Jam from quince with lemon

We suggest that you prepare jam from quince and lemon today. The taste of this delicacy is very original and interesting, with a sweet and sour note. It perfectly fits as a blank for the winter, is perfectly preserved and does not lose any flavor.

The recipe for jam from quince with lemon

Ingredients:

• fruits of quince - 990 g;
• lemon - 1 piece;
• sugar - 885 g.

Preparation

1. Before you start cooking jam, quince with lemon carefully washed and dry wiped.
2. Cut the quince into quarters, remove carefully the core, and pulp shred with thin slices.
3. We put them in a saucepan, sprinkle immediately with lemon juice and fall asleep with sugar.
4. Cover the dishes with gauze and leave for exactly a day.
5. Next, put the pan with the contents on the middle fire and cook the delicacy, stirring, for about 55 minutes.
6. After the syrup begins to thicken, pour hot jam from quince wafers with lemon on jars and cover with lids.

Jam from quince, lemon and orange

Ingredients:

• quince processed - 2 kg;
• orange - 50 g;
• water 990 ml;
• sugar - 2 kg.

Preparation

1. Clean the quince with a liter of drinking water and boil for about 20 minutes.
2. Then let the broth cool and filter. Fill them with diced quince pulp and sprinkle sugar.
3. We cook the treat 10 minutes after boiling and then insist 10 hours later.
4. Orange rinse, twist through a meat grinder and mix with jam. Again, boil it and weighed on low heat for another 40 minutes.
5. Next, lay out a delicious hot jam from quince with lemon on the cans and close.

Quince preserves with nuts and lemon

Ingredients:

• fruits of quince - 990 g;
• water 220 ml;
• sugar - 340 g;
• lemon - 45 g;
• walnut crushed walnuts - 25 g;
• vanillin.

For syrup:

• water 220 ml;
• sugar - 490 g.

Preparation

1. We clean the quince and cut it into small cubes.
2. Spread the prepared fruit in a saucepan and pour a glass of drinking water. Blanch the contents of 15 minutes.
3. In another vessel we prepare the syrup: we dissolve the sugar in water and boil it.
4. Fill the boiling syrup with quince and leave for 4 hours, covered with gauze on top.
5. Then pour the remaining sugar and send the pan to the fire. Cook the delicacy 25 minutes, and add a little vanillin.
6. Cook for a quarter of an hour.
7. Lemon is rinsed, shredded with thin slices, we remove the bones and put the citrus in the jam.
8. We pour in the same nuts, mix again and boil the mass.
9. We spread hot jam on the cans, close, turn, warm and leave to cool for 12 hours.