Quince jam with cinnamon

Quince jam with cinnamon

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Ingredients for Quince Jam with Cinnamon

  1. Quince 1 piece (large)
  2. Sugar sand 100 grams
  3. Concentrated lemon juice 15 milliliters
  4. Ground cinnamon 1/4 teaspoon
  5. Clean water as needed
  • Main Ingredients Quince, Sugar
  • Serving 1 serving
  • World Cuisine


Knife, Cutting board, Enamel pan, Wooden kitchen spatula, Teaspoon, Measuring glass, Kitchen scales, Kitchen towel, Glass sterilized half liter can, Metal sterilized lid, Refrigerator, Dessert vase, Rosette, Dessert spoon

Making quince jam with cinnamon:

Step 1: prepare quince.

To prepare this type of jam, you should choose large ripe fruits. We take quince and thoroughly rinse it under cold running water from the scalp and any other contaminants. Then we dry the fruit with paper kitchen towels from excess moisture and, using a knife to cut fruit, cut the quince into 4 parts.

Then cut out from each core with bones, put on a cutting board and cut into quarters or slices of any shape up to 5 millimeters thick. We put the slices in a small enameled saucepan and fill them with clean water so that it completely covers the pieces of fruit and is 1 - 1.5 centimeters higher.

Step 2: Cook quince jam with cinnamon.

Now turn on the stove to a medium level and put a saucepan with water and quince slices. When the liquid boils, we reduce the temperature of the plate to a level between the smallest and the average. Cook quince, stirring with a wooden kitchen spatula for 20 minutes until softened. Then add 100 grams of granulated sugar, 15 milliliters of concentrated lemon juice, and 1/4 teaspoon ground cinnamon to the pan.

Reduce the temperature of the stove to the lowest level and cook the jam even 25 minutes until the sugar grains are completely dissolved and the sugar syrup is slightly thickened. By the end of cooking, the quince texture will become completely soft, and the surface of the pieces will acquire a shiny almost glossy surface. After the required time has elapsed, helping ourselves with a kitchen towel, remove the saucepan from the stove and now act as desired.

If the jam is used in the near future, let it cool, then pour it into a sterilized jar, seal with a tight lid and refrigerate. So the jam can be stored for six months.
And if the jam is prepared for the winter, it can be poured hot into a sterilized jar, close the container with the preservation key and cool under a woolen blanket for 2 to 3 days, after turning the jar upside down. Such a workpiece can be stored for 1 - 1.5 years in a cool place, such as a basement, pantry or cellar.

Step 3: serve quince jam with cinnamon.

Quince jam with cinnamon is served at room temperature or in slightly chilled form. 15 to 20 minutes before serving, it is taken out of the refrigerator and laid out in special dessert vases. A stack of rosettes, dessert plates and dessert spoons are placed next to the jam. The traditional drink for this yummy is freshly brewed tea of ​​any kind and type you like.

But all these conventions are suitable for receiving guests, and if you decide to enjoy delicious quince jam for pleasure, then you can put it on bread, generously greased with homemade cream, butter or sour cream, this is almost an ideal combination. Also, this type of jam is used as a filling for pies, in addition to ice cream, pancakes, cheesecakes or as a layer of cakes and pastries. Enjoy it!
Enjoy your meal!

Recipe Tips:

- If you don’t have ground cinnamon, you can grind its stick with a coffee grinder.

- Before preparing the jam, you should thoroughly wash the entire inventory with any detergent for dishes, and preferably with ordinary baking soda. Then sterilize the containers, and pour over the rest of the equipment with boiling water!

- Instead of concentrated lemon juice, you can use fresh squeezed lemon juice or to taste citric acid.

- Sometimes ground vanilla is added to this type of jam on the tip of a knife or cloves, and even walnuts are put.


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