Quince jam with lemon and nuts

Category: Blanks

Ingredients
Quince	1 kg net weight
Sugar	850 g
Nuts	1 glass
Lemon	1 small

Cooking method

I cut the quince into slices, removed the seed capsule and hard adjacent tissues, covered it with sugar and left it at room temperature for a day. Then twice - in the morning and in the evening - I cooked it, letting it boil, and stood under the lid.
I didn't chop the nuts, but left them as they were, how it happened: some halves, some smaller. Fried them for 5 minutes in the microwave and, if possible, peeled them off. I cut the lemon into thin slices, removed only the seeds, put it in the microwave for 1 minute, so that when boiling in sugar, its peel did not become hard.
In the last, third boil I added nuts and lemon, cooked for 3 minutes, rolled up, sent "under a fur coat."
Gorgeous jam !!

The dish is designed for

2 x 620 ml

Note

My quince is straight from the tree; but if there was not enough of her juice, then half a glass of water would have to be added. Therefore, to avoid a lack of syrup, stand only under the lid!
The thinner you cut the quince, the harder the slices will be in the finished jam. You can make candied fruits and soft viscous pieces - for an amateur. And yet I do not advise too "thinning" - you can get non-bite chips ...

Elena Tim

Oh, my favorite and most adored jam!
I can eat it as much as I like! Tanya, send a few jars - I'll prove it!
It turned out so beautiful for you, beautiful.

Cirre

Tanya, what kind of nuts did you take?

Pchela maja

Walnuts in appearance.
How beautiful it turned out!

TATbRHA

Yes, Cirre, walnuts, which grow in abundance in the yard. I think any will do. There was even an idea to cook with plum pits, but then I refused it: I often give my rolls, and suddenly they won't eat them right away, and after two years the poison will form there ...

Cirre

Quote: TATbRHA

Yes, Cirre, walnuts, which grow in abundance in the yard.

Hee, maybe they grow with you, I don't have

Mikhaska

Tanya! Amazingly beautiful jam! Thanks for the recipe!
But, is it possible to specify more precisely the thickness of the sliced slices, pliiz. And tell me, how do you get them in the finished jam? (Well, just to orient yourself a little, is this thickness suitable for our family).

TATbRHA

I have the thickness of the slices 1 cm or a little more, because I like ready-made slices that are harder, but not too candied. Already 1.5 cm thick, the slices are so viscous, plump, but not too soft. Two centimeters are very soft.

Fotina

The school friend's parents are from Tashkent. From my grandmother they always brought quince jam with walnuts, and apricot jam with apricot pits. And I also got that yummy. Since then, I don't even know which I like more - my grandmother's strawberry or quince with nuts from Zhenya's grandmother.

TATbRHA

I'm still strawberry ...

LenaU

What a coincidence! Only yesterday my mother cooked and closed the quince jam, she boiled it from quince with lemon, nuts and in grape juice. Delicious.

Mikhaska

And here's another thing ... And, remove the skin? I'm going to cook from quince for the first time in my life.

TATbRHA

No, Mikhaska, do not remove the skin! In no case. There is a sea of pectin in it, which will make the syrup thick and viscous. And the skin of the quince is very thin (that is why the tree is absolutely defenseless against pests ...), you do not look that the fruit is dense and hard. The skin is absolutely not felt either in jam or in other dishes where quince is used.I'll cook juice in a juicer - apple and plum pulp after that I have to wipe it to get jam and fillings, and the quince skin dissolves without a trace, it's quite easy to mix.
Once cooked, quince jam will become your favorite for all your life, it is so special. And not only that, anyone.

barmaleykina

Good night all ! Spun a portion of this jam for a sample. It turned out a little more than a liter. For some reason it turned out to be very liquid for me, I did not add water. And after boiling for the third time with lemon and nuts, it did not have that wonderful color as yours. Therefore, on the go, I decided to cook longer and added jelly at the end of cooking. The end result was both the color and consistency that suited me. Thanks for the recipe.

TATbRHA

Maybe it’s liquid because it’s extremely juicy quince caught? .. You did the right thing, that you cooked longer. And it was not worth adding jaundice: the jam in the jar will certainly thicken; for me (today I was just looking with the intention of giving it) for two weeks it became viscous, like honey.
Delicious, right?

Irgata

really, gorgeous jam, I met quince in the markets of Tajikistan during the time of my husband's service at the border, made jam often, however, without nuts, we ate them live well, especially since it was expensive from the market, but I'm talking about

Quote: TATbRHA

I cut the lemon into thin slices, removed only the seeds, put it in the microwave for 1 minute, so that when it was boiled in sugar, its peel did not become hard.

there were no microwaves, and I still don't have them,I froze lemon slices, a then added in jam, after freezing, they softened when thawed, gave juice well and were filled with syrup themselves, then they were delicious in jam. Again, lemons were not always brought to the bazaar, I ordered 5 kg - and for processing - into honey, into jam, I just froze the lemons chopped in a food processor for future use, the first 45-liter freezer helped out well, the devulka was so neat: girl-yes: Here ,Tanyush, reminded of the quince, I will be on guard in Magnet, they began to bring something not every year, the demand for it is small Thanks for the jam

TATbRHA

IrshaThanks for the lemon tip! It's even easier than "microwave" or boiling.

Irgata

lazy people move progress

TATbRHA

I, too, have been making excuses all my life! Word by word.

Kapet

This year I have a large harvest of quince happened in Kiev ...

He did not cut off excess fruits in time, and while the whole quince was filled with juice, it did not have time to ripen yet. And the tree barely holds the fruits, the branches bend to the ground. I had to cut off some of the fruits so that the branches would not break. From such an unripe quince I tried to make jam according to the recipe of a respected author. All the technology was followed, the nuts were also their own, but only at the stage of the final cooking, I added a couple of tablespoons of liquid from raspberry jam, for additional taste and smell. What can I say - tasty is not the right word! The rest of the quince will also go for this jam!

Many thanks to the author!

TATbRHA

To your health and your loved ones!
Try again this is jam - also delicious! It is possible from only one quince - and also add nuts.

Kapet

TATbRHAThanks for the tip! Oh, in winter there will be delicious pies with such a filling! The consistency of the jam turned out to be a thick viscous, candied fruits are not hard and not soft, - for a pie, and for tea, that's it! Thanks again!

TATbRHA

Yes, you are right: quince is a gift and an abyss of extraordinary taste.

Kapet

Quote: TATbRHA

Yes, you are right: quince is a gift and an abyss of extraordinary taste.

And if this is also the taste and smell from childhood - I lived in Tashkent until I was 12 - then ... there are no words to express the whole gamut of emotions! Thank you!