Quince recipes for winter cooking. Recipes for preparing Japanese quince for the winter Quince canning

It should be noted that there are several ways to create it. We will present only the most accessible and simple ones.

General Product Information

Before I tell you how to make quince jam, we should tell you what this fruit is.

Quince is a false apple with 5 multi-seeded nests. The shape of this fruit can be spherical or pear-shaped (blunt-ribbed). As a rule, the quince peel is hairy, lemon or dark yellow in color (sometimes it has a reddish spot on one side).

The pulp of the fruit we are describing is very aromatic, but not very juicy and hard. The taste of quince is astringent, tart and sweet. In nature, quince grows in the Caucasus, Transcaucasia and Central Asia. It should also be noted that this fruit has spread widely and naturalized throughout the Mediterranean, central and southern regions of Europe, Africa, America and Australia. The fruits ripen in late September - early October.

for the winter

The jam made from this fruit is very tasty and aromatic. To stock up on them for the winter, we will need:

Fruit selection and processing

It is unknown what housewives like more in quince jam (you can see a photo of the delicacy in this article): its unique aroma, amazing taste, or amber-golden color. This dessert will look great on the table at any time and in any situation. But you will have to try hard to make it at home. After all, most housewives are accustomed to making jam from apples and other fruits growing in our latitudes. As for quince, it is an overseas product that is rarely present on the Russian table.

So how to make quince jam in slices? To do this, you should purchase the necessary fruits. Moreover, they should be as ripe as possible and without damage.

After purchasing a quince, you need to wash it well in hot water and dry it with paper towels. Next, the fruit should be cut into 4 parts and the seed box should be removed. The remaining pulp needs to be chopped into smaller slices and immediately sprinkled with fresh lemon juice.

Formation process

Before making quince jam in slices, the chopped fruit should be placed in a wide and deep enamel basin, and then covered with not very coarse granulated sugar. In this composition, the products must be covered with thick gauze and left in the room for exactly one day. This time is enough for the quince to give its juice and be completely immersed in sugar syrup.

Heat treatment

To make delicious quince jam in slices, place the bowl with fruit and sugar syrup on low heat and cook for 50 minutes. As a rule, during this time the delicacy thickens, becomes dark and very fragrant. It is recommended to stir the dessert regularly with a large spoon.

Seaming process

After the quince jam in slices is completely prepared, it must be poured into sterilized small jars and rolled up immediately. In this form, the homemade delicacy can be stored in the refrigerator, pantry or cellar. Believe me, there is nothing tastier than drinking a hot drink with toast and aromatic quince jam on long, cold winter evenings.

Making a delicious treat with the addition of nuts

We talked above about how to make simple quince jam. However, I would like to introduce you to other ways to prepare this delicacy. One of the most popular recipes is the one that involves the use of nuts. With this ingredient, homemade dessert turns out to be very satisfying, tasty and nutritious. To make sure of this, we suggest doing it yourself.

So, we need:

ripe quince - 2 kg;
medium-sized sand-sugar - 2 kg;
filtered drinking water - 1 l;
peeled walnuts - 2 cups.

Preparing Ingredients

Quince jam with nuts is prepared just as easily and quickly as the above dessert. To do this, yellow fruits should be thoroughly washed in hot water and then dried with waffle towels. Next, the products must be thinly peeled (you can leave them), cut into 4 parts and remove the seed box. After this, the remaining pulp needs to be chopped into slices.

As for shelled walnuts, they should be sorted, washed well, dried in a frying pan and crushed into coarse crumbs.

Cook on the stove

To cook this delicacy at home, place chopped quince in a deep saucepan and add 500 ml of drinking water. In this form, the fruit should be placed on the stove and cooked over low heat for about 10 minutes. After the main ingredient becomes slightly soft, all excess liquid can be drained.

Also, to make homemade quince jam, you need to make syrup in advance. To do this, you need to dissolve 1 kg of granulated sugar in 500 ml of hot drinking water. The resulting syrup should be poured over all the quince pieces and kept under thick gauze for 3 hours. During this time, the fruit should be completely saturated with sweetness, become soft and falling apart. Finally, add the rest of the sugar and mix well.

Features of making quince jam

How to make quince jam correctly? It turns out tasty only if it is cooked for a long time. To do this, put the prepared base with syrup on low heat and cook for exactly 5 minutes (after boiling). Next, move the dish with the treat to the side and wait for it to cool completely. After 2-3 hours of aging, the dessert needs to be subjected to short heat treatment again. It is recommended to carry out similar actions approximately 5-6 times. The result should be a very dark and thick jam. At the very end, add chopped walnuts to the dessert and boil everything again.

Having received a delicious and aromatic homemade dessert, you need to pour it into sterilized jars and immediately roll it up. You can consume this delicacy immediately after preparation or wait until the long winter evenings.

Making quince and orange jam

As you can see, there are many ways to prepare such a delicacy. If you want to make more aromatic jam, we recommend adding not walnuts or lemon, but sweet and fresh orange.

So, we need:

ripe quince - 2 kg;
medium-sized granulated sugar - 1.5 kg;
large sweet orange - 2 pcs.

Preparing the Components

To prepare this delicacy, wash all the fruits well, then cut them into 4 parts and remove the core. Next, the resulting pulp needs to be chopped into smaller pieces. After this, add fine sugar and pour in fresh orange juice. Moreover, it is not recommended to throw away the peel of the citrus fruit itself. It is better to chop it into small pieces.

Having carried out all the described steps, the quince with orange juice and sugar should be thoroughly mixed, and then covered with thick gauze and left warm for several hours. During this time, the sweetness will melt a little, forming a fragrant syrup.

Cooking on the stove

After the jam base is ready, it should be placed on very low heat. It is recommended to cook the ingredients for half an hour, stirring continuously. After the specified time has passed, add finely chopped orange peel (with pomace) to the almost finished jam. With this composition, the homemade delicacy should be heat treated for another 20-25 minutes. The result should be a very thick, dark and aromatic quince jam.

Let's roll up dessert

If you prepared such a delicacy not for immediate consumption, but for the winter, then it is recommended to put it in sterilized jars and immediately roll it up with boiled lids. In this form, hot jam should be left in the room until it cools completely. This may take you about a day. Next, the dessert needs to be placed in the refrigerator, cellar or underground. The quince and orange delicacy can be stored in this form for up to 5 months.

How and with what to use?

According to the recipes described above, it can be consumed immediately after heat treatment. However, most housewives prefer to stock up on them for the winter. To do this, they place the dessert in sterilized jars, seal them hermetically and store them in a cool place.

With the onset of winter cold, it is recommended to open a jar of jam and consume it regularly with toast and hot tea. Thanks to the presence of vitamins and minerals in it, you are able to maintain your health and the health of your children at the proper level, even despite inclement weather.

By the way, some housewives sometimes not only eat this delicacy with tea and toast, but use it as a filling for homemade pies. Believe me, no sweet tooth can refuse such baked goods.

Quince fruits are considered special because the pulp, seeds and leaves have healing properties. Despite this, the medicinal ingredient is rarely used in its raw form. But in culinary experiments, quince has no equal. The fruit is widely used in the preparation of desserts, vegetarian, mushroom and meat dishes.

The presence of a significant amount of acid allows you to reduce the fat content of meat. For this reason, quince is added when cooking lamb and poultry. Canned fruit is especially valued in the form of jam, candied fruits, drinks, jelly, marmalade and various marinades. It is not difficult to prepare healthy fruit for future use. The collected collection of recipes will allow you to decide what is best to cook from quince for the winter.

Quince confiture

Fruit confiture is made in late autumn during the active collection of bright fruits. The taste and aroma are incredibly delicate. The shade of the finished product directly depends on the type of the main ingredient and can vary from yellow to dark red.

Products:

quince - 800 g;
granulated sugar - 240 g;
lemon juice - 1 tsp.

From the presented amount of ingredients, yield 2 jars with a capacity of 500 ml each. Wash the fruit thoroughly; to remove the sticky layer, it is recommended to use a brush or sponge with an abrasive surface. Cut into 2 parts, remove the seed box. Rinse and chop into medium-sized cubes.
Pour the required amount of liquid and lemon juice into a saucepan with a thick bottom, add granulated sugar. Place on the stove and bring to a boil, stirring regularly. Cook for 3-4 minutes, it is important that the grains are completely dissolved.
Place the prepared fruit into the hot syrup, set the heat to medium and cook for a quarter of an hour until soft.
Remove the container with contents from the stove. Using an immersion blender or fine sieve, puree until smooth. Place the mixture back into the pan. Heat for 6-10 minutes with constant stirring. You should not leave the stove, otherwise the composition may burn.
Place in clean, sterile jars, seal tightly and leave on the kitchen counter until completely cool. Store in the cellar. Confiture is suitable not only for sweet dishes, but also for baked meat.

Honey marshmallow

Today, quince cannot be called a rare product. You can find it on store shelves more and more often. The main drawback is the lack of information on what can be made from quince for the winter. But this is the most valuable ingredient in cases of lack of iron in the blood or detection of inflammatory processes in the body. Jam and marmalade are considered traditional dishes, but not every child, for example, decides to try the delicacy. Therefore, we suggest considering how to prepare quince sweets with honey for the winter.

Products:

quince - 1 kg;
natural honey - 1 kg;
cinnamon - 1 stick;
lemon juice - 1 tsp;
carnation - 2 inflorescences.

Only ripe fruits are used for preparation. Rinse the fruit thoroughly, place on a clean towel and dry slightly. Cut into 4 parts, remove the seed box.
Fill the pan with water, place on the stove and bring to a boil along with the spices. Place the prepared slices and blanch over medium heat for a quarter of an hour. Carefully remove the product and remove the skin.
Using a blender, puree until smooth. Add honey and mix thoroughly. Place on the stove and begin to simmer over low heat. The composition should be thick and viscous. Preparation usually takes 60 minutes.
After time, add lemon juice and stir. Wash the silicone sheet and pour over it with boiling water. Lay out some of the mixture and smooth it out carefully with a knife. Place in a dark, dry place for 24 hours. During this time, the honey-quince pastille will dry out.

Advice! For faster drying, you can use the oven. The temperature should not exceed more than 90 degrees. And there is no need to close the door. Cooking time ranges from 2 to 4 hours, depending on the thickness of the marshmallow.

Cut the finished product into plates or cubes, as you like. Sprinkle powdered sugar on top and serve. If no one came to the tasting, then place the delicacy in sterile glass jars and close with plastic lids. Keep refrigerated.

Fruit slices in syrup

Not all families like to eat jam. What to do if the fruit harvest is successful? The optimal solution is to prepare quince slices in syrup for the winter. Why overpay money, because preservation is easy to do at home.

Products:

quince - 2 kg;
granulated sugar - 2 kg;
filtered water - 2 l;
citric acid - 2 tsp.

Rinse the fruit, place on a clean towel and dry a little. Cut into 4 parts, remove the seed box and cut into slices no more than 1.5 cm thick.
Boil water separately in a kettle. Place the slices in a saucepan, fill with hot water and cook over medium heat for a quarter of an hour. During this time, the slices should soften. Separate the fruits from the broth by placing them in a colander or sieve.
Now let's move on to preparing the syrup. Add granulated sugar and citric acid to the broth. Place on the stove and cook until the ingredients are completely dissolved. Place the quince slices in the syrup, set the heat to minimum and simmer until the fruit is completely cooked. Sugar and liquid can be adjusted as desired.
Place the finished product in sterile jars, close tightly and cool. Store in the cellar.

If you love the fragrant fruit, then it’s time to figure out the recipe for preparing a delicious quince preparation for the winter. The aromatic fruits will captivate you with their piquant, sour and rich taste, as well as simple cooking technology.

Products:

ripe fruit - 1.5 kg;
filtered water - 0.7 l;
granulated sugar - 220 g;
table vinegar - 90 ml;
cinnamon, cloves to taste.

You need to do the following:

Wash the fruits, cut into slices, after removing the seed box. Place in a saucepan, fill with water and cook for 10 minutes. Place in a colander and wait for excess moisture to completely drain.
Wash the jars with soap and dry in the oven. Arrange the prepared slices and cover.
Let's move on to preparing the marinade. Pour the required amount of filtered liquid specified in the recipe into the saucepan. Add sugar and spices, bring to a boil and cook until the bulk ingredients are completely dissolved.
Remove from heat, pour in acid, stir. Fill the jars with the contents with hot marinade. Cover with lids and sterilize depending on the volume of the glass container (500 ml - 10 minutes, 1 l - 13 minutes, 3 l - 30 minutes).
Seal, invert and refrigerate. Put it in the cellar. Pickled quince can be served as a separate dish or as an addition to meat or fish.

Quince jelly

The fragrant fruit is valued by many housewives, so they do not miss the opportunity to preserve quince for the winter. A wonderful addition to any tea party will be a fragrant, tasty and delicate jelly that is easy to prepare at home.

Products:

juice - 2 l;
granulated sugar - 1.6 kg;
citric acid - 8 g.

Cooking process:

Wash the main ingredient, cut into 4 parts and remove the seed box. Pass through a juicer. The result should be approximately 2 liters.
Pour into a saucepan, add granulated sugar and cook until completely thickened. 2-3 minutes before the end of cooking, add citric acid and stir.
While hot, pour the finished jelly into sterile jars. Seal tightly, turn upside down and cool. Place in a cold room.

To obtain a more transparent delicacy, it is recommended to add freshly squeezed green apple juice in a 1:1 ratio.

Quince in its own juice

Only beautiful and smooth fruits, preferably small in size, are suitable for cooking. It is important that there are no black spots or rotten spots on the skin. With this method of canning you need to be extremely careful.

Products:

quince (whole fruits) - 1.5-2 kg;
quince for slicing - 2 kg;
filtered water - 200 ml;
granulated sugar.

Wash whole fruits, place on a clean towel and let dry. Meanwhile, prepare containers for canning. In this case, glass jars. They must be washed with soap and dried in the oven. Place the prepared fruit tightly.
To prepare juice, quince can be used with rotten spots and ugly skin. Wash the fruit well, remove the seed box and chop into slices. Place in a suitable pan, add the specified amount of water according to the recipe and cook after boiling at low heat for 10 minutes. Place in gauze folded in several layers and squeeze out the juice well. Cool slightly and fill the jars with it.

Now you can preserve fruits using 2 methods:

Cover the surface of the container with gauze and place a heavy load on it. Place the container in a dark, cool room. This method is considered the oldest. Our great-grandmothers also used it.
In the second method, when preparing quince juice at home, you need to add sugar and stir until the bulk ingredient is completely dissolved. Fill the container with the contents, cover and set to sterilize for half an hour, after the liquid boils in the pan. Roll up hermetically, cool upside down and store in the cellar.

Now you just need to decide how best to preserve healthy fruits.

Quince puree

Making fruit puree is easy and simple. The main advantage of the dish is that it can be used as an ingredient for culinary masterpieces.

Products:

quince - 2 kg;
granulated sugar - 2 kg.

Wash the fruit, remove unedible parts and the seed box. Chop into slices and place in a saucepan in layers along with sugar. Cover and leave on the kitchen counter for 3-4 hours. During this time, the required amount of juice will be released.
After the time has passed, place the container with the contents on the stove, setting the heating mode to medium. Bring to a boil with regular stirring, continue cooking until the ingredient is completely softened. This action will take approximately 15-25 minutes.
Carefully remove the skins. Using a blender, puree until smooth. Bring to a boil and pack into clean, sterile jars. Seal tightly, cool and store in the cellar.

Quince sweet slices

A recipe for quince with sugar for the winter is considered the simplest and ideal option for canning fruits. There is no need to cook astringent fruits, which is considered the main advantage and allows you to preserve all the beneficial substances, vitamins and minerals.

Products:

quince - 1.5 kg;
granulated sugar - 1.5 kg.

Wash the main ingredient, remove the seed pod and dry. Chop into slices. The thinner the better. Wash the jars with soap, dry them in the oven, and boil the lids.
Sprinkle a little granulated sugar at the bottom of clean glass containers, then lay out a fruit layer (about 2-3 cm in height) and sprinkle with sugar again. Similarly, fill the containers to the very end.
Close with lids and store in a cool place.

Compote for the winter

When fresh, quince is tough, with a tart aftertaste. When canned, the fruit reveals all its flavor. Therefore, most housewives prefer to prepare compotes from ripe fruits.

Products:

quince - 2 kg;
filtered water - 4 l;
granulated sugar - 700 g.

Cooking process:

Rinse the fruit thoroughly. To remove the rough layer, it is recommended to use a toothbrush. Cut out the seed box and chop into slices.
Pour the filtered liquid into a saucepan, add granulated sugar and cook until the bulk ingredients are completely dissolved. Add prepared slices. Bring to a boil, simmer for 2-5 minutes. If the slices are large, then the cooking time increases to 6-10 minutes.
Place quince in equal quantities into sterile jars. Fill with sweet syrup, seal tightly, turn upside down and cool. Put it in the cellar.

Quince is one of the very healthy fruits, the consumption of which has a preventive effect in the fight against many diseases. It has an anti-inflammatory, enveloping, antiseptic effect. The ancient Greek physician Dioscorides noted that “quince is good for the stomach, and boiled is better than raw.” Indeed, due to the viscous and tart taste, few people like fresh fruits. But various variations of preparing quince preparations for the winter can satisfy any taste preferences. Fragrant jam and confiture, compote, candied quince - all these recipes will follow in our article with a detailed description of preparation and photos. And finally, jam lovers will find a step-by-step recipe for this delicacy!

Quince compote

A fragrant quince compote with a sweet and sour taste will appeal to everyone.

Ingredients (for 1 three-liter jar):

quince fruits - 1kg;
sugar – 300-400 g;
water – 2 l.

Quince compote

The washed quince fruits are peeled from the core and cut into slices of equal thickness, which are placed in salted water (1 teaspoon per liter of water) so that the fruit does not darken while the syrup boils.
Fruits are placed in a boiling pan with water and sugar dissolved in it. Cook for 5-10 minutes depending on the ripeness of the fruit.
The fruits are transferred to a sterilized jar and filled with syrup. The compote is rolling up.

Quince compote can be combined with other fruits to create new flavors.

Advice. It is better to turn the rolled up jars of compote over and wrap them in heat until they cool completely.

Quince in compote can be combined with other fruits and berries

Quince confiture

Confiture is a homogeneous jelly-like fruit mass obtained by boiling fruits in sugar syrup and grinding them until smooth, sometimes with the addition of pectin or gelatin.

Since quince contains a lot of its own pectin, its addition will not be needed in quince confiture.

Ingredients:

quince fruits - 1kg;
sugar – 700 g;
water – 500 g;
vanilla extract and lemon optional.

Quince confiture

Washed quince fruits are peeled from the core with seeds and cut into small pieces. To prevent the fruit from darkening, place it in water with lemon.
The fruits are removed and placed in a bowl with water (500 g) for further cooking.
Cook the quince over medium heat until the pieces soften.
Using a blender, everything is crushed to a homogeneous consistency.
The fruit mass is placed in a saucepan, covered with sugar, and vanilla is added. Cook for 40 minutes over medium heat, stirring occasionally.
5 minutes before readiness, squeezed lemon juice is added to the confiture.

Enjoy the treat right away or put it in jars until the cold winter evenings - it's up to you.

Quince confiture can be prepared for the winter or eaten immediately after cooking

Fragrant candied quince

Candied fruits are pieces of fruit pulp, boiled in thick sugar syrup and then dried. This dessert is considered a dietary dessert, an alternative to sweets, but unlike sweets, candied fruits are very healthy due to their fiber content, microelements and vitamins.

The process of making candied quince is not easy, but the result is worth the effort.

Ingredients:

quince fruits - 1kg;
sugar - 1000-1200 g;
water – 250-300 g.

Candied quince

To begin with, pre-washed and peeled fruits, already cut into cubes or slices, must be boiled in boiling water for 5 minutes. The thinner the fruit is cut, the better they are soaked in syrup and the easier it is to dry.
Separately prepare the syrup, which is boiled for 10 minutes.
Place the fruit pieces in the syrup and boil for 15 minutes. Then leave in syrup for 12 hours. This process is repeated 3 times.
Then the fruit is removed from the syrup and placed in a colander or sieve to drain the remaining liquid (for 6 hours).
Finally, the pieces of fruit are placed on a wooden cutting board to dry thoroughly, not forgetting to turn them over. Drying is carried out within 3-4 days, preferably in the fresh air or draft.

Candied fruits must be stored in a cool place

Quince jam

Jam is the same as confiture. It can be either a homogeneous pureed consistency or in the form of a thick syrup with pieces of fruit.

Ingredients:

quince fruits – 4 kg;
sugar – 1-1.5 kg;
water – 3 l;
citric acid – 1-2 tsp.

Quince jam

Well-washed quince fruits are cut into small pieces and placed in water with citric acid to prevent them from darkening.
Prepare syrup from water and sugar until it is completely dissolved (about 20-25 minutes).
Pieces of fruit are placed in syrup and cooked over low heat until the quince is transparent, stirring from time to time. The readiness of the jam is also indicated by the thickened jelly-like syrup. This process takes about 1 hour.
A few minutes before the end of cooking, citric acid is added and the jam is preserved.

Quince jam

And finally, the favorite delicacy of all children and adults, quince jam! By the way, it is a leader in preserving the beneficial properties of fruits due to the fact that it is subjected to less heat treatment than jams and confitures.

Advice. To make quince jam more viscous and jelly-like, you need to choose not very ripe fruits, because unripe fruits contain more pectin.

Ingredients:

quince fruits – 3 kg;
sugar – 1-1.5 kg;
water – 3 glasses.

1. The quince is thoroughly washed to remove fluffy fibers. For these purposes, you can use sponges or brushes.

Quince jam

2. The fruits are cleared of seeds and cut into identical small pieces.

3. In a wide bowl for making jam, syrup is initially prepared, into which chopped fruit is then added.

Advice. The syrup can be boiled using the remaining cores with seeds or by blanching the chopped fruit for about 2 minutes.

4. After all the fruits are placed in the syrup, the jam is removed from the heat and left to cool.

You can add lemon or orange zest to quince jam.

5. Then the procedure is repeated 3 times, each time reducing the jam cooking time, first half an hour, then 15 minutes. During breaks, be sure to let it cool for 12 hours.

6. It is better to stir the jam by rotating the cooking utensil in a circle or using a wooden spoon with care so that the pieces of fruit do not lose their integrity and beautiful appearance.

7. Finally, the warm jam is rolled into sterilized jars and cooled. Stored in cool rooms.

Adding lemon or orange zest and walnut to quince jam will add a unique taste and aroma.

Quince jam can be used for baking

Jams, jams and confitures are used not only in their pure form for tea drinking, but are also a delicious filling for homemade baked goods.

We hope that from such a huge assortment of quince preparations, everyone will find their favorite recipe to enjoy aromatic desserts year after year. After all, quince is not only a tasty, but also a healthy fruit!

Quince preparations for the winter - photo

Quince compote

A fragrant quince compote with a sweet and sour taste will appeal to everyone.

Ingredients (for 1 three-liter jar):

The washed quince fruits are peeled from the core and cut into slices of equal thickness, which are placed in salted water (1 teaspoon per liter of water) so that the fruit does not darken while the syrup boils.
Fruits are placed in a boiling pan with water and sugar dissolved in it. Cook for 5-10 minutes depending on the ripeness of the fruit.
The fruits are transferred to a sterilized jar and filled with syrup. The compote is rolling up.

Quince compote can be combined with other fruits to create new flavors.

Advice. It is better to turn the rolled up jars of compote over and wrap them in heat until they cool completely.

Quince confiture

Confiture is a homogeneous jelly-like fruit mass obtained by boiling fruits in sugar syrup and grinding them until smooth, sometimes with the addition of pectin or gelatin.

Since quince contains a lot of its own pectin, its addition will not be needed in quince confiture.

Washed quince fruits are peeled from the core with seeds and cut into small pieces. To prevent the fruit from darkening, place it in water with lemon.
The fruits are removed and placed in a bowl with water (500 g) for further cooking.
Cook the quince over medium heat until the pieces soften.
Using a blender, everything is crushed to a homogeneous consistency.
The fruit mass is placed in a saucepan, covered with sugar, and vanilla is added. Cook for 40 minutes over medium heat, stirring occasionally.
5 minutes before readiness, squeezed lemon juice is added to the confiture.

Enjoy the treat right away or put it in jars until the cold winter evenings - it's up to you.

Fragrant candied quince

The process of making candied quince is not easy, but the result is worth the effort.

To begin with, pre-washed and peeled fruits, already cut into cubes or slices, must be boiled in boiling water for 5 minutes. The thinner the fruit is cut, the better they are soaked in syrup and the easier it is to dry.
Separately prepare the syrup, which is boiled for 10 minutes.
Place the fruit pieces in the syrup and boil for 15 minutes. Then leave in syrup for 12 hours. This process is repeated 3 times.
Then the fruit is removed from the syrup and placed in a colander or sieve to drain the remaining liquid (for 6 hours).
Finally, the pieces of fruit are placed on a wooden cutting board to dry thoroughly, not forgetting to turn them over. Drying is carried out within 3-4 days, preferably in the fresh air or draft.

Quince jam

Jam is the same as confiture. It can be either a homogeneous pureed consistency or in the form of a thick syrup with pieces of fruit.

Well-washed quince fruits are cut into small pieces and placed in water with citric acid to prevent them from darkening.
Prepare syrup from water and sugar until it is completely dissolved (about 20-25 minutes).
Pieces of fruit are placed in syrup and cooked over low heat until the quince is transparent, stirring from time to time. The readiness of the jam is also indicated by the thickened jelly-like syrup. This process takes about 1 hour.
A few minutes before the end of cooking, citric acid is added and the jam is preserved.

Quince jam

Advice. To make quince jam more viscous and jelly-like, you need to choose not very ripe fruits, because unripe fruits contain more pectin.

1. The quince is thoroughly washed to remove fluffy fibers. For these purposes, you can use sponges or brushes.

2. The fruits are cleared of seeds and cut into identical small pieces.

3. In a wide bowl for making jam, syrup is initially prepared, into which chopped fruit is then added.

4. After all the fruits are placed in the syrup, the jam is removed from the heat and left to cool.

5. Then the procedure is repeated 3 times, each time reducing the jam cooking time, first half an hour, then 15 minutes. During breaks, be sure to let it cool for 12 hours.

6. It is better to stir the jam by rotating the cooking utensil in a circle or using a wooden spoon with care so that the pieces of fruit do not lose their integrity and beautiful appearance.

7. Finally, the warm jam is rolled into sterilized jars and cooled. Stored in cool rooms.

Adding lemon or orange zest and walnut to quince jam will add a unique taste and aroma.

Jams, jams and confitures are used not only in their pure form for tea drinking, but are also a delicious filling for homemade baked goods.

Quince recipes for the winter: quince jam (step-by-step recipe), compote, jam, candied fruits and quince confiture photo - eGreenhouse

Fragrant jam and confiture, compote, candied quince - all these recipes are in our article with a detailed description of preparation and photos. And finally, lovers of quince jam will find a step-by-step recipe for this delicacy!

Home page » Fruits and berries » The most delicious quince jam, recipes for the winter

Quince is a very aromatic and healthy fruit, but it is not customary to eat it fresh, as it has a sour and tart taste, and its pulp is quite hard. With all this, jams or puddings turn out excellent, and it can also be stewed, baked or fried. After heat treatment, the fruit pulp becomes soft and acquires a rich copper hue. Quite often, quince complements other winter jam recipes; it perfectly enhances their taste.

Quince jam with lemon

quince(2.5kg);
water (100g);
lemon(1);
sugar(2.0kg);

Wash the fruits and cut them into 4 pieces, remove the middle. After this, cut each piece crosswise into pieces 2-3 mm thick.

Place everything in a bowl, add sugar and water, and place over high heat. Bring to a boil, hold for about 2 minutes. After this, set aside for 24 hours.

After a day, repeat the same procedure one after another. It is important to remember that jam cooked longer will have a deeper red color.

It is necessary to boil the fruit for 2-3 days, this is the most optimal amount to obtain a beautiful color.

When working with the last heat treatment, you need to add the zest, as well as one third of a glass of freshly squeezed lemon juice. Mix all ingredients and boil for about 2-4 minutes.

Place the product in jars (sterilized) and preserve.

Quince jam with walnuts

For this winter recipe you will need:

quince, sugar in a ratio of 1:1;
a handful of peeled walnuts;

Wash the fruit well; the coating can be easily removed with a brush.

You don’t have to remove the peel, but be sure to get rid of the seeds and cut into pieces.

If you cut the fruits into larger slices, the quince will eventually be soft. A candied, firmer, translucent state can be achieved by cutting it thinly.

Prepare a container for cooking and place the chopped fruits into it, alternating a layer of fruit and a layer of sugar. There is no need to add water, the quince will give a sufficient amount of its own juice, but in order for it to stand out, you need to leave the fruit sprinkled with sugar for 4 hours. After this time, the juice will appear and you can put the dishes on the stove.

Bring to a boil, stirring constantly, and cook over low heat for about 5 minutes. Be sure to remove the foam during cooking.

The mass should gradually acquire a bright yellow color.

After this, leave the pan off the stove for 9-10 hours, it should cool completely.

After the above specified time has passed, repeat the entire welding process again and leave to cool.

During the third welding, everything happens exactly as in the first and second with the only nuance - you need to add a nut chopped in half or into quarters. Boil the mixture with nuts for approximately 4-5 minutes, pour into jars and roll up. Jars with screw-on lids are ideal for this.

Quince with orange and cinnamon

quince – 2kg;
orange – 1 piece;
sugar - 1.5 kg;
ground cinnamon – 1 tbsp. or 1 whole cinnamon stick;

The fruits must be ripe, not rotten or cracked. Wash the orange and quince, ridding it of plaque and measure out the required amount of cinnamon and sugar.

Dry the fruits by blotting with a towel and first cut in half to remove the core, and then into smaller pieces.

Without removing the zest, pass the orange through a meat grinder; you can grind it in a food processor (blender).

Place the quince in the prepared container, sprinkle with sugar and ground orange. Mix thoroughly and leave for a couple of hours for the fruit to release its juice.

Put the mixture on the fire and cook as you cook any other jam, that is, until a certain thickness. Be sure to constantly stir the mixture. Add cinnamon 8-10 minutes before the end of cooking. Place the product in sterilized, clean, hot jars and leave to cool, bottom up.

Jam in slices

Rinse the fruits and get rid of fluff-like plaque. Remove the seeds by first cutting the fruit into 4 parts.

After this, cut the fruits even more finely, into strips of 5 millimeters. Place the fruits in the prepared container and add cool water so that it barely covers them. Cook over low heat until the fruit becomes soft. Remove the fruits and strain the broth through a sieve. Prepare the syrup: to do this, pour sugar into a container, pour the resulting broth over it, and boil. For 1 kilogram of fruit you need 1-1.2 kilograms of sugar and about 2 glasses of decoction. Pour quince into the prepared syrup and cook over low heat for another 15 minutes after boiling completely.

After this, turn off the heat and leave to cool for 10 hours. Bring the jam to a boil again and slowly simmer until it becomes transparent and the syrup acquires a pleasant reddish tint. This recipe will yield quince jam with hard pieces.

Recipe for quince and pumpkin (quick cooking)

pumpkin – 0.5 kg;
quince – 0.25 kg;
sugar – 0.25 kg;

Wash, core, seeds and rind the pumpkin. Cut into thin pieces. Wash, core the fruit and cut into slices. Mix everything together, sprinkle plenty of sugar.

To allow the juice to appear, let the mixture sit for 2, maybe 3 hours.

Move the dish with the slices to a very hot stove for a quick boil and then, reducing the heat, cook for 25 - 30 minutes, stirring regularly.

The prepared jam should not be immediately poured into any other container. It must be cooled, and then packaged in clean jars, sealed using plastic lids. And if long-term storage is planned, then the product must be distributed into hot jars, immediately rolled up.

Quince jam through a meat grinder

quince – 0.5 kg;
water – 0.120kg;
sugar – 0.250kg;

For delicious jam you need quince plus sugar and plus water, that’s all. Washed and cored fruits should be chopped by passing through a food processor or meat grinder. Pour water over the cores, boil for 10 minutes, remove from the stove. Then mix the fruits with sugar and pour in a decoction of the cores. Cook everything together over low heat, stirring constantly, for about 50 minutes.

The quince pulp for this recipe should be juicy and very aromatic. Whole, fully ripe fruits must be cleared of plaque, washed clean and cut into pieces. An important point is that the seeds do not remove the core. The fruits cut into pieces must be boiled until soft in a small volume of water.

The quince softened in this way must be ground through a meat grinder with an appropriate sieve, which will retain solid particles, seeds and stony components of the fruit, or crush it with your hands on a sieve.

Mix sugar into the resulting mass (for 1 kg of puree - 550 g of sugar) and boil slowly. The principle of boiling is similar to boiling apple jam.

Distribute the resulting product hot into jars and then cool. The jam should be stored in a well-ventilated, fairly dry and relatively cool environment.

Quince and apples, fragrant jam

Finely chop the washed, cored apples. Prepare the quince in exactly the same way and mix with apples, cover it all with sugar and let it stand until the juice is released. After this, add lemon juice, add water and cook slowly until the sugar dissolves. The fruits should become quite soft. Roll hot jam into jars.

The most delicious quince jam, recipes for the winter

Secrets of delicious quince jam, as well as jam, jam, video recipe. Yummy food available to every housewife! The best preservation for the winter on our website.

Common quince properties. Quince preparations for the winter recipes

Common quince beneficial properties and contraindications

Cydonia oblonga Mill.

The healing beneficial properties of quince are due to the high content of biologically active substances in all parts of the plant.

Quince fruits have diuretic, astringent, antiseptic, and hemostatic properties. The seeds are used as an emollient, enveloping, and anti-inflammatory agent.

Common quince is a tree or large shrub of the rose family, dicotyledonous class, 1.5 - 8 meters high. Quince leaves are elliptical, entire along the edge, green, smooth above, whitish tomentose-pubescent below, 5 - 10 cm long, up to 7 cm wide.

The flowers are white or pink, single large with a diameter of 2 - 4 cm. The fruit is an apple of various shapes, round or pear-shaped with numerous seeds, the weight of the fruit reaches 1 kg.

The fruits are yellow, at first very pubescent, then, as they ripen, bare, very fragrant. The pulp of the fruit is astringent, with stony cells. Quince blooms in May - June, the fruits ripen in September - October, but remain hard and tough.

The fruits, seeds and leaves of quince are used for medicinal purposes. Common quince fruits contain 5÷15% sugars (fructose, glucose), up to 5% organic acids (malic, citric, tartaric, coffee and others), as well as amino acids, tannins, pectin substances, vitamins C, groups B, P, PP , a complex of microelements (potassium, iron, cobalt, boron, nickel, copper and others), essential oil.

Quince seeds are covered with a matte whitish film, which contains up to 20% mucous substances. Tannins and vitamins predominate in the leaves.

The fruits are collected and processed when ripe, the seeds are dried at a temperature of 50 ° C. The leaves are collected in June - July, dried in the shade under a canopy or in dryers at a temperature of 40 - 50 ° C. Dried leaves and seeds can be stored in a closed container for a year.

Currently, quince as a crop is grown in Central Asia, Transcaucasia, Moldova, and southern Russia. It is grown in Western Europe, the Balkan countries, the USA, and Japan.

Quince is a light-loving and heat-resistant plant, not picky about the soil. Quince belongs to the pome-bearing tree species, such as apple and pear, and is often used as a rootstock for cultivated pears. A valuable feature of quince is that where it grows, it bears fruit annually and abundantly; up to 100 - 150 kg of fruits are collected from trees of the best varieties.

In the wild it grows along forest edges, on mountain slopes at an altitude of up to 500 meters, and in clearings with dry soils. In Russia it grows wild in the lowland foothill regions of Dagestan and Transcaucasia.

The Latin name for the quince Cydonia - “cydonia” comes from the name of the ancient Greek city of Sidon on the island of Crete, where the plant has long been cultivated and was known to the Greeks from the 12th century BC. e. and was greatly revered. The specific name oblonga means “oblong” and is explained by the shape of the fruit.

The ancient Greek politician Solon prescribed in his laws that newlyweds should eat quince fruits on their wedding day, then their life would be as pleasant as the aroma of quince.

The ancient Greek physician Dioscorides argued that “quince is good for the stomach, and boiled is better than raw.”

In folk medicine of Transcaucasia, local varieties of quince are used in decoctions for gargling for sore throats, lotions for eye diseases, and as a cosmetic product that softens the skin.

With quince seeds, mucus is obtained for the treatment of respiratory diseases in children - it has a beneficial effect and promotes the separation of sputum. A decoction of the seeds is also used as an emollient and laxative.

Drinking quince juice and fresh fruits should be done with caution if you have a stomach ulcer or enterocolitis - it can cause irritation of the gastric mucosa and cramps.

Fresh quince fruits and fruit seeds have a strong strengthening effect - quince should not be consumed raw in large quantities; Quince is also very useful in boiled, stewed form, in the form of preserves, compotes, and seasonings.

How is quince useful? Traditional medicine recipes

Quince juice has anti-inflammatory, diuretic, astringent, tonic, choleretic, antibacterial effects, and is very beneficial for the body. It is recommended to drink juice for tuberculosis and bronchial asthma, general malaise, diarrhea, diseases of the heart, liver and respiratory tract.

An extract containing iron is prepared from fresh quince; it is used for anemia and other diseases.

Boiled quince fruits in pureed form are used for liver diseases and as an antiemetic. Quince fruits are used as a decoction for diarrhea and bleeding due to their astringent property.

Mucus decoctions are prepared from dried quince fruits, which are recommended for stomach diseases.

Quince fruit tea is used as a diuretic for edema of cardiovascular origin. Tea made from quince seeds, rich in mucus, is drunk for coughs and acute respiratory diseases.

A decoction of the seeds is used for diarrhea and bleeding from internal organs, and for gargling with sore throats. Externally - in the form of lotions for eye diseases.

To improve the functioning of the gastrointestinal tract and liver

decoction of common quince fruits:

Pour 100 g of quince fruits into 4 glasses of water, bring to a boil, boil for 5 minutes, cool. Drink 1 glass 3-4 times a day before meals to improve the functioning of the stomach and intestines. The decoction is used to rinse the mouth for inflammation of the mucous membrane.

For bronchial asthma, heart disease, liver disease, bleeding in internal organs, hemoptysis:

Drink 0.5 - 1 glass of quince juice before meals.

For anemia, diabetes mellitus:

2 tbsp. l. Place seeded, finely chopped quince in a thermos, pour 2 cups of boiling water, leave in the thermos for 2 hours. Drink 0.5 cups 3 times a day between meals.
1 tbsp. l. chopped dry quince fruits, pour 1 cup of boiling water, leave for 20 minutes, then simmer over low heat for 10 minutes, leave for another 30 minutes, strain. Take 1/3 cup of the decoction 3 times a day before meals.

For stomach upsets and diarrhea:

Pour 200 g of fresh chopped quince with seeds into 1 liter of water and cook over low heat for 20 minutes. Drink 0.5 glasses every hour until the condition improves.

For gastroenteritis, spastic colitis and flatulence, bronchitis and tracheitis:

Pour 10 g of quince seeds into 1 glass of warm boiled water, shake several times, stir well, strain. Do not grind the seeds; the seeds contain the poisonous glycoside amygdalin. Take 1/4 cup orally 3-4 times a day before meals. This relieves irritation from the action of other medications and slows down their absorption. The whitish mucous film around the seeds has a softening and enveloping effect.

For anemia, quince fruit tincture:

Pour 50 g of freshly chopped seedless quince fruits with 400 ml of vodka or 40% alcohol and leave in a dark place at room temperature for 6 - 8 hours. Take 1 tsp. 3 times a day before meals.

The use of quince in cosmetology

The astringent, enveloping, softening effect of juice, pulp, decoctions and infusions of quince fruits and leaves is used in cosmetology for the care of chapped lips, skin rashes, burns and frostbite, conjunctivitis, and hand eczema.

For hair loss:

4 tbsp. l. fresh finely chopped quince leaves, pour 1 liter of water, boil for 10 minutes, leave for 1 hour, strain. Rinse hair after washing.

Quince mask for normal to dry skin:

2 tsp. Mix quince pulp on a fine grater with 2 tsp. cream and 1 yolk. Apply the mask to your face for 15 - 20 minutes, rinse your face with water. It has a refreshing, cleansing, slightly whitening and toning effect.

Mask for aging skin:

1 tsp. Mix quince juice with 1 tsp. honey, 1 yolk, 1 tsp. vegetable oil. Apply to face for 15 - 20 minutes, then rinse. Softens the skin, smoothes out wrinkles. Course: 2 - 3 times a week for 1 - 1.5 months.

For oily skin:

Wipe your face with fresh quince juice, squeezed through gauze. Helps cleanse facial skin, heal wounds from rashes on the face, whitens the skin, tones.

Quince preparations for the winter recipes

Quince is well preserved; mature fruits of some varieties become soft after 4 months of storage and are consumed fresh.

In Transcaucasia and Central Asia, the fruits of the common quince are used in national cuisine as a seasoning for meat dishes, in the preparation of pilaf, as a side dish for baked and boiled meat and game, as well as in salads.

The skin of quince fruits contains essential oil, which gives the fruit a specific aroma. Quince fruits have wonderful taste when boiled and stewed, giving dishes a delicate aroma and sour taste.

Mostly, the fruits are used to make quince preparations of remarkable quality for the winter. What can you cook from quince for the winter?

The fruits of the common quince produce aromatic, very tasty preserves, jam, jelly, compotes, purees, candied fruits, and marmalade. They make wonderful tasty aromatic juices, add quince fruits to compotes and drinks from other fruits and berries, which ennobles the drinks and gives them a unique aroma.

The almond-scented essential oil found in quince seeds is used to make liqueurs and lemonade. The seeds contain about 0.5% amygdalin, which gives them a slight smell of bitter almonds.

Quince jam recipe:

Wash the fruits well, cut, core, cut into slices, boil in water for 10 minutes, then cool in cold water.

Add 800 g of sugar to the broth, boil for 3 minutes, put quince slices in the syrup, let it brew and soak for 8 - 12 hours.
Put on fire, bring to a boil, boil for 5 minutes, remove from heat, let stand again for 8 - 12 hours.
Add the remaining sugar and cook until tender, 30 - 35 minutes, until the jam becomes transparent. At the end of cooking, you can add lemon juice or citric acid, this will give the jam sourness. After cooling, pour the jam into clean, dry jars and close the lids.

The type of jam will depend on the size of the cut quince slices: you can cut them larger, or you can cut them into thin small slices. You will get a beautiful golden-red jam.

For 1 kg of quince - 1 kg of sugar; 2 cups of decoction where quince was boiled.

If desired, you can add walnuts or almonds to the quince jam, boil it, and let the jam sit for 10 - 12 hours before the last cooking.

Quince compote:

Wash the ripe yellow quince fruits well, cut into 4 - 8 pieces, and cut out the core. Place in boiling water and cook for 5 - 10 minutes. Place in jars up to the shoulders, pour in boiling syrup prepared from the broth, and cover with tin lids.

For 1 liter of broth add 300 - 400 g of sugar, 4 g of citric acid.

Pasteurize jars at 85°C:

Roll up the lids, cover the jars, and cool slowly.

Candied quince:

Peel the yellow ripe quince fruits, cut into pieces, put in sugar syrup, boil for 10 minutes, keep in the syrup for two days, remove from the syrup.
Reduce the syrup, boil the quince slices in it again, and leave for another day.
Boil the syrup again, dip the quince pieces into it, boil, then remove to a colander and let dry.
Dry the quince pieces in the oven - the candied fruits are ready.

For 1 kg of quince 600 - 700 g of sugar; 2.5 glasses of water.

Quince juice:

The quince fruits must ripen - the quince fruits must be kept in room conditions for about 2 months for ripening.

Squeeze the juice, heat it to 80°C, filter through several layers of gauze.

Then heat to 85°C, pour into sterilized containers and pasteurize at 85°C:

Roll up with tin lids.

Quince with sugar in its own juice:

Wash the ripe quince, cut it, cut out the core, cut it into small pieces, sprinkle layers with sugar.

Place to the top in sterilized jars and close with lids. Store in a cool place, in the refrigerator.

For 1 kg of quince - 1 kg of sugar.

These are the recipes for preparing quince preparations for the winter, and they can also be diversified with other wonderful recipes, at your discretion and imagination. Try, fantasize, experiment, do it! And your winter diet will be replenished with vitamins, wonderful tastes and aromas of summer!

In this short article Quince beneficial properties and contraindications I tried to give a short overview about the beneficial healing properties of the common quince, its use for medicinal purposes to improve health, as well as delicious recipes for preparing quince for the winter.

If you found the article interesting and you learned something useful for yourself, share your opinion and experience in the comments, as well as with your friends by clicking on the social network buttons under the article.

Quince beneficial properties and contraindications Quince preparations for the winter recipes, Journey into the natural world

Quince beneficial properties and contraindications: how quince is useful, quince preparations for the winter recipes, and what can be prepared from quince for the winter, quince jam recipe

Quince. Recipes for winter preparations from quince

Quince- a fruit that can not only pleasantly diversify our diet, but is also very useful for many ailments. Moreover, in canned form it does not become less healing, but, on the contrary, its medicinal properties are even more pronounced. Therefore, making homemade quince preparations for the winter is not only possible, but also very necessary.

This autumn beauty is rich in citric, tartaric, and malic organic acids. It also contains various sugars (mainly fructose), essential oils, pectin and tannins. But the most important thing is that it contains a huge amount of iron (one hundred grams of this fruit contains as many as two daily requirements). However, there is also a lot of copper, as well as vitamin C.

It should be said that copper and iron are two hematopoietic substances that act much better in combination than each individually. Therefore, quince is often used to treat all types of anemia.

This fruit is recommended to be eaten by everyone who needs additional “feeding” with iron: breastfeeding mothers, fast-growing babies, athletes, pregnant women, workers who are engaged in heavy physical or active mental labor, and people who have reached old age.

The great Avicenna believed quince An excellent remedy for restoring the liver and maintaining normal stomach activity. For example, this legendary doctor often prescribed quince juice with natural honey to patients suffering from digestive disorders. Such a simple drug, in addition to curing the disease, also improved overall health.

The fruit to which the article is devoted has been known since ancient times as a miraculous remedy for gastrointestinal disorders accompanied by diarrhea. It can have a beneficial effect not only when consumed fresh and when drinking freshly squeezed quince juice.

For decoction, that is, compote from quinces, are also characterized by healing properties. In many countries, it is still successfully used as a good antiemetic and as a medicine for diseases of the liver and gastrointestinal tract.

By the way, pregnant women can take note of information about the antiemetic properties of quince when choosing a remedy for nausea that is safe for the health of the fetus. And having a weak diuretic effect on the body allows this fruit to be used for edema.

When fresh, ripe, aromatic quince fruits are almost never eaten, since they are sour and quite hard. Baked meat is most often used for medicinal purposes. quince or compotes, jams, juice and jellies made from its fruits, but candied fruits from this fruit are no less useful.

Just remember that before preparing any food from quince fruits, you must definitely remove the seeds, because they contain amygdalin, a substance that turns into cyanide in the stomach. Therefore, consuming quince seeds can be fraught with severe poisoning.

From all of the above, it has already become clear to everyone that quinces are one of the most valuable gifts of nature. But due to the fact that its fruits contain a huge amount of organic acids, people suffering from peptic ulcers of the stomach and duodenum, as well as gastritis with high acidity, are still contraindicated to consume this healthy fruit.

It is worth keeping in mind the possible individual intolerance of such a product by the body (although this phenomenon is quite rare, it sometimes, unfortunately, occurs).

Homemade recipes for winter preparations from quince

Homemade Quince Jelly Recipe

quince decoction – 2 liters
granulated sugar – 0.6 kilograms

To make the required amount of quince decoction, the fruits are first wiped with a hard cloth, washed, cut into pieces and placed in an enamel pan.
Next, you need to fill them with water so that the liquid covers the crushed quince by two to three centimeters, and boil the pieces until softened.
Then the broth is filtered through cheesecloth.
Next, you need to measure out two liters of the prepared broth and then boil it for half an hour, and then add granulated sugar to it, mix and keep the food on low heat until cooked.
Hot quince jelly put into small jars and roll up.

Homemade recipe for quince compote “Vitaminka”

quince – 3 kilograms
granulated sugar – 1 kilogram
water – 1.75 liters

Quince fruits are washed, dried with a towel, peeled and seed pods removed, and then cut into slices.
Next, the slices are dipped into boiling sugar syrup made from water and granulated sugar, boiled for five to seven minutes, removed from the heat and left for a day. This procedure must be repeated twice more.
After the third boiling, the quince slices must be removed from the syrup and placed in jars.
The syrup is diluted with boiled water in a ratio of 1:3.
Then the diluted syrup needs to be boiled and only after that can it be poured over the quince slices in jars.
Further quince compote “Vitaminka” rolls up quickly.

Homemade recipe for quince compote “Aroma of Autumn”

quince fruits – 4 pieces
granulated sugar – 250 grams
cinnamon – 2 sticks (can be replaced with 1 vanilla pod)

The quince is thoroughly washed, cleared of seeds and cut into slices or cubes.
Then the quince pieces are placed in a three-liter jar. Cinnamon or vanilla and granulated sugar are added to them.
Everything is filled with boiling water.
Next, the jar is placed in some suitable container with hot water, covered with a lid and sterilized for fifteen to twenty minutes (time is counted from the moment it boils).
Jar with ready quince compote “Aroma of Autumn” you need to roll it up, turn it over and wrap it until it cools.

Homemade jam recipe “Aivusha”

quince – 1 kilogram
granulated sugar – 1 kilogram
cold water – 300 milliliters

The quince peel must be placed in a saucepan, poured with the amount of cold water specified in the recipe, brought to a boil and, reducing the heat, simmer for another half an hour.
The resulting quince decoction is filtered. Next you need to boil it.
Granulated sugar is poured into the strained boiled broth, and then the sugar syrup is boiled.
The quince cut into pieces is poured with boiled sugar syrup, brought to a boil and boiled for eight to ten minutes.
Afterwards, the jam is removed from the heat and left for eight hours. This procedure must be repeated three times. It is very important to strictly adhere to the specified settling time.
At the end of the third boiling, the boiling jam is transferred to small sterilized jars and rolled up.

Typically, quince jam is prepared using citric acid, as it gives the dessert additional sourness and improves its color. However, if you add a little granulated sugar or the fruits themselves are quite sour, you can do without this ingredient.

Homemade recipe for quince jam with nuts and lemon

quince – 1 kilogram
granulated sugar – 400 grams
walnuts – 100 grams
water – 250 milliliters
lemon - 1 piece

Quinces are washed and thoroughly dried with a towel.
Then it should be peeled and, having first cut each fruit into four parts, remove the seeds.
The peeled fruits are cut into pieces.
Add granulated sugar to boiling water, and then bring it to a boil again.
Pieces of quince are dipped into the prepared sugar syrup. Everything is brought to a boil and boiled for five minutes.
Then the jam is removed from the stove and left for ten to twelve hours. The above-described boiling procedure must be repeated two more times for five minutes each (you should not keep the food on the fire longer than the specified period, so that the sugar does not caramelize).
The lemon is freed from seeds and cut into thin slices along with the peel.
At the last stage of cooking, chopped walnuts and lemon slices are added to the jam, after which the food is cooked with stirring for five to seven minutes.
The sweet mass is placed in sterile jars and immediately rolled up.

Homemade pickled quince recipe

quince – 450 grams
granulated sugar – 50 grams
wine vinegar – 2 tablespoons
salt – 1.5 tablespoons
red bell pepper – 2-3 pods
cloves - 2-3 buds
allspice – 2 peas
water – 400 milliliters
ground cinnamon - taken on the tip of a knife

The quince is washed, cored and cut into large slices.
The red bell pepper is washed, dried, freed from stalks and seeds and then cut into thin slices.
The prepared quince and chopped bell pepper should be placed in a sterilized jar.
To prepare the marinade, you need to boil water with granulated sugar and salt, then add spices and keep the liquid on the fire for three to four minutes. Next you need to pour the bite there.
Boiling marinade needs to be poured over the fruits placed in the jar. After this, the container should be immediately rolled up, wrapped in a warm blanket and left there until it cools.

1. The calculation of products is given for one liter jar.

2. The quince will be completely marinated no earlier than in a week.

Homemade canned quince recipe

The quince is thoroughly washed under running water, cut into slices, the seed pods are removed and the skin is peeled.
Next, the quince slices are blanched in hot water at a temperature of ninety degrees for twelve to fifteen minutes, placed in a colander and doused with cold water.
After this, they must be placed in glass jars and filled with boiling water.
Then the jars must be sterilized at one hundred degrees (half-liter - ten minutes, liter - twelve minutes).
Next, the workpieces should be rolled up and gradually cooled.

Winter recipes from quince

Quince. Recipes for winter preparations from quince. Quince is a fruit that can not only pleasantly diversify our diet, but is also very useful for many ailments.

Quince is a plant of southern latitudes. Its fruits are filled with warmth and sun. In appearance they resemble an apple or a pear. Picked fruits can be stored for a very long time - up to six months. However, the quince pulp is very dense and has a tart taste, so the fruits are rarely consumed fresh. But there are many recipes by which you can prepare them for the winter. For example, it is enough to simply cook amber jam, very reminiscent of honey, or prepare a sweet and sour compote using a step-by-step recipe. Delicious jam, transparent candied fruits, aromatic confiture - all these preparations, even in the photo, make you want to get down to business quickly.

What are the benefits of quince?

Quince fruits contain tannins, which give quince a tart, astringent taste, a large amount of fructose, vitamins, and fruit acids. Thanks to such a rich composition, quince has found application not only in cooking, but also in alternative medicine.

During heat treatment, some substances are destroyed, but most of the components of this fruit remain unchanged. Therefore, in the winter-spring period, when there is a physical shortage of vitamins and other useful substances, the use of quince preparations will be especially useful.

How to make jam

Quince fruit jam turns out transparent and quite thick, with a strong, pleasant aroma. It can be consumed on its own or used as a delicious filling for pies and other confectionery products. The recipe is quite simple:

Quince jam

quince fruits;
sugar - 1.5 times more than fruit;
glass of water.

Preparation:

Peel the quince from the fleecy skin, cut into fairly large pieces and pour into a thick-walled pan.
Fill with water - it must cover the bottom.
Cover with a lid and steam the quince over low heat until soft.
Drain the resulting liquid, mix it with sugar and boil the syrup.
Pour syrup over quince and boil for 20 minutes. Set aside the semi-finished product for 12 hours.
After time has passed, cook the quince again until translucent.
Pour hot jam into jars and roll up.

There is a very interesting version of jam with nuts. In this case, on the second day of cooking, add walnut kernels, divided into several parts. This gives the jam a nutty flavor, which makes it even tastier.

Preparation in the form of compote

Quince compote is sweet and sour in taste and amazingly aromatic. In winter, in addition to enjoying the sensations of taste, it will help strengthen the immune system and slightly relieve coughs during colds. Ingredients for making compote:

1 kg of fresh quince fruits;
2 liters of water;
300-350 g sugar.

The calculation is for one 3 liter jar.

Preparation of the workpiece:

Advice. It is best to wash quince with a stiff brush. This way, the lint will be removed, and the aromatic peel will remain intact.

If desired, you can add any other fruit to the quince compote, which will give the compote a slightly different taste.

Quince jam

An excellent quince preparation for the winter - jam. Quince jam has a very thick consistency, so you can safely bake various pies and buns with it. Jam recipe:

quince fruits;
sugar is three times less than the weight of the fruit.

Cooking process:

Advice. To make jam, it is better to take overripe quince. Such fruits will soften faster.

Candied quince

Quinces make excellent candied fruits. They have a pronounced quince flavor and aroma, dense, but not rubbery. The process of preparing them is quite lengthy and not entirely simple. Required ingredients:

quince fruits;
sugar - the same amount;
water - 4 times less than sugar.

Step-by-step preparation:

When the candied fruits dry well, roll them in powdered sugar.

Advice. It is better to boil candied fruits more than one day - this way they will become more saturated with sugar.

Quince confiture

Confiture is a delicious jelly-like dessert that is cooked with the addition of pectin. Vanilla, cinnamon, and citrus fruits are added to improve the taste. Quince itself has a strong, pleasant aroma, so there is no need to add anything. There is no need to add pectin either, because these southern fruits contain plenty of it. Quince confiture recipe:

quince fruits;
sugar – 2/3 of the weight of the fruit;
water is 5 times less than the weight of the fruit.

Confiture must be prepared from peeled quince

Step-by-step preparation of confiture:

Wash the fruits, peel the skins and grate coarsely.
Immerse the fruit peelings in water and boil for 15 minutes, then remove them with a slotted spoon.
Add sugar to the resulting broth. Heat until dissolved.
Pour the grated fruit into the syrup and continue cooking until transparent.
While hot, pour into jars and roll up.

Quince confiture is consumed simply by itself as a separate dessert, served with cookies and buns for tea, and also used as a filling for pies and other confectionery products.

There are a lot of recipes for quince preparations. Absolutely all of these desserts will please both adults and children. With quince preparations, frosts and snowstorms are not scary in winter, because with them there will always be a piece of summer and warmth in the house.