Quick and tasty: a recipe for making quince jam for the winter (with photo)

Quince is a very useful fruit.

Jam from it contains vitamins and minerals, so cooking it would be a good habit for many.

In this article we will talk about how to make quince jam, consider a step by step recipe with pictures.

What is the use?

The fresh fruits of the fruit in question are rarely consumed, since not many like the astringent taste. Therefore, people prefer to eat fruit in other forms, for example, they cook the most delicious quince jam. It retains all the useful properties that are necessary for people, such as peptide compounds, fructose, titanium, boron, essential oils, iron, selenium, copper, potassium, phosphorus, sodium, vitamins A, C, E, as well as group B.

Quince contains more iron than apples - 100 g is 3000 mcg. Vitamin C in fruit contains 5 times more than citrus. Therefore, the fruit in question can replace several oranges at once, and jam is valuable in order to protect yourself and your family in the winter from colds.

There are many recipes for making quince for the winter, for example, you can put it in the freezer, but jam is considered the best option. Due to its composition, this fruit and the sweet mass of it can help with:

• anemia;
• kidney disease;
• gastrointestinal disorders;
• an ulcer;
• diseases of the heart and blood vessels;
• angina;
• skin irritations and burns;
• headaches;
• poisoning.

As well as this tool improves appetite and helps eliminate bad breath.

Next, we consider the most delicious recipe for jam quince.

What is needed?

Next you need to prepare everything you need to cook the jam.

Kitchen appliances and utensils

It is necessary to take:

• clean sponge;
• cooking pot;
• ladle;
• knife;
• a bowl;
• spoon (you can use a wooden one);
• banks;
• covers.

Ingredients

To make the most delicious quince jam you will need:

• peeled and chopped quince - 1 kg;
• sugar - 1.2 kg;
• water - 400 ml.

Features of product selection

Fruits for jam should be ripe, but not overripe. Fruits should have a rich yellow color and a pleasant aroma. If they are a little green, they can be put on the windowsill for a few days, and then they will mature. Consider what to look for when choosing:

• the color of the fruit should be uniform;
• fruits should not be damaged and signs of damage by pests;
• symptoms of poor transportation, dents should be absent;
• quince should be solid, but not "stone";
• ripe fruit has a pleasant characteristic aroma;
• the fruit should be a little bloom;

Step-by-step recipe with photos

Next, consider the recipe for delicious quince jam.

Quince preparation

The fruit is covered with a "fur coat", so it must be cleaned. To do this, pour the water over the fruit and remove the fluff from it with a small clean sponge.

Cutting

The fruits in question are very hard and hard to cut with a knife. To make it easier to cut a quince, it is recommended to pour boiling water on it and let it stand for 10-15 minutes.Of course, it will not become completely soft, but it will be easier to cut like an apple.

Peel can not be removed from the fruit, as it is very thin. The main thing - to remove the seeds from the middle and all the hard part. If the skin is damaged or specks, they are also recommended to cut.

Quince for jam need to cut into small slices.

Stirring and boiling

Pour sugar into a saucepan and fill it with water, put it on the tile. When sugar and water boil, it is necessary to reduce the temperature of the oven to a minimum and boil the syrup, stirring it occasionally. Next, pour the sliced ​​quince into syrup, mix and cook at minimum temperature until the fruit is ready. It takes about 20 minutes.

Jam must be periodically stirred so that it does not stick to the bottom of the pan or burned. If it boiled strongly, then a foam may appear - it must be removed. When cooking in one go, the slices will not be whole, they will be boiled soft, but the jam will be very tasty and have a beautiful amber color.

If you want quince slices to remain intact, then you need to cook them in several passes.The first time, jam is cooked for 5 minutes, then you need to wait until it is completely cool - about 6 hours. Then it must be boiled again for 5 minutes, then cooled. And this should be done 3-4 times.

If the fruit variety is acidic, then you do not need to add anything to the jam. If the quince is sweet, then you can add to taste lemon or lemon juice.

Transfusion in banks

Jars must be clean and sterilized. Cover should be washed, pour boiling water and then wipe dry. During pouring into jars, do not turn off the tile completely, but leave the jam at the minimum temperature so that it boils slightly.

With the help of a ladle, pour the sweet mass in jars to the top and tightly twist the lids. So that it does not spill past, it is recommended to use a watering can with a large neck. We put the cans with the cap down, so that the excess air can escape.

Storage conditions

It is best to store cooked delicacy on the bottom shelf of the refrigerator.But few of them will have extra space for a few jars with a sweet product. If the jam is cooked correctly, then it can be stored at room temperature. But it would be better to put it in a dark pantry, where the temperature does not exceed +20 ° C.

In the basement, cellar or on the balcony should not be kept banks, as the jam can freeze, deteriorate and lose their properties. The worst option would be a "gap" of cans due to a sharp temperature drop.

It is recommended to keep the sweet product for up to three years if it is prepared according to the rules. Jam - a delicious treat for the whole family, available at any time of the year. So stock up on quince and cook a healthy sweet mass.