Quince jam with apples - recipe with step-by-step photos

Quince jam with apples - recipe with step-by-step photos

I also have grapes, chokeberries and sunny quince fruits in my garden. At the market, almost all buyers pass by and do not pay attention to these little yellow apples, but I love making various sweets from quince so much that there is no limit. Jams, pastilles, jam, quince puree, even quince cheese, all this is in the past. The fruit has the highest pectin content, which makes it ideal for making jam or jelly. Now I will have a very tasty quince jam with apples. You may ask, why with apples? Because the taste will be much more delicate, and in the future, this jam from quince and apples will be suitable not only for tea, but also for making pies.

Late quince fruits come from the east; not many people like to eat them raw, but when cooked they work wonders. The taste of the fruit instantly changes for the better; when the jam is cooked, the quince changes color, and the divine smell cannot be compared with anything. At the end, quince jam with apples is transformed into a delicious sweet dish. And now let’s cook and enjoy the taste benefits of the sweet tooth given to us.

Ingredients for quince jam with apples

• quince - 2 kilograms, peeled;
• apples - 5 - 6 pieces or one kilogram;
• sweet sand - 3 kilograms;
• lemon juice - 80 ml;
• water - 3.5 cups.

Sequence of making quince jam with apples

First you need to prepare all the ingredients for a wonderful golden apple dessert.

After that, you need to wash the fruits well, partially peel them and fill them with cool water, adding 40 ml of lemon juice so that they do not quickly darken. Why don’t you tell me 100%? And therefore, since the fruits themselves are unsullied, not much damaged, and the skin, not counting the pulp, which is closer to the middle, contains a lot of pectin, I think that the finished dessert will be tastier and more valuable.

Now put the cleaning with water on the stove and add 800 grams of sweet sand.

Then turn on medium heat and boil the contents for about 25 minutes. As a result, we get a rich quince syrup.

In the next step, cut the peeled quince with apples into pieces, according to your own preference. In my case they will be medium in size.

Place the fruits in a saucepan with a thick bottom and drain the syrup through a strainer. I don’t recommend throwing away the remaining waste; you can refill it with water and make a drink.

Cover the fruits in the syrup with the remaining sugar that we have left in stock, according to the presented recipe.

Boil on medium heat for 15 minutes. Later set aside for 5 hours or until the next morning. The next day, continue the cooking process for 5-7 minutes in two steps. 5 minutes before the end of cooking, pour in the remaining lemon juice.

Very important! When cooking quince jam with apples, do not allow it to boil violently, because the quince pieces will wrinkle and be tough.

Our quince and apple jam is ready. All that remains is to sterilize the glass jars to prevent mold. Containers can be sterilized using various methods. Firstly, you need to remove all old labels and make sure that there are no cracks or chips on them. Wash in hot soapy water and rinse, then sterilize using your own proven method.

Pour hot quince jam into sterile and dry mini containers.

At the final step, screw it tightly, turn it upside down and wrap it in a warm towel or blanket.

This is a light jam and is perfect for pancakes, cheesecakes, toast, as the inside of croissants and as a seasoning.

And now, until we meet again! Write, I will answer all your questions with great pleasure. And my quince essay will last for the month of October, come in.

Jam from quince, apples or pears “Amber”

This incredibly tasty jam is made from quince, apples, pears, and certainly the hard variety. Then they don’t boil over, and the jam comes out like candied fruit. It’s also filled with nuts, yummy, help yourself. Oksana from forum. say7 a huge thank you from my family.

Ingredients for “Jam from quince, apples or pears “Amber””:

• Quince – 1 kg
• Sugar – 1 kg
• Citric acid (without top, optional) - 1 tsp.
• Vanillin (to taste, optional)
• Walnuts - 100 g
• Water (when cooking larger quantities - 2, 3 kg, you can add 250 ml of water for each additional kilogram) - 500 ml

Production time: 60 minutes

Nutritional and energy value:

Recipe for “Jam from quince, apples or pears “Amber””:

This is the beauty I got.

Pour sugar into a saucepan, preferably a wide one, add water and put on fire, after boiling, let the syrup boil for 5-8 minutes over medium heat.

While the syrup is boiling, peel the quince.

Further, according to the technology, you need to grate the quince directly over the pan into the bubbling syrup, but I grated it on an ordinary grater, in small portions, on the table and added it to the syrup.

After the quince is added to the syrup, stir, let it boil, then reduce the heat to medium and, stirring occasionally, cook the jam until tender, that is, until thickened.
This will take about 30-40 minutes. It is necessary to drop a drop of syrup onto the plate; if it does not spill, but retains its shape, then the jam is ready.
During the cooking process, foam will be created, it does not need to be removed, it will disappear later. At the end, add citric acid and vanillin just before pouring into jars.

Another “secret” - this jam turns out even more delicious if you add nuts or apricot seeds to it about 10 minutes before the end of cooking.

Pour the finished jam into clean, sterilized jars, close the lids tightly and let cool upside down.

This jam can be eaten just like that, it is very tasty.

It’s also very comfortable to use in baking, it doesn’t leak, and the taste and smell are stunning.

For evening tea we had hasty buns with quince jam.
We enjoyed ourselves. BON APPETIT.

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Photo “Jam from quince, apples or pears “Amber”” from those who prepared it (3)

Comments and reviews

• All
• Prescription questions
• Reviews

September 26, 2018 Agol #

December 6, 2016 goldenel #

November 22, 2016 Pinocchio #

October 21, 2016 deviane #

January 1, 2016 sheih0007 #

November 17, 2015 Alenaideti #

November 16, 2015 Alenaideti #

November 21, 2015 lovita #

Or maybe you don’t have to clean the skins? Has anyone done this with the skins?

November 5, 2015 Lena Kobuley #

October 24, 2015 Lenochka Zlenko #

October 13, 2015 JeSeKi # (moder)

October 13, 2015 JeSeKi # (moder)

October 13, 2014 Julia 28 #

October 12, 2014 Mon #

October 9, 2014 Raindog #

October 9, 2014 Julia 28 #

October 12, 2013 Catherine #

Brewed without vanillin, acid and without nuts. It still turned out great!

Thanks for the recipe!

October 7, 2013 siyzza #

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Quince jam for the winter: 9 homemade savory recipes

This jam requires certain culinary skills to make it fragrant and the pieces of fruit tender. And you can cook it using various methods, adding additional ingredients. Read more...

1. Main
2. Best selections
3. Preparations for the winter
4. Homemade jam
5. Fruit and vegetable jam
6. Quince jam

• Jam for the winter
• Homemade jam
• Preparations for the winter
• Without sterilization
• Recipes for kids
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• Dishes with oranges
• Canning
• Dishes with quince
• Dishes with lemons
• Orange jam
• Lemon jam
• Vegetarianism
• Nut jam
• Greens for the winter
• Caucasian kitchen
• Veganism
• Recipes without butter and margarine
• Dishes with lemon zest
• Preparations from fruits and berries

How to make tender quince jam

Quince is one of the few fruits that are characterized by increased hardness. Chewing it raw is awkward and tasteless. But in the form of preserves, marmalade, marmalade or confiture, it will give you a 100-point head start thanks to its inimitable smell.

The 5 most commonly used ingredients in quince jam recipes:

To create a soft quince, you need to do the following:

1. Remove the skin and core one hundred percent.
2. Cut it into pieces: cubes, slices, circles - as you like. The main thing is that they should not be thicker than 1 cm.
3. Sprinkle them with lemon juice. It’s better to do this right away with the tenderloin so that the fruit doesn’t darken.
4. Pour in water to cover the quince almost completely.
5. Blanch over low heat for 10-15 minutes.

This will soften the quince before pouring the syrup. If you immediately cook it in sugar, there is a high chance that it will remain tough and unchewable. Although in almost all respects the softness of quince jam depends on the type of fruit from which it is prepared. Usually recipes specify what type of fruit is used in the base.

5 lowest-calorie recipes for quince jam:

What other fruits can be added to quince jam?

This southern beauty blends wonderfully with most fruits growing in the south. First, these are citrus fruits: oranges, lemons, tangerines. It gets along very well with apples and pears. Among the most exotic products that can be added to sweet preparations with quince, it is worth highlighting pumpkin and zucchini. And also watermelon rinds.

In order for quince jam to turn out not only tasty, but also beautiful on the outside, you must follow the advice in the recipe and not deviate from the manufacturing technology.

A few tips and notes to help:

• For jam, select ripe fruits with a strong pleasant smell
• overripe quince is even tougher
• To prevent the jam from becoming sugary, add citric acid to it.
• stewing in water before boiling in syrup ensures the delicate texture of the fruit

Quince jam with apples

Please your loved ones with a fragrant delicacy for tea in the winter. This quince jam with apples does not go unnoticed; it comes out with a beautiful amber color, with a subtle lemon sourness.

Ingredients

• 1 kg quince
• 0.5 kg apples
• 0.5 kg sugar
• 200 ml unstained water
• 1 medium lemon

Recipe for making a dish at home

1. Wash the apples, core them and cut the pulp into small cubes. Wash the quince, remove the seeds and cut the pulp into small pieces. Mix apples with quince, add sugar and stir.
2. Leave the mixture for about half an hour until juice forms. Put on fire, add water and stir. Squeeze the juice from the lemon and strain it through a sieve into a bowl with quince and apple jam. Stir again and bring to a boil.
3. Cook the mixture for about 1.5 hours until thickened over low heat, stirring. To check the quince jam with apples for readiness, you need to drop some syrup onto a cool plate and tilt it slightly. If the drop does not spill, it means it’s ready.
4. Remove the bowl from the heat, pour the jam into sterilized jars and seal them with lids. Turn the quince jam with apples upside down and leave to cool in this position for several hours. Then remove the jars and store them with the rest of the canned goods.

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