Quince jam is a real hit every autumn. Firstly, they can really surprise you, because not everyone is aware of such a phenomenon. Secondly, it is incredibly tasty and prepared with a wide variety of seasonal additives. We tell 15 original recipes, be sure to try it on occasion!
1. Quince jam pieces
One of the basic and classic recipes that even a beginner can handle.
You will need: 1 kg of quince, 1 kg of sugar, 200 ml of water, 1 lemon.
Cooking: Cut the quince into thin slices, add sugar, add water and cook for 1.5 hours over low heat. Half an hour before the end, add the chopped lemon. Roll the finished jam into sterile jars.
2. Quince jam with walnuts
The perfect combination of ingredients with incredible taste and aroma.
You will need: 600 g of quince, 400 g of sugar, 120 ml of water, 1/2 lemon, 1 pinch of citric acid, 50 g of walnuts, 1 pinch of vanilla.
Cooking: Peel the quince, randomly cut, sprinkle with lemon juice and mix with zest. Boil syrup from sugar with water, fill it with quince and leave overnight. Bring it to a boil, boil for 10 minutes over low heat and leave again for 8-12 hours.
Repeat the previous step twice more. After the third cooking, add vanillin, chopped nuts and citric acid, mix and roll the jam into sterile jars.
3. Quince jam with orange
Pour boiling water over oranges before using to prevent the zest from sour.
You will need: 2.5 kg of quince, 2 liters of water, 2 kg of sugar, 3 oranges.
Cooking: Remove the skin from the quince and remove the middle, fill it with water and boil for 20 minutes over medium heat. Strain the decoction and pour over the chopped pulp. Boil everything together for 15 minutes over medium heat.
Drain the broth, add sugar to it and boil it separately for another 5 minutes. Pour the syrup back into the quince and let it cool completely. Add sliced oranges with peel, bring everything back to a boil, boil for half an hour over low heat and pour the jam into sterile jars.
4. Quince jam with honey without boiling
The most useful and low-calorie jam – without sugar and other additives.
You will need: 12 quince fruits, 1 glass of honey, 100 g of walnuts.
Cooking: Peel the quince, finely chop and mix it with honey. Add finely chopped nuts, mix and immediately roll everything into a sterile jar. Leave it for three days at room temperature and put it away for storage.
5. Quince jam with chokeberry
It makes not only a dessert for tea, but also an original sauce for meat.
You will need: 500 g quince, 250 g chokeberry, 700 g sugar, 100 ml water.
Cooking: Rinse the mountain ash, fill it with water and boil for 20 minutes over low heat. Add finely chopped and peeled quince, as well as sugar. Cook further until the jam is boiled into a thick mass, and then roll it into sterile jars.
6. Quince jam through a meat grinder
According to this recipe, a fragrant homogeneous jam is obtained.
You will need: 1 kg of quince, 500 g of sugar, 1/2 cup of water.
Cooking: Peel the quince, cut into slices and pass through a meat grinder. Add water, stir and boil everything over low heat for about 45 minutes. Then add sugar and cook for another 20 minutes, stirring occasionally. Remove the jam from the heat, leave for 3 hours, bring to a boil again and boil for another 20-30 minutes until the desired consistency. Roll the jam into sterile jars.
7. Quince and persimmon jam
A truly autumnal recipe that would not be possible in another season.
You will need: 800 g persimmon, 300 g quince, 600 g sugar, 1 tbsp. lemon juice, 2 clove buds, 1 star anise.
Cooking: Cut the quince into slices, cover with sugar, pour in 50 ml of boiling water and leave for half an hour. Add spices, bring to a boil and boil the quince for 10 minutes over low heat.
Add the sliced persimmons, bring the jam back to a boil and remove from heat. Let it cool, boil again and boil for another 5 minutes. And so one more time. At the end, pour in the lemon juice and roll the jam into sterile jars.
8. Quince jam with cinnamon
Such jam is cooked for a long time, but the result is worth the time spent.
You will need: 2 kg of quince, 2 kg of sugar, 120 ml of water, 5 cinnamon sticks.
Cooking: Peel the quince, cut into slices and add sugar with water. Bring the mass to a boil and cook for 2-2.5 hours on minimum heat, stirring occasionally. 15 minutes before the end, add cinnamon. Roll the jam into sterile jars.
9. Quince jam with pumpkin
Simple, delicious and nothing more!
You will need: 1 kg of quince, 500 g of pumpkin, 1.5 kg of sugar, 30 ml of lemon juice.
Cooking: Peel the quince and pumpkin, cut into cubes and mix with lemon juice and sugar. Leave everything overnight under a towel, bring the jam to a boil and boil for 40 minutes over low heat, stirring occasionally. Roll it up in sterile jars.
10. Quince and grape jam
Instead of grapes, you can take other berries, but it’s more original.
You will need: 500 g of quince, 500 g of grapes, 3 star anise, 1 kg of sugar.
Cooking: Cut the peeled quince into slices, add grapes, cover everything with sugar and leave for a couple of hours. Bring the jam to a boil, boil for 5-7 minutes and let it cool. Repeat this step again. Then boil the jam again, add star anise, boil it for 7 minutes and roll it into sterile jars.
11. Quince jam with ginger
We recommend using fresh ginger root for this recipe.
You will need: 1.5 kg of quince, 100 g of ginger, 1.2 kg of sugar, 200 ml of water.
Cooking: Peel and finely chop the quince, and finely chop the ginger. Boil water with sugar until it dissolves, add quince and ginger and cook the jam for about 1 hour over low heat, stirring occasionally. Roll it up in sterile jars.
12. Quince jam with apples
One of the most versatile and win-win combinations is quince and apples.
You will need: 1 kg of quince, 500 g of apples, 1 kg of sugar.
Cooking: Peel the fruit, cut into slices, sprinkle with sugar and leave them overnight. Bring the mass to a boil and boil for 5 minutes. Let cool completely, boil again and boil for 5 minutes. Repeat the previous step one more time and roll the jam into sterile jars.
13. Quince jam with cranberries
An excellent combination of flavors and appetizing bright color.
You will need: 500 g quince, 500 g cranberries, 4 cm ginger root, 500 g sugar, 200 ml water.
Cooking: Boil sugar with water until it dissolves. Add diced quince to the syrup and cook for 20 minutes over low heat. Add cranberries and peeled ginger, and cook for another 20 minutes. Remove the ginger root from the jam and roll the blank into sterile jars.
14. Quince jam in a slow cooker
If you do not have the opportunity or desire to cook jam on the stove for a long time – catch the solution.
You will need: 1 kg of quince, 800 g of sugar, 1 tbsp. lemon juice.
Cooking: Cut the peeled quince into slices, mix with sugar and leave overnight. Send all this to the multicooker bowl and cook for half an hour in the “Extinguishing” mode with the lid open. Cool and then boil again in the same mode, but for 15 minutes. Cool again and repeat the previous step. At the end of the third cooking, pour in the lemon juice, and then roll the jam into sterile jars.
15. Quince jam with pistachios
Quince goes well with any nuts, and here is a clear confirmation of this!
You will need: 4 quinces, 100 ml lemon juice, 1.2 l water, 800 g sugar, 1 tsp. cardamom, 80 g of peeled pistachios.
Cooking: Peel the quince, cut into pieces and pour half the lemon juice. Mix the middles and peel with sugar and cardamom, cover with water and boil for 15 minutes.
Strain the syrup, bring it to a boil again and put the quince in it. Boil the jam for 1.5 hours over low heat, add the remaining lemon juice and peeled pistachios, boil for another 5 minutes and roll into sterile jars.