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Quince jam. Quince jam and quince gelatin

Quince jam

The recipe is very interesting and original, allowing you to cook two products at once: and quince natural gelatin, almost pure pectin.

Quince jam in Italian is called cotonyata(cotognata) from chalk cotonya (melacotogna) – quince.

It must be said frankly that in recent years this variety of apples has been somewhat forgotten; it's just non-commercial ... You can't eat quince, you can't sell it especially, and you can cook with it almost only jam, confitures, jams, gelatin, or just boil pectin. But, nevertheless, lovers of home preservation keep and pass on their favorite and proven old recipes, trying to return the quince to its former success.

Quince jam: what you need for cooking

Quince jam

cooking method

Brush the quince under running water.

Without peeling (how lovely! 😊), cut into 4 parts, remove any dirt and spoiled parts, and then transfer to a saucepan with a thick bottom. Drizzle with freshly squeezed lemon juice and fill with water so that it covers the apple slices in a level.

Put the saucepan over heat and bring to a boil, reduce heat to low and continue simmering for 30-35 minutes. At the end of this time, the quince will become very soft.

Take another saucepan (with a thick bottom), place a colander in it, cover it with a clean gauze or linen napkin.

When the quince is ready, pour the entire contents into a colander and leave to filter. Do not squeeze or squeeze, just let the syrup drain on its own into the lower saucepan. (Almost like cooking: forget about it for a few hours) 😊

Note to the hostess: the resulting syrup can be used to make gelatin.

After a few hours, when the syrup is completely filtered, process the apples remaining in a colander: remove the peel and seed pods from them, and then grind in mashed potatoes.

Weigh the resulting puree, transfer to a saucepan with a thick bottom and add about 800 g of sugar (based on 800 g of sugar per 1 kg applesauce). Stir well and put on fire, bring to a boil and simmer over low heat, stirring frequently, for about 40 to 45 minutes. By the end of cooking, the mass will become thick and begin to lag behind the sides of the pan.

Fill the molds soaked in water with quince jam, level the surface, cover with a clean towel and leave to cool and thicken for 4-5 days.

Note to the hostess: You can also put quince jam on a brazier covered with parchment paper, creating a layer about 2 cm thick from it.

When the jam has thickened well, turn the molds (or brazier) over and leave to β€œrest” for another day. After that, transfer the resulting forms of quince jam (or a layer cut into cubes) into clean jars (or containers with a lid), alternating with bay leaves.

Quince jam ready!

@Paolo Della Corte

As mentioned above, from the resulting syrup you can make a wonderful natural quince gelatin.

Cooking method

After all the syrup has drained from the apples into the saucepan, put it on the fire, add sugar in an amount equal to the weight of the resulting syrup and the filtered juice of half a lemon.

Bring to a boil and cook until the sugar is completely dissolved. Continue simmering over medium heat for approximately 40-45 minutes. Gelatin will have a beautiful red color by this time. To check the readiness of the gelatin, put a drop on the dish - it should not spread, and besides that, the gelatin will remain a thin layer on the spoon.

Note to the hostess: in order for the gelatin to be transparent, it is necessary to remove the foam formed during the preparation process, and also remove the dark ring around the perimeter of the pan, collecting it on a paper napkin moistened with water.

For preserving gelatin: pour it while still hot into small warm jars, sterilized previously with the lids.

Method of use

Use the resulting quince gelatin for garnish apple pies and other most varied sweet pastries. To do this, it will be enough to dissolve a couple of tablespoons of gelatin with a gram of water on the fire, and then brush the surface of the cake or pie with a brush.

It is wonderful to cook this gelatin with spices: they will give it a pleasant warm oriental touch. To do this, it will be enough to add 5-6 pieces of carnation flowers, a piece of cinnamon and a bay leaf along with sugar. At the end of cooking, the spices must be removed.

Quince is one of the most recent fruits to be used as a base for sweet preparations. Fragrant fruits, which outwardly strongly resemble apples, can be harvested by analogy with the latter, using jam, preserves and compotes as a base. Within the framework of this material, we will focus on the most delicious recipes quince jam, prepared in various ways.

Quince jam for the winter - recipe

In order for the jam to acquire its homogeneous consistency, the quince can either be boiled for a very long time, or grated on a grater even at the stage of preparing the ingredients. We have chosen the second path.

Ingredients:

  • quince - 1.1 kg;
  • water - 1 l;
  • lemon juice - 55 ml;
  • lemon zest - 1 tbsp. spoon;
  • sugar - 640 g.

Preparation

  1. Start by preparing the quince. The fruits themselves, after washing and drying, grate on a fine grater and put in enamel pot... Pour lemon juice over quince and add citrus zest for flavor.
  2. Boil the jam base for about 10 minutes, until the quince pieces soften, and then add granulated sugar.
  3. When the crystals dissolve, boil the jam over medium heat for about half an hour, then immediately start rolling.

Thick Japanese quince jam

Quince not only looks like an apple, but also has approximately the same properties. The fruits are very rich, and therefore after prolonged digestion, the quince mass easily and quickly thickens, turning into a dense jam.

Ingredients:

  • Japanese quince - 1.1 kg;
  • sugar - 980 g;
  • cinnamon stick;
  • 2 carnation buds;
  • asterisk.

Preparation

  1. Since we want to preserve the maximum pectin, we will digest not only the peeled pulp, but also the peel, as well as the core with seeds (they contain the most pectin). Transfer the quince pieces to the prepared dish, cover them with granulated sugar, add water and place over medium heat.
  2. Add the spice and leave the quince on the fire for about an hour, stirring occasionally and kneading the contents of the dishes. Towards the end of cooking, you will have to stir without stopping so that the jam does not burn.
  3. Rub the jam through a sieve to get rid of any remaining spices, seeds, membranes, and other rough parts of the fruit.
  4. Distribute the jam in sterile jars and roll up with scalded lids.
  5. You can also repeat all the steps described above, having prepared the quince jam in a slow cooker, it is enough to set the "Baking" mode and leave the fruits to simmer for an hour.

How to make quince and apple jam?

Ingredients:

  • apples - 1.3 kg;
  • quince - 1.3 kg;
  • sugar - 850 g;
  • lemons - 2 pcs.

Preparation

  1. Grate apples and quince and mix together with sugar and citrus juice in an enamel bowl. Leave the fruit to juice for about 2-3 hours.
  2. Over time, place the cookware over medium heat, bring the contents to a boil, and immediately reduce the heat. Simmer the fruit until the mixture thickens, becomes shiny and changes color to amber. After that, the jam can be laid out in a sterile container and rolled up.

Quince jam through a meat grinder

You can turn boiled fruits into jam already in finished form using a meat grinder.

Quince is the perfect fruit for jam and jam. V fresh the product has a bright astringent taste, and also belongs to the heavy food for the digestive system. And the taste of the fruit is not to everyone's liking.

Heat treatment give the ingredient a softer, more delicate flavor and consistency of the dish, while retaining the entire vitamin composition and unmatched aroma. We suggest considering recipes for a sweet quince treat for the winter.

Jam "Gentle"

In addition to sugar and pure liquid, nothing else is required to add to fresh fruits. The recipe allows you to make the most delicious quince jam with a natural aroma. The technology is pretty simple.

Products:

  • quince - 2 kg;
  • granulated sugar - 1 kg;
  • filtered water - 250 ml.

Getting started:

  1. Rinse the main ingredient, cut into 2 parts and remove the seed box. Carefully examine the fruits, and if dents, worm-like places and damage are found, they should be removed so as not to spoil the taste of the finished product. Further, in order to make a jam from quince, it is necessary to grind it by passing it through a meat grinder; for convenience, it is allowed to use a food processor. With the first method, the workpiece is tastier.
  2. Put the resulting mass in a saucepan, add water. Put on fire and cook for 40 minutes on slow heat. The content cannot be boiled. During heating on the stove, the composition must be stirred from time to time so that the quince does not burn during cooking.
  3. Add granulated sugar, stir and continue cooking for 20 minutes. The color of the jam should be soft pink. If the consistency is not thick enough, the cooking time will increase.
  4. Pack in sterile jars, roll up hermetically and cool when room temperature... Quince jam is stored in a cellar or refrigerator.

Jam with cinnamon and orange

Products:

  • orange - 300 g;
  • quince - 3 kg;
  • granulated sugar - 2 kg;
  • cinnamon - 1.5 sticks;
  • filtered water - 500 ml.

We do this:

  1. Wash the orange with soap and additionally rinse with boiling water. Remove the zest with a thin layer. Peel, divide the citrus fruit into wedges. If there are bones, remove.
  2. Rinse the quince, cut into 2 parts and remove the seed box and other unsuitable parts for food. Cut into medium sized cubes. Pass through a food processor. Do the same with orange slices.
  3. Put the fruit mass in a prepared enamel container, pour in the required amount of liquid, mix. Close and put on the stove, cook for 30 minutes. In this case, the consistency should be homogeneous and similar to mashed potatoes.
  4. After the time has elapsed, add granulated sugar, stir. Grind the cinnamon in a coffee grinder. It is not recommended to use ground spice, it is less aromatic. Add to the container with the contents, stir and boil with medium heat to the required thickness.

Important! The jam should not be actively boiled. If bubbling bubbles are found on the surface, it is necessary to reduce the heating of the plate.

  1. Divide into clean, sterile jars. Close tightly, chill on the kitchen counter and put into the cellar.

A simple jam recipe

The shade of the jam can be adjusted independently. A pinkish tone suggests that nothing else needs to be added besides fruit, sugar and water. If you add a little citric acid at the very beginning of cooking, then the quince jam (see the recipe below) remains unchanged - light yellow. An additional additive does not affect the taste of the finished product.

Products:

  • quince - 2 kg;
  • clean water - 800 ml;
  • granulated sugar - 2 kg.

  1. Rinse the fruit, remove the seed box, rotten and unsuitable places for food. Using a coarse grater, chop into strips.
  2. Put the prepared mass in an enamel pan, add clean and filtered liquid. Place on the stove, bring to a boil, reduce heat to a minimum and cook for 10 minutes.
  3. Pour granulated sugar in a thin stream and, with regular stirring, continue cooking for a quarter of an hour. Spread hot in clean jars, close. You can store it in the cellar and even at room temperature for 12 months.

Jam with honey

You want to be different from everyone fragrant preparations? This recipe jam will help to make quince for the winter delicious and healthy delicacy, and what could be more useful than honey? The beekeeping product is added to taste based on the volume obtained fruit puree.

Products:

  • medium-sized quince - 10 fruits;
  • almonds - 50 g;
  • natural honey;
  • nutmeg - 2 g.

Cooking process:

  1. Rinse the fruits, put them on a clean towel and wait until they dry completely. Arrange on a baking sheet, put in the oven and bake at temperatures up to 180 degrees, until soft.
  2. Gently take out, cover and leave until the quince cools completely. Then separate the baked pulp from the seeds and tough skin. Place in a blender bowl and blend until smooth.
  3. Measure the volume of the finished puree and combine it with honey in a separate saucepan. Stir well, put on the stove. In order to prevent the composition from burning, it is recommended to use a container with a thick bottom. The heating temperature of the hob must be kept to a minimum.
  4. Peel the almonds. Using a knife, cut into several pieces. Put in a dry frying pan and dry a little, the main thing is not to overcook.
  5. As soon as the jam turns red-pink, pour in silicone molds for baking, and sprinkle almonds on top. Cool on the table, and then put in a cold place for 3-4 hours.
  6. After the time has passed, cut the dessert into pieces, put in a suitable jar and store in the refrigerator. It is convenient to make a finished dish and serve it to guests. You just need to take a jar and place the cubes on a flat dish.

Jam with apple and quince

The taste of the finished product is bright and unusual. V this option, it turns out a lot of jam. If you want to try making a small portion of dessert, then you need to reduce the amount of ingredients to the required norm.

Products:

  • quince - 1.5 kg;
  • apples - 2 kg;
  • granulated sugar - 1.5 kg;
  • cinnamon (ground) - 3 g;
  • filtered water - 600 ml.
  1. Rinse the quince, cut into 2 parts and remove the seed box. Cut into medium sized cubes. Put in an enamel pot, pour in clean liquid and cook until softened.
  2. Wash apples, cut out unsuitable parts for food. Chop like quince, add to the pan to the contents and continue cooking for 7 minutes to soften the pieces.
  3. Throw the boiled fruits in a colander, but do not pour out the broth. Set aside to drain off excess moisture.
  4. In the meantime, we move on to preparing the sweet syrup. To do this, pour granulated sugar into the broth. Cook over low heat until the grains are completely dissolved. The syrup should purchase a small viscous consistency.
  5. After cooling the fruits, put them in a blender and chop. If there is no kitchen assistant at hand, then it can be easily replaced by a meat grinder or a simple sieve with fine meshes.
  6. Combine the finished puree with sweet syrup, stir thoroughly. Put on the stove and cook for 40-50 minutes until the required consistency over low heat, so that the quince jam does not acquire a dark shade and remains beautiful for the winter.
  7. Expand delicious dessert on sterile jars, tightly close and put away in a cool place.

Another recipe for quince jam with tangerine flavor.

Quince preservation has a special, slightly tart flavor and amber color... It is impossible to tear yourself away from such a taste! Thanks to the selected recipes, you can prepare blanks with different flavors. Homemade jam is ideal for tea drinking and will serve as an excellent filling for baking.

A thick jam is prepared from ripe quince. The most delicious recipe is an excellent solution for those with a sweet tooth. There will be a spoon in the jar of the present jam.

Required products:

  • ripe quince 1 kg;
  • water 70 ml;
  • slice of lemon;
  • sugar 600 g

Cooking technology:

  1. The fruits are washed thoroughly. Cleanse, cut off damage sites, stalks. Cut, you should get quince slices.
  2. Next, you need to boil the water, place the slices there. Cover the saucepan with a lid, boil for 3 minutes.
  3. Drain the water, chop the fruits with a blender. Place the mixture in a thick-bottomed dish. Pour sugar there, mix.
  4. Let it brew for 5-7 hours, it is better if this process takes the whole night. During this time, the sugar will dissolve.
  5. Put the present mass on the fire, put a slice of lemon to add sourness.
  6. Simmer over low heat until a beautiful amber color appears.
  7. Readiness is checked by the degree of density of the jam, it should not fall off the spoon.
  8. Lemon can be removed, put in sterilized jars. Close with lids, send to storage.

If there is no blender, a delicious jam can be prepared if the fruits boiled for about half an hour are rubbed through a sieve or mash with a fork.

With the addition of apples

Apples combined with quince will give a completely new taste and amazing aroma. The recipe will be appreciated by fans of experiments with different tastes.

Required products:

  • quince - 1.5 kg;
  • apples - 1.5 kg;
  • sugar - 2 kg;
  • water - 700 ml.

Cooking technology:

  1. Peel apples, quince. Cut the core, cut into small pieces. Place inside the cooking utensils, pour boiled water over. Cook for 5-7 minutes. Drain and cool.
  2. Cover the fruits with sugar, mix, knead with a spoon. You can mix with a blender.
  3. Put the resulting mass on low heat. Boil until thick. Stir constantly so as not to burn.
  4. If the consistency is not uniform, beat again with a blender.
  5. While hot, arrange in jars. The cooled apple-quince jam will be very thick.

If desired, apples can not be peeled, since the peel contains pectin useful for the body.

A simple option through a meat grinder

In order not to pre-boil the fruits, it is much easier to pass the quince pieces through a meat grinder - this is the simplest recipe for jam.

Required products:

  • quince - 2 kg;
  • sugar - 1 kg;
  • slice of lemon.

Cooking technology:

  1. Peel the fruits. Cut into slices so that they fit inside the meat grinder.
  2. Pass the slices through a meat grinder into a bowl where the jam will be cooked.
  3. Pour the resulting gruel with sugar, mix. Put on fire.
  4. Cook over low heat, stirring regularly. For this purpose, it is better to take dishes with a thick bottom. The ancestors used brass or copper basins to make jam. Today, cast iron (non-stick) cookware is popular.
  5. Readiness is determined by the density, color of the jam, the presence of small grains for quince is considered the norm.
  6. They are sealed in jars, stored like any other jam.

Thick Japanese quince jam

By appearance and the aroma of Japanese quince resembles small apples. Most often, the whole jam is prepared from the fruits, however, the recipes for making jam are not limited.

Required products:

  • Japanese quince fruits - 1.5 kg;
  • sugar - 600 kg;
  • cloves - 2-3 pieces;
  • cooking water.

Cooking technology:

  1. Remove the stalks from the fruit, rinse thoroughly. Cover with water, cover the fruit, cover, cook from the moment of boiling for 10-15 minutes. It is necessary to ensure that they do not boil, remain intact.
  2. Cool and cut, removing the core with a knife. It is almost impossible to do this raw, so boil the quince so that it softens.
  3. Mix the chopped fruits with sugar, place the cloves there for flavor. When ready, you can take it out.
  4. Boil the mass with sugar until thick. Remember to stir constantly. Knead the pieces with a spoon, then they quickly disintegrate.
  5. Quince jam is stored very well, it turns out fragrant, very thick.

To prevent the jam from burning, you need to stir it often - this preparation is very demanding, otherwise you can ruin everything.

Cooking with lemon

Hostesses often add lemon to the blanks, exotic fruit gives the jam sourness, aroma, protects the fruit from darkening. Lemon can be left in the jam, chopped, or removed. It all depends on your taste preferences.

Required products:

  • quince 1.5 kg;
  • 1 lemon;
  • 1.5 kg of sugar;
  • blanching water.

Cooking technology:

  1. Prepare the fruits for the preparation of the workpiece. Peel, cut into thin slices.
  2. Fold into a saucepan, place it inside a saucepan with boiling water. Blanch until the fruit is tender.
  3. Add sugar, quince, lemon wedges to the dishes where the jam will be cooked. Grind with a blender.
  4. Put on fire. Cook on the lowest setting. While stirring, boil until thick.
  5. As soon as the mass has cooled down, the treat is ready. Can be eaten immediately or packaged in jars for storage.

With walnuts

Blanks with the addition walnuts turn out to be refined, tasty and healthy. Delicious jam will surprise guests or delight household members for a tea party.

Required products:

  • walnuts - 10-15 pieces;
  • peeled quince - 1 kg;
  • 800 grams of sugar;
  • boiling water - 2 cups.

Cooking technology:

  1. Peel the nuts first. Pour boiling water over them to soften - this is necessary in order to remove the skin. The process is painstaking, but the result is worth it.

    2. Required products:

  • sugar 1 kg;
  • peeled quince 1.5 kg;
  • citric acid ΒΌ tsp;
  • blanching water.

Cooking technology:

  1. Boil water, put peeled fruits there. Boil for 3 minutes. Drain and cool the water.
  2. Knead the mass with a wooden spatula, add sugar and mix well. While the jam is boiling, the pieces will disintegrate, a homogeneous consistency is formed.
  3. When the mass boils, you need to add citric acid, if desired, you can replace it with a lemon wedge. Then the preparation will not be too sweet (cloying).
  4. Cook until thick, pack in sterile jars, seal with lids. Cool, store in a cool place.

Regardless of which recipe you use, the result will exceed expectations. It will prove that making quince jam is easy, even for novice housewives!

Quince jam has a pleasant tart taste and has a beautiful amber color. This fruit winter harvesting can be made with different flavors. Preservation from such a fruit is done by analogy with an apple one. The finished product is served with tea and other drinks, it can become the filling of any baked goods. In the article you will find popular jam recipes.

Quince is great for cooking fragrant delicacies, because in the fresh version not everyone likes the fruit and can be hard on the stomach. Heat treatment the fruit allows you to soften it, make it more pleasant taste qualities with the preservation of a specific aroma. In addition to quince, the preparation may include apples and pears, oranges and lemons, sugar or honey. The zest, nutmeg and cinnamon, which are added in the second stage of cooking, will help to emphasize the taste of the fruit.

Cooking technique

For quince jam, the peel from the fruit can be left on, but to get more light dessert it's better to do it. Quince is usually rubbed through a sieve, pre-steaming. According to the recipe, the delicacy is not prepared without water, which makes the fruit pulp more tender. Try making a classic jam at home, a dish with apples or citrus fruits, or using a meat grinder.

The classic way

To make such a dish, you need to take 1 kg of quince, about 700 g of granulated sugar, 1 vanilla pod for flavor and water.

The fruits must be washed under the tap and allowed to dry. Then remove the cores and cut into plates. Thin slices are placed in a saucepan or a special saucepan, water is topped up. The dish is cooked over medium heat for about 30 minutes. After that, the container is removed from the stove, its contents are crushed with a blender to a puree state. Sugar and vanilla are added, the treat is cooked over low heat for another 45 minutes with occasional stirring with a spoon. It is important to avoid sticking, so as not to spoil the smell and taste of the finished dish, and use a hand blender to grind the ingredients.

Video "Quince jam for the winter"

Learn the recipe from this video delicious jam from quince for the winter.

With oranges

The tandem of quince and citrus is very successful, since the latter give the preparation a spicy note. To get such a delicacy, take 2 kg of quince, 1 orange, as well as 1.5 kg of granulated sugar and about 1 tbsp. l. ground cinnamon, you can use sticks.

Fruits are washed and dried well, then cut into halves for a start, then into smaller pieces. The cores must be removed. The orange should be chopped in a meat grinder. You will need a saucepan with high walls, where you pour the ingredients and add sugar. When at least 2 hours have passed and a lot of juice appears, cook the dish until it becomes thick, and add cinnamon 10 minutes before the end of the process.

Through a meat grinder

Despite the emergence of modern kitchen appliances, the meat grinder remains a faithful assistant to many housewives, allowing, among other things, to prepare a delicious quince dessert.

For the dish you need the following products: quince - 2 kg, granulated sugar - 1 kg, as well as 1 lemon wedge.

After the fruits are washed and peeled, they must be cut into small slices and gradually sent to a meat grinder. Sugar is added to the fruit mixture, it is boiled in a saucepan with a thick bottom over low heat, stirring occasionally. If many years ago they used basins made of copper or brass, but now in favor are dishes made of cast iron, which have non-stick coating... The resulting jam of characteristic density and color may contain small grains.

With apples

A delicious and healthy dessert is obtained from 3 kg of Japanese quince, 4 kg of apples, 6 glasses of plain water, 3 kg of granulated sugar and 1 tsp. ground cinnamon, which is sold in sachets.