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Quince jam

Quince jam

Boil the water with the sugar in a large saucepan.

Wash the quinces, peel and cut into slices. I weighed them and they weighed about 1100 g after slicing. They are crushed in a blender (it was the most useful in my case) or you can put them on the grater, just like you give apples.

The syrup should not be bound, because quinces usually boil harder. Add the quinces over the syrup, mix gently. Bring to the boil over low heat, collecting the foam if necessary. When it starts to bind and boil intensely, stir more often.

Boil until well reduced, and the jam is well bound. At the end, add the previously washed and dried sagebrush leaves on a napkin. Leave it for a while and remove from the heat.

After it has cooled, we will notice that it has coagulated. It is ready to put in jars and label. I got 1 jar of 800 g, 2 of 370 g and a small bowl for posing (and tasting).


Preparation time: 50 min

Cooking time: approx. 40 min

Portions: 20


Good appetite!

If you like my recipe, you can also find it on my blog: https://ancutsa-cuisine.blogspot.com/2018/10/dulceata-de-gutui.html


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 her. 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 did not make cinnamon, it is difficult for me to detach myself from the tradition of the house but I am open to the new one and this year I will make it according to your recipe. F. beautiful presentation :)

It looks good. In a few minutes I will 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

Quince jam is one of the most fragrant jams! My mother used to make it every year, which was a quince jam, but so good and fragrant!

Quince jam can be flavored with cinnamon and orange peel, as I did, the combination is wonderful! But you can try to put at the end a tablespoon or two of rose water, it will give it a special aroma. You can flavor the sugar water syrup with allspice, cloves or star anise for an oriental flavor. In any combination I assure you that it is super good!

I am a fan of flavors and spices, so do not hesitate to use them too! Our mothers made jams and jams from fruit and sugar and that's it. But if you put a cinnamon stick or an orange peel or anything else listed above, you will be surprised by the special taste that will delight your senses!

Quinces are rich in salts of iron, potassium and magnesium, vitamins A, B and C. They are certainly the stars of autumn, full of antioxidants that help free radicals in the body and have important therapeutic effects.

Some tips for a quince jam

How do we keep the fruit from the jam cubes, not to crush and become jam? Simple: sprinkle them with lemon juice and they will keep their shape during cooking. What if we don't mix excessively and crush them?

How do we check if the jam is ready? Drain the jam juice on a plate, and if the drops stick together, like a bean, then it's ready. We can start to check when the jam is seen to be stuck in the pot. Be careful not to boil it too much! You can also check by putting a spoonful of jam on a plate and let it cool. You will know by its consistency whether it is ready or not, it must be consistent, bound, gelatinous.

How do we sterilize the jars? We wash them very well with water and detergent, let them drain, wipe them well and put them in an oven tray at 130 degrees and leave them for 15 minutes. Do the same with the lids. Then put the hot jam in the hot jars, close the lids tightly and leave them with the bottom up, covered with a thick towel or a blanket. We leave them like this until they cool completely, and then we move them to the pantry. I can last a few years without any problems. You can do this with any type of jam or jam you make.

A more modern method of sterilizing jars and lids is directly in the dishwasher, choose a higher washing temperature and then let them dry well.

If you do not want to throw away the peel of the fruit, you can use them and make a compote or a jam. The peel is made from the peel and stalks of pectin-rich fruits, such as apples, pears, plums, grapes or quinces. Pectin is a gelatinous fiber, a "glue" that binds plant cells, so it is ideal when preparing jam, jam or fruit peel.


Vanilla flavor for quince jam

Meanwhile, on the fire you will boil water with sugar, gelatin, lemon juice and vanilla bean, to make the juice for Sweety your fruit quince. Until you finish shaving the quinces, a syrup will form only good for Sweety of fruits of quince. The grated quinces will be put in the formed syrup and will be left to boil together with the sauce, until it softens. You will notice that, gradually, the composition will bind and acquire a glassy appearance. When the quinces start to float, it is the signal that you have to take the pan off the fire. Pour quince jam in jars that you will cover and put in a pot of water on the fire. The jars will boil in water for a few minutes to drain and prevent the jam from blooming. Then let the jam cool and store the jars in a cool place with the lid down.

Here's how easy it can be to enrich your pantry with another jam that you will use, without a doubt, for many of your cakes. Do not hesitate to try this recipe quince jam and don't deny yourself a pleasure: that of tasting it Sweety of fruits of quince really delicious.


Quince jam

Quince jam is one of the most fragrant jams! My mother used to make it every year, which was a quince jam, but so good and fragrant!

Quince jam can be flavored with cinnamon and orange peel, as I did, the combination is wonderful! But you can try to put at the end a tablespoon or two of rose water, it will give it a special aroma. You can flavor the sugar water syrup with allspice, cloves or star anise for an oriental flavor. In any combination I assure you that it is super good!

I am a fan of flavors and spices, so do not hesitate to use them too! Our mothers made jams and jams from fruit and sugar and that's it. But if you put a cinnamon stick or an orange peel or anything else listed above, you will be surprised by the special taste that will delight your senses!

Quinces are rich in salts of iron, potassium and magnesium, vitamins A, B and C. They are certainly the stars of autumn, full of antioxidants that help free radicals in the body and have important therapeutic effects.

Some tips for a quince jam

How do we keep the fruit from the jam cubes, not to crush and become jam? Simple: sprinkle them with lemon juice and they will keep their shape during cooking. What if we don't mix excessively and crush them?

How do we check if the jam is ready? Drain the jam juice on a plate, and if the drops stick together, like a bean, then it's ready. We can start to check when the jam is seen to be stuck in the pot. Be careful not to boil it too much! You can also check by putting a spoonful of jam on a plate and let it cool. You will realize by its consistency whether it is ready or not, it must be consistent, bound, gelatinous.

How do we sterilize the jars? We wash them very well with water and detergent, let them drain, wipe them well and put them in an oven tray at 130 degrees and leave them for 15 minutes. Do the same with the lids. Then put the hot jam in the hot jars, close the lids tightly and leave them with the bottom up, covered with a thick towel or a blanket. We leave them like this until they cool completely, and then we move them to the pantry. I can last a few years without any problems. You can do this with any type of jam or jam you make.

A more modern method of sterilizing jars and lids is directly in the dishwasher, choose a higher washing temperature and then let them dry well.

If you do not want to throw away the peel of the fruit, you can use them and make a compote or a jam. The peel is made from the peel and stalks of pectin-rich fruits, such as apples, pears, plums, grapes or quinces. Pectin is a gelatinous fiber, a "glue" that binds plant cells, so it is ideal when preparing jam, jam or fruit peel.


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 her. 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 did not make cinnamon, it is difficult for me to detach myself from the tradition of the house but I am open to the new one and this year I will make it according to your recipe. F. beautiful presentation :)

It looks good. In a few minutes I will 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 - the most successful quince jam recipe!

Learn how to properly prepare a quince jam and some methods to check if the jam is ready. Jam with soft fruit and gelled juice.

INGREDIENT:

METHOD OF PREPARATION:

1. Wash the fruits very well, dry them, remove the stalk and cut them into 4-8 slices, depending on how big they are.

2. Add the quinces in an enamel bowl, pour water (5 glasses for 1 kg of fruit) and boil for 8-10 minutes, after the water boils.

Advice. If the quinces are not completely in the water, such stains may appear.

3. Remove the fruit in a bowl of cold water to stop the soaking process, and in the remaining water, add sugar and prepare the syrup. Boil it until the sugar is completely melted, gradually removing the foam that forms.

4. Transfer the fruits to the syrup and leave them for 3-4 hours, then boil them for another 10 minutes.

5. Leave the quinces in the syrup for 8 hours and boil them for another 10-15 minutes, removing the foam that forms.

6. Allow the jam to cool for 8 hours, so that each slice of quince is soaked well with sugar.

7. Boil the quinces a third time, until they are ready, for about 35 minutes.

Advice. Methods on how to check if the jam is ready:

-the drop of syrup poured on a plate maintains its shape and does not flow

-pour syrup on the plate and, after it cools, swipe with your finger: there must be a trace and the edges do not join back

-the density of the syrup corresponds to the thin wire test.

8. Allow the jam to cool and distribute it in jars.

Advice. When you pour the jam into jars, the fruits do not rise to the surface, they are evenly distributed in the syrup, becoming semi-transparent.

Follow the instructions exactly, because if you boil the fruit in too liquid syrup, they crack and boil too hard, and in too dense syrup - they wrinkle and become hard.

You can use the jam as a filling for cakes because it does not flow. From 3 kg of quince, get 4l of jam.


How to make natural quince jam & # 8211 jam according to grandma's recipe?

How to prepare quinces for jam?

I had some very ripe and very organic quinces (that is, with worms), which I had to dig out, not being able to use the stalks. Of the 1.5 kg of quince, I was left with 1350 g of quinces cleaned of stalks but with peel. I do not peel them because a large part of the pectin (the natural gelling agent) is found in the shells and stems. It will thicken the jam naturally.

I washed the quinces and wiped them down, cut them into slices and cleaned them of the house with seeds. If you have quinces where the stalks are free of worms, boil the stalks as well. I don't peel quinces. In general, I like fruits with their skin. Quinces have a characteristic floury aroma, especially if they are well cooked (in the tree and not in warehouses).

As I cleaned and cut the quinces, I put them in a liter of cold water with the juice of 1 lemon. Lemon prevents oxidation of fruits, keeps them light and beautiful. I also put the squeezed lemon halves in the water (which I washed before).


Quince - the most successful quince jam recipe!

Learn how to properly prepare a quince jam and some methods to check if the jam is ready. Jam with soft fruit and gelled juice.

INGREDIENT:

METHOD OF PREPARATION:

1. Wash the fruits very well, dry them, remove the stalk and cut them into 4-8 slices, depending on how big they are.

2. Add the quinces in an enamel bowl, pour water (5 glasses for 1 kg of fruit) and boil for 8-10 minutes, after the water boils.

Advice. If the quinces are not completely in the water, such stains may appear.

3. Remove the fruit in a bowl of cold water to stop the soaking process, and in the remaining water, add sugar and prepare the syrup. Boil it until the sugar is completely melted, gradually removing the foam that forms.

4. Transfer the fruits to the syrup and leave them for 3-4 hours, then boil them for another 10 minutes.

5. Leave the quinces in the syrup for 8 hours and boil them for another 10-15 minutes, removing the foam that forms.

6. Let the jam cool for 8 hours, so that each slice of quince is well soaked with sugar.

7. Boil the quinces a third time, until they are ready, for about 35 minutes.

Advice. Methods on how to check if the jam is ready:

-the drop of syrup poured on a plate maintains its shape and does not flow

-pour syrup on the plate and, after it cools, swipe with your finger: there must be a trace and the edges do not join back

-the density of the syrup corresponds to the thin wire test.

8. Allow the jam to cool and distribute it in jars.

Advice. When you pour the jam into jars, the fruits do not rise to the surface, they are evenly distributed in the syrup, becoming semi-transparent.

Follow the instructions exactly, because if you boil the fruit in too liquid syrup, they crack and boil too hard, and in too dense syrup - they wrinkle and become hard.

You can use the jam as a filling for cakes because it does not flow. From 3 kg of quince, get 4l of jam.


Quince jam

Tomna is the season of quinces, this extremely fragrant, aromatic fruit, preferred by all generations.

To keep their smell and fragrance longer, quinces can be stored on top of the closet in the winter in the closet, and the house will smell like autumn, & # 8230but another way to keep them for a long time is to preserve this fruit. .. namely to make a jam, a jam or a jam.

We will make a jam according to a simple grandmother's recipe, without preservatives or chemicals, everything as healthy and homemade as possible.

Ingredients quince jam

1 kg quince (800 g cleaned), healthy, ripe

3 glasses of water (200 ml each)

2 lemons (for juice and slices)


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 of 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 jars sterilized and 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 can also be prepared 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.


Video: Quince Jam. Marmelada (December 2021).