Quince jam with walnuts

Quince jam with walnuts

Quince jam with walnuts

Now is the time to make the most delicious, fragrant quince jam! I do it like this

Ingredients

general information

Complexity

Easy

Step-by-step recipe with photos

First we prepare the quince.
It needs to be thoroughly washed. I do this with a brush to get rid of plaque. Now it needs to be cleared of seeds. I don't peel the skin.

Now I'm cutting the quince into slices. It all depends on taste. We like the resulting pieces to be hard and translucent (like candied fruit). That’s why I cut the slices into small ones. If you want slightly softer pieces, you need to cut them thicker.

I put the chopped quince in a container in which I will cook it. Sprinkle any layer with sugar. I don’t add water to the jam; the juice of the quince itself is enough.

When all the quinces have been cut and all the sugar has been poured out, I leave the future jam alone. And I wait until she lets out the juice. This usually takes 3-4 hours. When the quince releases its juice, I put the container on the fire.

Stirring constantly, bring to a boil and simmer over low heat for 3-5 minutes.

Remove any foam that appears.

After this, the jam became bright yellowish in color.

Set the jam aside from the heat until it cools completely.
About 8-10 o'clock. Later, bring to a boil again and cook for 3-5 minutes. Again, wait for it to cool completely.

For the 3rd time, add nuts (half or quarter each)

Boil again for 5 minutes and roll up. I use screw top jars.

The jam is ready!
Bon appetit.

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Quince jam with walnuts

A fragrant jam of the deepest amber color with a slight sourness and a wonderful aftertaste. The recipe has been tested by time and grateful fans. At the moment, the quince season is in full swing, and it’s time to cook it. Bon appetit.

Ingredients for Quince Jam with Walnuts:

• Quince (After cleaning and cutting, you should have approximately 2.5 kg of quince left, ready for cooking.) - 3 kg
• Sugar - 2 kg
• Lemon - 1 pc.
• Walnuts – 200 g

Production time: 120 minutes

Number of servings: 200

Nutritional and energy value:

Recipe for “Quince jam with walnuts”:

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Comments and reviews

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• Prescription questions
• Reviews

November 16, 2016 Suslik Marinka #

November 16, 2016 Khanmurzin Pavel # (recipe creator)

If I cleaned three kilos of store-bought goods for 50 minutes, then two kilos. spent about 6 hours with the little one.

November 15, 2016 subsidii66 #

November 15, 2016 Benga #

November 15, 2016 Khanmurzin Pavel # (recipe creator)

November 15, 2016 Benga #

November 15, 2016 Khanmurzin Pavel # (recipe creator)

Tell me, what mixture are you trying to achieve?
With this color, I somehow came out with quite hard slices ((.

November 15, 2016 Benga #

November 15, 2016 toropova e #

November 15, 2016 Khanmurzin Pavel # (recipe creator)

November 15, 2016 Kuss #

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Quince jam with nuts and lemon

Quince is a popular fruit that has been preserved by housewives for the winter for many years. Initially, this fruit grew in the Caucasus, but now it can be found in the gardens of Russian summer residents. Our forefathers also knew about all its necessary properties and called it an emblem of love and fertility. Many savory dishes are prepared from this fruit, but quince jam with walnuts is especially successful.

1. Traditional recipe for quince with walnuts
2. Jam with nuts and lemon
3. Quince jam with walnuts and oranges
4. Making Tips
5. Conclusion

Traditional recipe for quince with walnuts

There are many good recipes for quince jam with nuts, because almost all housewives love to experiment and add their own ingredients and spices. But this one can be considered ordinary.

To preserve quince for the winter using this recipe, you should stock up on the following products:

• 3 kg quince;
• 300 g walnuts (shelled);
• 10 tbsp. Sahara;
• 2 tbsp. kinds.

1. Rinse the fruit thoroughly, remove all lint on its surface, and dry.
2. This recipe does not involve cleaning the fruit, but it is imperative to remove the seed box. Cut the quince into cubes.

During heat treatment, fruits should be constantly stirred, otherwise they will quickly stick to the bottom of the container. Quince with walnuts will be a beautiful addition to evening tea.

Jam with nuts and lemon

Quince should be collected late in the autumn; it is at this time that it acquires all the necessary substances. Preparations from it are made specifically in the autumn, at which time the nuts are already collected. Quince jam with nuts and lemon will be a good addition to other canned berries and fruits.

You should stock up on the following components:

• 2.5 kg quince;
• 2 tbsp. walnuts;
• 1 lemon;
• 8 tbsp. sweet sand;
• 1 tbsp. water.

Steps for making jam with walnuts according to this recipe:

1. After washing, peel the fruit, cut into pieces, remove the seeds and chop into thin slices. To prevent the quince from darkening, it should be dipped in water with citric acid.
2. The product should be prepared in several steps; this technique will help make the fruit transparent, but will not allow it to turn into porridge. Pour water over the fruit, add half the sweet sand and boil for a quarter of an hour. Leave it overnight (that is, in the dark) .
3. During the day, add the rest of the sugar and boil for another 15 minutes.
4. During the last procedure, add walnuts and lemon, cut into thin slices, to the jam. Also boil for a quarter of an hour.
5. Divide the boiling mass into jars and seal tightly.

After cooling, the jam with walnuts will be amber in color, reminiscent of marmalade in its thickness.

Quince jam with walnuts and oranges

Quince jam mixes well not only with lemon, but also with orange. The catchy citrus will add not only a special smell to the preparation, but also sweetness. One has only to try preparing the fruit according to this recipe once, and it will become a frequent guest on the list of canned foods for the winter. Products:

• 1 kg quince;
• 2 tbsp. Sahara;
• 1/2 tbsp. walnuts;
• 1 orange;
• 1 tbsp. water;
• vanilla pod.

1. It is up to any housewife to decide whether to wash the fruit well, whether to peel it or not, or to cut out the seed pod. Divide the quince into slices.
2. Take a duralumin pan or basin and lay out the fruit, sprinkling the layers with sweet sand. Place a vanilla pod between the layers.
3. Leave the fruit to stand for about 6 hours.
4. Squeeze the juice from the orange and cut the zest into thin strips.
5. When the fruit has stood and released its juice, pour in the orange juice and add the zest. Boil for a quarter of an hour. Leave it overnight (that is, in the dark) .
6. The jam should be boiled at least 3 times; during extreme heat treatment, add walnuts.
7. Pour the bubbling jam into jars, seal it tightly, and wrap it in a blanket.

Making Tips

Each housewife has her own special secrets that help her prepare indescribably fragrant, healthy and tasty preparations for the winter. From time to time it is simply useful to listen to the advice of experienced chefs, because thanks to them you can extend the shelf life of any product or make it unusual. If you plan to prepare quince jam with walnuts, then you should take into account the following tips:

1. It should be cooked for three days. And the whole point is that quince has its own individuality. If the heat treatment is short, the fruit will turn out hard. But there is also no need to overcook, because in this case the syrup will spoil. The jam will be thick and quickly become sugary.
2. The first cooking will help create a homogeneous mass, after which the products will become jam-like. After a break of 6 hours, the gap between the other 2 cookings should be 12 hours, keep the jam on the fire for no more than 15 minutes.
3. When choosing a quince, you need to look at its color; it should be moderately yellowish, without spots. It is better to take the fruits completely ripe.
4. After cooking, the jam turns reddish, to make the color less saturated, the quince is dipped in water with citric acid, or citrus juice is used specifically in the recipe.
5. Before adding the fruit to the jam, you can blanch it for 2 minutes, in which case it will become softer.
6. You can add not only walnuts, vanilla, cinnamon, but also any other oriental spices to quince jam.

If you follow all these tips, then jam with walnuts, which is called royal, will be stored for many winters and will delight you with its smell and pleasant taste.

Conclusion

Quince jam with walnuts can become not only a separate delicacy served with tea, but also become a unique filling for the pie. But you should keep in mind that only following all the steps of its preservation will help make it useful, because the fruit strengthens the central nervous system (central nervous system, brain) , has a beneficial effect on the liver and restores the functioning of the stomach and intestinal tract.

Video with a recipe for quince jam with walnuts.

Royal quince jam with walnuts

I would like to share with you my recipe for delicious and wonderful quince jam.
For 1 kg of quince
1 kg of sugar
1 cup of shelled walnuts

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Wash the quince well and remove the skin. To prevent it from darkening, place it in cool water.

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Pour about 250 ml of water over the peel and cook over medium heat for about 30 minutes (after boiling)

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While the skin is cooking, cut the quince into small pieces.
Drain the water from the boiled skin
(it will boil away significantly, but we don’t need a lot of it,
the main thing is that it is filled with the smell and taste of quince). Discard the peel.

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Add sugar to this fragrant water and put it on a slow fire,
I immediately add pieces of quince there, I don’t wait for the sugar to dissolve.

While the jam is boiling, I prepare the nuts. I love it when there are a lot of them in this jam.

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By the way, I immediately select the partitions from the nut shells, save them, this is a beautiful remedy for softening and improving the taste of strong alcoholic drinks, and besides, this tincture cures something.

I cook the jam in several batches so that the pieces of fruit do not fall apart, but are tough. I do 3-4 approaches, and lastly I add nuts and 4-5 small slices of lemon (you can add citric acid on the tip of a knife)

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The jam is ready. I put the roast into sterilized jars and seal it with ordinary steel or screw-on lids. You can simply store it in the refrigerator if you eat it right away.

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A savory, fragrant jam of a very beautiful amber color, it’s not for nothing that it’s called royal!
Bon appetit!

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Thank you all for your attention!