Quince jam

Quince jam

Category: Blanks

Ingredients
Quince	1 kg
Sugar	1 kg
Water	1 tbsp.

Cooking method

• Rinse the quince, divide it into 4 parts, peel it of seeds and veins and then cut the quince into slices 3 cm wide and 3-4 cm long. Do not peel the skins.
• Dilute and boil the sugar and water syrup. As the syrup begins to boil, pour the peeled and separated quince slices into it. Spoon the quince into the syrup. Let it boil for 3-4 minutes, remove from heat. Let cool.
• Put it on the fire again, as it starts to boil, boil for 3-4 minutes, remove from heat. Cool it down. So 3-4 times. The jam should be hard, like jelly, pleasantly red in color.
• I think that you can also cook in a bread maker, but not for long-term storage. Cook like apple jam. Something like this: 450g of quince in slices, 450g of sugar, a little lemon juice and water (quince is very dense and gives off juice poorly).

Note

Jam is quince slices in syrup, and jam is a thick puree quince sweet mass. I found a recipe for quince jam, but not for a bread machine.

Try it and then share it with us.

Similar recipes

Jam "Ruby pears" (pear-currant) (pushanya)

Strawberry jam with tea rose petals (nila)

Grape jam (Lyi)

In his student years, "budget" jams from quince and chokeberry, cooked in autumn, sweetened life until spring.
The other day I cooked a blackberry in KP. 600 grams of berries for 400 grams of sugar. Delicious and not cloying.

I cook quince with walnuts. the ratio of quince and sugar 1: 1 (kilo per kilo), 2 glasses of water, lemon and 1 glass of shelled walnuts. Then everything, as the dear Andreevna described:
A syrup is made from water and sugar, peeled, cut into thinner quince slices is immersed in it (hot). It is left for 4-6 hours, soaked in syrup.
It is brewed in 3-4 doses (put on fire, boiled, boiled for 2-3 minutes, turned off).
Readiness is checked simply:
1. Quince must be sweet
2. Put the syrup in a spoon and pour it gradually into a saucer, the syrup should be viscous and thick enough.
Add sliced ​​lemon and walnuts in half to the last cooking. Pour hot into sterilized jars and close. And remove for at least a month so that the nuts are soaked in syrup. The pleasure is not cheap, but it is delicious.

I will allow myself a small addition to the recipe of an economical hostess: From the skin and cores, boil a decoction and from it - sugar syrup for jam. My mom always does that.

Well, I cooked it. First cooked from oranges. Well, it's liquid, the trees are burning!
Mulka cooks something really sugar compote. Tasty though :-).
With quince I decided to bang more sugar. Aha, chichas! Quince compote became
sweeter, and some of the sugar remained at the bottom of the bucket and did not even dissolve :-).
In general, you need to cook on the stove! Well, if you want to be viscous, so mmm yum.
Moulinex is somehow rather weak here. Or I don't understand something.
In general, who has Moulinex, can you somehow thicken his works?

Well, I cooked it. First cooked from oranges. Well, it's liquid, the trees are burning!

Strange, maybe it really depends on the stove. I made a rather dense jam from oranges, it is difficult to spread even on bread (in a cooled form). The stores sell thickeners for preserves and jams.

I also have oranges - thick. I first crushed the oranges in a blender a little.
You can use Quittin, a natural gelling agent.

By the way, tell me how to use Quittin?
Before, after, during (or instead of) in relation to the stove?
Well, in the sense of when where to sleep?

I cooked, or rather tried to cook quince jam in HP. What can I say. Quince is such a difficult fruit, very durable. The bread maker, of course, “cooked” it, softened it - but it didn’t look like quince jam, in the usual sense of the word. Somewhere in the middle of the cycle I added "jelly" (contains pectin for jam). Sugar took somewhere in 2 times more than the mass of fruit, citric acid poured into the eye.
Cooked on the stove. And it turned out, rather, not jam, but candied fruits, only in jelly!
Z. Y. The HP bucket was not burnt and stained, it was lightly washed and back to work.
Water splashed to the bottom - for safety net.

I cooked low-calorie quince jam with Antonovka in cotton on fructose with zhelfix 2X1

recipe here

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3434.0

Yes, probably good apples - Antonovka. Only I doubt that they are sold here. I am not strong in apple varieties, of course ... But apples, in fact, contain pectin - which jells everything.

the same pectin in zhelfix and quittin
So you can have any apples - Antonovka is simply the best option
or you can just quince with lemon. zest and zhelfix

And I cooked marmalade from quince without sugar. Oh, and he's good for pies!
Cut the prepared quince into pieces, place in a saucepan for cooking jam, pour in water (3/4 cup per 2 kg of fruits) and cook over low heat with constant stirring until the initial volume is reduced by three times.
Put the thick jam in the jars.
Personally, I like a slightly different option. Rub the baked quince through a sieve and boil the resulting puree until the original volume is reduced by three times. It turns out marmalade, unlike the first option, it is softer (but this is IMHO).
I keep such a blank in the refrigerator.
Z. Y. Today I baked a quince in a slow cooker, well, I really liked it ...

[Crochet]

Crochet, Thank you!!!

I will bake too

And questions:

- Is it possible not to wipe, but puree with a blender?
- were they baked in a cartoon for marmalade, or were they just eaten like baked apples?
- do you bake with or without peel? And then I use the peel, if seen in Temko, for tincture to strengthen hair ...
- maybe boil in x / n in jam mode?

[Alexandra]

Alexandra, I answer in order of priority:
1. I did this with apples, I didn't notice much difference. I think the same can be done with quince.
2. In the cartoon, today I tried to bake for the first time (inspired by yesterday's baked Antonovka). We ate just like that. Everyone liked it very much!
3. Baked with peel. It just helps keep the baked fruit in shape. And for marmalade, it will definitely be better without the peel (if it is passed through a sieve), and if through a blender, then I think it makes no difference.
Z. Y. The recipe for your tincture is adopted ...

[Crochet]

Thank you, Crochet

Looking forward to the weekend

I also want to make savory dishes with quince: quince-apple aintopf (thick stew - soup with meat slices, slices of apples and quince, carrot slices, dry pepper, herbs - simmer in layers in your own juice, you can mult
I also want a lamb loin baked in the oven or lamb gigot lined with quince slices in foil
Well, not quite dietary - duck breast with fried quince slices as a side dish and quince sauce ...
with pine nuts
Not all at once - someday, in turn

I cooked quince jam in HP. She cut it into pieces, covered it with sugar and forward - to the jam mode. From the first time - liquid. The quince tastes a little of a cooked fruit, but it was not attracted to jam.
The second time I made a knight's move: I cooked it, left it in the stove, let it cool completely and stand for several hours, and then cooked it again in this mode. That's when the jam came out. Pieces of quince became translucent, elastic, similar to candied fruits, the syrup thickened.

Scarecrow, I do exactly the same, but I was embarrassed to admit that I cook the jam in several passes (I read on the forum that all useful substances are lost).I have been making jam for the second year, it turns out delicious and beautiful, like my mother's, only it took her much more time for jam ...

[kt1889]

kt1889, and what is there to be ashamed of? You cook for yourself, it's tasty for you, okay ... I also cooked 2 cycles in a row, after such cooking, it really looks more like jam ... And an idea about two cooking cycles, I spied on Eagle owl...
But what kind of applesauce after one cooking cycle is obtained ... a la "Sissy" ...

And I just dried the whole quince the day before yesterday - I didn't find a recipe for the stove, but in a saucepan I am lazy, there is no foam in the stove. Turned on, left, squeaked - came.

Here's my jam:

Cooked without anything but sugar. Quince seven pcs. medium size (with a large apple) +300 g of sugar. 2 cycles in C / P without interruption.
Terribly aromatic, not cloyingly sweet, with sourness, and very tasty ...

This year nature has blessed us with quince, my husband harvested this week (because there were frosts at night), the poor tree has already straightened. Now the actual question is what to do with it ?, maybe someone has some ideas. I will cook jam according to the recipe given above with nuts, and with the rest, what to do? I don't need so much jam, there is a whole box of quince and it is big (thank you, mother nature and a deep bow). For example, I really liked the Admin recipe "Table marmalade from salted lemons"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=7351.0
maybe something similar can be done with quince?
I would be very grateful for your advice.

Oh, how the whole forum is jealous of you now ...

From quince - a wonderful marmalade should come out.

In fact, it should be perfectly stored, you can eat it slowly, or you can create a separate Temko: like "AIVA, what to do with it?"

[Cubic]

From quince - a wonderful marmalade should come out.

Cubic
Lovely is not the word! It is fabulously tasty, sour, just lovely! I cooked the other day, although I had a Japanese quince, sour, but amazing marmalade came out of it! I cut it into pieces, hid it in a box, I'm waiting for winter ... on cold winter evenings we will drink tea with marmalade ...

I also cook quince jam only with lemon and nuts. Dessert jam turns out.
And meat with quince

here is my quince

she is different and big and small, she picked out such a not very beautiful little one, brought it home, laid it out on the balcony, let it get a little ready, I will try the jam and hid the rest in the cellar

Elenka69, and maybe your recipe, I also brought the nuts, until the quince ripens, I will peel them

[Agnes]

With recipe Agnes I completely agree.
vishenka_74 I'm happy to write a recipe (I will cook one of these days too)
For 1 kg of peeled quince, 1 kg of sugar, 400 ml of quince broth, 1 lemon,
1 cup shelled walnuts in halves
When you peel the quince, boil the skins, strain the broth, and then boil the syrup with half the amount of sugar on this broth. Put the quince, cut into thin slices (so beautiful) and boil for about 5 minutes. After 3-4 hours, cook again for 5-10 minutes, adding the remaining sugar.
In the third boil, cook until tender. 10 minutes before the end of cooking, add the lemons, cut into circles and walnuts in halves (you can put some in quarters).
The jam should turn out transparent and pinkish, with transparent quince and lemon slices. You need to give him time to soak the nuts with syrup.

The jam should turn out transparent and pinkish, with transparent quince and lemon slices. You need to give him time to soak the nuts with syrup.

after adding lemon, the color of the jam turned from pink to yellow for some reason ...

True?! I have always been rosy. Chew lemons "wrong" some ...
I'll cook my own ... we'll see.

I don’t think so. In principle, lemon juice always brightens a little, for this, for example, in a strawberry put it, it turns out bright red ... maybe I put it when the syrup has not thickened enough yet? Will you cook - tell

[Cubic]

Good,Cubic, cook and photograph. :) Indeed, I put the lemons at the very end of cooking, when the syrup thickened almost like honey. Well, in general, let's see, I haven't cooked for 3 years, they didn't allow this. circumstances.
........................ .....

I cooked (or rather cooked) jam today. Yesterday I brought it to a boil 3 times and cooked it for 5 minutes. By the second boiling, the egg slices became translucent. Today I cooked until the syrup thickened, put the nuts in 30 minutes (as soon as it boiled), and cooked the lemons for about 10 minutes. When I added the lemons (3 small ones), the jam began to gel. True, only the "skeleton" remained from them. That's what I did.

started making quince jam today
this is after 10 minutes of boiling


and after three hours I cooked for 30-40 minutes


tomorrow I will come home from work, add lemon and nuts and cook until cooked, let's see what happens

I recently came across an unusual recipe in a magazine (bread and salt), I put the magazine aside remembering your stocks of quince, maybe it will come in handy? (I haven't tried it myself yet)

Here: QUINCE MUSTARD.

- 1 kg of quince
- 3 tbsp honey
- juice of 2 lemons
- 2-4 knocks of chili-pepper (optional, to taste).
- 2 tbsp dry white wine
- 100g sugar
1/2 cup mustard seeds

1. Cook the syrup from water and sugar, add honey, wine and mustard and boil.

2. Peel the quince, cut into slices (or cubes), add to the syrup and cook for 1.5-2 hours. The quince will become translucent and pink, 5 minutes before the end of cooking, add lemon juice and (if you want sharper, chili pepper cut into rings).

3. Remove from heat and let it brew for at least 5 hours.

yes the aroma is still the same

and what a delicious compote came out of the quince skin. I first added a little water, boiled it and took 400 ml for the syrup. in what was left, she added more water, added sugar to the eyelet and boiled. then, under the closed lid, it brewed for 15-20 minutes, I strained and cooled it, I didn’t expect such a tasty treat myself, my mother came as she gave me a try, then she almost finished everything and finished the compote there is no more

I sent this quince jam to jars
Thank you all and advice and recipe.
The taste is abnormal. Sweetly sour with a mild lemon flavor

Hello dear bakers!
A very relevant topic for the season, now is the time to experiment with this fruit.
Thank you very much for the recipes presented.
I will share my experience:
- quince goes well with grapes, they perfectly complement the taste and aroma of any product. I prepare a compote drink almost every day. 2-3 medium quince (wash, remove from the seed box, chop arbitrarily). I cook in a jug from Tappervare.
Pre-boil the quince for 2-3 minutes. Place in a jug a quince, a bunch of grapes, 5-6 tablespoons of sugar (according to your own taste), pour 2 liters of boiling water. After 2 hours, the compote is ready. According to the same recipe, you can make compote for the winter. Additive options: tarragon stalk, a few slices of lemon, replace part of the quince with apples.
-preparation of filling for pies, cakes: wash 1 kg of quince, remove seed pods, mince or blender. Boil with 1 glass of water and 100 g of sugar for 0.5 hour. Pour hot into about 5 l sterile jars. In winter, a pleasant hello, generous autumn.
-prepared raw quince slices, but pre-treated with lemon juice, so as not to darken, I freeze in bags and in winter I use them for New Year's chicken or as a side dish.
Bon appetit, everyone!

Girls, I learned so many new wonderful recipes for myself. And I cook quince vrenie according to the recipe below. Maybe someone will come in handy. Quince slices are whole, not boiled soft, the color of the jam is reddish.
Quince jam
Peel the quince, cut it, cut into slices or slices (as you want them to be in the finished jam), remove the core, put them in a saucepan, pour cold water so that it only covers the quince and cook until soft (but not overcooked!) ... After that, remove the quince with a slotted spoon, strain the broth.Put sugar in a basin, pour in 1.5 cups of quince obtained during cooking and prepare syrup. Put prepared quince in boiling syrup. Bring the syrup to a boil twice and continue cooking on low heat until the quince becomes transparent.
The jam will turn out to be more tasty and aromatic if you first boil the skin removed from the quince, and on the resulting broth boil the quince itself, cut into slices or slices.
For 1 kg of quince 1.5 kg of sugar.
Bon appetite!

And I make quince jam like this:
1 kg of quince, 0.5 kg of sugar.
I remove the middle from the quince, cut it into pieces of about 2.5 cm, cover it with sugar, leave it for about 8 hours (usually overnight). I bring it to a boil, count to three, turn it off, leave it for a day. I bring it to a boil again, count to three, turn it off, leave it for a day. I bring to a boil, boil for 1 minute, pour into sterile jars. The pieces remain strong, the jam is not sugary-sweet, it is stored perfectly on any shelf in the apartment, until February for sure, in February we usually carry out a complete inventory of the shelves and all the lost quince jars are taken to the kitchen with joyful cries. By the way, quince and viburnum with honey - we have the first thing that is quickly eaten when the cold comes.
Quince also goes well with pears, I make according to the same recipe, I take quince and pears in half, it is also super delicious.

[Yaninka]

stored perfectly on any shelf in the apartment, until February for sure

Yaninka
Please tell me which lids do you use to seal the jam? I have jam with a ratio of 1: 0.5 stored at room temperature only rolled up under iron lids. I tried to close it with screw, nope, it gets spoiled ... Under the screw, jam with a low sugar content is stored exclusively in a cool place (refrigerator, cellar) ...

Hello dear culinary magicians and magicians.
I renew the temka with a seasonal fruit - quince.
It turned out that my husband loves quince jam. I've never done that.
Only I don't want to make jam, but jam (if I understand this definition correctly). Just in case, I will explain in words what I want: a dense, sweet mass of quince pieces, such that it does not drain from a freshly baked bread with homemade butter (which I have already learned to make with your help). And I also plan to put such jam on the pie, and so that it does not flow from the pie either.
Something from all the variety of recipes I did not understand how to make it: in the internet, then 1 glass of water, then 1 liter, then cook in stages, then immediately.
Please tell me from experience ... And then the quince is already washed, peeled and cut into small pieces.

[Anyutochka]

Anyutochka , I cooked according to this recipe: 🔗

Final product HIGHLY liked it !!!! But the process itself is not. I got it boiled after the first 30 minutes of boiling and it was problematic to remove the skin.

[Anyutochka]

Anyutochka , I cooked according to this recipe: 🔗

Final product HIGHLY liked it !!!! But the process itself is not. I got it boiled after the first 30 minutes of boiling and it was problematic to remove the skin.

Thanks for the link. I will definitely try this recipe, because I just love marshmallow.
But I meant a little differently (maybe I explained it incorrectly)
Like this:


The recipe from the site on which the picture was, is quite simple, but without reviews it's hard to believe in such a beautiful result - I really don't want to spoil 2 kg of chopped quince.

The picture is really beautiful. But I have a bad idea of ​​how it can be done. We can different quince. I had a Japanese one and it boiled down almost to the fluff ...

I remembered! I like pieces of jam too. So my mother cooks it like this: she boils the syrup and pours the apples and leaves it for 12 hours, then drains the syrup and boils it again. And so three times. Can we also eat quince?

[Omela]

OmelaThank you very much for your participation
I read that there is the most pectin in the quince seeds, which contributes to thickening, so I make syrup on quince seeds (or rather, from the residues after cleaning). Then I'll try to cook

I remembered! I like pieces of jam too. So my mother cooks it like this: she boils the syrup and pours the apples and leaves it for 12 hours, then drains the syrup and boils it again. And so three times. Can we also eat quince?

Purely theoretically, I understand that for such a color as in the picture, quince does not need to be boiled for a long time. therefore, your mom's way is quite applicable. Just what to do with the last syrup pour? Drain too? Then only pieces will turn out ... And how much sugar?

My syrup started to smell sooo delicious. honestly, it will be a pity to pour it out if you use this method.
But still, you can please check with your mother about the proportions and the specified recipe

No, the last syrup is not poured out. I don't remember, in my opinion, it is necessary to boil everything for the last time for 5 minutes and close. Tomorrow I'll ditch, everyone is asleep!

I like pieces of jam too. pour apples and leave for 12 hours, then drain the syrup and boil again. And so three times. Can we also eat quince?

In this way, I make jam from almost all berries and fruits. The slices remain intact and translucent.

Just what to do with the last syrup pour? Drain too? Then only pieces will turn out ... And how much sugar?

For 1 kg of quince - 1 kg of sugar... Of course you will have to cook the syrup right away from water- 1 st., because you can't wait for juice from quince. These are not apples.
The last syrup does not need to be drained. With each filling of slices, it (syrup) will be soaked into the fruit and some of it will evaporate. It is very important when making jam like this keep hot slices in a wide and not deep container - a bowl, for example.


This year I made two types of jam. One jam, and the other in slices, only this time I did not drain the syrup, but like this: they boiled for a minute, turned it off until it cooled completely. And so several times. I look, if I like both the color and cost-sense, then it boils and rolls up.
With my quince, I did not notice the difference with jam when pouring syrup over the slices and boiling them.
I have a very hard quince variety.

[Anyutochka]

Anyutochka, I highly recommend trying this JAM FROM QUIVA, well, before that it turns out mentally ...

[Crochet]

Crochet , Innochka, after reading your recipe, I wanted to drop everything and run for quince for jam! And how many kg of quince fits in a multicooker? Or strictly with 1kg of operations to perform?

[Freken Bock]

Freken Bock
Tanya, I already wrote in the topic about quince jam that I tried a bunch of different recipes before I found "my own", well, before that I liked the jam made in this way, that I now recommend it to everyone! I planted a bunch of people on it, everyone likes it, there have been no dissatisfied ones yet ... Soft candied fruit (quince slices from jam) are very good not only for tea, but also as a filling for buns, pies, etc.
I was also very impressed with the quince marmalade, I cook for the second year according to one recipe, well, sooo delicious !!! I did not post the recipe on the forum, because there is no photo, if you are interested, I will throw the recipe in a personal ...

P.S. Tanya, I'm in a slow cooker with more than 1 kg. honestly, I haven't tried to cook it, I usually don't cook more than a kilogram in a saucepan on the stove ... I'm afraid that if you cook a double portion in a slow cooker, it will turn out not quite right ... the syrup may turn out to be "not right" ( in the "correct" form, the syrup turns out to be the consistency of honey, it is viscous), although who knows, but we can do nothing, it will give a ride ...