Quince preserves with lemon and walnuts: step by step cooking recipe

Aivah is a fairly well-known fruit that is rich in various organic acids, essential oils, fructose. But, unfortunately, the fruits are not very edible in raw form, so they need recycling. Now we'll look at how to make jam from quince and lemon. You can also add other fruits, nuts, additives. All this will only improve the taste. The only condition is to use ripe fruits. If an immature fruit gets caught, let it stay a couple of days.

Jam from one quince is the simplest recipe

Before we master more complex recipes with additives of other ingredients, we will consider the simplest, for which we only need: a kilogram of quince fruit and a kilogram of sugar. We go through the fruit, wash it and wipe it with napkins. Cut in half, remove the seeds and the core. Then cut as we like, for example, pieces of 1.5 cm by 1.5 cm. Fold them in a basin, fall asleep half a kilogram of sugar, and let the day insist. During this time, the mixture must be mixed thoroughly several times. For a day quince will let the juice and will be suitable for further processing. We fall asleep with the remaining sugar and let it persist for another day. After a while, take a basin of fruit and bring on medium heat to a boil, after which we cook for 60 minutes. When the jam is ready, we spread it to the banks and roll it up. As you can see, nothing complicated. But among the housewives are more common recipes with additives of other fruits, so the next we will have jam from quince with lemon.

Add the lemon to our recipe

Necessary ingredients: one kilogram of quince fruit, 0,8 kg of sugar sand, a glass of water, a lemon - one piece, vanilla sugar - one packet, a nut - 100 grams. Preparing the fruit, as in the previous recipe. We take the pan, mix the water with sugar in it, bring it to a boil and pour out the quince into the resulting syrup. Five minutes digest and set at 12 o'clock stand. Then bring to a boil, slightly cook and again let it settle for the same 12 hours. My lemon, remove the stones from it and crush the blender, you can, by the way, rub on a large grater. Fracture with large pieces of nuts. We put it on fire for the third time and after boiling the jam we add lemon, nuts and vanilla sugar into it. After this, we bring it to a boil and immediately put it into the banks. We roll up the lids, turn it upside down, wrap it around and leave it in that position for three days. Jam from quince with lemon and nuts is ready.

Quince preserves with lemon and walnut are our next recipe

Trying such a jam with an indescribable aroma, you immediately do not even guess what it's made of. Juicy quince, which has a delicate taste with the finest lemon flavor, and pieces of nuts soaked in the vanilla flavor, will never forget you, and will want to eat such a wonderful dish again. To make it yourself, use this recipe. Ready jam is ideal for tea drinking, if it is served with a simple homemade yoghurt pie. Ingredients: a kilogram of ripe quince, 0,8 kg of granulated sugar, one lemon, 100 grams of walnuts and five grams of vanilla sugar. And now we will prepare jam from quince with lemon and walnut.

Cooking process

We offer step-by-step recipe:

1. Mine under the cold running water quince fruits, wipe the towel with a fluff, remove the peel with a knife and remove the core with the seeds. We cut the fruit into large slices.
2. In the enamel saucepan pour the purified water (one glass), cover with sand sugar. We put on a small fire and prepare the syrup. We check the readiness by lowering the spoon into the syrup and lifting it. In the case when a syrupy hair is stretched behind a spoon, it is ready.
3. We lower the quince into it, and let it devolve for five minutes, after which we remove it from the fire and leave it for 12 hours.
4. Syrup with fruits again cook for 5-10 minutes, again we remove for 12 hours.
5. Thoroughly wash the lemon, we dry it with a towel or napkin, grind it with a blender or three on a fine grater.
6. Peel the walnuts from the peel , remove the membranes, do not crush it too finely.
7. We put on a small fire a pan with quince, we wait, when it will boil, and we add the crushed nuts and the grated lemon. We mix everything and leave for half an hour to sink. At the same time, stir constantly. Vanilla sugar added five minutes before cooked.
8. Sterilize the glass jars and lay out in them a fragrant boiling dish, immediately rolling up with sterile metal covers. Jam from quince with lemon and walnuts is ready. Everything is quite simple and fast!

Quince with lemon and orange: jam

The recipe for making such a jam is very simple and does not require a strict observance of the proportions of products. Do you know why in the quince add citrus? Thanks to them the delicacy acquires a particularly refined taste and neutralizes the taste of our fruit. Add citrus needed at the end of cooking, in order to preserve their delicate flavor. So, we prepare jam from quince with lemon and orange. Cut the lemon and orange with thin strips of zest. Try not to touch the white flesh. Then finely chop them, from the lemon squeeze the juice. Carefully wash my quince, cut into four parts, remove seeds, cut into small pieces and put them into a large pot or basin. Fill with water, wait until the boil, and cook on a small fire for 20 minutes. Quince should get soft during this time. Pour sugar and zest, add lemon juice and cook for about 1.5 hours, stirring constantly. Everything, quince from a quince with a lemon, and also an orange is ready. Pour it into a sterilized container and roll it up.

We prepare jam in the multivark

In many recipes it is recommended to quince the skin before cooking. We will not do this, because the fragrance of our fetus is provided by the aromatic substances contained in it. And we'll cook a bit unusual. Jam from quince with lemon in multivark - here is our trend at the moment. Ingredients: one and a half kilograms of peeled and chopped quince, as much - sand sugar, one lemon and two limes. Carefully wash our fruit, the core is removed and cut into slices, thin and small. We load into the bowl of the multivark and pour sugar. Extrude the juice from citrus and pour it into the bowl. We select the "quenching" mode and set the time - one hour. Then leave for 12 hours in the heat-keeping mode. After this time, lay out a useful, fragrant and tasty jam on the banks and - in the refrigerator. This recipe - without sterilization, you need the banks only to wash well.

Quince with cinnamon - a reminder of the hot summer

Necessary ingredients: one kilogram of fruit, 700 grams of sugar, two glasses of water, 40 ml of lemon juice, half a teaspoon of cinnamon. We wash the quince well, cut and remove the core. Thin slices we cut fruits and then sprinkle them with lemon juice, 20 grams, put it in a container and fill it with water. We put on the stove, boil and cook on a small fire for 15 minutes, not forgetting to stir it. Add sugar, lemon juice, what remained, and cinnamon. On a small fire, cook for 25 minutes, stirring constantly. Upon completion, we pour on cans and cover with lids. Done. If you add apples to the recipe, you'll get a quince jam with lemon and apples, and cinnamon. For the winter, this jam is not good, its shelf life is up to two months

We prepare jam for the winter

In the jam, which is prepared according to this recipe, quince is not boiled, its pieces will turn out to be whole and soft, you can store it for up to two years. Ingredients: one kilogram of fruits, peeled, sugar - 600-800 grams, a glass of water, lemon, one-gram vanillin sachet, hazelnut - 100 grams. We will make jam from quince and lemon for the winter. We cut our fruits into slices. In an enamel saucepan, prepare the syrup in a standard way and pour it into it with quince boiling. Cook for five minutes and, as usual, take off for 12 hours with a fire. Then we repeat the same thing. We shred the hazelnuts a lot, using a wooden mallet. Make a variety with a lemon. Do not rub it on the grater and squeeze the juice, and cut into thin slices. After boiling the jam for the third time, add the lemon, crushed nut and vanillin. Boiling a few more minutes, lay out the boiling jam on sterilized banks in advance and roll them with the same lids. This dish will delight you with its fragrance and taste for a long time.

Useful properties of quince and products from it

Why are the dishes from our fruit, including jam from quince with lemon, enjoyed such popularity among people? Quince is rich in various vitamins, contains a lot of macro and microelements. It contains sodium, potassium, citric, malic, tartanic acid and pectin, substances needed by the human body. Its fruits contain a lot of fructose, tannins, essential oil, catechins and amino acids. Our jam is not subjected to special and long-term heat treatment, so that the maximum benefit from quince is the most. Lemon and other fruits of it only reinforce. We will not talk about the purely medical benefits of our jam, let's just say that it will improve your mood, cheer up, and have a restorative effect. So cook and eat jam from quince. Bon Appetit!