Original and refined is a jam made from quince with walnuts. It impresses with its interesting taste, unsurpassed aroma and bright amber color. This jam is thick, so it is easy to spread, for example, on toast.

Classic quince jam with walnuts

  • 2.5 kg of sugar;
  • 3 kg of quince;
  • 1 cup walnuts;
  • 7 glasses of water.
  1. Rinse the quince thoroughly, then peel the peel and remove the cores. Dice the fruit and put it in the pan.
  2. The peel and core are used to make syrup. To do this, they need to be boiled in water for about a quarter of an hour. Strain the finished syrup through a sieve and pour the chopped fruit on it.
  3. Boil quince in this syrup for 10 minutes, then drain it into a separate container.
  4. Pour sugar into this syrup, bring to a boil.
  5. Now pour the resulting syrup into a pan with fruit and let it brew. This will take about 12 hours. After that, put the pan on the fire. Add finely chopped nuts to the quince and cook for 50 minutes, do not forget to stir.
  6. Arrange the prepared jam in sterile jars, roll up, and wrap the jars and leave them upside down until the treat has cooled down.

With lemon

  • 2 kg of quince;
  • 400 ml of water (approximately 2 cups);
  • 1.3 kg of sugar;
  • 200 g of walnuts;
  • 2 lemons.
  1. Peel the fruits, as in the first recipe. Cut into cubes.
  2. Pour water into the pan and put the cores and peel there, boil for 15 minutes. After that, remove the core from the pan, put the chopped quince and cook for about 10 minutes, stirring and removing the resulting foam.
  3. Add sugar and cook for another 15 minutes, after which leave the jam overnight at room temperature.
  4. Crush nuts or just chop finely.Lemon can be put whole, peeling it and slicing it into slices. And you can use only juice and a little zest. Add these ingredients to the jam pan.
  5. Cook all this for at least 30 minutes over low heat. According to the consistency, the finished dessert should turn out to be quite thick.

Quince jam with slices - the most delicious recipe

  • 2 kg of quince;
  • 1 liter of water;
  • 3 kg of sugar.
  1. Cut the washed fruit into slices of the desired size, after peeling from the peel and seeds.
  2. Put the chopped quince in the pan and pour water so that it covers the slices.
  3. Put the pan on the fire and boil the slices for a short time. When they become soft, put them on a plate. Bring quince water to a boil and gradually add sugar there.
  4. When the sugar has completely dissolved and slightly thickened, add quince slices there. First cook over high heat, then reduce to small. When the slices become transparent, the jam is done. It remains only to lay it out in prepared jars.

With orange

  • 1 kg of quince;
  • 200 ml of water;
  • 400 g of sugar;
  • 60 g of walnuts;
  • 1 orange
  1. Rinse the quinces thoroughly and peel and seeds, cut into slices. Peel the orange, squeeze the juice, and pass the zest through a meat grinder or grate.
  2. Put a layer of quince in a pan, then sugar, and on top the orange zest. So, repeat several times. Leave on for 6-7 hours. During this time, aromas and juices will have time to mix.
  3. After that, pour water and orange juice into the pan. When the contents boil, boil it for 10 minutes and leave for 5 hours.
  4. Then cook twice more for 10 minutes. Add finely chopped nuts and boil for 10 minutes. Put it in banks.

Oranges can be used completely without peeling, slicing.

Cooking from Japanese Quince

  • 1 kg of Japanese quince;
  • 700 g of sugar;
  • 300 ml of water.
  1. Peel quince and cut into several parts. Put in a pan, add sugar and mix thoroughly. Leave in the refrigerator for 24 hours to stand out juice.
  2. Then pour water into the pan and cook for 5 minutes. Remove from heat and when dessert cools down, boil again for 5 minutes. Do this about 5 times. As a result, the fruit slices should become transparent.
  3. Roll up in prepared jars.

In a slow cooker

  • 0.5 kg of quince;
  • 450 g of sugar.
  1. Rinse and peel the fruits. Cut into small pieces.
  2. Put them on a plate, pour sugar and mix. Leave for a day so that the fruit starts juice.
  3. After shifting all this into a multicooker bowl. Select the "Jam", "Stew" or "Dessert" mode and set the time to 20-25 minutes. You can select the “Baking” mode, but then the dessert will need to be stirred frequently.

Cooking Tips

  1. For jam, it is necessary to choose ripe, not overripe fruits. Color - saturated yellow. Slightly greenish fruits can be removed on the windowsill; they will finish in a few days.
  2. For cooking, you should choose a pan with a thick bottom, so that the contents are evenly heated and do not burn. Do not forget to stir the jam.
  3. They recommend alternating cooking and cooling and doing several such approaches - this is a fairly common option. Of course, it takes a lot of time, but the dessert is very tasty. For those who have little time, there are recipes in which it takes about half an hour to cook.
  4. They advise you not to remove the peel, because it creates this pleasant aroma. Syrup is often made from it, in which quince slices are then boiled.
  5. So that the finished treat is not sugared, you need to add a little bit of citric acid. It will help keep the jam longer.
  6. Quince jam can be supplemented with pumpkin, apples, ginger, vanilla, cinnamon and other ingredients, each of which will add its own unique touch.
  7. The longer the dessert is cooked, the harder the quince slices become. With long cooking, they become like candied fruits.
  8. This jam is perfect as a filling for pancakes, pies, cakes.

Quince jam is an excellent option, because it is not only tasty, but also quite useful (contains many substances necessary for the body).Slightly sour taste, intertwined with the tastes of additional ingredients, create an excellent and unique harmony. We hope that the recipe for such a treat will take pride of place in your cookbook.

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