Mar-9-2018

Quince:

Fresh fruits are almost never eaten because of their coarse pulp, tart astringent taste, and high content tannins and organic acids.

Quince is mostly consumed in processed form. The fruits have an astringent, diuretic, hemostatic and antiseptic effect and the ability to stop bilious and mucous vomiting.

Quince is used for processing into a variety of canned foods (jam, jam, marmalade, jelly, juices, candied fruits, etc.). These products have excellent properties, are rich in vitamins, and aromatic. Quince fruits have a hard texture, but pleasant sour taste and strong aroma.

To prepare compote, quince varieties are used, the fruits of which have the correct shape, smooth surface, compact pulp without stony cells. The quince must be fully ripe, as after this the tissues become more tender and the taste of the fruit improves. The main disadvantage of some quince varieties is brown spots that appear in the pulp of the fruit. These quince varieties need to be processed immediately. After sterilization, the dark spots do not disappear, and the compote becomes tasteless.

Quince juice, compared to apple juice and pear juice, contains more tannic and pectin substances, but is not inferior to any of them in terms of vitamin content. It tastes good and is very aromatic.

How to prepare quince for the winter:

The most popular recipes for homemade preparations.

Quince juice:

Wipe the fruits with a woolen cloth to remove fluff, wash with soap and water, then pass through a meat grinder and place in a regular or bag press.

The juice can also be extracted using a juicer. Strain the resulting product and bottle it, seal it with stoppers and pasteurize at 80 °C. You can also heat the juice in a large container and then pour it into sterile bottles and seal with sterilized stoppers.

Quince juice can be mixed with any other fruit or vegetable.

Quince with pumpkin (or zucchini) juice:

• 500 g quince
• 3 liters pumpkin or zucchini juice

Wash the quince, chop finely, pour a small amount juice and cook until completely softened. Then rub the mixture through a sieve and pour in the remaining juice.

Bring the mixture to a boil, boil for 5 minutes, pour into sterile jars and seal.

Quince in beet juice:

• 700 g quince
• 400 ml beet juice
• 1 g ascorbic acid

Peel the fruits, remove the core and seeds, cut lengthwise into 4 parts. Removed core and peeled pour in cold water, heat to a boil and cook for about 20 minutes.

Then strain, add ascorbic acid and beet juice. Bring the mixture to a boil, place the prepared fruits in it, and boil for 5 minutes.

Pour the boiling mixture into sterilized jars, seal, turn upside down and cool.

Store at room temperature. These canned foods can be prepared without beet juice.

Quince puree with oranges:

• 1.25 kg quince
• 500 g oranges
• sugar

Peel the quince, remove the core and cut into slices. Place part of the quince (500 g) in a saucepan, add water so that they are not completely covered. Bring to a boil and simmer over low heat for 30 minutes. Then strain everything and squeeze out as much juice as possible.

Peel the oranges, cut into pieces and remove the seeds. Pour the prepared quince and oranges with quince decoction and cook for 1 hour. Then prepare the puree, add an equal amount of sugar and cook until the puree thickens a little. Fill the jars with boiling puree, close the lids, turn upside down and leave to cool.

Quince jam:

• 1 kg quince
• 1 liter of water
• 1 kg sugar
• 1 teaspoon tartaric acid

Wipe the quince fruits with a woolen (or cotton) cloth to remove fluff and peel them.

Add sugar to the water and bring the solution to a boil. Grate peeled quince onto coarse grater right above the syrup. Boil the jam mixture to the required thickness. A few minutes before removing it from the heat, add it tartaric acid. Ready jam cool and then pour into clean and dry jars.

Quince jam can also be prepared in this way: add 850 g of grated quince to 1 kg of sugar, add 300 ml of water and cook until the required thickness.

Quince jam:

• 1 kg quince puree
• 500–550 g sugar

Rinse the chopped fruits with clean running water and cook with a small amount of water until softened. Mash the softened pieces of quince by hand or pass through a well-washed meat grinder, with a sieve to retain seeds, stony cells, skin and other hard parts of the quince.

If the softened pieces are mashed by hand, they should be rubbed through a sieve. Mix the mashed puree with sugar and cook in a basin.

Pack the finished jam into jars while hot and cool. Close the jars and store in a dry, cool and ventilated area.

Quince jam:

• 1.3 kg quince
• 1 kg sugar
• 1 liter of water
• 1 teaspoon tartaric acid

Select large fruits with juicy pulp and a small number of stony cells. Remove the fluff from the fruits, cut them into quarters, peel each one and remove the core.

To prevent darkening, immerse peeled quince slices in a 2% solution of tartaric acid.

Grate the quince or cut into cubes and place in condensed water. sugar syrup, made from sugar and water. Continue cooking until the fruits become transparent and the syrup thickens and begins to gel. 2-3 minutes before removing the jam from the heat, add tartaric acid. Due to the high content of pectin substances in quince, pectin should not be added to quince jam.

In addition to the described method of preparing quince jam, another is used: grate 1.3 kg of peeled quince slices, add 1 kg of sugar, add 1 glass of water and cook the resulting mixture, first over low and then over higher heat until the required thickness. 3-4 minutes before removing the jam from the heat, add tartaric acid. Pack the jam into jars while hot.

Quince jelly:

• 2.5 kg quince
• 300 ml water
• 700 g sugar
• 1 teaspoon tartaric acid

Quince fruits contain a sufficient amount of pectin substances. In view of this, prepare quince jelly without adding pectin.

Wipe the quince fruits with a woolen (or cotton) cloth to remove fluff, wash and, without peeling, cut into pieces. Removing the seeds is not recommended, since most of the pectin is contained in the chamber with the seeds.

Pour chopped quince with water and cook for 20–30 minutes until softened. Strain the resulting juice through cheesecloth or cloth without pressing the fruit. It is recommended to let the finished juice sit for 10–12 hours until completely transparent. Then carefully drain the juice, leaving sediment at the bottom of the dish. The amount of juice obtained should be 1 liter. If the amount of juice exceeds 1 liter, it must be boiled for 20–25 minutes to bring the volume to 1 liter. Add sugar to the juice and cook for another 10 minutes. The jelly is considered ready if a drop of it, poured onto an inclined cold saucer, gels and is easily separated with a knife without sticking to the saucer.

Remove the finished jelly from the heat and add tartaric acid to it. Pour it into jars while hot.

The quince pulp left over from the juice can be used to make jam.

Quince marmalade:

Option 1

• 1 kg quince puree
• 600 g sugar
• 3 g citric acid

Wash the quince, remove the stalks, cut into pieces. Add a little water and cook, covered, until softened.

Prepare the puree, transfer it to a wide saucepan and cook until the volume is reduced by a quarter. Then add sugar in parts so that the boil does not interrupt, and cook further. At the end of the boil, add citric acid dissolved in a spoonful of water.

Marmalade can be flavored by adding a few tablespoons of rum, which is added simultaneously with citric acid. Fill the jars with boiling marmalade to the brim, close the lids, turn the jars upside down and leave to cool.

Option 2

• 1 kg quince
• sugar

Wash the quince, remove the stems and dry. Place in a saucepan, cover with a lid and place in a low-heat oven until softened but not cracked.

Then cool it, cut it together with the peel into slices, remove the core and chop. Add an equal amount of sugar to the prepared mass and cook with constant stirring until the marmalade begins to gel.

Pour boiling marmalade into the jars, close the lids, turn upside down and leave to cool.

Note to the owner:

Jelly and mousse should not be stored at sub-zero temperatures, as this will worsen its taste and appearance.

Quince marmalade with apples:

• 700 g ripe quince
• 300 g unripe apples
• 700 g sugar

Quince must rest for it to acquire nice smell. Remove the stalks of the washed quince, cut into pieces, add a little water and boil under the lid until softened.

Core washed apples and chop finely. Add a little water and also boil until softened. Make puree from apples and quince and cook in a wide saucepan.

As soon as the volume is reduced by a quarter, add sugar piece by piece so that the boil does not interrupt, and cook further. When the marmalade begins to gel, fill the jars with it, close the lids, turn it upside down and leave to cool.

Bekmes with quince:

• 2 kg quince
• 10 kg of ripe grapes

Wash the quince, remove the core, cut into pieces and soak in water for 1–1.5 hours. Boil the grapes and rub through a sieve. Cook in a saucepan. To clean the grape must, take 1/2 cup of sifted wood ash, tie it in a bag and drop it into the boiling must; cook for about 30 minutes, then remove. When the wort has evaporated by half, add quince. Cook the bekmes over high heat, bringing it to the consistency of honey. Cool, pour into jars and seal.

Store in a cool place.

Quince marshmallow:

• 500 g quince puree
• 500 g honey

Wash the quince and remove the seeds. Boil in a small amount of water and strain through a sieve. Add an equal amount of honey to the resulting mass. Pour the mixture into the pan and cook, stirring continuously, until it begins to separate from the pan. Place the mixture on greased sheets vegetable oil, and spread with a layer about 1 cm thick. Dry in a low-heat oven, first on one side, then turn over and dry on the other side. Roll the finished marshmallow into a roll and store in a dry place.

Quince cheese:

• 1 kg quince puree
• 300–400 g sugar
• 2–3 g citric acid
• some peeled chopped almonds or hazelnut or walnut kernels
• lemon or orange zest

Remove the stalks of the washed quince and cut it, along with the peel and core, into pieces. Add a little water and cook covered until softened. Then prepare the puree and cook in a wide saucepan, stirring constantly, until it becomes thick enough.

Remove the hot cheese from the heat, pour into a mold greased with butter and sprinkled with fine sugar and leave to cool.

Beat the well-frozen cheese and wrap it in parchment paper and store in a dry, cool place.

Based on the book by I. Mikhailova “Canning. Big Book recipes."

The most delicious jam from quince, recipes for the winter

5 (100%) 1 vote[s]

Quince is very aromatic and healthy fruit, but use it in fresh not accepted, since it has a sour and tart taste, its flesh is quite hard. With all this, jams or puddings turn out excellent, and it can also be stewed, baked or fried. After heat treatment, the fruit pulp becomes soft and acquires a rich copper hue. Quite often, quince complements other winter jam recipes; it perfectly enhances their taste.

• quince(2.5kg);
• water (100g);
• lemon(1);
• sugar(2.0kg);

Wash the fruits and cut them into 4 pieces, remove the middle. After this, cut each piece crosswise into pieces 2-3 mm thick.

Place everything in a bowl and add sugar and water, send to strong fire. Bring to a boil, hold for about 2 minutes. After this, set aside for 24 hours.

After a day, repeat the same procedure one after another. It is important to remember that jam cooked longer will have a deeper red color.

It takes 2-3 days to boil the fruit, this is the most optimal quantity to get a beautiful color.

When working with the last heat treatment, you need to add zest, as well as one third of a glass of freshly squeezed lemon juice. Mix all ingredients and boil for about 2-4 minutes.

Place the product in jars (sterilized) and preserve.

Quince jam with walnuts

For this recipe for the winter you will need:

• quince, sugar in a ratio of 1:1;
• a handful of peeled walnuts;

Wash the fruit well; the coating can be easily removed with a brush.

You don’t have to remove the peel, but be sure to get rid of the seeds and cut into pieces.

If you cut the fruit into larger slices, the quince will eventually be soft. A candied, firmer, translucent state can be achieved by cutting it thinly.

Prepare a container for cooking and place the chopped fruits into it, alternating a layer of fruit and a layer of sugar. There is no need to add water, the quince will give a sufficient amount of its own juice, but in order for it to stand out, you need to leave the fruit sprinkled with sugar for 4 hours. After this time, the juice will appear and you can put the dishes on the stove.

Bring to a boil, stirring constantly, and cook over low heat for about 5 minutes. Be sure to remove the foam during cooking.

The mass should gradually acquire a bright yellow color.

After this, leave the pan off the stove for 9-10 hours, it should cool completely.

After the above specified time has passed, repeat the entire welding process again and leave to cool.

During the third welding, everything happens exactly as in the first and second with the only nuance - you need to add a nut chopped in half or into quarters. Boil the mixture with nuts for approximately 4-5 minutes, pour into jars and roll up. Jars with screw-on lids are ideal for this.

Quince with orange and cinnamon

• quince – 2kg;
• orange – 1 piece;
• sugar - 1.5 kg;
• ground cinnamon – 1 tbsp. or 1 whole cinnamon stick;

The fruits must be ripe, not rotten or cracked. Wash the orange and quince, ridding it of plaque and measure required quantity cinnamon and sugar.

Dry the fruits by blotting with a towel and first cut in half to remove the core, and then into smaller pieces.

Without removing the zest, pass the orange through a meat grinder; you can grind it in a food processor (blender).

Place the quince in the prepared container, sprinkle with sugar and ground orange. Mix thoroughly and leave for a couple of hours for the fruit to release its juice.

Put the mixture on the fire and cook as you cook any other jam, that is, until a certain thickness. Be sure to constantly stir the mixture. Add cinnamon 8-10 minutes before the end of cooking. Place the product in sterilized, clean, hot jars and leave to cool, bottom up.

Jam in slices

Rinse the fruits and get rid of fluff-like plaque. Remove the seeds by first cutting the fruit into 4 parts.

After this, cut the fruits even more finely, into strips of 5 millimeters. Place the fruits in a prepared container and add cool water so that it barely covers them. Cook over low heat until the fruit becomes soft. Remove the fruits and strain the broth through a sieve. Prepare the syrup: to do this, pour sugar into a container, pour the resulting broth over it, and boil. For 1 kilogram of fruit you need 1-1.2 kilograms of sugar and about 2 glasses of decoction. Pour quince into the prepared syrup and cook over low heat for another 15 minutes after boiling completely.

After this, turn off the heat and leave to cool for 10 hours. Bring the jam to a boil again and slowly simmer until it becomes transparent and the syrup acquires a pleasant reddish tint. This recipe will yield quince jam with hard pieces.

Recipe for quince and pumpkin (quick cooking)

• pumpkin – 0.5 kg;
• quince – 0.25 kg;
• sugar – 0.25 kg;

Wash, core, seeds and rind the pumpkin. cut thin pieces. Wash, core the fruit and cut into slices. Mix everything together, sprinkle plenty of sugar.

To allow the juice to appear, let the mixture sit for 2, maybe 3 hours.

Move the dish with the slices to a very hot stove for a quick boil and then, reducing the heat, cook for 25 - 30 minutes, stirring regularly.

The prepared jam should not be immediately poured into any other container. It must be cooled, and then packaged in clean jars, sealed using plastic lids. And if it is provided long-term storage, then the product must be distributed into hot jars, immediately rolled up.

Quince jam through a meat grinder

• quince – 0.5 kg;
• water – 0.120kg;
• sugar – 0.250kg;

For delicious jam you need quince plus sugar and plus water, that’s all. Washed and cored fruits must be crushed by passing through food processor or a meat grinder. Pour water over the cores, boil for 10 minutes, remove from the stove. Then mix the fruits with sugar and pour in a decoction of the cores. Cook everything together over low heat, stirring constantly, for about 50 minutes.

Jam

The quince pulp for this recipe should be juicy and very aromatic. Whole, completely ripe fruits need to be cleared of plaque, washed clean and cut into pieces. Important point– seeds, do not remove the core. The fruits cut into pieces must be boiled until soft in a small volume of water.

The quince softened in this way must be ground through a meat grinder with an appropriate sieve, which will retain solid particles, seeds and stony components of the fruit, or crush it with your hands on a sieve.

Mix sugar into the resulting mass (for 1 kg of puree - 550 g of sugar) and boil slowly. The principle of boiling is similar to boiling apple jam.

Distribute the resulting product hot into jars and then cool. The jam should be stored in a well-ventilated, fairly dry and relatively cool environment.

Quince and apples, fragrant jam

Products:

• apples (0.5kg);
• quince(1kg);
• sugar(0.5kg);
• water(0.2kg);
• lemon juice;

Finely chop the washed, cored apples. Prepare the quince in exactly the same way and mix with apples, cover it all with sugar and let it stand until the juice is released. After this, add lemon juice, add water and cook slowly until the sugar dissolves. The fruits should become quite soft. Roll hot jam into jars.

Video from Grandma Emma

Quince is a special fruit. Because of tart taste it is almost always subjected to heat treatment, after which it becomes soft and tender. This fruit is extremely healthy and this is the main reason to include it in your child's diet. Today we will talk about positive impact quince on the body, the optimal time to add it to the menu and dishes that can be prepared from it.
What are the benefits of quince?

Even in ancient times, people used quince in medical purposes. Doctors prepared decoctions from it that helped with stomach and intestinal ailments. This action is due high content pectin and minerals. You can make a remedy from quince to increase your appetite - this recipe is more effective than persuasion and “clownery” with the participation of all relatives: 200 ml of boiling water will require 20 g of dried quince. Pour water over the fruits, leave, and then give the child 1 teaspoon - of course, before eating. When boiled, quince helps with liver pathologies; it can also be used for repeated vomiting. Other uses:

• quince juice - excellent remedy for anemia, it is also useful as a diuretic, strengthens the cardiovascular system;
• The antiseptic effect of quince has been proven, which means it should be given to children, for example, with chronic tonsillitis or those who often suffer from stomatitis; a decoction from it can also be used for lotions - if the baby has conjunctivitis;
• from quince seeds you can prepare a strengthening decoction that will help with diarrhea, and if you soak them in water and shake for 7-10 minutes, you will be able to extract mucus - an excellent remedy for respiratory diseases, an effective expectorant, and it also softens the pain of duodenal or stomach ulcers ;
• A solution is prepared from quince leaves that helps with constipation; it also has the property of softening an attack of bronchial asthma;
• Regular consumption of quince helps to cope with digestive system disorders.

Important! A common mistake parents make is grinding quince seeds in a blender, which releases amygdalin, toxic substance, capable of poisoning a baby. Peel the quince, cut into small pieces, add water, boil until they become soft, then squeeze and boil the resulting liquid until it becomes viscous - you will get a remedy for increasing hemoglobin.

Quince is especially good after a long illness. Offer it to your baby after the flu or acute respiratory infection, and you will see how much faster the recovery process will go. Tea with the addition of quince is indicated for coughs, as well as viral infections - it will increase immunity, the disease will be much easier.

Introduction to diet

Quince is a fruit that causes allergies in extremely rare cases. Important! It should not be given raw to children until they reach the age of one and a half years. Quince puree can be offered to babies 11-12 months old. Even after heat treatment, the fruits retain a lot of useful substances, among which calcium, potassium, iron, vitamins and others are especially valuable.

For the first time, it is enough to give the baby only 5–10 g of puree - to assess his reaction to New Product. If everything goes well, the portion can be gradually increased to 50 g/day. IN early age Variety in food is important, so we recommend giving your baby quince puree no more than 2-3 times a week.

Precautionary measures

Due to the high tannin content, quince fruits have astringent effect. This is one of the reasons why it is better to give it to children boiled or baked. Other features:

• even after heat treatment, quince skin can cause constipation - this is due to the strengthening effect, it is easy to avoid - you can add a small piece to tea;
• the skin of the fruit is covered with barely noticeable lint, which can cause irritation of the larynx and dry cough;
• Although quince is not classified as an allergenic product, the possibility of individual intolerance still remains - be especially careful when introducing it into your diet.

Problems with quince consumption in children are extremely rare. Prepare it with love, and then this fruit will definitely bring only benefits to your child.

Quince recipes for babies

The light aroma and bright color of quince contribute to the fact that children show increased interest in it. Remember that it is preferable to offer this fruit to children after heat treatment. We offer a selection of recipes, we hope you will like them.

Quince pie with cottage cheese

Quince and cottage cheese - great combination! This dish can be consumed by children aged one and a half years and older. Ingredients: 100 g butter (not ice cream, room temperature, softened), 1–1.5 cups flour, 3/4 cup granulated sugar, a little salt, 250 g cottage cheese, 1 egg, 1 small quince fruit.

Cut the quince into pieces, remove the seeds, and then grind using a blender or meat grinder. Dough: grind flour with butter until smooth crumbs are obtained, add half the sugar, salt and baking powder (0.5 teaspoon). Filling: mix cottage cheese with sugar and egg, add vanillin - if desired, you should get a paste-like mass. To make the taste more interesting, you can add a little lemon juice.

Grease the mold with vegetable oil, lay out half the dough, then the filling, then evenly distribute the remaining dough over the surface. Bake for 35–40 minutes, optimal temperature inside oven- 180 °C.

Quince jam

Products for 5 servings: 0.5 kg of quince, 500 ml of water, 0.5 kg of sugar, half a teaspoon of citric acid. Peel the fruits from skins and seeds, then cut them small pieces. Place in a deep bowl, fill with water. Cook until the quince becomes soft, then strain it and grind through a sieve (you can use a blender). Next, you should determine the mass of the resulting puree and prepare the syrup: for each kilogram you will need 200 ml of decoction (after straining) and 200 g of sugar.

Pour in prepared syrup quince puree, then add citric acid and mix thoroughly, then cook over low heat, stirring constantly. Determine readiness by visual inspection, on average - no more than 5-10 minutes. Store in a cool place.

Baked quince

You will need following products: 3 small quinces, 3 tablespoons of sugar, 1–2 teaspoons of honey, some walnuts, 30-50 g of butter.

Grind the nuts - by hand or in a blender. Wash the quince thoroughly, remove the skin, remove the seeds, and cut into beautiful slices. Place on a prepared baking sheet, sprinkle granulated sugar, then gently grease with honey and then butter. Bake in a preheated oven for 15-20 minutes. Sprinkle with chopped nuts before serving.

Healing properties

Quince is a dwarf, bush quince, also called Japanese, and is actively being introduced into our gardening by summer residents.

Quince fruits have a tart, astringent taste due to their high content of tannins. Therefore, quince is used more in processed form than in fresh form.

Ripe fruits contain 12-13% Sugars (in the form of fructose and glucose and only a small part of them sucrose), up to 2.5% organic acids (citric, tartaric, malic, fumaric), up to 3% pectin substances with good gelling properties. Most of these substances are around the seeds and in the testis itself, so they should be used when making jelly, confiture, and jam.

Quince is rich in vitamins C, B1, B2, carotene. Of the mineral salts, potassium salts predominate; there is iron, magnesium, calcium, phosphorus, aluminum, boron, manganese, nickel, titanium, copper.

Found in testes a large number of mucus and fatty oil.

That is why quince fruits are extremely useful for both healthy people and people suffering from various diseases.

Therapeutic effect associated with a favorable combination of pectin and tannins, which have an anti-inflammatory, hemostatic and strengthening effect. Quince is recommended to be consumed for stomach and intestinal disorders in the form of sugar-free decoctions.

The fruits are used for anemia (there is iron). They also help people with heart disease and high blood pressure: Thanks to potassium, quince has a strong diuretic property.

Pureed boiled fruits are used for liver diseases and as an antiemetic. For inflammation of the respiratory organs, a decoction of quince seeds containing mucus is effective.

A decoction of quince leaves replaces the most expensive hair dye if you have gone gray prematurely.

Purchase and storage

Fresh quince fruits have a light green or light yellow color and a pronounced aroma. Fruits with dents, dark spots, or other defects should not be purchased.

Quince is stored in the refrigerator, wrapped in cellophane, for up to three months; it can be stored with apples, but not with pears, since pears accelerate the ripening of quince and shorten its shelf life. The favorable temperature for storing quince is 0°, air humidity 90%.

Recipes

• Peel the quince from the skin and seeds. Use the pulp to make purees, jams, jelly, and add the “waste” to any compote - you get a wonderful aromatic drink.
• Pour 5 g of whole uncrushed seeds into 100 g of boiling water, leave, shaking occasionally (every 10 minutes); strain without squeezing out the seeds. Drink 1 tablespoon 3-4 times a day for inflammation respiratory tract. You can rinse your mouth with the same infusion.
• 10 g dried fruits pour 100 g of boiling water and leave until completely cooled. Drink 1 tablespoon before meals in case of elevated blood pressure, gastrointestinal disorders.
• Wipe the ripe fruits well with a cloth, remove the seed pods and skin, cut into slices and steam in a small amount of water. Wipe the limp quince and cool. This quince puree is an excellent filling for pies, cakes, donuts, you can spread it on sandwiches with butter or serve it in pure form, sprinkled with crushed almonds or walnuts.
• Wash ripe, settled fruits, cut into slices, blanch in hot water within 10-12 minutes. Cool in cold water, let it drain and put it in clean jars. Pour boiling water, cover with lids and sterilize at 100° for 10 minutes. Roll up the jars, turn them over, cover with something and keep until cool.
• Natural quince is good in compotes, slices with sugar - delicious filling for pies.
• Wash the quince, cut into slices and pass through a meat grinder. Compress the resulting mass and squeeze out the juice. This juice can be prepared for future use. To do this, heat the juice to 80°, filter, and then sterilize for 15 minutes. Seal the jars with metal lids, cover with a warm blanket and keep until completely cooled.

Unsterilized quince juice
Quince is well kept fresh until the onset of cold weather, which allows you to store quince juice without sterilization, using natural low temperature air. To store it in this way, the juice is prepared hot by boiling.

Having cleared the fluffy coating and washed it well, the fruits are cut into slices about 2 cm thick. The testes are removed so that a lot of pectin does not stand out and the juice does not turn out to be very thick. The chopped quinces are placed in a large vessel and poured with boiling water, which should cover them. The vessel is covered on top with a cloth folded in four and a lid, and placed on high heat. When the quince becomes limp (about 30 minutes after boiling), remove the vessel from the heat and strain the juice through a sieve covered with double gauze. Then they are immediately bottled, sweetened at the rate of 100 g of sugar per 1 liter of juice. The container is tightly sealed and placed in a room with a temperature not exceeding 5°. Quince juice prepared in this way should be used before the onset of spring and warming.

Quince puree
Well-ripened fruits are used to prepare the puree. Wipe them with a rag to remove fluffy residue, wash, remove seed pods and cut into slices. If desired, you can also peel the skin. Steam in a small amount of water (as described in the recipe for making apple puree).

Rub the limp quince through a sieve or grind in a meat grinder. Bring the resulting puree to a boil again, sweeten to taste (200-300 g of sugar per 1 kg of puree) and pour into jars while boiling. Immediately seal the container hermetically and turn it upside down with the lids, keep it in this position until it cools completely.

Quince puree is used as a filling for cakes, pies, donuts, you can spread it on sandwiches with butter or make a dessert from it, sprinkling it with crushed almonds or walnuts.

Quince compote
Wipe well-ripened fruits with a cloth to remove fluffy deposits, wash, thinly peel the skin and, cutting into four parts, remove the core with the seeds and stony cells around them. Then cut thin slices. To avoid darkening, dip the cut slices into acidified water (2.5 g of citric acid per 1 liter of water). Place the chopped quince in jars and pour boiling syrup prepared in the proportion of 750 g of sugar per 1 liter of water for 5 1-liter jars. Sterilize the sealed jars with compote for 25 minutes.

Quince confiture
Clean well-ripened fruits with a cloth to remove fluffy plaque, wash, thinly peel, cut into four slices and remove seed pods and stony cells around them. To avoid darkening, chopped quinces are placed in acidified water (2.5 g of citric acid per 1 liter of water). Prepare a syrup at the rate of 1 kg of sugar per 300 g of broth in which the cut skin and removed quince seeds were boiled, bring to a boil and grate 1.5 kg of quince into it. You can cut the fruits with a wavy knife to make beautiful slices. Continue cooking until the slices become transparent and the syrup thickens and begins to gel. A few minutes before removing from heat, add 8 g of citric acid to the confiture.

Pour hot quince confiture prepared in this way into jars and immediately seal hermetically.

Quince jam
Wipe 1 kg of well-ripened fruits from fluffy coating, wash and thinly peel. Grate on a coarse grater into boiling syrup made from 1 kg of sugar and 400 g of water. You can cut the quince with a wavy knife to make the slices more beautiful, or with a regular knife cut into medium cubes. Cook until the fruits become transparent and the syrup reaches the required thickness. A few minutes before removing from heat, add 8 g of citric acid. Immediately remove the foam from the jam and, after cooling, pour into dry jars.

Quince jelly
For jelly, smaller and greenish fruits are used, as well as cut skins and seeds removed when making jam. Wipe the fruits with a cloth to remove fluffy residue, wash and cut into slices, without cutting off the skin or removing the seed pod, since 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 on 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 hot jelly into small jars or plastic containers so that later you can cut it conveniently.

To make the jelly more transparent, for every 2 kg of quince you can put 2 kg 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.

Candied quince
Clean well-ripened fruits with a cloth to remove any fluffy coating, cut them, remove seed pods and peel. Use a wavy knife to make beautiful slices. For 2 kg of quince, prepare syrup from 1 kg of sugar and 1 liter of water. Boil quince slices in syrup until slightly softened, remove from heat and leave in syrup until next day. Then drain them, throwing them in a colander. Add another 500 g of sugar to the strained syrup and continue cooking until the syrup thickens and crystals form on its surface. Place the quince pieces strained from the syrup into a bowl. thick syrup and hold it in it at a temperature of 45°, which can be determined by lowering the little finger - it can barely withstand the heat.

Keep the quince in the prepared syrup for 7-8 hours on the stove. Then strain the syrup again, dry the slices a little, roll or sprinkle with granulated sugar. Eliminate excess sugar, dry the pieces and place them in boxes, placing a sheet of paper between each row of candied fruits, or in a well. closed jars.

Keep in a cool, dry place.

Quince in own juice
Select well-ripened, undamaged fruits, clean them from fluffy plaque, wash them, remove the stalks and sepals and place them in a small barrel or a large one. glass jar. Pour in the juice, which is obtained by heating finely chopped quince with a small amount of water. To prepare this juice, damaged and low-quality fruits, well peeled, are used. Strain the juice through a sieve covered with gauze, and after cooling completely, pour it onto the quince. Press the top with a wooden circle so that the fruits are well covered with juice. Close the container tightly and keep in a cool, dry place.

Quince preserved in this way can be used in winter as a side dish for baked or fried meat, and also for snacks with vodka. Brine is a pleasant tasting drink.

Application in cosmetics

• A slice of ripe quince can be used for facial massage. This massage works well on wrinkled, sagging skin.
• Pour 1 tablespoon of quince juice, 1 teaspoon each of glycerin and cologne into a glass of water. This lotion is recommended for aging facial skin.
• Grate ripe quince and squeeze out the juice through cheesecloth. Wipe with a cotton swab soaked in juice. oily skin faces. Quince juice also whitens freckles.
• Add half a glass of cologne, camphor alcohol and quince juice drop by drop to the beaten white of one egg. It is recommended to cleanse oily, porous facial skin with a cotton swab dipped in this lotion. After the procedure, it becomes non-greasy, smooth, velvety.
• Cut fresh ripe quince into small slices and pour warm boiled water so that the water covers it. After 2-3 hours, drain the infusion and add 10 g of vodka (or alcohol) per 100 g of liquid. It is recommended to wipe with lotion loose skin face instead of washing with water (or after).
• Pour the peel of two quince fruits with vodka, strain after two weeks, add the same amount of rose water or infusion of rose petals. Wipe your face and neck with a cotton swab moistened with this lotion and then apply a cream suitable for this skin type. The lotion tones and smoothes any facial skin.
• Grate ripe quince on a fine grater and apply the paste to the skin of the face. This mask is good for acne on the linden.
• Grate the quince on a fine grater and mix with cream and yolk (in equal quantities). Apply the mask to your face for 15-20 minutes. Then rinse with water. The mask has a cleansing, refreshing, slightly whitening and toning effect on dry or normal skin.
• Soak 30 g of quince seeds in a glass of water for half an hour, then put on low heat, bring to a boil and strain immediately. Rub a warm mucous decoction into the scalp for seborrhea oily hair. When your hair is dry, rinse it hot water. Carry out the procedure daily for a week. Store the jelly in the refrigerator.
• Pour boiled water (1:10) over quince seeds and shake for 5 minutes, then strain through cheesecloth. It is recommended to lubricate burned areas with this slimy infusion 1-2 times a day. Repeat the procedure 3-4 times in a row with an interval of 10-15 minutes.

A source of information:
1. “Healing Products” by A.D. Milskaya

In winter they are used as an intermediate stage for working with this fruit. Apple-like exotic fruit very hard and sour, so in its raw form it is practically unsuitable for consumption. But jam can be used for baking, decorating desserts, and even just added to tea.

Secrets of working with Japanese quince

All recipes for quince preparations for the winter have certain common features:

Quince preparations are very aromatic, so they need to be stored in a tightly sealed container. Dishes are best preserved after heat treatment, but some recipes call for the use of raw parts.

How to make jam?

Despite the sour taste and fibrous pulp, recipes for quince jam are no different from jams made from other fruits. Before cooking, you need to sort through the exotic fruits, cut off the rotten parts, if any, wash the fruits and remove the inside. And then the flight of fantasy begins.

Japanese quince in syrup

A traditional recipe for preparing Japanese quince for the winter, which will require:

• quince fruits, cut into slices, cubes or small pieces;
• sugar in a ratio of 3:2, where the smaller part is fruit;
• water, for every kilogram of fruit – 3 glasses of water.

First of all, the syrup is prepared. To do this, add sugar to the water and put it on medium heat. The liquid must be stirred constantly until the sugar is completely dissolved. As soon as the syrup boils, you can dip pieces of fruit into it.

The fruits in the syrup should boil over medium heat, after which the container with the jam is removed from the stove and cooled at room temperature for 3-4 hours. Once the dish has cooled down sufficiently, return it to the stove over medium heat and bring to a boil. The procedure with cooling and bringing to a boil is carried out only 4 times. For the fifth time, the jam can be boiled for several minutes so that the fruits become soft enough, but do not turn into mush. To enhance the aroma, you can add ½-1 lemon, crushed along with the peel, to the syrup. And during the last boiling, you can add a pinch of vanillin.

Hot jam is laid out in dry sterilized jars and rolled up. The workpiece must be stored in a dark place without drafts. Until the jars of jam cool completely, you can cover them with an old blanket or blanket.

Five minutes without heat treatment

Five-minute jam is a recipe for Japanese quince for the winter, which is used only for flavoring tea. Since the fruit itself remains too hard and sour to add to desserts. For five minutes you will need:

• thin quince slices;
• sugar in a 1:1 ratio.

Quince slices are sprinkled with sugar: a layer of fruit, a layer of sugar. And so on until the jar is full. The last layer there will be sugar. The jam is stored in the refrigerator all winter. It is advisable to take the first sample no earlier than 2-3 days later, when the quince releases its juice and mixes it with sugar. Instead of quince slices, you can use exotic apple puree. But candied puree is still not suitable for desserts.

Honey-spicy jam

An interesting option for what to do with Japanese quince fruits that will be tasty and healthy honey jam. For this dish you will need:

• quince fruits in small pieces or fruit puree;
• sugar in a 1:1 ratio;
• in a 1:2 ratio, where most are sour fruits;
• spices: cardamom, cinnamon, nutmeg.

Quince is sprinkled with sugar. In this state it should stand for about 2 hours. During this time, the fruit will release juice, so the jam will have its own syrup and no water will be needed. The mixture of fruit and sugar is distributed into the jars so that they are ¾ full.

IN large saucepan A towel is laid out on the bottom and jars of jam are placed. Then you need to pour water so that it reaches the hangers of the cans. In this state, the jam is pasteurized over low heat for 15 minutes after the water boils. Honey is poured into hot jars and spices are added, after which you can close the jars and leave them to “rest.” Along with quince, you can add pieces of regular apples to the jars.

Compote

To prepare quince compote for the winter, you will need a fairly large amount of fruit. They hardly give off their taste and aroma, so the jar is half filled with fruits. In addition to fruits you will need:

• water;
• sugar in a ratio of 200-300 g per 1 liter of water.

Before distributing the quince into jars, it needs to be boiled a little. To do this, immerse the fruit in boiling water for 2 minutes. This can be done in a colander so that there are no problems with drying the fruit. The water can later be used to create syrup.

When the boiled quince is packaged in jars, you need to prepare the syrup. Bring water and sugar to a boil over low heat. The liquid is immediately poured into jars of fruit, after which they can be rolled up and left to cool.

Also among the recipes for preparing Japanese quince for the winter you can find jelly, juice, extract and many other dishes. All of them turn out to be very aromatic and with a noticeable sourness. In order to make the taste more unusual, it is recommended to mix the fruits with other fruits and berries and add lemon juice. But you should not completely replace sugar with honey if you have already decided what to make from Japanese quince. At heat treatment such a replacement will have a bad effect on the condition of the honey and the taste of the dish itself.