8 best recipes for aromatic quince jam

1. Quince jam with lemon juice without water

Ingredients

1 kg of quince;
750 g sugar;
2 tablespoons lemon juice.

Preparation

Remove the core from the quince. Cut the fruit into cubes, no need to peel.

Cover the fruit with sugar, add lemon juice and put on low heat. Cook with the lid closed if you want the jam to be softer. No need to stir. After 4½ hours, remove from heat and pour into jars.

2. Quince jam with citric acid

Ingredients

1 100 g of quince;
600-900 ml of water;
1 kg of sugar;
1 pinch of citric acid.

Preparation

Peel the quince, remove the core, cut the pulp into small pieces or wedges. Fill with water so that the fruit is completely covered. Bring to a boil and cook over medium heat until tender, about 15-20 minutes. Take out the quince and measure out 250 ml of the broth, the rest is not needed.

Mix liquid with sugar and bring to a boil. Add the fruits and cook over low heat for about 20 minutes. Add citric acid and let sit for another 5 minutes. Pour the jam into the jars and roll up the lids.

3. Quince jam with orange

Ingredients

2½ kg of quince;
2 liters of water;
2 kg of sugar;
2 oranges.

Preparation

Peel and core the quince. Cut the pulp into small pieces.

Fold the skins and cores into a saucepan. Cover with water, bring to a boil and simmer over medium heat for about 20 minutes. Strain.

Pour the quince pulp with the resulting broth. Simmer over medium heat for 12-15 minutes. Drain the liquid, add sugar to it and cook for 5 minutes. Mix hot syrup with quince and leave for 12 hours.

Cut the orange together with the zest into small cubes. Add to the settled quince and boil for half an hour over low heat. Pour the jam into the jars and roll up the lids.

4. Quince jam with cinnamon

Ingredients

2 kg of quince;
2 kg of sugar;
120 ml of water;
4-5 cinnamon sticks.

Preparation

Core the quince, peel the fruit and cut into small wedges. Fold in a saucepan, cover with sugar and cover with water. Cook over low heat for 2½ – 3 hours. Add the cinnamon 10 minutes before the end of the process.

Pour the finished jam into jars and roll up the lids.

5. Quince jam with ginger

Ingredients

1 400 g of quince;
80-100 g fresh ginger root;
1 200 g sugar;
200 ml of water.

Preparation

Cut the core out of the quince, divide the fruit into small pieces. Chop the ginger.

Fill the sugar with water and boil for 8-10 minutes until it is completely dissolved. Add quince and ginger. Boil again and simmer over low heat for 50-60 minutes. Stir gently occasionally.

Pour the finished jam into jars and close the lids.

6. Quince jam with walnuts

Ingredients

2 kg of quince;
1 200 g sugar;
200 g of walnuts;
240 ml of water;
½ lemon.

Preparation

Peel the quince, core and cut the fruit into slices. Cover with sugar, stir well and set aside for 2-3 hours.

Fill the nuts with warm water so that they are completely covered, and leave for the same time. Then rinse and chop coarsely.

Bring the quince peel and 240 ml of water to a boil and cook for 5 minutes over medium heat. Remove from the stove and leave for an hour and a half. Then strain and squeeze out all the liquid.

Pour the finished broth to the quince. Place on the stove and simmer. After about 2 hours, add the nuts and lemon juice. Stir. After 7-10 minutes, remove from heat and pour into jars.

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7. Quince jam with pistachios and cardamom

Ingredients

30-50 g pistachios;
2 quince fruits;
60 ml lemon juice;
600 ml of water;
400 g sugar;
cardamom to taste.

Preparation

Peel the pistachios. Peel the quince, remove the core. Cut the fruit into medium pieces and cover with half the lemon juice.

In a saucepan, boil water with quince cores, sugar and cardamom. Cook over medium heat for 5-10 minutes. When the granulated sugar has completely dissolved, add the quince pieces, cover and reduce the heat. Cook for about 1½ – 2 hours, then remove the cores, add the remaining lemon juice and simmer for another 8–10 minutes. Then stir in the pistachios.

Pour the finished jam into a jar, close the lid and store in the refrigerator.

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8. Quince jam with spices

Ingredients

1 200 g of quince;
2 oranges;
200 ml of water;
800 g sugar;
1 pinch of salt;
½ teaspoon ground cinnamon;
¼ teaspoon nutmeg;
½ teaspoon of ground allspice;
½ teaspoon of vanilla extract.

Preparation

Peel and core the quince, then cut the fruits into small pieces. Squeeze the juice from the oranges, grate the zest.

In a large saucepan, bring water to a boil over medium heat. Add sugar and cook until the sand is completely dissolved. Add quince and salt, zest with juice, cinnamon, nutmeg, pepper and vanilla. Continue cooking for about an hour and a half.

At the end of the process, pour the jam into the jars and cover with lids. Place in a saucepan with a napkin at the bottom. Pour warm water over the hangers of the jars and simmer over low heat for 15–20 minutes.