Quince jam: how to prepare it through a meat grinder with peel, nuts, step-by-step recipes with photos, videos

Content

1 Features and secrets of making quince jam
2 Selection and preparation of ingredients
3 How to make quince jam
4 Terms and conditions of storage
5 Conclusion

Quince jam is easy to make at home. The ratio of pulp and sugar should be approximately the same. Boil the ingredients in a small amount of water. If desired, you can add lemons, ginger, apples and other ingredients.

Features and secrets of making quince jam

The jam should have a thick consistency and a sweet taste. Therefore, when preparing this product, you need to consider several points:

Cooking takes place in a small volume of water.
If too much liquid appears, it needs to be drained and only then add sugar.
Be sure to stir during cooking. Care must be taken to ensure that the mixture does not burn.

Selection and preparation of ingredients

To make jam, you can only use ripe quince. This can be determined by appearance, touch and smell:

There should be no spots, scratches or other damage.
The color of good fruits is rich yellow, without greenish inclusions.
Hardness is moderate, i.e.It doesn’t press through, but it’s not “stone” either.
The aroma is pleasant, well noticeable (if you bring it to your nose).
It is better to choose small fruits as they are sweeter.
There should be no unpleasant sticky coating on the skin.
The variety is not of fundamental importance. You can buy ordinary or Japanese quince. They have a similar taste and aroma.

Attention! The fruits may be slightly unripe. Then they are placed on the windowsill and allowed to lie in the light for a week.

Since jam is made only from the pulp, the fruits must be thoroughly washed and peeled. Then you need to get rid of the seed chambers. In some recipes described below, they are not thrown away, but placed in water and a decoction is obtained, after boiling for 10–15 minutes. There is no need to worry that the seeds are poisonous or bitter: these qualities are lost during the heat treatment process.

How to make quince jam

All recipes are based on the same principle: the chopped pulp is boiled in a small amount of water, then sprinkled with sugar and brought to the desired consistency.

The most delicious recipe for making Japanese quince jam for the winter

Japanese quince (chaenomeles) is a perennial plant that produces tasty fruits. The culture has been known for more than four thousand years, and it is grown not only in Japan, but also in other countries. To make quince jam for the winter, you will need only two additional ingredients:

sugar – 1.2 kg;
water – 300 ml.

The amount of ingredients is indicated per 1 kg of fruit.

Cooking instructions:

The prepared and peeled fruit should be cut into four parts. The fruit is small, so it boils quickly.
Pour in a small volume of water (300 ml), let it boil, then cook over low heat for 10 minutes.
Add sugar, stir thoroughly.
Cook for another 20 minutes over very low heat. It is necessary to achieve complete dissolution of sugar.
Turn off the heat, cover with a towel. Let stand for 5–6 hours.
Then put on low heat and let it warm up for another 5 minutes. This will result in a thick quince jam with a rich taste and aroma.
Cool and pour into jars for storage.

The jam should be very thick

Attention! If during cooking the mixture begins to burn due to lack of liquid, you can add 50–100 ml of water, but no more.

Recipe for quince jam through a meat grinder with peel

This jam recipe includes the same ingredients. However, the method of preparing the fruit is different - you do not need to cut it into small pieces, but simply grind it through a meat grinder. You will need the same products:

common or Japanese quince – 500 g;
sugar – 250 g;
water – 120–150 ml.

To make quince jam, you need to do this:

Peel the fruit. Remove seed chambers with seeds. There is no need to throw them away.
Place the seed chambers in water and cook over low heat for 10 minutes (after boiling).
Pass the main part (pulp) through a meat grinder.
Strain the broth, add sugar and chopped pulp.
Keep the mixture on very low heat for 40–50 minutes. To avoid burning, you need to stir regularly.
After cooling, you can pour into jars or serve.

Thanks to prolonged heating, the product acquires the desired thickness

Quince jam in a bread machine

To make rich jam, you need to simmer it well. This can be done in the oven or bread maker. The advantage of this method is that the mixture will not burn, so there is no need to stir frequently. Ingredients for the dish:

quince – 700 g;
regular or cane sugar – 500 g;
lemon juice – 20 ml (1.5 tbsp).

Step-by-step recipe for making quince jam (with photo):

Prepare the pulp, cut into small pieces.
Place in a bread pan and sprinkle sugar on top.
Turn on the “Jam” mode, the time will be 1 hour 30 minutes.
20 minutes before the end of cooking, add 1.5–2 tablespoons of freshly squeezed lemon juice.
Let cool and pour into jars.

Winter preparations should be stored in the basement or pantry.

With citric acid

Citric acid balances the sweet taste that comes from sugar and the fruit itself. You can also use lemon for cooking, but you will need more juice, and it may not always be on hand. Therefore, you can use the following products:

quince – 1 kg;
sugar – 350 g;
citric acid 2–3 g;
water 300 ml.

Algorithm of actions:

Cut the fruit into thin slices.
Place in a saucepan, add water and cook until boiling.
Then keep on medium heat for 20–30 minutes until completely softened.
After this, drain the excess water (but not all), crush the pulp. You should get a runny, “squishy” puree.
Add sugar and citric acid and mix thoroughly.
Leave on the stove for another 15 minutes on very low cooking. Stir gradually and cook until desired thickness. Please note that after cooling the consistency will become even denser.
Cool and put into jars.

The dessert can be used as a pie filling

Quince jam with nuts

You can also make quince jam with walnuts. They have a pleasant taste that balances out the sugar well. Therefore, they are often used in confectionery, for example, when baking cakes. For cooking you will need the following products:

quince – 1 kg;
sugar – 1 kg;
peeled walnut – 200 g.

Walnuts add an interesting flavor to the dish.

The cooking instructions are as follows:

The prepared fruit must be cut very finely and placed directly into the pan. You can also cut them into slices and then grind them using a grater.
Sprinkle with sugar, stir until it gets on each piece. Leave for 1.5-2 hours, after which the juice should stand out.
If there is not a lot of juice, add half a glass of water (100 ml).
Place the pan with the syrup on low heat, cook until boiling, and then for another 10 minutes.
Leave for 5–7 hours.
Bring to a boil again and cook for 10 minutes.
Grind the walnuts and add to the mixture. Cook together for another 15 minutes.
Place in sterilized jars immediately, without waiting for it to cool.

Important! Some recipes advise leaving the mixture again for 5–7 hours, then bringing to a boil a third time.

Then the jam will become even thicker. If the quince is ripe, two cycles are enough.

It is advisable to eat a dessert with the addition of nuts during the winter.

Recipe with apples

Apples are a “universal” fruit that goes with almost any delicacy. They do not have their own distinct taste, but they do provide an interesting sourness and pleasant aroma. To prepare the dessert you will need the following products:

quince – 500 g;
apples (any, to taste) – 500 g;
sugar – 1 kg;
water – 150–200 ml.

Sequencing:

Wash and peel the fruit, remove the seeds, cut into equal (not very thick) slices.
Place in a saucepan and add water.
Bring to a boil, then simmer over very low heat for 30 minutes.
Immediately, without allowing to cool, puree using a blender.
Only then add sugar and mix thoroughly.
Then let it sit on low heat for another 10 minutes. The sugar should completely dissolve.
Cool to room temperature.

To store the dessert for the winter, place it in jars.

Option with ginger

Ginger adds a spicy aroma, which is known from gingerbread and tea. This recipe will require the following products:

quince – 1 kg;
sugar – 900 g;
ginger (root) – 15 g;
citric acid – 0.5 tsp.

For the recipe, use only fresh (not powdered) ginger.

The instructions are as follows:

Prepare the fruit, remove seeds, cut into quarters or small slices.
Boil the seed chambers in water for 10 minutes after boiling, strain.
Add the main part of the pulp (slices). Bring to a boil again and cook over very low heat for 30 minutes. Stir occasionally to prevent burning.
5 minutes before readiness, sprinkle with citric acid and stir.
Turn off the heat and leave the pan for 12 hours.
Then bring to a boil again and cook for 5 minutes.
Peel the ginger and chop it on a fine grater. Sprinkle over the mixture, stir and cook for another 5 minutes.
Cool and distribute into jars.

Quince jam with ginger is not only tasty, but also healthy dessert

Terms and conditions of storage

The finished product is placed in sterilized glass jars and stored in the refrigerator for 1-2 years. Can be kept at room temperature, but not more than 6-8 months. After opening, it can only be stored in the refrigerator, and the dessert must be eaten within 3-4 weeks.

Conclusion

Quince jam is a delicious treat that can be served as a dessert or used for other dishes, including baking. The video clearly shows all the stages of preparing quince jam - this is the most delicious classic recipe that all chefs can reproduce.