use them :) Let's prepare a delicious quince dessert in a bread maker. It will turn out just as delicious as your beloved grandmother’s.
Ingredients:
- Quince – 700 g
- Sugar - 500 g
- Juice of ¼ lemon
Cooking method:
1. Let's start by choosing a fruit. It should be ripe and elastic, a beautiful even color, without dents or rot. Wash the quince thoroughly under running water and dry well. Then we cut it, remove the inside along with the seeds and cut it into small pieces or thin slices.
2. Add sugar to the quince. Then you can wait 1-2 hours for the fruit to release its juice, or you can immediately put everything into the bread machine.
3. The next step is to put the pan in the bread maker and add the quince and sugar. Now select jam from the menu and turn on the oven. The time is set automatically everywhere. In my case it is 1 hour 30 minutes. This should be enough for the slices to cook.
Add lemon juice 20 minutes before the end of the bread machine program.
4. Place the finished hot dessert into clean, prepared jars and roll up. When the treat has cooled completely, store it in a cool, dark place.
It would seem that everything is so simple, but the result will pleasantly surprise you. Modern household appliances make our lives easier and our food tastier. However, the volume of a bread maker is generally not large, so it is best to cook in it for several times, just to enjoy. Bon appetit!
Delicious quince jam with orange
Orange is the favorite fruit of children and adults. Quince with orange is twice as tasty :) I suggest you prepare a quince dessert with citrus notes. This combination of flavors will 100% please everyone. It turns out very sweet and tasty with tea.
Ingredients:
- Quince – 2 kg
- Orange – 1 piece
- Sugar - 1.5 kg
Cooking method:
1. Choose beautiful, ripe fruits (how to do this is described at the very beginning of my article). We wash them, dry them and remove the unnecessary core. Then we cut the fruit into beautiful slices.
2. Prepare the orange. Take a medium sized citrus. It needs to be washed and cut into pieces. You can also pass the fruit through a meat grinder or grind it in a blender.
3. When everything is prepared, you can put the chopped quince in a container and sprinkle it well with sugar. Leave for 1-2 hours so that it releases the juice. You can immediately put chopped orange there so that everything is well infused and soaked.
4. If you see that enough juice has been released, you can continue cooking. To do this, put the container on the fire and bring the contents to a boil. After boiling, continue to cook until thickened and the characteristic amber color appears. Stir occasionally while doing this.
5. Pour the still hot jam into prepared jars. If they are not sterilized, the jam will not be stored and will spoil.
We've got such a vitamin boom. The taste of the dessert is unusual and bright. This delicacy will be very surprising and everyone will ask for more. The main thing is to choose the right quince fruits and cook them correctly. Follow the recipe I suggested and everything will work out for you.
Azerbaijani recipe for quince jam with walnuts
Azerbaijani quince dessert differs from the classic one in a number of steps during preparation. It is prepared from Azerbaijani fruit with the addition of walnuts and lemon. This jam will be rich in many vitamins, and the taste will be simply amazing.
Ingredients:
- Quince – 2 kg
- Sugar – 1 kg 200 g
- Walnut – 200 g
- Juice of half a lemon
Cooking method:
1. For this recipe, the quince must be washed under running water and peeled. You can use a regular potato peeler. Then you need to cut the fruit, remove the core and cut into slices.
2. When the quince is fully prepared, sprinkle it with sugar. We need 1 kg 200 g. Shake the container so that every piece is in the granulated sugar. In this form, leave to infuse for 2-3 hours.
3. While our slices are releasing their juice, let’s prepare the walnuts; we need only 200 g. They need to be cleaned and the internal hard parts removed. Then add warm water and let it brew. This will take approximately 2.5 hours. Then the nuts need to be washed and dried.
The walnut needs to be poured with water so that it gives up all its bitterness, because we don’t need it in jam :)
4. Meanwhile, the quince released juice and almost all the sugar dissolved. It took me 2.5 hours. If there is not enough juice (this happens if the fruit is not juicy enough), you can add one glass of water.
5. Place the slices on the fire and bring to a boil. When the jam begins to actively boil, reduce the heat and cook for 2 hours. It should turn out this bright amber color.
6. After 2 hours, it’s time to add the juice of half a lemon and walnuts. Mix everything thoroughly and cook for another 7-10 minutes and our delicacy is ready.
I advise everyone to cook this delicious dish. The slices are elastic and at the same time juicy, and the nuts are soft. The benefits of this jam are enormous. The best thing during cold weather to maintain immunity. Bon appetit!
Homemade Japanese quince jam
I would like to introduce you to such a unique fruit as Japanese quince or, as it is also called, chaenomelis. It is not consumed raw due to its taste. This quince is very hard and incredibly sour. However, all kinds of jams, candied fruits, preserves and compotes are prepared from it. This foreigner has a huge list of beneficial properties, including a positive effect on the functioning of the gastrointestinal tract, improves the condition of the nervous system, normalizes heart function and alleviates the general condition of early toxicosis in pregnant women. We can talk a lot about the benefits of chaenomelis, but let's start making jam.
Ingredients:
- Japanese quince – 1 kg
- Sugar – 1 kg
- Water - 300 g
Cooking method:
1. So, first you need to rinse the fruit very well to remove plaque; you can even use a sponge or brush. Then cut the quince and remove the seeds and rough particles. Then cut into arbitrary pieces as you like.
3. When the pieces are well cooked, it’s time to add sugar. Then cook the quince in syrup for another 15-20 minutes.
4. After all the procedures done, remove the jam from the stove and let it cool to room temperature. Then boil for 5 minutes from the moment of boiling and turn off the heat.
5. Pour the still hot delicacy into clean, prepared jars and cover with lids. When they have cooled completely, put them in a dark place for further storage. Also, the jam is ready for use immediately after cooking.
Video on how to make quince jam in a Redmond multicooker
I invite you to watch a video about making quince jam in a slow cooker. Cooking will not be difficult, since the machine will do everything for you: set the time and adjust the temperature. You don't have to worry about the dessert leaking or burning. The main thing is that it turns out very tasty.
Adviсe:
- Choose only ripe fruits, so the jam will be juicy and sweet.
- Do not cook quince at a vigorous boil. This way you will get jam, because... the fruit will boil and lose its shape.
- Be careful not to overdo it when adding lemon juice and cinnamon. These ingredients have a distinct taste and smell. They can interrupt the taste of quince.
- Be sure to sterilize jars before sealing.
See you later!
Quince is a healthy fruit, but due to its hard texture and strong sour, astringent taste, it is rarely eaten raw. Japanese quince, which differs from ordinary quince in its miniature size, is even used as a decorative decoration for a personal plot. Meanwhile, quince desserts are very tasty, even exquisite.
How to make quince syrup
The easiest way to utilize quince is to cut it into slices, add plenty of sugar and wait until a sweet, aromatic syrup is formed. It is this, as well as candied quince slices, that is added to tea or made into a drink by pouring water over the slices. However, it is much more interesting to make jam from quince.
Japanese quince jam – the main thing:
There are surprisingly many recipes, different, “pure” and with additives, sweet and sour-sweet, prepared according to a quick recipe and according to the classic “long-lasting” one. Let's start with this Let's make Japanese quince jam– a step-by-step recipe with pictures is attached so that no difficulties arise – according to the “5-minute” principle. This is when the jam is brought to a boil + a maximum of 5 minutes, then cools completely, again to a boil, cools again - and so on until the result is achieved.
In total, the process of making Japanese quince jam will take 3-4 days, but, as you already understand, it will not cause much trouble. Jam does not require constant attention. Each stage takes no more than 5 minutes, and you will gradually notice how the mass changes color from lemon yellow to amber.
Ingredients
- quince 500 g
- sugar 350 g
- water 150 ml
How to make Japanese quince jam
- In total, quince jam needs to be cooked approximately 6-8 times, but you can continue this process until the desired color and taste are obtained;
- if the mass becomes thick during the cooking process, you can additionally add water at any stage, while adjusting the thickness of the jam;
- You can add more sugar, but, for my taste, the specified amount is enough;
- Quince jam is an excellent filling for pies, pies and rolls.
Detailed instructions for making Japanese quince jam using the 5-minute principle - a step-by-step recipe with pictures and tips.
Quince jam - the best recipes
Quince is a fruit related to apple and pear with a pronounced tart and slightly astringent taste. The fruit is extremely healthy due to the presence of vitamins, organic acids, pectins and minerals in its composition.
Due to its specific taste, quince is difficult to consume fresh. But aromatic and tasty jellies, juices, compotes and pies are prepared from it. And what kind of jam is made from this fruit! Moreover, any quince jam is the most delicious recipe for a natural delicacy, since in terms of useful qualities such preparations are in no way inferior to even medicinal chokeberry jams.
Simple recipes for making quince jam
I always try to stock up on several jars of delicacies for the winter, prepared according to several recipes at once.
Quince jam with lemon
An easy-to-prepare method unexpectedly gives an amazing result - subtle citrus aroma, delicious transparent delicacy in consistency, and the taste is such that it’s simply impossible to stop!
- Cuisine: Russian
- Type of dish: jam
- Cooking method: boiling
- Servings: 2 l
Ingredients:
- quince – 1 kg
- lemon – 1 pc.
- granulated sugar – 1 kg 200 g.
How to cook:
Peel all fruits.
Cut into 4 pieces and remove the core.
Cut each part into thin slices, as in the photo
Pour 1 liter of boiling water over the peel and core and cook over low heat for 30 minutes - this will be the basis of the syrup.
Strain the broth and mix with half the sugar.
Pour hot syrup over the quince and leave for 4 hours.
Bring to a boil and leave for 6 hours.
Add lemon cut into small pieces. There is no need to peel off the peel.
Add the remaining sugar.
Bring to a boil and leave for 6-10 hours. Repeat 2 more times. Pour hot into sterile jars.
Close tightly. Wrap in a towel for a day. Store at room temperature.
Simple quince jam in slices
The classic recipe for quince slices has a pleasant amber color, rich taste and aroma, and the pieces retain their shape perfectly in syrup.
To prepare this delicacy you will need the simplest ingredients.
- ripe fruits - 1 kg
- water - approximately 0.5 l
- sugar - 1.5 kg.
Cooking method:
- We prepare the fruits: wash them, cut them into small slices, not forgetting to remove the hard core with seeds.
- Place the chopped fruit in a saucepan and fill with water. It is necessary that the fruit pieces are completely covered with liquid.
- Next, you need to cook the slices until they become soft.
- Decant the water and add sugar to it. We need to keep the syrup without fruits on low heat until the crystals dissolve.
- After this, you need to pour the syrup over the slices and cook the mixture for 30-40 minutes - exactly until the jam becomes transparent. At first the fire should be quite strong, then it should be reduced to a minimum.
- All that remains is to pour the aromatic fruit mixture into pre-prepared containers and enjoy the unique taste of the homemade delicacy.
Japanese quince jam: a recipe for the winter
Quince, which is known to summer residents and gardeners as “Japanese”, has small, dense fruits with a distinct taste.
Usually the shrub is planted for decorative purposes - it is very beautiful during the flowering period.
But from its small fruits you can prepare an amazing delicacy that will have a slight sourness and an incredible honey taste and aroma.
What we need:
- quince - 1 kg
- sugar - 0.7 kg
- honey - 0.2 kg
- water - 0.3 l.
How to do:
- We prepare the fruits, cut them into small pieces.
- Pour water, add chopped slices and cook for about 10 minutes.
- After this, add sugar and continue cooking for another 15 minutes.
- Next, you need to remove the quince delicacy from the stove, wait for it to cool and cook it again with the addition of honey - this will take about 5-7 minutes.
Quince jam in a slow cooker
To cook in a slow cooker, we take ripe fruits and sugar in equal proportions.
No water is added according to the recipe.
To cook a fragrant delicacy with fairly dense, but not hard pieces, you need to prepare the fruit - cut it into small pieces about a centimeter thick.
Then add sugar, cover and leave the mixture for about 3 days. The preparation must be stirred periodically.
After this, cook in the “stew” mode for about 30 minutes, then let the mass cool and repeat this 2-3 times. After boiling, it is better to open the multicooker lid.
If desired, you can add cinnamon and vanillin.
Recipe with added walnuts
To prepare a delicacy with nuts, you also don’t need any special knowledge.
By the way, walnuts can be replaced with any others - peanuts, hazelnuts, cashews.
Ingredients:
- quince - 1 kg
- sugar - 1.2 kg
- peeled walnuts - 0.5 tbsp.
Step-by-step cooking recipe:
- Wash the fruits and cut into large slices.
- Place the fruit slices in a container and sprinkle with sugar. Leave the mixture for 30 minutes until the fruits release juice.
- After this, put the workpiece on the stove and cook until the fruits turn bright yellow - about 15 minutes.
- Next, you need to wait until the mass has cooled, and then boil it again for about 10 minutes.
- We repeat the procedure again, now adding chopped walnuts.
Note to the hostess
To make the jam just magical, take advantage of the tips those who are experienced in its preparation:
- quince will give more juice if you pour boiling water over the cut slices, only then add sugar;
- adding spices will only improve the taste of the sweet preparation - cinnamon, vanillin, turmeric;
- An interesting combination with poppy seeds, sesame seeds, flaxseed, lemon or orange zest - the result is an exquisite independent dessert;
- It is no more difficult to close such jam for the winter than any other - we sterilize the jars and lids and store them in a cool place.
Quince is an extremely healthy fruit; it has an antiseptic, tonic, astringent and diuretic effect. Therefore, you should not deny yourself the pleasure of enjoying this healthy delicacy, which is so easy to prepare at home.
Tasty and healthy quince jam is the best recipe for natural homemade sweets. There are many options - with lemon, nuts and classic slices. The Japanese quince jam stands out.