Quince jam slices

Content

1 Benefits of quince jam
2 Recipes for quince jam in slices
3 Conclusion

Under natural conditions, quince grows in Asian countries, the Caucasus and southern Europe. However, it is grown all over the world for ornamental purposes as well as for its fruit. An unusual jam is prepared from them, which has an excellent taste and amber color. Quince jam in slices serves both as an independent dessert and as a filling for homemade baked goods.

Benefits of quince jam

Quince contains vitamins B, C and P, trace elements, fructose, tannins, acids and trace elements. During heat treatment, most of these components are preserved, which give the jam positive properties.

Important! Calorie content quince jam is 280 kcal due to sugar content.

A dessert made from quince brings the following benefits to the body:

is a source of vitamins;
improves digestion;
stabilizes the functioning of the stomach and liver;
helps with colds;
reduces cholesterol;
normalizes metabolic processes;
has an anti-inflammatory effect;
has a diuretic effect.

Recipes for quince jam in slices

Quince is highly dense, so it is recommended to cook it in several batches.Delicious jam is made by using the fruits themselves, water and sugar. However, you can diversify your homemade preparations by adding pumpkin, ginger, citrus fruits and nuts.

Classic recipe

To make jam according to the classic recipe, you will need large and ripe quince. The procedure for this is as follows:

Quince (0.7 kg) must be thoroughly washed and placed in a pan.
The fruits are filled with water, then the container is placed on the stove.
When the water boils, you need to reduce the heat a little. The quince is boiled for 20 minutes until it softens.
After processing, the fruits are placed in cold water.
The cooled quince is cut into 4 parts, removing the peel and seeds.
It is recommended to weigh the resulting mass, since a similar amount of sugar will be required in the future.
Sugar is dissolved in the remaining broth and quince is added.
You need to cook the fruits over low heat for 20 minutes. The foam that forms on the surface is removed.
When the mass has boiled down, it is transferred to an enamel bowl.
The syrup is left on the fire for 15 minutes until it thickens.
The finished syrup is poured over the fruits and the mass is left to cool.
Cold jam is placed in clean glass jars.

Alternative recipe

You can get delicious quince jam in another way. To do this you need to follow a certain technology:

First, they put the syrup on the stove to cook. 0.6 liters of water is poured into a saucepan, in which 1.5 kg of sugar is dissolved. The liquid is boiled for 15 minutes over low heat.
A kilogram of quince is thoroughly washed and peeled. Then cut it into several slices, removing the seeds.
The chopped mass is poured into hot syrup, which reaches a boil.
Then the stove is turned off and the mixture is left for several hours.
In this way, you need to boil and cool the jam two more times.
The last time the jam needs to be boiled for 20 minutes. To prevent the fruit slices from boiling, the container should be shaken periodically in a circular motion.
The result is 1 liter of jam, which is stored in a glass container.

Recipe with pumpkin

Boiled pumpkin helps cleanse the body of toxins and cholesterol, improves digestion and supports vision. Therefore, it is often added to various types of homemade preparations. Quince jam is no exception. Combined with pumpkin you get a delicious and healthy dessert.

Prepare quince and pumpkin jam in the following way:

The pumpkin is cut into several parts and peeled. The resulting pieces are cut into thin slices. For jam you will need 1 kg of this product.
Then moving on to preparing quince (0.5 kg). It needs to be peeled and cut into slices.
The components are mixed in one pan and covered with sugar (0.5 kg).
The mixture is left for 2 hours to release the juice.
Then the container is placed on high heat until the mixture boils.
After boiling, the gas can be turned off and the mixture simmered over low heat for 30 minutes.
The finished jam is cooled and poured into jars. For winter storage, containers must be sterilized.

Recipe with ginger

Ginger is often used as a spice, which gives homemade preparations a special taste and aroma. The positive effect of ginger on the body is expressed in the treatment of colds, strengthening the cardiovascular system, and activating metabolism.

By adding ginger to jam, you get a remedy to fight colds and increase the body's immune properties. Ginger and quince jam can be prepared according to the following recipe:

100 ml of water is poured into a saucepan, into which 0.6 kg of sugar is poured.
Place the container on the fire and cook for 10 minutes until the sugar is completely dissolved.
Quince (0.7 kg) is cut into slices, removing the seed capsule. You can leave the peel so that the pieces retain their shape better.
Fresh ginger root (50 g) is cut into thin slices.
The prepared components are placed in boiling syrup.
The mass boils down within an hour. It needs to be stirred periodically.
Hot jam is poured into jars, which are sealed with lids.

Recipe with Japanese quince

Japanese quince grows as a small shrub. Its fruits are distinguished by their bright yellow color and sour taste. The pulp of Japanese quince contains vitamins A and C, potassium, iron, calcium, fiber, tannins and other substances.

This product is useful for iron deficiency, problems with digestion and the functioning of the cardiovascular system.

Jam is also prepared from Japanese quince using the following technology:

Japanese quince is characterized by increased hardness, so first you need to properly process the fruit. To do this, they are immersed in boiling water for several minutes, after which they are pulled out and placed in cold water.
After this treatment, it is easier to remove the skins from the fruits. The quince also needs to be cut into slices and the seeds removed.
Add 2 kg of sugar to 3 liters of water, after which the liquid is brought to a boil.
Chopped slices are placed in the syrup, after which it is boiled until golden brown. To find out if the jam is ready, you need to place a drop of it on a plate. If the drop does not spread, then the jam is ready.
The resulting mass is poured into jars.

Recipe with lemon and nuts

When lemon is added, the jam acquires a slight sourness.The following recipe shows how to make quince jam with lemon and nuts:

Ripe quince (4 pieces) are cut into pieces, the skin and seeds are removed.
The chopped slices are placed in a saucepan and covered with 0.5 kg of sugar. The mixture is then stirred to distribute the sugar.
The cut peel and 0.5 kg of sugar are placed in a small saucepan. The mass must be boiled and then squeezed to obtain syrup.
The prepared fruits are poured with syrup, covered with a cloth and left for 5 hours.
After the specified time, the container is placed on medium heat. When the mass boils, the intensity of the flame is reduced.
After 10 minutes, the stove must be turned off.
The jam is left for a day. The next day, put it back on the stove and cook for an hour.
During the last cooking, add the zest obtained from one lemon to the mass. The pulp is cut into thin slices. The ingredients are added to the jam.
Then fry walnuts or any other nuts to taste in a frying pan. They also need to be placed in jam.
When the mass has cooled, it is filled into glass jars.

Citrus recipe

Quince goes well with both lemon and orange. With this combination of products, you can cook a delicious dessert by following the following technology:

Quince (1 kg) needs to be peeled and cut into slices. The seeds and peel must be removed.
The chopped fruits are placed in boiling water (0.2 l).
Cook the quince for the next 20 minutes until the slices are soft.
Peels are removed from oranges and lemons and need to be chopped.
Sugar (1 kg) and the resulting zest are poured into a container with jam.
The mixture is stirred until the sugar is completely dissolved.
Juice is extracted from the lemon pulp and added to the total mass.
The jam is left on the stove until it reaches a thick consistency.
The finished product is cooled and then placed into jars.

Recipe in a slow cooker

Using a multicooker allows you to simplify the cooking procedure. The cooking process includes several stages:

A kilogram of quince needs to be washed and cut into slices.
The components are placed in several layers in a large basin. Sugar is poured between the layers, which will require 1 kg.
The container is left for two days to allow the juice to release. Shake the contents twice a day so that the sugar is distributed evenly.
The resulting mass is placed in a multicooker and the “Stew” mode is turned on for 30 minutes.
After the specified time, turn off the multicooker and wait for the mass to cool completely.
Then turn it on again for 15 minutes.
The procedure is repeated several times until the syrup is completely ready, a drop of which should hold its shape and not spread.
The cooked dessert is placed in glass jars.

Conclusion

When fresh, quince is distinguished by its high hardness and tart taste. Therefore, processing its fruits may require several passes and a long time. First, the fruits are cut into slices, sugar is added to them and the resulting mass is simmered over low heat.

Quince jam has a wonderful taste and contains a whole range of useful substances. You can add pumpkin, ginger, citruses or nuts to the jam. Quince jam can be used as a dessert or added to the diet for colds.