Traditional recipes

Quince jam

Quince jam

The quinces are washed, cleaned, cut into pieces and put in the robot, on the large grater disc (who doesn't have one, struggles with the grater) or cut into cubes, each as he prefers. To 3 deep plates full, with tip, with grated quinces, put 1.5 kg of sugar.

Put the sugar on the fire with a cup of water and let it melt over low heat, stirring constantly. Add the cloves, cinnamon sticks and the orange peel, cut into thin slices. Let it boil for a few minutes. Then remove the cloves and cinnamon and add the quinces sprinkled with lemon juice and the lemon core cut into small cubes. Boil everything over low heat, preferably in a double-walled pot. My quinces were sweet and juicy. Test a drop of syrup on the plate and if it does not spread it means that the jam is ready and the fire is stopped. Put hot in jars and tighten the lids tightly. Cover with a thick towel and leave to cool, then put the jars in the pantry.


Quince jam - Recipes

Posted by Postolache Violeta on October 16, 2012 canned quince jam quince jam quince recipes | Comments: 37


Quince jam is an exceptional jam, very aromatic, with a special taste, it is suitable for both cakes and breakfast spread on a slice of bread with butter with a tea or a glass of warm milk.

ingredients

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37 comments:

What a craving you made me. We haven't seen quinces yet, but I'll be on stage when they show up.

What a beautiful color! Very good quince jam!

Super delicious! Mmm, I love it. Many kisses!

I enjoy this recipe, I like quinces, too. And children. Very successful pictures, congratulations!

How good is the jam, one of my favorites! Kiss

I like jam in general but I prefer to consume it in smaller quantities, which is why I prefer to have more types of jam, maybe you will surprise me with new recipes related to jam!

f good! and they've been doing it for a while..Pup

How much I like the taste of this jam!

Mmm. I adore!! It's my favorite !!

Excellence with a special taste and aroma, I like it!

Hello and good-looking ... I made the jam and the jam according to your recipes with the only difference that I shaved the quince. Thank you very much because I really didn't know how to do them.

Hi girls. I'm glad I found a jam recipe that suits me very well. I received some quinces from a neighbor and I was thinking of making a jam with them. And from the remaining shells I will make a jam. And this recipe looks very delicious.

It's wonderful and fragrant! Quince jam is my favorite.

I want it too. Delicious, I hope to be able to do it this fall too.

a new idea: cinnamon, I used to put a few sprigs of mint, but I'll try anyway. I haven't made quince jam for many years, but today I do. thanks for the idea.

I went to the country and today I have to prepare jam or compote because it spoils if I keep them longer. My mother didn't make cinnamon, it's hard for me to detach myself from the tradition of the house, but I'm open to the new one and this year I'll make it according to your recipe. F. beautiful presentation :)

It looks good. In a few minutes I will also prepare some jars. I wonder if it will come out good from wild quince. iam iam.

I made jam. it is delicious. congratulations.

I like any quince dish

it looks great and I think it's delicious!

hello, are the quinces peeled?

Of course, quinces are peeled beforehand.

Hello all,
I make this small quince jam from the country, they are much more fragrant and I only add lemon juice, and a few thin slices of lemon with peel. without vanilla.
I prefer the quince flavor to stay that way.
Cut the quinces like slices of mandarins, they look more beautiful.
I boil the water, and when the water boils, I add the fruit that I sprinkled with lemon juice so that it doesn't oxidize. I bring them to a boil, turn off the heat and put them in a strainer.
In the obtained juice I add the sugar and boil the quite bound syrup.
I let it cool for 5 minutes, I add the fruit, I leave it for another quarter of an hour, after which I boil it over high heat.
Have a wonderful day!


Quince jam - Recipes

Posted by Postolache Violeta on October 16, 2012 canned quince jam quince jam quince recipes | Comments: 37


Quince jam is an exceptional jam, very fragrant, with a special taste, it is suitable for both cakes and breakfast spread on a slice of bread with butter with a tea or a glass of warm milk.

ingredients

Share if you like:

SIMILAR RECIPES

37 comments:

What a craving you made me. We haven't seen quinces yet, but I'll be on stage when they show up.

What a beautiful color! Very good quince jam!

Super delicious! Mmm, I love it. Many kisses!

I enjoy this recipe, I like quinces, too. And children. Very successful pictures, congratulations!

How good is the jam, one of my favorites! Kiss

I like jam in general but I prefer to consume it in smaller quantities, which is why I prefer to have more types of jam, maybe you will surprise me with new recipes related to jam!

f good! and they've been doing it for a while..Pup

How much I like the taste of this jam!

Mmm. I adore!! It's my favorite !!

Excellence with a special taste and aroma, I like it!

Hello and good-looking ... I made the jam and the jam according to your recipes with the only difference that I shaved the quince. Thank you very much because I really didn't know how to do them.

Hi girls. I'm glad I found a jam recipe that suits me very well. I received some quinces from a neighbor and I was thinking of making a jam with them. And from the remaining shells I will make a jam. And this recipe looks very delicious.

It's wonderful and fragrant! Quince jam is my favorite.

I want it too. Delicious, I hope to be able to do it this fall too.

a new idea: cinnamon, I used to put a few sprigs of mint, but I'll try anyway. I haven't made quince jam for many years, but today I do. thanks for the idea.

I went to the country and today I have to prepare jam or compote because it spoils if I keep them longer. My mother didn't make cinnamon, it's hard for me to detach myself from the tradition of the house, but I'm open to the new one and this year I'll make it according to your recipe. F. beautiful presentation :)

It looks good. In a few minutes I will also prepare some jars. I wonder if it will come out good from wild quince. iam iam.

I made jam. it is delicious. congratulations.

I like any quince dish

it looks great and I think it's delicious!

hello, are the quinces peeled?

Of course, quinces are peeled beforehand.

Hello all,
I make this small quince jam from the country, they are much more fragrant and I only add lemon juice, and a few thin slices of lemon with peel. without vanilla.
I prefer the quince flavor to stay that way.
Cut the quinces like slices of mandarins, they look more beautiful.
I boil the water, and when the water boils, I add the fruit that I sprinkled with lemon juice so that it doesn't oxidize. I bring them to a boil, turn off the heat and put them in a strainer.
In the obtained juice I add the sugar and boil the quite bound syrup.
I let it cool for 5 minutes, I add the fruit, I leave it for another quarter of an hour, after which I boil it over high heat.
Have a wonderful day!


Quince jam - Recipes

Posted by Postolache Violeta on October 16, 2012 canned quince jam quince jam quince recipes | Comments: 37


Quince jam is an exceptional jam, very aromatic, with a special taste, it is suitable for both cakes and breakfast spread on a slice of bread with butter with a tea or a glass of warm milk.

ingredients

Share if you like:

SIMILAR RECIPES

37 comments:

What a craving you made me. We haven't seen quinces yet, but I'll be on stage when they show up.

What a beautiful color! Very good quince jam!

Super delicious! Mmm, I love it. Many kisses!

I enjoy this recipe, I like quinces, too. And children. Very successful pictures, congratulations!

How good is the jam, one of my favorites! Kiss

I like jam in general but I prefer to consume it in smaller quantities, which is why I prefer to have more types of jam, maybe you will surprise me with new recipes related to jam!

f good! and they've been doing it for a while..Pup

How much I like the taste of this jam!

Mmm. I adore!! It's my favorite !!

Excellence with a special taste and aroma, I like it!

Hello and good-looking ... I made the jam and the jam according to your recipes with the only difference that I shaved the quince. Thank you very much because I really didn't know how to do them.

Hi girls. I'm glad I found a jam recipe that suits me very well. I received some quinces from a neighbor and I was thinking of making a jam with them. And from the remaining shells I will make a jam. And this recipe looks very delicious.

It's wonderful and fragrant! Quince jam is my favorite.

I want it too. Delicious, I hope to be able to do it this fall too.

a new idea: cinnamon, I used to put a few sprigs of mint, but I'll try anyway. I haven't made quince jam for many years, but today I do. thanks for the idea.

I went to the country and today I have to prepare jam or compote because it spoils if I keep them longer. My mother didn't make cinnamon, it's hard for me to detach myself from the tradition of the house, but I'm open to the new one and this year I'll make it according to your recipe. F. beautiful presentation :)

It looks good. In a few minutes I will also prepare some jars. I wonder if it will come out good from wild quince. iam iam.

I made jam. it is delicious. congratulations.

I like any quince dish

it looks great and I think it's delicious!

hello, are the quinces peeled?

Of course, quinces are peeled beforehand.

Hello all,
I make this small quince jam from the country, they are much more fragrant and I only add lemon juice, and a few thin slices of lemon with peel. without vanilla.
I prefer the quince flavor to stay that way.
Cut the quinces like slices of mandarins, they look more beautiful.
I boil the water, and when the water boils, I add the fruit that I sprinkled with lemon juice so that it doesn't oxidize. I bring them to a boil, turn off the heat and put them in a strainer.
In the obtained juice I add the sugar and boil the quite bound syrup.
I let it cool for 5 minutes, I add the fruit, I leave it for another quarter of an hour, after which I boil it over high heat.
Have a wonderful day!


Quince jam - Recipes

A recipe from The Country of Cuisine
by Alice Ciobanu

Bitter quince with chicken-yellow fluff, it's like a poem that comes to mind during this period when the quince behind the house starts to show its fruits. I like quinces and I don't give up until you nibble on a few, even if they are sour and I grit your teeth like that :)) but they are absolutely wonderful. And I don't give up until I do quince jam or a quince jam, or better yet, both. This year the quinces have not ripened yet, but I found some time to write the quince jam recipe, as I do, the recipe I found in Silvia Jurcovan's book and which I have been using for years. days. A very good jam comes out, and I'm sorry that the networks in this book saved me every time, because I'm not a housewife, my mother didn't make me do anything at home and I don't have any family recipes, inherited. So I strongly believe that anyone can make a good jam if they have Silvia Jurcovan's book and if they have good mood and ingredients.

Ingredients for the quince jam recipe

  • 1 kg of sugar
  • 600 gr quinces weighed, after being cleaned
  • 1/2 l water
  • juice of 3-4 lemons
  • 1 vanilla bean

Preparation for the quince jam recipe

Quinces contain a large amount of pectin, so they are put in a smaller amount because the syrup gels.

The well-ripened, yellow quinces, wiped off by the brown down, peel and cut into the right pieces, neither small nor large. For the jam I put them on the large grater, but for the jam I like to leave their dishes like this, to feel their aroma and to enjoy all their aroma. It oxidizes quickly, so you will have to work them quickly and without keeping them in water.

From sugar, water and a stick is vanilla, lemon juice is made into a syrup. When it is bound, add the quince pieces and it should not be boiled much because it softens.

It is boiled and as soon as it acquires a beautiful color and the syrup is bound, as for any other jam, and it floats nicely in the whole syrup, the pan is pulled from the fire. if it is left longer it will darken very, very hard in color.


How to make quince jam

The quantities can be doubled, tripled according to preference and the volume of the vessels in which the jam will be made.

Quinces are fruits that need more attention, so the first thing will be to deal with the preparation.

trustee quinces down with a dry cloth, then wash, peel with a sharp knife, put on the grater with large holes.

Meanwhile, as we approach the end of the quince preparation, we put water and sugar in a special pan for jams, to boil and shape syrup, they will be added immediately in the syrup already formed (when it makes beads, then the fruit will be added), in order to avoid the oxidation of the fruit.

Take the pot off the heat, leave 20 minutes aside (to get the syrup into the fruit well), then continue boiling again 10-15 minutes, until it binds jam (the test will be done with the cold plate, taken out of the freezer, & # 8230 if the syrup does not spread, the jam is ready), everything will happen for 30 minutes after boiling the syruphis.

With 5 minutes before being removed from the heat, it will be added lemon juice, in order to preserve the beautiful color of the jam (of the fruit).

Quince jam will put hot in sterilized jars preheated in the oven, and for the safety of not mold and sugar jam, to each jar add a slice of lemon on top.

Jars of quince jam they will be put in a warm bed in beds until they cool down, then labeled with name and date, taken to the pantry for storage, until we have the urge to consume jam.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Tricks and ideas

Quince jam you can also prepare with fruits cut into small cubes or slices, which will be scalded 5-10 minutes in boiling water, then in cold water (so as not to oxidize), drained in a strainer, then transferred to hot syrup, proceeding in the same way as for the fruits given on the grater with large meshes.

In this case, you will get a reddish sweetness (handsome and appetizing), and if we want one quince jam May light in color, the cleaned and cut fruits are kept for about 30 minutes in cold water in which lemon salt has dissolved (the proportion being 1 tablespoon of lemon salt to 1 l of water), then boiling will be done as above.


Quince jam - Recipes

Posted by Postolache Violeta on October 16, 2012 canned quince jam quince jam quince recipes | Comments: 37


Quince jam is an exceptional jam, very fragrant, with a special taste, it is suitable for both cakes and breakfast spread on a slice of bread with butter with a tea or a glass of warm milk.

ingredients

Share if you like:

SIMILAR RECIPES

37 comments:

What a craving you made me. We haven't seen quinces yet, but I'll be on stage when they show up.

What a beautiful color! Very good quince jam!

Super delicious! Mmm, I love it. Many kisses!

I enjoy this recipe, I like quinces, too. And children. Very successful pictures, congratulations!

How good is the jam, one of my favorites! Kiss

I like jam in general but I prefer to consume it in smaller quantities, which is why I prefer to have more types of jam, maybe you will surprise me with new recipes related to jam!

f good! and they've been doing it for a while..Pup

How much I like the taste of this jam!

Mmm. I adore!! It's my favorite !!

Excellence with a special taste and aroma, I like it!

Hello and good-looking ... I made the jam and the jam according to your recipes with the only difference that I shaved the quince. Thank you very much because I really didn't know how to do them.

Hi girls. I'm glad I found a jam recipe that suits me very well. I received some quinces from a neighbor and I was thinking of making a jam with them. And from the remaining shells I will make a jam. And this recipe looks very delicious.

It's wonderful and fragrant! Quince jam is my favorite.

I want it too. Delicious, I hope to be able to do it this fall too.

a new idea: cinnamon, I used to put a few sprigs of mint, but I will try anyway. I haven't made quince jam for many years, but today I do. thanks for the idea.

I went to the country and today I have to prepare jam or compote because it spoils if I keep them longer. My mother didn't make cinnamon, it's hard for me to detach myself from the tradition of the house, but I'm open to the new one and this year I'll make it according to your recipe. F. beautiful presentation :)

It looks good. In a few minutes I will also prepare some jars. I wonder if it will come out good from wild quince. iam iam.

I made jam. it is delicious. congratulations.

I like any quince dish

it looks great and I think it's delicious!

hello, are the quinces peeled?

Of course, quinces are peeled beforehand.

Hello all,
I make this small quince jam from the country, they are much more fragrant and I only add lemon juice, and a few thin slices of lemon with peel. without vanilla.
I prefer the quince flavor to stay that way.
Cut the quinces like slices of mandarins, they look more beautiful.
I boil the water, and when the water boils, I add the fruit that I sprinkled with lemon juice so that it doesn't oxidize. I bring them to a boil, turn off the heat and put them in a strainer.
In the obtained juice I add the sugar and boil the quite bound syrup.
I let it cool for 5 minutes, I add the fruit, I leave it for another quarter of an hour, after which I boil it over high heat.
Have a wonderful day!


Quince jam and hard autumn pears

Every year, a lot of pears and quinces come off the branches of the trees, before they are fully ripe. We say stop wasting and capitalize on them. We boiled a delicious jam that we will probably use in winter for various cakes, or spread on toast with butter, for breakfast. This year many pears fell because they were affected by the hand, as you can see in the photos, but under the peel, the flesh was intact, although a bit hard. We peeled only the pears, because the quinces had an unaffected peel and help the pectin to bind the final product.
According to the cooking method below it can be done quince jam and hard autumn pears only from green and hard pears, not super-juicy soft pears. I mention this because only hard, more unripe pears have a cooking time equal to that of quinces and do not disperse giving the appearance of jam.
When I cook, I use food processors as much as possible, time is precious. After cleaning the quinces from the hard cores, I cut the pulp with the help of robot knives. The pears, being in smaller quantities, I peeled and diced them by hand, because the pulp is not as consistent as the quinces.
The idea to combine quinces with pears came to me from the fact that I had some quinces left over from a dessert, which were affected by rot. I saved the good parts and got 700 g of pulp. As in my mind I was to make from a kg of sugar and I also had those pears brought from the country, tasty and aromatic, but which from an aesthetic point of view did not look great and had to be consumed quickly, the delicious combination here resulted.

Preparation time 30 minutes

Cooking time 45 minutes

Total time 1 hour 15 minutes

Ingredients

  • 700 g quince pulp
  • 300 g pear pulp
  • 1 small lemon (juice)
  • 1 vanilla pod or 1 sachet of vanilla sugar
  • 1 kg of sugar crystals (cough)
  • 1 glass of water (about 120 ml)


PREPARATION Quince jam and autumn hard pears
1. In a pan wider than high, put the sugar + 1 small glass of cold water (about 120 ml), just enough to wet the sugar and not caramelize, over medium to low heat and start melting the sugar to obtain a syrup. It is no longer necessary to do the test if it is tied, because at this proportion it will surely be tied. If the sugar is of inferior quality and crystals remain on the walls, move the syrup to another clean, dry pan.
It should look like this:

2. Weigh a large bowl and write down the weight. Wash quinces well as well as pears.
3. Fill the bowl halfway with cold water. Dig the quinces out of the damage, cut them into 4 lengthwise, remove the mustache and tail, then cut the shell in the middle with the seeds and throw them away or stop them if you then make the pellet with other quinces. As you get the slices cleaned, you put them in the water in the bowl so that they don't oxidize. Drain the water and weigh the quinces, lowering the weight of the noted bowl. You will complete with pears up to the weight you want, proportioning the sugar.
4. Do the same with the pears. You will peel the pears only if they are ugly, like the one in my picture, otherwise you leave them peeled.
5. Chop the medium-grained quinces on the robot. Cut the pears into small cubes. Drained, add them to the syrup together with the vanilla sugar or vanilla pod, split long and with the tip of the knife, remove the valuable seeds that you of course put in the syrup.
6. Add the lemon juice. You can stop 1-2 slices of lemon cut in half with the peel and boil them in jam.
7. The fire should be moderate. From the moment they boil, boil for 15 minutes. Now turn on the oven at 180 degrees.
8. The well-washed, drained and unsterilized jars (they will be sterilized in the oven where we continue to boil the jam) you will fill them with a polish. The jars will be placed on a metal tray or tin, so as not to crack due to thermal shock. Be careful to dose so that you have a small jar or a normal one quarter filled, to add to the end in large jars. Leave space for boiling in jars, so as not to give jam over the edges of the mouth of the jar.
9. In a suitable tray, place baking paper. Place the jars and boil them in the oven for 30 minutes. Make sure that the oven is hot to boil for these 30 minutes, otherwise it remains watery or the jars are not sterilized.
10. After this time, take out the tray carefully so as not to burn yourself, fill the jars well in the small one, because the contents decrease when boiling, screw the lids and turn the jars on the lid (with the bottom up) for at least 15 minutes, or until they get cold. This forms a beneficial vacuum. I have 3 year old jams and jams that fit perfectly with this method.
If you want it even more sweet, keep it in the fridge for a night before consuming it.
Liv (e) it!

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Quince jam. Grandma's recipe

Our grandmothers perfumed quinces with cinnamon.

Ingredients

Method of preparation

  • Put the sugar with the water on the fire and bind a thick syrup.
  • Wash the fruits, put them on the grater and put them in the syrup.
  • Leave on the edge of the hob for 15 minutes, then put the pan on high heat.
  • Scent with cinnamon, boil a few finely chopped walnuts with quinces, turn off the heat when the jam is frothy and simmer.
  • Leave to cool until the next day, then put the jam in the jars with a teaspoon and tie with cellophane. Store in a well-ventilated pantry.

How to make the best quince jam. The wonder ingredient you have to put

Quince jam has a particularly aromatic taste and is perfect for cakes. Many housewives prepare it these days, and we thought of giving them some tips for a jam that preserves the essence of autumn.

INGREDIENTS: 2 kg of quinces washed and grated (10 quinces), 2 liters of water, 120 ml of lemon juice, 2 tablespoons of lemon peel, 2 kg of sugar.

Wash the quinces, cut them into pieces and then pass them through a large grater. Put water in a pot and when it starts to boil pour the quinces given through the grater and lemon juice. Leave on low heat for 20 minutes.

Then add the sugar and let the mixture boil. Stir often, and after 40 minutes add the lemon peel. This is the ingredient that gives it its special flavor.

Leave it on the fire for another 30 minutes and check the color. If the jam has not acquired a reddish color and a thick appearance, then we recommend that you leave it on the fire for a while.

When it's ready, pour the jam into hot jars and cover with lids. We advise you to sterilize them in a bowl of boiling water.


Quince jam

The quinces are washed very well with down, the seed box is removed, cut into cubes and sprinkled with lemon juice.

Boil the water together with the sugar and vanilla sugar and when it starts to thicken, add the diced quinces.

Boil over high heat, stirring occasionally, until a drop of syrup placed on a plate hardens and does not flow.

Put it in jars, being hot, put the lids on, then turn them upside down.


Video: Quince jam (January 2022).