Quince jam with lemon recipe. The most delicious and original recipes for quince jam

28.09.2019

Quince grows in the south, although it is also found in the gardens of the middle zone. Fresh fruits are of little use for food: hard and sour. But after cooking, they become soft and sweet, moreover, they emit an amazing aroma. For its yellow color and external similarity, the fruit is called the golden apple. Quince jam is extraordinarily aromatic and tasty.

Few fruits can provide as many health benefits as the golden apple. Due to the high content of pectin, the fruits normalize digestion. For anemia, quince juice is very useful. The seeds have antiseptic properties, they can be used for angina (but in no case in a crushed form, it is dangerous). Fresh fruits act as a diuretic and choleretic agent. Quince jam is not only considered the most delicious, it still does not lose its beneficial properties after processing.

How to choose a quince for jam

Only ripe fruits delicious and aromatic. In order not to be mistaken, you need to know the characteristics of the fruit. It is advisable to choose large, dense fruits without damage or dents, with a uniform yellow color without green spots. Ripe quince is more aromatic than unripe.

Features of cooking quince jam

How to make quince jam so that the pieces of fruit do not become hard, and the syrup turns out to be a beautiful transparent color? For this, the following technology is observed:

Use ripe, but not overripe fruits.
The seed box is cut out, the fruits, together with the peel, are cut into cubes.
The prepared product is blanched in boiling water.
Sugar is added to the same water that was used for blanching to obtain syrup. Bring to a boil, add fruit, boil for 5-10 minutes. According to the technology, it is necessary to alternate boiling with infusion during the day, repeating the operations several times.
You cannot leave the jam on the stove unattended, it can burn, then its color and taste will be hopelessly spoiled. For cooking, take a thick-walled dish and constantly stir its contents with a spoon.
To prevent sugaring at the end of boiling, add citric acid on the tip of a knife. On average, boiling takes an hour and a half.

How to cook quince jam with lemon?

If you cook original jam with quince with lemon, its taste will be richer.

According to the recipe for 1 kg of fruit, take 1 kg of sugar and one lemon. You will need another 3 glasses of water for the syrup. Optionally add half a teaspoon of vanillin.

Syrup is made from water with sugar. At this time, the fruits are cleaned of seeds (you can also remove the peel) and cut into small slices. Put fruits in boiling syrup, reduce heat, simmer for 15 minutes. They turn it off and wait until it cools down. The process is repeated 3 times. After turning on the stove for the last time, add the vanillin and lemon along with the zest, cut into cubes.

Ready-made quince jam with hot lemon is packed in jars and rolled up (or closed with screw caps). Store in a cool place.

Quince jam recipe with slices

Quince jam looks beautiful in slices. Plus it's delicious. According to the recipe for quince jam, one and a half kg of sugar is taken in slices per 1 kg of fruit. Peeled from the peel and seeds, the fruits are cut into even slices, placed in a saucepan, poured with water so that the slices are covered with liquid, but do not float.

Boil until soft. The slices are removed, the water is filtered through cheesecloth, sugar is added to the broth. Bring to a boil and add fruit wedges. Cook over low heat. The slices should be transparent, but not falling apart. The products are poured into containers and stored.

In a multicooker

Nowadays, smart helpers have appeared in the kitchen. Among them is a multicooker. You can quickly cook quince jam in it. The recipe is simple.

One kilogram of quince is washed and dried. The seeds are removed. If there are lesions on the peel, they are also removed. The fruits are cut into small pieces and placed in a bowl. Add sugar, mix, cover, leave for three days. Stirring is repeated every day. Turn on the "extinguishing" mode, set the time to 30 minutes. After boiling, the lid of the multicooker is opened. After letting it brew for 6 hours, repeat the cooking and pour the finished yummy into the jars.

An interesting recipe for quince jam with nuts. You will need: 2 kg of quince, 2 kg of sugar, 1 liter of water and 2 glasses of walnuts.

Preparation:

Wash and dry the fruits.
Peel, remove seeds, but do not discard.
Cut fruit into slices, add water, cook for 10 minutes. Drain the water.
Put the fruit in the syrup of 0.5 water and 1 kg of sugar.
After 3 hours, add the remaining sugar and put on fire. Cook for 5 minutes, leave for 6 hours, repeat the process from the beginning.
The cleanings are placed in the remaining water, boiled for 15 minutes. The broth is filtered and added to the pan. Pour in chopped nuts, boil for 5 minutes, turn it off and pour it into jars.

With orange

Quince jam turns out to be very tasty when you add oranges. The combination of fruits enhances the aroma and taste, makes the color of the finished product richer. For the recipe, you will need 1 kg of quince and sugar, 1 orange and 2.5 glasses of water.

Peel off the fruit, cover with water and cook for 30 minutes. The fruits are cut in half, cored, and cut into wedges. Remove the peel from the broth and put the prepared slices. After 10 minutes, filter the broth, add sugar, bring to a boil. Launch quince pieces, turn off and cover the pan with a towel. After 12 hours, the container is put on fire and boiled for 30-40 minutes. A bright amber color indicates the readiness of the dish. It is poured into jars and put away in a cool place.

With apples

Quince apple jam recipe is common and affordable. For 1 kg of ripe fruit, you need a pound of apples and 1 kg of sugar. Peel off the washed fruit, cut the core, cut into small pieces. Mix in a saucepan with sugar, leave overnight. During this time, juice will stand out. Cook in three doses for 5 minutes with a break of 6 hours. According to this recipe, the jam is beautiful, tasty and aromatic.

Storage features

Quince jam is stored for 1-3 years. Banks are placed in a refrigerator, basement or cellar. Fruits are left for the winter and fresh. Storage conditions: humidity 80%, temperature from 0 to 2 degrees and no light. Fruits can be stored safely for 1 to 4 months.

Quince, the Asian relative of apples and pears, is an unsightly fruit and is practically inedible when raw, even dangerous to the stomach. Nevertheless, the jam from it turns out to be very tasty, and also healthy. Due to the high content of ascorbic acid, iron, other vitamins and microelements, which persist even after heat treatment, this fruit helps to strengthen the immune system, overcome anemia. In addition, quince jam has antipyretic properties, which makes it a valuable aid in the treatment of colds. It looks appetizing, has a pleasant honey tint, sweet and sour taste. Of course, if prepared correctly.

Technology of making quince jam

Quince jam is not difficult to make, however, if the technology is violated, it will not be beautiful and transparent, and the pieces of fruit in it will either remain too hard or turn into a shapeless mass. Inexperienced culinary specialists face other dangers: for example, improperly made jam can become sugar-coated.

When making jam, you need to consider a few points - this will save you from disappointment.

To make jam, you need ripe, but not overripe fruits. They have a rich yellow, fragrant. If the quince is a little green, it doesn't matter: put it on the windowsill, in a few days it will ripen.
When preparing the fruit for cooking, remove the core, but do not remove the peel - it is this that gives the jam unrepeatable aroma... Cut into slices that look attractive in the jam, or into cubes that hold their shape even better.
Quince is boiled in at least two stages. First of all, it is boiled in water, then taken out, syrup is made from this water, then the fruits are boiled in it. Classic technology It also involves alternating the time of cooking and cooling, infusion of jam, which is why the preparation of this delicacy takes almost a day. However, there are recipes fast food quince jam.
Quince burns quickly. If you gape a little, you can spoil both the taste, and the color, and the aroma - the smell of burnt sugar cannot be neutralized. Therefore, it is advisable to cook in a bowl with a thick bottom, or at least stir constantly.
At the final stage, a little citric acid must be added to the quince jam. It is needed not to make the dish sour - it is already sour enough, but to prevent sugaring.

Knowledge of these little secrets will allow you to make quince jam, which will become one of your favorite delicacies.

The classic recipe for quince jam

quince - 1.5 kg;
water - 1 l;
granulated sugar - 1.5 kg;
citric acid - 2 g.

Cooking method (first option):

Boil the syrup with water and sugar. Check its readiness by dropping it on a cool saucer: if the drop does not spread, it's time to move on to the next step.
Wash quince, core, peel, cut into wedges or cubes.
Dip the fruit pieces into the boiling syrup, cook, stirring for 5 minutes, turn off the stove.
Wait for the syrup to cool completely. This will take several hours.
Bring the syrup to a boil again and let it cool to room temperature.
Bring the syrup to a boil again, add citric acid, boil for a couple of minutes and pour the jam into prepared (sterilized) jars.
Roll up, turn over, insulate, store after 12 hours.

If you use this cooking method, then the quince in the jam will not lose its shape, but it will turn out to be soft, tender. But there is another option for making quince jam, which is also considered a classic.

Cooking method (second option):

Wash quince, cut into 4 pieces, core, but do not peel. Cut into thin slices.
Put the slices in an enamel bowl, fill with water and boil until you notice that in the thinnest places the slices have become transparent.
Remove the wedges from the basin and place them on a tray or in another basin in a thin layer so that they cool faster.
Meanwhile, pour sugar into the water in which the quince was boiled and boil the syrup.
Put the cooled quince in the finished syrup and cook for 5 minutes.
Wait until the jam has cooled to room temperature, add citric acid to the syrup, bring to a boil and place in jars.
Turn closed jars, cover with a blanket and wait for them to cool.

At first glance, the second method is not much different from the first, but in fact the result will be completely different - the quince slices in the jam will be hard and will resemble candied fruits.

Quince jam in the microwave

quince, cut into pieces - 2 kg;
sugar - 1 kg;
citric acid - 2 g;
water - 20 ml.

Cooking method:

Place the sliced quince in a microwave-safe container with a volume of about 3 liters (filling it two-thirds full). If the size of the microwave does not allow using such a large dish, take a smaller one, and reduce the amount of ingredients by 2 times.
Put in the microwave, set the maximum power, cook for 10-15 minutes (time depends on the volume).
Remove, cover with sugar, put in the microwave again and cook at the same power for the same time.
Dissolve citric acid in water, add to jam, put in the microwave again for 2-3 minutes.
Place in sterilized jars, close with sterilized lids, place with the neck down, cover with something warm and wait 6-8 hours. Put the jars in the pantry.

Despite the fact that according to this recipe the jam is prepared quickly, it is stored for a long time, while maintaining its aroma and pleasant appearance.

Quince jam with lemon and nuts

quince (prepared) - 1 kg;
water - 0.5 l;
sugar - 0.8 kg;
lemon - 1 pc.;
walnuts (crushed) - 0.2 g;
vanillin - 1 g

Cooking method:

Pour the prepared quince (peeled and chopped) with a small amount of water (0.2 l), blanch for 15 minutes. Do not discard the peel.
Prepare in another container thick syrup, pouring in 0.2 l of water and dissolving in it, gradually adding 0.5 kg of sugar.
Pour quince with boiling syrup and leave for 4 hours. Be sure to cover with gauze or insect repellent cloth.
Add the remaining sugar and heat. Cook for a quarter of an hour.
Boil the peel by pouring 0.1 l of water over it. Strain the broth, add to the quince. Pour a packet of vanillin there.
Wash the lemon, cut into thin slices without peeling, remove the grains, lemon wedges put in jam.
Put crushed nuts there, preheated in a frying pan (this is necessary so that they do not become moldy and do not spoil the jam).
Bring to a boil again and simmer for 5 minutes.
Divide into the jars that need to be sterilized before. Close, turn over, insulate and leave to cool for 12 hours.

The resulting jam is the most real dessert, which is not ashamed to apply even to festive table... The guests will be delighted. In addition, this delicacy is extremely useful, it will protect the body during epidemics, and will help to recover from a serious illness.

Quince jam with cinnamon

quince (whole) - 0.5 kg;
lemon juice - 50 ml;
granulated sugar - 0.3 kg;
ground cinnamon - 5 g;
water - 0.2-0.3 liters.

Cooking method:

Wash the quince, cut into 4 pieces to remove the core, cut thinly.
Put in a saucepan, fill with water so that it completely covers the slices and is even higher by at least a centimeter.
Bring to a boil over medium heat, reduce heat and simmer for 20 minutes, stirring constantly with a wooden spatula.
Add the rest of the ingredients and cook for another half hour.
Put them hot in the jars, roll them up, turn them over, cover with something warm, and only after they are almost completely cool, put them away for storage.

This jam turns out to be thick, has a rich sweet-sour taste and is very fragrant.

Quince and apple jam

quince - 1 kg;
apples - 0.5 kg;
sugar - 1 kg;
citric acid - 2 g.

Cooking method:

Wash the fruit, peel it from seeds and peel, cut into small pieces.
Cover with sugar, cover with a cloth and leave overnight.
Put on fire, bring to a boil, boil for 5 minutes, leave to cool for 5 hours.
Repeat the procedure twice.
Add citric acid, bring to a boil one last time and place in jars.
Close the cans, turn over, cover with a blanket, put them in the pantry in a day.

Taste-aromatic proximity of quince and apples gives a harmonious bouquet. The jam turns out to be thick and viscous.

Quince and pumpkin jam

pumpkin - 1 kg;
quince - 0.5 kg;
sugar - 0.8 kg;
citric acid - 2 g.

Cooking method:

Cut the peeled quince and pumpkin into small cubes, cover with sugar, stir and leave overnight.
Put on low heat, simmer for 35 minutes after boiling. Remember to stir to prevent sticking.
Add citric acid and cook for another 5 minutes.
Spread hot on sterilized jars, close them, leave upside down to cool. It is better if the cooling is slow; for this, the cans need to be covered with something warm, for example, an old down jacket.

The jam has a slightly unusual, but quite harmonious taste; its consistency is reminiscent of jam.

Quince jam with orange

quince (peeled and chopped) - 2 kg;
orange (medium size) - 1 pc.;
water - 1 l;
sugar - 2 kg.

Cooking method:

Pour 1 liter of water to clear the quince and cook for 20 minutes, cool, strain.
Pour the broth with quince, add granulated sugar and cook for 10 minutes after boiling.
Leave to infuse for 8-12 hours.
Wash the orange, chop it finely without peeling, or pass through a meat grinder, mix with quince.
Cook, stirring continuously, for 40 minutes.
Spread over the jars prepared in advance, close them and leave them upside down to cool down.

Thanks to orange, quince jam gets a pleasant sunny hue and a delicious aroma with fresh citrus notes. In winter, especially under New Year, it will be very pleasant to open a jar of such jam.

Ginger quince jam (anti-cold)

quince (whole) - 0.5 kg;
sugar - 0.5 kg;
water - 0.2 kg;
ginger root (fresh, grated) - 8 g;
lemon zest (grated) - 8 g;
lemon juice - 5 ml.

Cooking method:

Wash the quince, peel, remove the core and peel, and chop finely.
Cover with water and simmer for 15 minutes.
Add sugar, ginger and zest, cook for another half hour.
Add lemon juice, cook for another 5 minutes and place in jars.
Close the cans, turn over, cover with a sweatshirt or insulate in another way, after 12 hours you can try or put away for storage.

The jam not only has an indescribable aroma and leaves a pleasant aftertaste, but also improves immunity well, so it helps to protect yourself from colds.

Quince jam can be very different - it all depends on the chosen recipe. Subject to the observance of the technology of preparation, the dessert from this fruit turns out to be tasty and aromatic, moreover, it is also extremely useful.

Various fruits and berries are used for jam. But there is one fruit, seemingly nondescript, but possessing a lot of advantages. It contains a lot of iron, tannins, vitamins B1, B2, B6, C, PP, E, as well as provitamin A. This is quince. In quince jam with lemon, everything is preserved beneficial features fruits.

It's easy to cook a dessert, the main thing is to follow the recipe recommendations.

The classic recipe for quince jam with lemon

There are many recipes for quince jam with lemon, but many housewives stick to the classics.

Attention! The dessert is cooked in several stages.

Recipe number 1

To make quince jam, you need to take:

1 kg of ripe fruits;
1 kg of sugar;
2 glasses of water;
1 large lemon

Cooking algorithm:

Hot water and a sponge are used to wash the quince. This must be done carefully.
Then the skin is cut off, as it is too rough and not suitable for cooking.
The fruits are cut into 4 parts, the core and seeds are removed. You do not need to throw them away, these parts will come in handy for improving the taste of the jam.
Each piece of the fruit is cut across into slices. They are transferred to a basin and covered with sugar (half the rate indicated in the recipe). The fact is that the fruits are very hard, and after standing in own juice with sugar, they will become softer.
Put the peel and seeds in water, add the remaining sugar and prepare the syrup.
Pour sliced fruit with hot syrup and set to cook. After 10 minutes from the moment of boiling, the quince is removed from the stove.
You need to continue cooking after 12 hours, a bowl of jam is boiled on the stove for 30 minutes. Then again set aside for 12 hours. In total, 3 approaches are performed.
The washed lemon is chopped with a blender and added to the jam before the last cooking.
Hot jam is rolled up with metal or screw lids in steamed jars.

Comment! It is necessary to remove the seeds from the lemon, otherwise the quince jam will taste bitter.

Recipe number 2

If you do not like such a long process of cooking quince jam with lemon, you can use another classic recipe... Ingredients:

quince - 1 kg;
granulated sugar - 1 kg;
lemon - 1 piece.

Advice! Sliced fruits darken under the influence of air, so the slices should be sprinkled with lemon juice.

Algorithm for making quince jam:

Wash, peel and cut the fruit into small pieces.
Mix the quince with some of the sugar and leave for 24 hours. During this time, the slices will give juice.
Add the rest of the granulated sugar and leave to infuse for another day.
Then put the dishes with quince pieces on the stove and cook from the moment of boiling for 60 minutes. The resulting foam must be removed.
5 minutes before the end of cooking add lemon zest and squeezed lemon juice.

Attention! Put the peels and the inside of the fruit in a cloth bag and put in a saucepan. This will give the jam a reddish hue.

Ready dessert with amber slices transfer to prepared containers. Quince jam can be closed with regular lids.

A simplified version of quince jam with lemon

For cooking, you need to prepare:

1 kg of ripe fruits;
1 glass of water;
500 g sugar
1 lemon.

Attention! The peel, seeds and core of the fruit are not thrown away, but boiled together with the quince pieces to impart usefulness and extraordinary aroma to the finished quince jam.

Cooking rules:

Pour the amount of water indicated in the recipe into a saucepan and blanch the pieces of fruit for 25 minutes.
Fold the slices in a colander to drain the broth. Add sugar to it, bring to a boil.
After 10 minutes, add quince to the syrup and set aside for 24 hours.
After a day, the jam should be boiled over low heat, a few minutes before being ready, add chopped citrus, after removing the seeds.
You need to cook for another 20 minutes, then transfer to jars and close.

Quince jam with citrus, with amber pieces, enchanting taste and aroma will appeal to any person.

Quince jam with lemon in a slow cooker

Multicooker - great option for making jam. The finished dessert has a richer taste and color.

Ingredients:

1 kg of ripe fruits;
0.5 kg of sugar;
citrus - 1 piece.

Cooking rules:

Washed in hot water cut the quince into 4 parts, remove the core and seeds. Then cut into slices. You need to work quickly so that the pieces of fruit do not darken in the air.
Transfer the slices to the multicooker bowl, add sugar. Cinnamon lovers are advised to add a little of this spice.
Pour in hot water and set the timer of the multicooker to the "extinguishing" mode for 25 minutes. During this time, the quince will not only swell, but also absorb the sweet syrup.
After the specified time, the multicooker is turned off, the bowl is taken out and the quince jam with lemon is cooled at room temperature hours 12.
On the second day, put a container with jam in a slow cooker, limit the stewing time to 15 minutes.
Cool the dessert, then reheat and simmer for 15 minutes.
Put hot jam in sterile jars and roll up with metal or screw lids.

This citrus jam goes well with pancakes and pancakes.

Quince with lemon in a bread maker

The bread maker is used to make fresh buns. This equipment is quite suitable for cooking jam, because you don't have to do anything special. Under the influence of high temperature and vacuum, the dessert is cooked much faster than on a regular stove or in a multicooker.

Since the thicket in the bread maker is small, you will have to take a certain amount of food:

ripe fruits - 700 g;
sugar - 600 g;
1 citrus.

Features of the recipe:

Preparing fruits for cooking in a bread maker is no different from other recipes. The fruits are thoroughly washed in hot water. Then peel the hard peel, because it is not suitable for jam.
The fruit is cut into quarters so that it is easier to cut the core with the seeds. All trimmings are folded separately, they are then added in a bag when cooking quince jam with lemon.
The lemon is washed, dried, cut into slices. If there are seeds, they should be thrown away so as not to spoil the taste. ready-made dessert... Pieces of citrus are put in a blender and chopped.
Quince slices are mixed with crushed lemon, granulated sugar is poured and mixed. The dishes are left alone for 2 hours. The sugar will begin to dissolve and juice will emerge from the fruit.
The mass is laid out in a bowl of a bread machine, trimmings with seeds are added, folded into a cloth bag, and the "jam" program is switched on.
Preparing delicious dessert with amber syrup for 1.5 hours.

During this time, the slices will become transparent and soft. The bag is taken out and squeezed out. Hot quince dessert is poured into sterile jars, rolled up and removed to any cool place.

Important! Such a blank for the winter can be stored even in a closet in the kitchen, so long as it does not fall on sunlight.

Conclusion

Quince jam with lemon is a great use for the fruit. Indeed, it is simply impossible to eat it in its raw form: it is hard and tart. But in the jam, the slices are soft, transparent. An excellent addition to tea and warm rolls.

Another recipe for quince jam: