Quince jam with lemon

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

2. STEP 2

   

3. STEP 3

   

4. STEP 4

   

5. STEP 5

   

6. STEP 6

   

7. STEP 7

   

8. STEP 8

   

9. STEP 9

   

10. STEP 10

    

11. STEP 11

    

12. STEP 12

    

13. STEP 13

    

14. STEP 14

    

15. STEP 15

    

16. STEP 16

    

17. STEP 17

    

18. STEP 18

    

Comments on the recipe

Anahit

01.08.2023

4.8

To make the quince berries soft and juicy, I first boiled them for 7-10 minutes until soft, then strained them and prepared a syrup from the broth and granulated sugar, to which I added the boiled quince.

Irisha

01.08.2023

4.7

When I was a child, my mother made this jam, it was very fragrant! but I don’t like quince in jams, it’s kind of grainy, or so it seemed to me as a child

Nicole

01.08.2023

5

oh and it turned out beautifully! Thank you!

Shura

01.08.2023

4.5

Hello, friends, I really love quince jam, its taste is a little different from an apple, it’s so dense and big, we grow small and the taste is not the same as in the south, but you can’t confuse southern quince with anything, with lemon only improves its taste, since it does not have enough acid, and the pulp really, Irisha, reminds me of a pear - grainy, but this, in my opinion, only gives it charm, as I read the name, Anahit immediately remembered, I only have this jam with It’s associated with it, and I’m not mistaken; I should have enlarged the scale and shown the jam in the bowl closer in the main photo, right? Excellent replenishment of vitamins, great!

Anahit

01.08.2023

5

Irisha and I didn’t really like quince jam as children, although the taste of the syrup was very aromatic, but the berries were so hard that you could break a tooth. But many years ago, I was treated to a meal at a party and I really liked it. The jam was of very high quality, the berries were very juicy, and when you took a bite, juice oozed out of the fruit itself. And then I learned from the mistress of the house that she had boiled the quince before putting it in the syrup. Then I tried it myself and it worked. And there are also nuts in the recipe, so why not be original? Thanks to Nicole for the recipe. It’s very cool to eat it in the winter during women’s gatherings, when every friend is eager to boast about her culinary art. Shurochka, thank you for the sweet association, and I agree that the vase could have been taken off larger. But there are days when, for the life of me, you don’t get the desired result. I took ten frames and nothing. I’ll also say, you know how important light is when shooting. Not only have the days become much shorter, but yesterday a cyclone hit us (it even snowed in the mountains) and there was no sun, no light, the sky was leaden (and I’m working on the balcony) , everything shines on the photo screen. Well, what happened was what seemed the most successful.

Shura

01.08.2023

4.8

I don’t have quince jam, but I remember its taste very well, and the fact that the vase is small is not a problem, it will be a reason to look at it longer to enjoy the jam! Our Indian summer is back, and we never even dreamed of it! It’s true, Anahit, the winters are long and dark, and quince jam will warm us girls so much. Our lights were turned off this morning, because it’s bad without it, I immediately remembered gatherings at kerosene lamps when our mothers were young, then we made so much jam and that’s it eaten over the winter. Compared to this time of life, we make little jam, but it’s so varied and tasty, everything flows, everything changes!

Shura

01.08.2023

5

While I was writing the comment, the photo of the vase grew and everything looks so great, who did the work, that’s what you do with Photoshop - evolution!