How to cook quince?

Quince fruits are hard with a sour taste. Boiled quince delights with its soft pulp; it is pinkish, sweet, with a granular texture, and tastes similar to a pear.

Before cooking, quince fruits should be thoroughly cleaned of fluffy coating, washed well, and in some cases you may even have to remove the skin. The fruits need to be cut in half, the core removed (the partitions and seeds should be dried and used to prepare decoctions and infusions, and the cut skin is boiled in a small amount of sugar syrup, it becomes aromatic and can be added to any quince dishes).

In order for the fruit to become soft, the pieces are blanched in water for 25 minutes, the broth is drained, filtered, sugar is added (800 g per 3 cups of broth), and brought to a boil, stirring occasionally. Remove the pan with the syrup from the heat, add the prepared quince pieces and leave to infuse for several hours. After some time, the syrup is boiled again, citric acid is added. With this cooking method, the slices become transparent, dense and very tasty.

How do you eat quince?

Quince is eaten with pleasure; it is perhaps the only fruit that, in its raw form, has a specific, very tart taste. Due to the hard peel and high density of the pulp, quinces are not eaten like, for example, apples. Delicious dishes from quince are valued in the Apennines and Sardinia. Quince slices boiled in honey are tastier than any candied fruit or marmalade.

To replenish the body with vitamins, take quince juice; it can be easily prepared using a juicer. It must be remembered that quince contains tannins in large quantities, so its consumption should be moderate.

Quince seeds

Quince seeds, namely their white shell containing mucous components, as well as the fruits, are valuable medicinal raw materials. Decoctions from seeds alleviate the condition of women with heavy menstruation and stop uterine bleeding.

Recipe No. 1: 8 pieces of seeds need to be poured with 200 ml of boiling water and cooked for 3 minutes. You should drink the decoction 0.5 cups 3 times a day.

When consuming a decoction of the seeds, hemoptysis and uterine bleeding are eliminated.

Recipe No. 2: 5-10 grams of seeds must be boiled in 100 ml of water until mucus forms. It is recommended to take 1 tablespoon 3-4 times a day.

Mucous decoctions from the seeds are useful for treating eye inflammation, sore throats, skin irritations, burns, and as a laxative. Quince seeds are brewed as tea and drunk for dry, debilitating coughs. Also used healing infusions, effectively curing various ailments.

Seed infusion: pour 1 tablespoon of seeds into one glass of water at room temperature and shake vigorously for a couple of minutes. Take 1 tablespoon orally 3-4 times a day before meals.

Quince varieties

There are many varieties of quince registered in Russia, the best and most common of which are considered:

• Angers;
• oily early;
• Mamarkand large-fruited;
• Khorezm apple-shaped;
• Ahmed-Zhum,
• Portuguese.

Besides, a large number of different varieties stand out for their good productivity. For example, the Aurora variety is resistant to unfavorable climatic and environmental conditions and is not susceptible to fungal diseases. Fruits abundantly.

The French variety "Angerskaya" has lemon-yellow fruits, which are used for processing and are used in fresh.

Quince "Golden" has large fruits with creamy, sweet-sour pulp. One tree produces from 40 to 60 kg of fruit.

The amazing ability of the “Ilmennaya” variety to produce a large harvest is noted, it turns out great amount sweet and sour, bright yellow fruits larger than average size. The pulp contains stony particles.

The “Kaunchi-10” variety is distinguished by large pear-shaped fruits with creamy pulp; they are juicy, sweet, and can be eaten raw.

The fruits of the quince “Collective” are apple-shaped, bright yellow, with light yellow pulp of medium density with high content rocky particles. The tree has a high yield and is resistant to frost and drought.

Quince "Krasnoslobodskaya" has ribbed, bright yellow fruits similar in shape to apples. Their flesh is light yellow, medium density, juicy, with an incredible aroma.

The painstaking work of breeders makes it possible to enjoy different varieties, eat them fresh and as an ingredient in culinary dishes.

Quince fruit

Quince is a fragrant, yellow-skinned fruit that comes in round and pear-shaped shapes, with firm and sour flesh. The high content of pectin substances is useful for people whose activities are related to hazardous production living in areas of increased environmental danger. Jam, jam and quince jams are different medicinal properties for inflammatory bowel diseases. Quince fruits ripen in October. It is recommended to collect them before the onset of autumn frosts. If properly stored, quince fruits can be consumed until the beginning of April.

Calorie content of quince

One hundred grams of quince contains 8.9 g of carbohydrates, there are 40 kcal. Quince is best suited for dietary nutrition, since it contains no fat, no sodium, and no cholesterol.

Homemade preparations from Japanese quince are the best and almost the only way to eat this exotic fruit- because incredibly sour taste and the hard pulp of Chaenomeles cannot be eaten raw.

Quince fruits, which have many beneficial properties, are processed into delicious products, rich in vitamins, pectins, fiber and many other substances necessary for health.

Juices, extracts, syrups, jam, jam, marmalade, jelly, candied fruits, dried fruits at the same time they are both final products and semi-finished products, from which you can subsequently prepare a wide variety of tasty and healthy dishes and drinks.

Recipes for preparations from Japanese quince or Chaenomeles

Chaenomeles juice

Juice is obtained from the fruits using a press, electric squeezer or juicer. Then water is added to the pulp - 120 ml of water per 1 kg of pulp - and heated to a temperature of 60-70°C. Then the juice is squeezed out again. The first and second pressing juices are combined together, the juice is poured into bottles or jars, pasteurized in water at a temperature of 85°C for 15-20 minutes, and sealed.

Used as a substitute citric acid and vinegar in borscht, salads, meat and fish dishes, for preparing drinks.

Japanese quince syrup

1 liter chaenomeles juice
1.5-1.9 kg sugar

Add sugar to the juice, heat until completely dissolved and boil for 5 minutes, skimming off the foam. Hot syrup strain through a thick sieve into sterile bottles or jars and seal.

Raw quince with sugar

1 kg Japanese quince
1 kg sugar.

Cut the clean fruits into thin slices and place them in jars in layers, sprinkling each layer with sugar.

You can put chaenomeles through a meat grinder and make a puree.

Cover with plastic or other lids and store in the refrigerator. Serve with tea instead of lemon.

Japanese quince jam

1kg Japanese quince
1.5 kg sugar
3 glasses of water

Wash well-ripened yellow fruits, peel, remove the core, and cut into slices.

Place the prepared quince in boiling syrup, bring to a boil and leave for several hours.

Bring to a boil again and leave to cool. Do this two more times and then cook until done. To prevent the quince slices from boiling over, periodically shake the container with the jam in a circular motion. Pack hot.

Candied Japanese quince

1 kg Japanese quince
1.5 kg sugar
3 glasses of water.

From ready-made jam you need to remove the quince fruits, place them in a colander and let the syrup drain. Dry the fruits in warm oven or in an electric dryer, sprinkle the candied fruits with sugar and store in a closed container at room temperature.

Japanese quince extract

1 kg Chaenomeles fruits
1-1.5 kg sugar

Wash the fruits, remove the seeds, chop in small pieces, sprinkle with sugar. leave in a cool place for one to two days. Drain the resulting extract, pour into glass containers, and store in a cool place.

For long-term storage Bring the drained extract to a boil and seal with a metal lid.

Use for cooking various drinks, sweet dishes.

Chaenomeles compote

chaenomeles - optional
1 glass of sugar per 1 liter of water
water - as needed

Wash the Chaenomeles fruits, blanch for 2 minutes (put the colander with the fruits in boiling water), fill a sterile jar halfway and fill it to the top with boiling syrup.

Roll up the jars and turn them upside down.

Japanese quince jelly

1 kg of Japanese quince fruits
0.8 kg sugar
2 glasses of water

For jelly, you can use softer and greenish fruits, as well as cut skins and seeds left over from making jam.

Cut the fruits into thin slices, add water so that it barely covers them and cook until soft. Strain the resulting broth without pressing the fruit so that the juice is clear.

For each liter of juice, add 800 g of sugar and cook until thick. To make cutting easier later, it is better to pour the hot jelly into low jars.

Japanese quince preparations are very diverse; it is worth saying that chaenomeles can be dried, and fresh Japanese quince fruits can also be stored in the refrigerator for up to several months in tightly tied bags.

Greetings, dear readers! From this article you will learn how to make delicious preparations recipes for preparations from quince for the winter. Quince beneficial features and contraindications, the healing properties of quince are due to high content biologically active substances in all parts of the plant.

Quince fruits have diuretic, astringent, antiseptic, and hemostatic properties. The seeds are used as an emollient, enveloping, and anti-inflammatory agent.

Common quince description

Cydonia oblonga Mill.

Common quince is a tree or large shrub of the rose family, dicotyledonous class, 1.5 - 8 meters high. Quince leaves are elliptical, entire along the edge, green, smooth above, whitish tomentose-pubescent below, 5 - 10 cm long, up to 7 cm wide.

The flowers are white or pink, single, large, 2–4 cm in diameter. The fruit is an apple. various shapes round or pear-shaped with numerous seeds, fruit weight reaches 1 kg.

The fruits are yellow, at first very pubescent, then, as they ripen, bare, very fragrant. The pulp of the fruit is astringent, with stony cells. Quince blooms in May - June, the fruits ripen in September - October, but remain hard and tough.

The fruits, seeds and leaves of quince are used for medicinal purposes. Common quince fruits contain 5÷15% sugars (fructose, glucose), up to 5% organic acids (malic, citric, tartaric, coffee and others), as well as amino acids, tannins, pectin substances, vitamins C, groups B, P, PP, a complex of microelements (potassium, iron, cobalt, boron, nickel, copper and others), essential oil.

Quince seeds are covered with a matte whitish film, which contains up to 20% mucous substances. Tannins and vitamins predominate in the leaves.

The fruits are collected and processed when ripe, the seeds are dried at a temperature of 50 ° C. The leaves are collected in June - July, dried in the shade under a canopy or in dryers at a temperature of 40 - 50 ° C. Dried leaves and seeds can be stored in a closed container for a year.

Currently, quince as a crop is grown in Central Asia, Transcaucasia, Moldova, and southern Russia. It is grown in Western Europe, the Balkan countries, the USA, and Japan.

Quince is a light-loving and heat-resistant plant, not picky about the soil. Quince belongs to the pome-bearing tree species, such as apple and pear, and is often used as a rootstock for cultivated pears. A valuable feature of quince is that where it grows, it bears fruit annually and abundantly, from trees the best varieties up to 100 - 150 kg of fruits are collected.

In the wild it grows along forest edges, on mountain slopes at an altitude of up to 500 meters, and in clearings with dry soils. In Russia it grows wild in the lowland foothill regions of Dagestan and Transcaucasia.

The Latin name for the quince Cydonia - “cydonia” - comes from the name of the ancient Greek city of Sidon on the island of Crete, where the plant has long been cultivated and was known to the Greeks from the 12th century BC. e. and was greatly revered. The species name oblonga means “oblong” and is explained by the shape of the fruit.

The ancient Greek politician Solon prescribed in his laws that newlyweds should eat quince fruits on their wedding day, then their life would be as pleasant as the aroma of quince.

The ancient Greek physician Dioscorides argued that “quince is good for the stomach, and boiled is better than raw.”

IN folk medicine Transcaucasian local varieties of quince are used in decoctions for gargling with sore throats, lotions for eye diseases, as cosmetic product, softening the skin.

With quince seeds, mucus is obtained for the treatment of respiratory diseases in children - it has a beneficial effect and promotes the separation of sputum. A decoction of the seeds is also used as an emollient and laxative.

Quince contraindications and warnings:

• Individual intolerance.
• Drink quince juice and fresh fruits should be used with caution in case of stomach ulcers and enterocolitis - it can cause irritation of the gastric mucosa and cramps.
• Fresh quince fruits and fruit seeds have a strong strengthening effect - quince should not be consumed raw in large quantities; Quince is also very useful in boiled, stewed form, in the form of preserves, compotes, and seasonings.

How is quince useful? Traditional medicine recipes

Quince juice has anti-inflammatory, diuretic, astringent, tonic, choleretic, antibacterial effects, and is very beneficial for the body. It is recommended to drink juice for tuberculosis and bronchial asthma, general malaise, diarrhea, diseases of the heart, liver and respiratory tract.

An extract containing iron is prepared from fresh quince; it is used for anemia and other diseases.

Boiled quince fruits in pureed form are used for liver diseases and as an antiemetic. Quince fruits are used as a decoction for diarrhea and bleeding due to their astringent properties.

From dried fruits Quinces are used to prepare mucous decoctions, which are recommended for stomach diseases.

Quince fruit tea is used as a diuretic for edema of cardiovascular origin. Tea made from quince seeds, rich in mucus, is drunk for coughs and acute respiratory diseases.

A decoction of the seeds is used for diarrhea and bleeding from internal organs, and for gargling with sore throats. Externally - in the form of lotions for eye diseases.

To improve the functioning of the gastrointestinal tract and liver

decoction of common quince fruits:

Pour 100 g of quince fruits into 4 glasses of water, bring to a boil, boil for 5 minutes, cool. Drink 1 glass 3-4 times a day before meals to improve the functioning of the stomach and intestines. The decoction is used to rinse the mouth for inflammation of the mucous membrane.

For bronchial asthma, heart disease, liver disease, bleeding during internal organs, hemoptysis:

Drink 0.5 - 1 glass of quince juice before meals.

For anemia, diabetes mellitus:

1. 2 tbsp. l. Place seeded, finely chopped quince in a thermos, pour 2 cups of boiling water, leave in the thermos for 2 hours. Drink 0.5 cups 3 times a day between meals.
2. 1 tbsp. l. chopped dry quince fruits, pour 1 cup of boiling water, leave for 20 minutes, then simmer over low heat for 10 minutes, leave for another 30 minutes, strain. Take 1/3 cup of the decoction 3 times a day before meals.

For stomach upsets and diarrhea:

Pour 200 g of fresh chopped quince with seeds into 1 liter of water and cook over low heat for 20 minutes. Drink 0.5 glasses every hour until the condition improves.

For gastroenteritis, spastic colitis and flatulence, bronchitis and tracheitis:

10 g quince seeds pour 1 glass of warm boiled water, shake several times, stir well, strain. Do not grind the seeds; the seeds contain the poisonous glycoside amygdalin. Take 1/4 cup orally 3-4 times a day before meals. This relieves irritation from the actions of others. medicines, their absorption slows down. The whitish mucous film around the seeds has a softening and enveloping effect.

For anemia, quince fruit tincture:

Pour 50 g of freshly chopped seedless quince fruits with 400 ml of vodka or 40% alcohol and leave in a dark place at room temperature for 6 - 8 hours. Take 1 tsp. 3 times a day before meals.

The use of quince in cosmetology

The astringent, enveloping, softening effect of juice, pulp, decoctions and infusions of quince fruits and leaves is used in cosmetology for the care of chapped lips, skin rashes, burns and frostbite, conjunctivitis, and hand eczema.

For hair loss:

4 tbsp. l. fresh finely chopped quince leaves, pour 1 liter of water, boil for 10 minutes, leave for 1 hour, strain. Rinse hair after washing.

Quince mask for normal to dry skin:

2 tsp. quince pulp on fine grater mix with 2 tsp. cream and 1 yolk. Apply the mask to your face for 15 - 20 minutes, rinse your face with water. It has a refreshing, cleansing, slightly whitening and toning effect.

Mask for aging skin:

1 tsp. Mix quince juice with 1 tsp. honey, 1 yolk, 1 tsp. vegetable oil. Apply to face for 15 - 20 minutes, then rinse. Softens the skin, smoothes out wrinkles. Course: 2 - 3 times a week for 1 - 1.5 months.

For oily skin:

Wipe your face with fresh quince juice, squeezed through gauze. Helps cleanse facial skin, heal wounds from rashes on the face, whitens the skin, tones.

Quince preparations for the winter recipes

Quince is well preserved; mature fruits of some varieties become soft after 4 months of storage and are consumed fresh.

In Transcaucasia and Central Asia, the fruits of common quince are used in dishes national cuisine as a seasoning for meat dishes, in the preparation of pilaf, as a side dish for baked and boiled meat and game, as well as in salads.

The skin of quince fruits contains essential oil, which gives the fruit a specific aroma. Quince fruits have a wonderful taste when boiled and stewed and add to dishes delicate aroma and sour taste.

Mostly, the fruits are used to make quince preparations of remarkable quality for the winter. What can you cook from quince for the winter?

The fruits of the common quince produce a fragrant, very delicious jam, jam, jelly, compotes, purees, candied fruits, marmalade. They make wonderful tasty aromatic juices, add quince fruits to compotes and drinks made from other fruits and berries, which ennobles the drinks and gives them a unique aroma.

The almond-scented essential oil found in quince seeds is used to make liqueurs and lemonade. The seeds contain about 0.5% amygdalin, which gives them a slight smell of bitter almonds.

Quince jam recipe:

Wash the fruits well, cut them, cut out the core, cut them into slices, boil in water for 10 minutes, then cool in cold water.

1. Add 800 g of sugar to the broth, boil for 3 minutes, put quince slices in the syrup, let it brew and soak for 8 - 12 hours.
2. Put on fire, bring to a boil, boil for 5 minutes, remove from heat, let stand again for 8 - 12 hours.
3. Add the remaining sugar and cook until tender, 30 - 35 minutes, until the jam becomes transparent. At the end of cooking, you can add lemon juice or citric acid, this will give the jam sourness. After cooling, pour the jam into clean, dry jars and close the lids.

The type of jam will depend on the size of the cut quince slices: you can cut them larger, or you can cut them into thin small slices. You will get a beautiful golden-red jam.

For 1 kg of quince - 1 kg of sugar; 2 cups of decoction where quince was boiled.

IN quince jam if desired, you can add walnuts or almonds, boil, keep the jam for 10 - 12 hours before the last cooking.

Quince compote:

Wash the ripe yellow quince fruits well, cut into 4 - 8 parts, and cut out the core. Place in boiling water and cook for 5 - 10 minutes. Place in jars up to the shoulders, pour in boiling syrup prepared from the broth, and cover with tin lids.

For 1 liter of broth add 300 - 400 g of sugar, 4 g of citric acid.

Pasteurize jars at 85°C:

• 0,5 liter jars- 15 minutes.
• 1 liter - 20 min.
• 3 liters - 30 min.

Roll up the lids, cover the jars, and cool slowly.

Candied quince:

1. Yellow ripe fruits Peel the quinces, cut into pieces, put in sugar syrup, boil for 10 minutes, soak in syrup for two days, remove from syrup.
2. Reduce the syrup, boil the quince slices in it again, and leave for another day.
3. Boil the syrup again, dip the quince pieces into it, boil, then remove to a colander and let dry.
4. Dry the quince pieces in the oven - the candied fruits are ready.

For 1 kg of quince 600 - 700 g of sugar; 2.5 glasses of water.

Quince juice:

The quince fruits must ripen - keep the quince fruits in room conditions for about 2 months for ripening.

Squeeze the juice, heat it to 80° C, filter through several layers of gauze.

Then heat to 85°C, pour into sterilized containers and pasteurize at 85°C:

• 0.5 liter jars - 15 min.
• 1 liter jars - 20 min.
• 3 liters - 30 min.

Roll up with tin lids.

Quince with sugar in its own juice:

Wash the ripe quince, cut it, cut out the core, cut into small pieces, sprinkle with layers of sugar.

Place to the top in sterilized jars and close with lids. Store in a cool place, in the refrigerator.

For 1 kg of quince - 1 kg of sugar.

And here is a wonderful video on how to make quince marmalade:

Quince marmalade video

These are the recipes for preparing quince preparations for the winter, and they can also be varied with others wonderful recipes, at your discretion and imagination. Try, fantasize, experiment, do it! And you winter diet will be replenished with vitamins, wonderful tastes and the scents of summer!

In this short article Quince beneficial properties and contraindications I tried to give a short overview about useful healing properties common quince, its use in medicinal purposes to improve health, as well as delicious recipes quince preparations for the winter.

If you found the article interesting and you learned something useful for yourself, share your opinion and experience in the comments, as well as with your friends by clicking on the social network buttons under the article.

Thank you for your attention, dear readers!

Be always beautiful and healthy!

The yellow fruit looks like an apple, but taste qualities different from him.

The quince fruit is hard and has an astringent, tart taste.

But the smell is so pleasant that it stimulates the appetite.

Quince is rarely eaten raw. Except that some Central Asian varieties of this crop have sweet, loose pulp.

But in processed form, the fruits are widely used in cooking. And, again, you only need to take aged quince.

Whatever dish is prepared from these fruits, they must be subjected to pre-treatment: Wash under warm running water, brushing off fluff from the skin.

If the product needs to be cut for cooking, then such quinces should be stored in acidified water (per liter of lemon liquid on the tip of a knife).

This is necessary so that the pulp does not darken when exposed to air (“the culprit” is tannins).

A very aromatic and tasty jam is prepared from Japanese quince, which also has healing properties.

Compotes and jelly are also tasty and healthy. They are easy to prepare, and they are especially indispensable in baby food.

Along with familiar dishes From quince you can prepare many original dishes that will appeal not only to children, but also to adults.

Japanese quince drink

Even simple medicinal quince drink can be turned into unusual dessert. To do this, chopped fruit without a core is blanched in boiling water until soft, and then, together with the broth, rubbed through a sieve.

Adding to taste lemon juice and sugar, beat and leave to cool. Before serving, the Japanese quince drink is poured into glasses and topped with whipped cream.

Baked quince

Children also love baked quince. They prepare it in the same way as apples: sugar is poured into the hole from under the core and the fruit is sent to the oven.

Add water to a baking sheet and bake for at least half an hour. When serving, the baked quince is poured with jam or fruit (berry) syrup.

Quince lozenges

Quince lozenges are very tasty. But you will also have to add apples to them ( 200 g per 1 kg main product).

Coreless fruits are boiled until soft and pureed. Then you need to add sugar ( 400 g) and juice from one lemon.

Boil the mixture until it thickens. For wet cutting board lay out the finished marshmallow and level it.

Cover with gauze and leave for 2 days dry in a ventilated place. Then the marshmallow is cut into any shapes and rolled in sugar (or powder). Store in a tightly closed glass jar.

Fruit salad from Japanese quince

In summer you can cook original fruit salad. The pulp from half the melon is cut into cubes and placed in a salad bowl. 1 peeled quince is also grated here.

The dressing is made from cream ( 1 tbsp), whipped with sugar ( 1-1.5 tbsp), and pineapple juice ( 1 tsp).

Curd pie from Japanese quince

There are many recipes interesting baking with quince. Here is one of them - cottage cheese pie.

Quince, cut into 4 parts, blanched in syrup with the addition of a slice of lemon.

Meanwhile prepare the dough: 1 cup of sugar, 3 eggs, 2 tbsp vegetable oil and half a teaspoon of zest.

Cottage cheese is added to this mass ( 300 g) and flour ( 300 g) with baking powder ( 1 package).

Place quince slices on the dough placed in the mold, lightly pressing them into the mass.

After half an hour of baking, the cake is sprinkled with powdered sugar to create beautiful crust and keep in the oven for a few more minutes.

Quince couscous

Quince is also useful in holiday dishes. In the East, for example, they prepare very tasty couscous.

On chicken thighs add fried onions, pieces of cherries, dried apricots and quince slices.

Alas, ordinary quince does not grow here. But in the Urals an interesting substitute for common quince has taken root well - japonica or, scientifically, chaenomeles. True, in reality this plant has nothing to do with quince, but it is also of considerable interest.

Every spring, Japanese quince blooms with amazingly beautiful, large, bright red flowers, like an apple tree. And therefore it looks great as a border plant along paths. Its leaves are also decorative, and then its fruits, which in some forms can reach the size chicken egg. They are very fragrant, and when ripe they are yellow and yellow-green in color. But they are sour, like lemons, which is why they got the name “northern lemons.” It is absolutely impossible to eat them fresh - they are too hard and too sour. However, they make amazing preparations. Let's talk about them.

Raw quince with sugar

1 kg of Japanese quince, 1 kg of sugar.

Clean fruits are cut into slices, placed in layers with sugar in jars, covered with plastic or other lids and stored in the refrigerator. Serve with tea instead of lemon.

Japanese quince jelly

1 kg of Japanese quince, 400 g of sugar, 2 glasses of water.

The fruits are washed, cut into slices along with the seeds, placed in a pan and filled with water. Cooked under closed lid over low heat until completely softened. The resulting mass is filtered, but not crushed. The juice is poured into another pan, heated, sugar is added and cooked until thickened.

Candied Japanese quince

You need to remove the quince fruits from the prepared jam, place them in a colander and let the syrup drain. Dry the fruits on a plate or dish, sprinkle with sugar and store in a closed container at room temperature.

Candied Japanese quince and zucchini

600 g Japanese quince, 400 g zucchini, 1.3 kg sugar, 3 glasses of water.

Prepare the quince by removing the seeds and cutting it into slices. Fresh zucchini up to 15 cm long, remove skin and seeds, cut into pieces. Place prepared quince and zucchini into boiling sugar syrup and cook regular jam. Remove the boiled quinces and zucchini, let the syrup drain, dry the fruits, sprinkle with sugar and store in a closed package at room temperature.

Japanese quince marmalade

1 kg of Japanese quince, 500 g of sugar, 2 glasses of water.

Cut the thoroughly washed fruits into slices, put them in a saucepan, add water. Heat covered over low heat until completely softened. While hot, rub through a sieve. Add sugar to the resulting puree and cook over low heat while stirring until tender. Place the hot mass on a baking sheet powdered with a mixture of starch and powdered sugar or lined parchment paper. Carefully level the mass into a layer 1.5–2 cm thick. When the marmalade has cooled and crusted over, cut it into shaped pieces and let them dry. Store marmalade in a dry and cool place.

Japanese quince marmalade and Japanese quince jam

For marmalade, smaller and greenish fruits are used, as well as cut skins and seeds removed when preparing jam. Wash the fruits and cut into slices, without cutting off the skin or removing the seed pods, as they contain the most pectin. Pour water over the chopped fruits until it barely covers them and cook until soft. Strain the resulting juice through cheesecloth, without pressing the fruit, so that the juice is clear. For each liter of juice obtained, add 800 g of sugar and cook until the required thickness. A few minutes before removing from heat, add 5 g of citric acid per 1 kg of sugar. Pour the hot marmalade into small jars or plastic containers so that you can cut them conveniently later. To make the marmalade more transparent, for every 2 kg of quince you can add 2 kg of sour apples.

The remaining pulp from the fruit, rubbed through a sieve to remove the seed and stony parts of the fruit, is used to make jam. For 2 kg of fruit puree you need to put 1 kg of sugar and cook until the desired thickness is achieved. Pour the hot jam into jars, which are sealed hermetically if the mixture is not cooked enough. Store in a cool place.

Japanese quince jam (first option)

1 kg of Japanese quince, 1.5 kg of sugar, 3 glasses of water.

To make jam, fruits are taken from plants whose fruits contain few stony cells. Wash well-ripened yellow fruits thoroughly, peel them, remove the core and cut into slices. Place the prepared quince in boiling syrup, bring to a boil and leave for several hours. Bring to a boil again and leave to cool. Do this two more times and then cook until done. To prevent the quince slices from boiling over, periodically shake the container with the jam in a circular motion. Pack hot.

Japanese quince jam (second option)

1 kg of Japanese quince, 1.2 kg of sugar, 2 glasses of water.

Peel the fruits, cut into slices, place in a bowl with cold water and soak in it for 2-3 hours to reduce the content of organic acids. After this, cook as usual, in several stages (see previous recipe).

Svetlana Shlyakhtina, Ekaterinburg