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 miniature size, is used at all as a decorative decoration of a personal plot. Meanwhile, quince desserts are very tasty, even exquisite.
How to make quince syrup
The easiest way to dispose of quince is to cut it into wedges, cover with a lot of sugar and wait until a sweet aromatic syrup is formed. It is it, as well as the candied quince slices, that are added to tea or made a drink by flooding the slices with water. However, it is much more interesting to cook 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-playing" recipe. Let's start by saying make jam from Japanese quince- a step-by-step recipe with pictures is attached so that not a single difficulty arises - according to the 5-minute principle. This is when the jam is brought to a boil + maximum 5 minutes, then completely cools down, again to a boil, cools down 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 understood, this will not cause much trouble. The jam does not require continuous attention. Each step 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:
- all quince jam needs to be boiled about 6-8 times, but you can continue this process until the desired color and taste is obtained;
- if the mass becomes thick during cooking, you can additionally add water at any stage, while adjusting the density 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, like an apple tree, bright red flowers. And so it looks great as a curb along the paths. Her leaves are also decorative, and then the fruits, which in some forms can reach the size of a hen's egg. They are very fragrant, yellow and yellow-green in color when ripe. But they are sour, like lemon, for which they received the name "northern lemons". It is absolutely impossible to eat them fresh - they are too hard and too sour. However, they make amazing blanks. 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 saucepan and poured over 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 saucepan, heated, sugar is added and boiled until thickened.
Candied Japanese quince
From the finished jam, you need to extract the fruits of the quince, put it in a colander and let the syrup drain. Dry the fruits on a plate or platter, sprinkle with sugar and store in a sealed container at room temperature.
Candied fruits from Japanese quince and zucchini
600 g of Japanese quince, 400 g of zucchini, 1.3 kg of sugar, 3 glasses of water.
Prepare the quince by removing the seeds and cutting it into wedges. Peel and seed fresh zucchini up to 15 cm long, cut into pieces. Put prepared quince and zucchini in boiling sugar syrup and cook like ordinary jam. Remove the boiled quince and zucchini, drain the syrup, dry the fruits, sprinkle with sugar and store in a sealed package at room temperature
Japanese quince marmalade
1 kg of Japanese quince, 500 g of sugar, 2 glasses of water.
Cut the carefully washed fruits into slices, put in a saucepan, add water. Heat under a lid over low heat until completely softened. Wipe hot through a sieve. Add sugar to the resulting puree and cook with stirring over low heat until tender. Put the hot mass on a baking sheet powdered with a mixture of starch and powdered sugar or lined with parchment paper. Thoroughly level the mass into a layer 1.5–2 cm thick. When the marmalade has cooled and covered with a crust, cut it into curly pieces and let them dry. Store jujube 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 skin and testes removed during the preparation of jam. Wash and cut the fruit into slices without cutting off the skin or removing the seed pods, as they contain the most pectin. Pour the chopped fruits with water so that it barely covers them, and cook until soft. Strain the resulting juice through cheesecloth, without pressing the fruit, so that the juice is transparent. For each liter of juice obtained, add 800 g of sugar and cook until the required density. A few minutes before removing from heat, put 5 g of citric acid per 1 kg of sugar. Pour the marmalade hot into small jars or plastic containers, so that later it can be conveniently cut. To make the marmalade more transparent, you can put 2 kg of sour apples for every 2 kg of quince.
The remaining pulp from the fruit, rubbed through a sieve in order to remove the seed and stony parts of the fruit, is used to make jam. For 2 kg of fruit puree, put 1 kg of sugar and cook until the desired thickness is obtained. Pour the jam hot into jars, which are hermetically sealed if the mixture is not sufficiently cooked. 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 such plants, the fruits of which contain few stony cells. Wash well-ripened yellow fruits, peel and, after removing the core, cut into slices. Dip 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 tender. So that the quince slices do not boil over, periodically shake the dishes with jam in a circular motion. Hot pack.
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, put in a bowl with cold water and soak in it for 2-3 hours to reduce the content of organic acids. After that, cook as usual, in several steps (see the previous recipe).
Svetlana Shlyakhtina, Yekaterinburg
Good day, dear readers and guests of my culinary blog. This article will be devoted to quince and delicious jam from its fruits.
Quince is a wonderful fruit that closely resembles persimmon due to its slightly astringent, sweet taste. There are many types of it, although all of them practically do not differ from each other. Most often, Persian quince is used for making desserts.
To choose a ripe, juicy and sweet fruit, you need to pay attention to the appearance: the color of the peel, the size of the fruit itself and the shape. Thus, a bright yellow, even color indicates the juiciness and ripeness of the fruit. Fruits of a small size with a pronounced aroma will also be sweeter.
I bring to your attention a recipe for delicious quince jam with lemon. It turns out to be of a beautiful amber color. When clogged, quince and lemon retain all the nutrients that we lack so much in winter. The taste will undoubtedly surprise and delight you with a combination of juicy, ripe quince and fragrant lemon.
Ingredients:
- Quince - 1 kg
- Lemon - 1 piece
- Sugar - 1 kg
- Water - 300 ml
Cooking method:
1. We choose ripe fruits, without dents, spots on the peel and putrefactive formations. Before cooking, the quince is thoroughly washed and dried. Then we cut it into quarters and remove the core. Try not to leave a single bone, otherwise it will spoil the taste of the jam.
Do not rush to throw away the quince seeds. They can be used to boil jelly or make a very useful cough decoction.
2. Now we put the cut slices in a container and fill them with sugar. In this form, the quince should be left for several hours. It is necessary to wait for the fruit to release the juice.
3. If the quince hasn't let the juice out enough, and the sugar has almost dissolved, then 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. Put the quince on the fire and bring to a boil. When the slices have boiled, cook them for 5 minutes over low heat.
Be sure to reduce the heat while cooking. With a strong boil, the slices will boil.
Then, the jam must be set aside until it cools completely. After a while, you will be able to notice that the quince slices have become hard. Following 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 bones come across, we remove them so as not to spoil the finished delicacy.
6. Before boiling the wedges for the third time, add the sliced 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 give its taste and aroma.
7. After boiling, remove the jam from the heat and pour it into the jars. We sterilize and dry containers and lids in advance. After seaming, turn the cans upside down so that condensate does not collect on top and leave it until it cools completely.
Those who really love this delicacy can start eating right after cooling down. The slices are juicy and dense at the same time. The combination of quince and lemon will appeal to everyone, without exception. The taste is simply amazing, eat with pleasure!
How to make cinnamon quince jam in the microwave
Do you want delicious jam and have no time to wait? Then I bring to your attention an amazingly simple recipe for quince delicacies in the microwave. Cooking is so simple that even a child can handle 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 washed thoroughly. 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 sliced. You can first sprinkle the quince with sugar and leave for a few hours. Sugar will start the juice excretion process. In this case, water may not be needed (if there is enough juice). If you don't want to bother, then just add sugar and water to the slices and continue cooking.
3. We put the dishes 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 the treat should be allowed to cool down to room temperature and continue to cook.
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 firm.
6. After 15 minutes, take out the quince and let it cool completely again. You can add a pinch of cinnamon before microwaving the fruit for the third time. It will give your delicacy a stronger, richer aroma and taste.
Important! If it seems to you that the slices were not cooked (this can happen), then repeat the cycle of three cookings. This is because each microwave oven has a different wattage.
7. When the wedges are ready, start pouring into the 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! Delicious and beautiful. The recipe is simple and affordable. You can add some flavor by adding a little lemon juice or cloves in addition to the cinnamon. Stick to your taste preferences and don't be afraid to experiment.
Recipe for making quince jam in a bread maker
Today is the age of high technologies that greatly simplify our daily life. Let's use them :) Let's prepare a delicious quince dessert in a bread maker. It will turn out as tasty as that of your beloved grandmother.
Ingredients:
- Quince - 700 g
- Sugar - 500 g
- ¼ lemon juice
Cooking method:
1. Let's start by choosing a fruit. It should be ripe and firm, of a beautiful uniform color, without dents and rot. Wash the quince thoroughly under running water and dry well. Then we cut, remove the inner part together with the bones and cut into medium-sized pieces or thin slices.
2. Add sugar to the quince. Then you can wait 1-2 hours for the fruit to let the juice out, or you can immediately send everything to the bread maker.
3. The next step is to put the form in the bread maker, send the quince with sugar there. 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 maker program.
4. Put the finished hot dessert in clean, prepared jars and roll up. When the treat has completely cooled down, we send it to storage 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 life easier and food tastier. However, the volume of a bread machine is generally not large, so it is best to cook in it several times, just enjoy. Bon Appetit!
Delicious quince jam with orange
Orange is a favorite fruit of children and adults. Quince with orange - twice tastier :) I suggest you prepare a quince dessert with citrus notes. Everyone will enjoy this combination of flavors 100%. It turns out very sweet and delicious with tea.
Ingredients:
- Quince - 2 kg
- Orange - 1 piece
- Sugar - 1.5 kg
Cooking method:
1. We 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 mince the fruit or grind it in a blender.
3. When everything is ready, you can put the chopped quince in a container and sprinkle well with sugar. We leave it for 1-2 hours so that she starts up the juice. You can immediately put a chopped orange there so that everything is well infused and soaked.
4. If you see that enough juice has evolved, you can continue cooking. To do this, put the container on fire and bring the contents to a boil. After boiling, we continue to cook until it thickens and a characteristic amber color appears. Stir occasionally while doing this.
5.Pour the ready-made still hot jam into prepared jars. If they are not sterilized, the jam will not be stored and will deteriorate.
We have such a vitamin boom. The taste of the dessert is unusual and bright. Such a 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 you will succeed.
Azerbaijani recipe for quince jam with walnuts
Azerbaijani quince dessert differs from the classic one in a number of actions during preparation. It is made from Azerbaijani fruit with the addition of walnuts and lemon. Such 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 each slice is in the granulated sugar. In this form, leave to infuse for 2-3 hours.
3. While our slices give juice to prepare the walnuts, we need only 200 g. They need to be peeled, remove the inner hard parts. Then pour 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 all its bitterness, because we do not need it in jam :)
4. In the meantime, the quince started up the juice and the sugar was almost all dissolved. It took me 2.5 hours. If the juice is not enough (this happens if the fruit is not juicy enough), you can add one glass of water.
5. Put the slices on fire and bring to a boil. When the jam begins to boil actively, reduce the heat and cook for 2 hours. It should come 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 such a yummy. The slices are elastic and at the same time juicy, and the nuts are soft. The benefits of this jam are huge. Most that during cold weather to maintain immunity. Bon Appetit!
Japanese quince jam at home
I would like to introduce you to such a unique fruit as Japanese quince or, as it is also called, chaenomelis. It is not eaten 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 useful properties, including a positive effect on the functioning of the gastrointestinal tract, improves the state of the nervous system, normalizes the work of the heart and facilitates the general condition in case of early toxicosis in pregnant women. There is a lot to be said about the benefits of chaenomelis, but let's get down to making the jam.
Ingredients:
- Japanese quince - 1 kg
- Sugar - 1 kg
- Water - 300 g
Cooking method:
1. So, the fruit first needs to be washed very well from plaque, you can even use a sponge or brush. Then cut the quince and remove the seeds and coarse particles. Then cut into arbitrary pieces as you like.
3. When the pieces are well boiled, 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 we boil for 5 minutes from the moment of boiling and turn off the heat.
5. Pour another hot treat into clean, prepared jars and close the lids. When they are completely cool, we put them in a dark place for further storage. The jam is also ready to eat right after boiling.
Video on how to make quince jam in a redmond multicooker
I suggest watching 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. There is no need to be afraid that the dessert will run out or burn. The main thing is that it turns out very tasty.
Advice:
- Choose only ripe fruits, so the jam will be juicy and sweet.
- Do not boil the quince at a boil. This will make a jam, because the fruit will boil and lose its shape.
- Don't overdo it with lemon juice and cinnamon. These ingredients have a distinct taste and smell. They can overpower the taste of quince.
- Be sure to sterilize the jars before rolling.
Until delicious meetings!
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 miniature size, is used at all as a decorative decoration of a personal plot. Meanwhile, quince desserts are very tasty, even exquisite.
How to make quince syrup
The easiest way to dispose of quince is to cut it into wedges, cover with a lot of sugar and wait until a sweet aromatic syrup is formed. It is it, as well as the candied quince slices, that are added to tea or made a drink by flooding the slices with water. However, it is much more interesting to cook 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 the quick recipe and according to the classic “long-playing” recipe. Let's start by saying make jam from Japanese quince- a step-by-step recipe with pictures is attached so that not a single difficulty arises - according to the "5-minute" principle. This is when the jam is brought to a boil + maximum 5 minutes, then completely cools down, again to a boil, cools down 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 understood, this will not cause much trouble. The jam does not require continuous attention. Each step 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
- all quince jam needs to be boiled about 6-8 times, but you can continue this process until the desired color and taste is obtained;
- if the mass becomes thick during cooking, you can additionally add water at any stage, while adjusting the density 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 according to 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 fragrant and tasty jellies, juices, compotes and pies are prepared from it. And what kind of jam is obtained 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 even to medicinal chokeberry jam.
Simple recipes for making quince jam
I always strive to stock up for the winter with several jars of treats prepared according to several recipes at once.
Quince jam with lemon
An easy-to-prepare method unexpectedly gives an amazing result - delicate citrus aroma, delightful in consistency transparent delicacy, and the taste is such that it is simply impossible to stop!
- Cuisine: Russian
- Type of dish: jam
- Cooking method: cooking
- 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 core.
Cut each part into thin slices, as in the photo
Pour the rind and core with 1 liter of boiling water and simmer for 30 minutes - this will be the basis of the syrup.
Strain the broth and mix with half the sugar.
Pour the quince with hot syrup and leave for 4 hours.
Bring to a boil and leave for 6 hours.
Add lemon, cut into small pieces. You do not need to peel off the peel.
Pour in the remaining sugar.
Bring to a boil and leave for 6-10 hours. Repeat 2 more times. Pour hot into sterile jars.
Close hermetically. Wrap up in a towel for a day. Store at room temperature.
Simple quince jam with wedges
The classic recipe of quince slices has a pleasant amber color, rich taste and aroma, and the slices keep their shape perfectly in syrup.
To prepare this delicacy, you will need the simplest ingredients.
- ripe fruits - 1 kg
- water - about 0.5 l
- sugar - 1.5 kg.
Cooking method:
- We prepare the fruits: wash them, cut them into small slices, remembering to remove the hard core with seeds.
- Place the chopped fruit in a saucepan and fill it 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.
- We drain the water and pour sugar into it. We need to keep the syrup without fruit over low heat until the crystals dissolve.
- After that, 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 must be reduced to a minimum.
- It remains to pour the aromatic fruit mass into prepared containers and enjoy the unique taste of homemade delicacies.
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 pronounced taste.
Usually a shrub is planted for decorative purposes - it is very beautiful during the flowering period.
But from its small fruits, you can make an amazing delicacy that will have a slight sourness and an incredible honey flavor 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 in water, add the cut slices and cook for about 10 minutes.
- After that, 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
For cooking in a multicooker, we take ripe fruits and sugar in equal proportions.
No prescription water added.
To cook a fragrant delicacy with rather 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 mixture for about 3 days. The workpiece must be stirred periodically.
After that, cook in the "stewing" mode for about 30 minutes, then let the mass cool down and repeat this 2-3 times. After boiling, it is better to open the lid of the multicooker.
If desired, you can add cinnamon, vanillin.
Recipe with the addition of walnuts
You also don't need any special knowledge to make nut treats.
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 fruit and cut into large slices.
- Place the fruit slices in a container and sprinkle with sugar. We leave the mass for 30 minutes, until the fruits let out the juice.
- After that, we put the blank on the stove and cook until the fruits turn bright yellow - about 15 minutes.
- Next, you need to wait until the mass has cooled down, 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, use 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 peel - you get an exquisite independent dessert;
- closing such jam for the winter is no more difficult than any other - we sterilize the jars and lids, store them in a cool place.
Quince is an extremely useful 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.
Delicious and healthy quince jam is the best recipe for natural homemade sweets. There are many options - with lemon, nuts and classic slices. Japanese quince jam stands apart.