Recipe for pear and quince jam. Calorie, chemical composition and nutritional value.

Among the homemade preparations there must be quince jam, the most delicious recipe for which with the addition of various fruits we will present to you today.
To prepare the dessert, ripe quinces of different varieties, apples, pears, oranges, lemons and even pumpkin are used. Spices will help improve the taste of jam: cinnamon, vanilla, star anise, rosemary. On this topic:

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Recommendations for making delicious quince jam

Every housewife has her own culinary secrets. They are obtained by trial and error.

We will give the most popular recommendations from housewives that will come in handy when preparing a delicious dessert:

When choosing quince for jam, you need to pay attention to the integrity of the fruit and its color. A good ripe quince is uniformly colored light yellow. It is difficult to prepare a delicious dessert from unripe quince. Rot only worsens the taste of fruits and jam.
It will take three days to prepare quince jam. The fruits require stage-by-stage heat treatment so that the jam does not taste harsh. If you cook the dessert for a long time at once, the jam will become too thick and will look more like marmalade made from pieces of fruit and syrup.
Boil the jam for half an hour the first time and two more times for 15 minutes. The break between boiling should be at least 6 hours, and preferably 12 hours. This approach to preparing dessert will allow you to get delicious jam with soft pieces of quince, but at the same time they will keep their shape.
Quince jam turns out to be bright red. To soften it, add lemon juice or chopped lemon to the dessert.
It is important to maintain the proportionality of the main ingredients. If you take 1 kg of peeled quince for dessert, then you need the same amount of sugar. The natural astringency of quince is reduced by adding various oriental spices, nuts, vanillin, citric acid or cinnamon to the jam.

Quince jam: the most delicious recipe with lemon

100 g of delicious quince and lemon jam contains only 192 kcal.

Ingredients for jam:

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ripe quince – 2 kg;
1.6 kg sugar;
peeled walnuts – 200 g;
2 packets of vanilla sugar;
two lemons;
2 tbsp. water.

Cooking steps:

Wash the quince well under running water. Cut each fruit into 4 parts. Remove seeds and peel. Cut the peeled slices again.
Pour water into a thick-bottomed pan and add sugar. Boil and cook for 5 minutes.
Pour the prepared quince into the pan. Bring to a boil and cook the jam for 5 minutes. Remove the pan from the heat and leave the quince in the syrup for 5-6 hours.
Repeat the boiling procedure 2 more times until the slices become translucent.
Dry the walnuts in the oven or in a frying pan and chop. Pour the chopped nuts into the jam and immediately add vanilla sugar.
Use a grater to remove the zest from the lemons. Squeeze the juice and add it to the quince during the third boil. Also add zest.
Pour the hot jam into clean, dry jars. Roll up the lids and cover with a warm blanket.

Send quince and lemon jam for storage after three days.

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Amazing quince jam (recipes)
Amazing quince jam (recipes)

Have you started making jam? Since strawberries and raspberries are already ripe, and cherries delight us with their delicious fruits, so if someone has not yet started making jam, then start, otherwise in winter you will want to drink tea with jam, but you won’t have it. And in this post I offer a recipe for quince jam, which is offered to us by members of the site: jrati.ru. I hope you find them useful this fall.

Quince jam

Ingredients: quince - 2 kg, sugar - 1 kg, water - 2 cups, citric acid - 0.5 tsp.

Preparation:

Wash and cut the quince into 4 parts, remove the core and rocky layer. Cut into slices.

Make the syrup: add sugar to water and bring to a boil.

Place the prepared quince in a bowl of a suitable size, add syrup and place on the fire. The quince should boil and cook for 15 minutes, during which time it will become soft. Cool.

Then put the jam back on the fire, bring to a boil, boil for 15 minutes and remove again and cool.

For the third time, put the jam on the fire, cook for 15 - 20 minutes. 5 minutes before the end of cooking, add citric acid to the jam.

Transfer the jam into sterilized jars and roll up.

Quince jam with walnuts and lemon

Ingredients: quince - 1 kg, sugar - 1 kg, water - 150 ml, walnuts - 150 g, lemon - 0.5 pcs.

Preparation:

Wash the quince, peel and cut into slices. Place in a 2-liter jar and pour boiling water for 5 - 7 minutes. The quince should become a little soft. Then drain the quince in a colander.

Add sugar to the water where the quince was blanched and stir until the sugar is completely dissolved. Then put the quince there and cook for 15 - 20 minutes. Cool.

Then put on medium heat, add nuts and half a lemon (whole), bring to a boil and simmer for 15 minutes over low heat. Remove from heat and cool.

Then cook for another 20 minutes. Take out the lemon to prevent it from becoming bitter. You can add a little vanilla.

Pour the finished jam into jars and roll up. Cool by placing the jars upside down. Store in a cool place.

Amazing quince, pear, lemon and almond jam

Ingredients: quince - 900 g, pear - 500 g, sugar - 1 kg, lemon - 1 pc., fruit "broth" - 400 ml, almonds (peeled) - 50 g

Preparation:

Peel the quinces and pears, remove the core and cut into thin pieces.

Pour the fruit peelings into 3 glasses of water and cook for 15 minutes, let it brew a little and strain, you will need 400 ml. this fruity "broth". Strain and then add sugar, cook the syrup until the sugar is completely dissolved.

Next, put pieces of fruit into boiling syrup, let simmer for 10 minutes over low heat and set aside for at least 6 hours.

Using a slotted spoon, carefully remove the fruit into a dry and clean container. Bring the remaining syrup to a boil and place the fruit there, simmer for 10 minutes and set aside for 6 hours.

Remove the fruit again, bring the syrup to a boil, add the lemon, cut into slices and cook over low heat for 7 - 10 minutes, then add quince, pears and almonds and cook everything together for another 20 minutes over low heat.

Cool completely and then place in sterilized jars. It is advisable to store in a cool place.

Lemon not only adds flavor and sourness to the jam, but also protects it from sugaring.

Bon appetit!

Cook quince jam in slices

Many people like quince dessert for its aroma, beautiful appearance and delicate taste. The only additional ingredients in this recipe are vanilla bean and citric acid. The amount of fruit and sugar is the same. In our recipe, for 3 kg of chopped quince slices you will need a teaspoon of citric acid, a couple of vanilla pods (you can replace ½ tsp with vanilla powder).

To obtain the required concentration of dessert, add 1.5 liters of water.

Step-by-step preparation:

For jam, choose ripe fruits without blemishes. Using a sponge or brush, wash the quince well.
First cut into 4 parts. Peel and remove the core and seeds. Cut the fruit quarters into another 3-4 pieces. It all depends on the size of the fruit. The slices should not be too thick.
Place the prepared fruits in a container in which the quince will be cooked. Add enough water to cover the fruit. Bring to a boil and cook the jam over medium heat for no more than 20 minutes.
Transfer the boiled slices to another container.
The quince decoction must be strained.
Pour 3 tbsp into a bowl for preparing jam. broth and pour out all the sugar. Boil the syrup.
Place the boiled quince in boiling syrup. Cook quince slices over low heat. As a result of the procedure, the fruit slices will become transparent.

The syrup will turn reddish in color. This will take about 20 minutes.
Add vanilla and citric acid to the jam. Mix well and boil for 3 minutes.

The main use of quince is making jam.

JAPANESE QUINCE JAM To make jam, you need to take fruits that contain few stony cells. Wash well-ripened yellow fruits thoroughly, peel them, remove the core and cut into slices. Place the prepared quince in boiling syrup, bring to a boil and leave for several hours. Bring to a boil again and leave to cool. Do this twice more and then cook until done. To prevent the quince slices from boiling over, the container with jam should be shaken periodically in a circular motion. Pack hot and roll up. 1 kg of quince, 1.5 kg of sugar, 3 glasses of water.

QUINCE COMPOTE Sort out the ripe fruits, rinse well in running water, cut into slices, remove the seed pod, peel, blanch in hot water at 90°C for 12-15 minutes, drain in a colander, cool with water. Place the blanched slices in jars and pour boiling sugar syrup over them. Sterilize half-liter jars in boiling water for 10 minutes, liter jars for 12 minutes, and three-liter jars for 25 minutes. Immediately roll up the jars and turn them upside down until cool. For syrup - 650 ml water, 350 g sugar.

QUINCE JAM Ripe fruits are suitable for making quince jam. Cut the fruits into 4 parts, cut out the seed nest, remove damaged areas and grate on a coarse grater. Place the crushed quince in an enamel pan, add water, boil for 30 minutes, then add sugar and cook over low heat with constant stirring until done, detecting it by detecting a drop of jam. The jam should have a nice dark pink color. Pour the finished jam while hot into heated dry jars, cover with lids and leave until cooled. For 1 kg of crushed quince - 4 glasses of water, 2 kg of sugar.

QUINCE JELLY For jelly, smaller and greenish fruits are used, as well as cut skins and seeds left after making jam. Wipe the fruits with a cloth to remove fluffy residue, wash and cut into slices, without cutting off the skin or removing the seed pod, since they contain the most pectin. Pour water over the chopped fruits until it barely covers them and cook until soft. Strain the resulting juice through cheesecloth, without pressing on the fruit, so that the juice is clear. Add sugar to the juice and cook until required thickness. A few minutes before removing from heat, add citric acid. Pour hot jelly into small jars or plastic containers so that later you can cut it conveniently. To make the jelly more transparent, you can add sour apples. For 1 liter of juice - 800 g of sugar, 4 g of citric acid.

QUINCE JAM To make jam, use the remaining pulp from the fruit after extracting the juice (when preparing jelly), rub it through a sieve to remove the seed and stony parts of the fruit. Add sugar to the puree and cook until it reaches the desired thickness. Pour the hot jam into jars, which are sealed hermetically; if the mixture is not cooked enough, store in a cold room. For 2 kg of puree - 1 kg of sugar.

QUINCE JAM Wipe the ripe fruits, wash them, peel them, cut them into 4 parts, and remove the seed pods. Place the fruits in acidified water (2.5 g of citric acid per 1 liter of water). Separately prepare a decoction of the peel and seed pods cut from the fruit. Prepare syrup from this decoction, bring the syrup to a boil, add grated quince. Continue cooking until the quince slices become transparent and the syrup thickens and begins to turn into jelly. A few minutes before removing from heat, add citric acid to the confiture. For syrup for 1.5 kg of quince - 1 kg of sugar per 300 ml of decoction; 8 g citric acid.

NATURAL QUINCE Sort out the ripe fruits, rinse well in running water, cut into slices, remove the seed box, peel, and place in cold water for short-term storage. Blanch the fruits in hot water at a temperature of 90°C for 12-15 minutes, drain in a colander, and cool with water. Then place the slices in jars and pour boiling water over them. Sterilize half-liter jars in boiling water for 10 minutes, liter jars for 12 minutes, and three-liter jars for 25 minutes. Immediately roll them up and turn them upside down until cool. For 600-650 g of quince - 350-400 ml of water.

QUINCE IN ITS OWN JUICE Select the best fruits, free them from stems and eyes and place them in layers in small wooden tubs or glass jars. And the worse, damaged fruits, finely chop, put in a saucepan and put on low heat. When the quince releases its juice, remove from heat. Squeeze the juice through cheesecloth or a sieve, be sure to cool and pour it over the prepared quince. Place a wooden circle and a weight on top. Tie the jar with gauze or paper and store in a dry and cool place. In winter, this quince makes an excellent filling for pies or a side dish for meat dishes.

CANDIFIED QUINCE Sort the ripe fruits, rinse well in running water, remove the seed pod, cut into slices 1.5-2 cm thick. Place the slices in boiling syrup, shake the basin and leave for 5-6 hours until completely cooled, then put back on fire, boil for 6-7 minutes, stand for 10-12 hours. Repeat this procedure 4 times. After the last cooking, place the fruits in a sieve or colander to drain the syrup. Place candied fruits on a plate to dry and store in jars. Candied quince can be boiled with pieces of pumpkin or zucchini. For syrup: for 1 kg of quince - 1.3-1.5 kg of sugar, 1-1.5 glasses of water.

MARINATED QUINCE Sort the quince, rinse, cut into slices, blanch in boiling water for 8-10 minutes. Pour boiling marinade over the slices placed in jars. To prepare the marinade, pour water into an enamel pan, add cloves, cinnamon and sugar. Boil the mixture for 5-7 minutes, then pour in the vinegar. Bring the marinade to a boil, filter. Sterilize half-liter jars in boiling water for 10 minutes, liter jars for 12 minutes, and three-liter jars for 25 minutes. Immediately roll them up and turn them upside down until cool. For the marinade - 700 ml of water, 215 g of sugar, 85 ml of 9% vinegar, cloves, cinnamon - to taste.

Preparing quince jam with ginger in a slow cooker

An unusual combination of ginger and quince gives excellent results. The jam is not just fragrant and beautiful to look at, but also healthy. Regular consumption in small quantities will help strengthen the immune system and activate the metabolic process.

Dessert ingredients:

quince peeled from seeds - 1.4 kg;
peeled ginger root – 100 g;
1.4 kg sugar;
200 ml water.

Cooking steps:

Pour sugar into the multicooker bowl and add water. Mix well.
Set the “Soup” mode, set the timer at 10 minutes. Boil the syrup.
Wash the quince fruits with a sponge. Cut into slices and remove seeds. In this recipe, you do not need to remove the skin from the quince. Cut the slices into cubes.
Cut the peeled ginger into thin slices.
Place the jam ingredients into the syrup. Set the “Stew” mode and cook. Periodically open the lid of the multicooker and stir the jam. Cooking time – 1 hour.
The easiest way to sterilize jars is to treat them with alcohol. You can use any other method.
Pour hot jam into dry jars and roll up. Allow time for the jam to cool completely.

Quince and ginger jam is perfectly stored in any dry room all winter.

Pear amber jam

How to cook pear jam so that it turns out tasty and unusual? Add some unusual fruit, in our case it is Japanese quince.

First, let's prepare the pears and quince. You need to remove the seeds from the quince. Cut the pears into large pieces.

I crushed the quince in a food processor. This way it will cook faster.

Place the fruit in an enamel bowl or pan and cover with sugar.

Stir so that the sugar is evenly distributed and leave in this form for several hours until the juice releases abundantly. Cover the top with a towel or lid.

Quite a lot of juice comes out. Place on high heat and bring to a boil.

Then reduce the heat to low and cook for 1 hour, periodically skimming off the foam.

By the end of cooking, the jam acquires a beautiful reddish color. During this time, the quince is well boiled, and the pear pieces become transparent.

HAVE YOUR TEA PARTY!

Preparation time: 5 min.

Cooking time: 1 hour

Number of servings: 10 pcs.

Armenian recipe for quince jam

This recipe differs in that pomegranate juice is used as an additional ingredient.

The pomegranate is considered one of the symbols of Armenia, symbolizing good luck and fertility.

Dessert ingredients:

peeled quince - 1 kg;
6 pcs. clove buds;
200 ml pomegranate juice;
quince seeds.

Cooking steps:

Peel the washed quince and cut out the core with seeds. Carefully separate the seeds and place them in a saucer.
Grind the peeled quince on a coarse grater.
Place grated quince in a deep saucepan, pour in pomegranate juice, add cloves and quince seeds. At the end, add sugar and mix everything carefully. Give time for the juice to release.
Bring the contents of the pan to a boil and cook the dessert over medium heat for half an hour.
Pack the finished jam into clean jars. Store in a dry place.

Quince jam: the most delicious recipe with apples

Fresh apples are rich in unique antioxidants that reduce the risk of cancer. Even after heat treatment, this wonderful property of apples is preserved, although it becomes a little weaker. Just try making quince and apple jam to truly appreciate the taste of the dessert.

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The amount of sugar and quince for jam is taken in equal proportions, and apples are half as much.

Cooking steps:

Wash the fruits under running water. Peel off the peel and remove the seed pods. Cut the apples and quinces into 1.5 cm thick slices.
Place the prepared fruits in a deep saucepan and cover them with sugar. Use a wooden or silicone spatula to carefully mix everything. Cover with a lid and leave without heat treatment for 12 hours. During this time, juice from the fruit will appear in the pan.
Boil the jam three times for 5 minutes. Only take into account the boiling time. Leave the dessert for 6 hours each time. This will allow the fruit pieces to soak in the syrup and cook evenly.
Sterilize half-liter jars and lids in the oven or microwave.
Pour the boiling dessert into dry jars and screw tightly with metal lids. Turn over and leave for a while. When the workpiece has cooled, transfer it to the pantry or cellar.

Meat with quince

This fruit is very often used in preparing beef, lamb and poultry dishes. Quince also goes well with pork. To prepare, take 400 grams of meat, one onion, 400 grams of quince, vegetable oil, spices and salt. First you need to cut the quince into slices and fry them on each side until golden brown in a frying pan with the addition of vegetable oil. At the same time, the fruit is salted and peppered. Then put the prepared quince aside.

After this, cut the meat into portions and fry them in the same oil that is left over from preparing the quince. After this, transfer the meat to the pan and add salt and pepper to it. Place fried onions on top and pour in a little broth, water or wine. The meat should be stewed until cooked. Then add quince and the necessary spices to it and leave it on the stove, turning the heat to minimum, for about 20 minutes. Fragrant and appetizing meat with quince is ready.

Japanese quince and pear jam

Jam made only from pear fruits tastes somewhat bland. Therefore, we recommend improving its taste by adding Japanese quince, which has sourness. The taste of the dessert is simply amazing.

Ingredients:

1 kg of ripe juicy pears;
400 g Japanese quince;
1.6 kg sugar.

Process for making jam:

Cut the pre-washed Japanese quince and remove the core and seeds.

Next, cut into cubes of the same size. Place in a saucepan, add a small amount of water and boil until the quince becomes soft.
For jam, use pears of autumn varieties, because quince also ripens in the fall. The thin skin of pears can be left in place, but the thick, hard skin is better to be peeled. Remove seeds and cut into thin slices.
Place the prepared pear in a larger saucepan. Drain the water from the boiled quince and place the fruit on the pear. Sprinkle sugar on top. It is necessary to give the fruit time to release its juice.
Place the fruits and juice on the fire and bring to a boil. Cook dessert for 5 minutes. Set aside until completely cool. Repeat the boiling process 4 times to obtain the dessert of the desired thickness.
Pour the prepared hot pear and Japanese quince jam into jars and close tightly.

Tangerine jam

You will need:

1 kg small firm tangerines
1 kg sugar
3.4 glasses of water

Preparation:

Pour tangerines with water heated to 90 °C and leave for 5 minutes.
Drain the water, pour cold water over the tangerines and dry. Cut each tangerine in half.
Make syrup from water and sugar. Place tangerines in it and cook until tender (a drop of syrup should not spread).
Place the tangerine mixture into clean jars. Store in a cool place.

Quince jam with rosemary

If you like notes of rosemary in desserts, we recommend making quince jam with the addition of this herb.

For 1.5 kg of fruit you will need the same amount of sugar, 30 g of fresh rosemary and lemon juice (1 pc.). In addition, add 250 ml of water.

100 g of ready-made quince jam with rosemary contains 173.6 kcal.

Cooking steps:

Pour water into the pan and add sugar little by little. Boil syrup for jam.
Peel the pre-washed quince and cut out the seeds. Cut the peeled fruits into medium-sized cubes.
Add quince to syrup. Bring to a boil, reduce heat and simmer for 2 hours.
Add rosemary sprigs to the jam 5 minutes before the end of boiling.
Infuse the dessert for 12 hours, covering it with a lid.
Select rosemary sprigs, add lemon juice and simmer for another hour.
Pour the hot dessert into jars.

If desired, the jam can be rubbed through a sieve before the second boil. In this case, you will get a delicious jam with notes of rosemary.

Cooking methods

In reality, there are many ways to make quince jam. But as it turns out, in practice, only two or three methods of making quince dessert for the winter are used. These methods are similar and not as complicated, which makes them more common. The cooking algorithm boils down to cooking, which alternates with cooling.

Stages of preparing quince jam:

peeling, removing the seed pod, slicing with a knife or chopping with a blender;
preparing sugar syrup;
mixing with syrup and subsequent cooking in several stages;
adding citric acid, as well as other ingredients to taste;
laying in sterilized glass containers, twisting.

Quince jam in a slow cooker

You can use a slow cooker to make jam. The quince must be cut into pieces, covered with sugar, and left for 3 days. The resulting fruit-sugar mass is placed in the multicooker for 40 minutes in the “Stew” mode. The result is jam with a dense, homogeneous consistency.

Quince jam in a bread maker

The fastest way to make jam is to use a bread machine. Cut the fruits into small cubes and place in a mold. Sprinkle a layer of sugar on top. Next you need to set the jam cooking mode. Approximately 20 minutes before the end of the process, add lemon juice or citric acid to the fruit-sugar mixture. If desired, you can add citrus zest.

Quince jam is interesting due to its wide variety of additional components. To enrich the flavor and aromatic bouquet, you can add citrus fruits (lemon, orange), walnuts, and cinnamon to quince. The combination with pumpkin, apple, and pear makes the jam more tender. A persistent aroma is inherent in preparations with the addition of honey, ginger, and vanillin.

The high content of pectin in quince fruits affects the consistency of the finished jam. It has a jelly-like, dense appearance. The taste is sweet and tart. Color - golden.

Large quince fruits have valuable qualities, especially high pectin content. In addition, the aromatic fruit is rich in copper, iron, potassium, calcium, and phosphorus. Quince jam will serve as an excellent replenishment of vitamins during the long winter months. It can also be used for medicinal purposes.

Quince jam: the most delicious recipe with orange

To make a delicious dessert you will need 2.5 kg of ripe quince without rot, 2 large oranges and 2 kg of sugar. Fresh quince itself is a hard fruit, so water must be added to make jam. In our case, you will need 2 liters of purified water.

Cooking steps:

Wash the quince thoroughly with a sponge to remove the fleecy part of the peel.

Cut the fruit into several pieces to remove the core and seeds. Peel the peel. After processing, approximately 2 kg of quince will remain.
Place the cut out core and peeled skin into a separate pan, add water and cook for a quarter of an hour.
Drain the broth and add sugar to it. Cook the aromatic syrup for at least 5 minutes.
Cut the peeled quince slices into cubes and place in a deep bowl or pan.
Pour boiling syrup over the quince. Close the lid and let the jam brew for 12 hours.
Wash the oranges under hot water and dry with a kitchen towel. Without peeling, cut into medium-sized cubes and add to the container with jam.
Put the quince jam with orange on the fire, bring to a boil and cook for half an hour.
Sterilize half-liter jars in the oven or microwave.
Place hot jam into dry jars and close with lids.

Fragrant orange and quince jam is used in the complex treatment of flu and colds.

Shelf life

The shelf life of quince jam depends on the recipe and ingredients. On average up to 1 year, maximum up to 3 years.

Jars of jam should be stored in a cool, dry place without access to daylight, along with other preserves. The optimal temperature is +10-15ºС.

Quince jam is prone to sugaring, even if the cooking process is not disrupted. But if this does happen, you need to add a couple of tablespoons of cold water to it. Immerse the jar in a container of cold water (to the level of the jam in the jar) and heat the water, but not to a boil. After the sugar has melted and the water in the pan has cooled, take out the jar and seal it.

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Quince jam: the most delicious recipe with cinnamon

Cinnamon is used in various baked goods, drinks and added to jam to improve its taste. Today we propose making quince jam with the addition of cinnamon.

To make jam according to this recipe, you must use only natural cinnamon.

For 2 kg of quince add 4 tbsp. water, 80 ml lime juice and 1 tsp. natural cinnamon. They take the same amount of sugar as quince, but you can use less (1.5 kg).

Cooking process:

Wash ripe quince, without rot or cracks, using a special brush. Cut the fruit and remove the core and seeds. For jam, cut the fruit into slices no thicker than 2 cm.
Immediately sprinkle the quince slices with lime juice (you can use regular lemon instead of lime).
Place the chopped quince in a deep bowl and fill with water. Boil. Reduce heat and simmer for 15 minutes.
After a quarter of an hour, pour sugar into a bowl, pour in lime juice and add cinnamon. Boil the jam for another 25 minutes, stirring occasionally.
Place the dessert in jars and close.

Chinese quince compote

What can you make from Chinese quince, besides jam? Despite the fact that this fruit is not very popular, it is used in many dishes. Very often, housewives prepare compote from Chinese or simple quince. The drink turns out not only tasty, but also healthy. Quince contains many vitamins, some of which remain after processing. The most labor-intensive process in preparing compote is cutting. The fruits of this fruit are very hard, but if you first pour boiling water over them for 10 minutes, it will become easier to cut them into slices.

To prepare, take a kilogram of quince, two liters of water and 400 grams of sugar. The fruits must be washed thoroughly (you can use a not very hard brush). Then we cut them into slices, removing the core. We do not remove the skin, as it will give the compote an unusual aroma. Then put a pan of water on the fire and add sugar to it. When the syrup boils, put the quince in it. Cook it for about 7 minutes. Place quince slices in prepared jars and fill them with syrup. Close the containers with lids, cool and move to a cooler place. Chinese quince, the recipes for which will become your favorite, has an incredible aroma and taste that saturates every dish.

An unusual combination of pumpkin and quince in dessert

Quince fruits are hard and tart, while pumpkin pulp, on the contrary, is juicy and soft. Pumpkin is given to both young children and adults, because it has a great effect on the functioning of the digestive system. The combination of pumpkin and quince in one recipe gives excellent results.

For 2 kg of ripe pumpkin you need to take 1 kg of dessert pumpkin. Add 3 kg of sugar and 60 ml of freshly squeezed lemon juice.

Steps for making pumpkin and quince jam:

Wash and dry the quince and pumpkin. Peel and remove seeds. Cut the fruits into thin slices.

Place the quince and pumpkin in a thick-bottomed bowl in layers, sprinkling each layer with lemon juice.
Pour sugar into the container and carefully mix the contents with a wooden spatula.

We won’t cook the jam for now. Cover the bowl with a towel or lid and leave for 12 hours.
After 12 hours, juice will appear in the basin. Boil the contents of the basin over medium heat.

After boiling, reduce the heat to minimum power and cook for half an hour. During this time, stir several times with a spatula.
Pack hot jam into clean, sterile jars and close tightly.

Pumpkin and quince jam can be consumed immediately or sent to the pantry for storage.