Just a year ago I didn’t know that there was such a quince fruit. For some reason, it seemed to me, when I saw the grandmothers who were selling it, that these were apples. And, ashamed as it is to admit, I only learned about quince last year, when my mother-in-law gave it to us.
This same year, as a true connoisseur, I put more than three types of preserves from this fruit into jars.
My favorite is quince puree. It tastes aromatic and unlike any other puree. My mother-in-law told me the recipe. She, however, always adds pieces of lemons to the puree or combines it with apples. I always close it this puree from only one quince. For some reason I like it better. In general, I recommend that you cook this too.

Quince puree for the winter - recipe with photos.

Ingredients:
- quince,
- sugar.
The number of components should be approximately one to one.

How to cook with photos step by step

First of all, wash the quince as best as possible under running water. It is better to use only selected, ripe and unspoiled fruits. After this, cut the quince into small pieces. You can also pre-peel the peel before slicing.




After this, add a little water to the chopped quince pieces.
Place the mixture on the fire and boil for five minutes.
Then, using a blender, chop the quince pieces.




Add sugar to the puree.






Put the mixture back on the fire and boil the puree for thirty minutes.
Then, using a very ordinary spoon, place the finished quince puree tightly into jars.




Screw the lids on the jars. Jars with self-screwing lids are very convenient. Lately, I always use only them. They are very comfortable and practical.
Quince puree is ready! You can store it for the winter in a cellar or simply in a cool place.




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Quince is a special fruit. Because of its tart taste, it is almost always cooked, 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 is an excellent remedy for anemia; it is also useful as a diuretic and 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 the 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

Because of high content quince fruits have tannins 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 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 quince, 500 ml water, 0.5 kg sugar, half a teaspoon 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 the prepared syrup over the 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 sugar, 1–2 teaspoons honey, a little walnuts, 30-50 g 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 pre-prepared baking sheet, sprinkle with granulated sugar, then gently brush with honey and then butter. Bake in a preheated oven for 15-20 minutes. Sprinkle with chopped nuts before serving.

The most delicious jam from quince, recipes for the winter

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Quince is very aromatic and healthy fruit, but use it in fresh not accepted because it is sour and tart taste, its flesh is quite tough. 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.

Working with the latter heat treatment you need to add the 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, quince will give enough 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 fruit that looks like an apple or pear. Although these fruits are rarely consumed fresh, preparing them for the winter is not only tasty, but also healthy. Juice, preserves, jams, candied fruits and purees are made from this fruit, and the fruits are added to baked goods. How is quince useful? Its juice increases hemoglobin, improves digestion, and helps with diarrhea. This fruit is rich in vitamins A, PP and C. In terms of the content of the latter, it is not inferior black currant. The pulp of these fruits, when baked, helps pregnant women fight toxicosis. If you grow quince, do not neglect this valuable source of vitamins. Why not learn how to store it for the winter? How is Japanese quince prepared? Does anyone know any recipes for preparing it for the winter? Write in the comments to this text! And I will tell you what preparations from this fruit are known to me.

Japanese quince - preparation for the winter

Delicious quince jam

Japanese quince jam turns out to be very aromatic and tasty. It's easy to prepare. Prepare the ingredients:

Fruits – 2 kg;
sugar – 2 kg;
water – 3 liters.

Since this fruit is very hard, it must first be boiled a little to achieve softness. Then it will be easier to clean. After washing the fruits, place them in boiling water for a few minutes. Then remove them with a slotted spoon and place them in cold water. After this procedure, removing the skin will not be difficult. Clean the fruit by peeling and removing the cores. Cut the fruits into 4-8 parts, depending on their size.

Place the peeled fruits in a saucepan with sugar and water, cook the syrup, stirring constantly. When will the syrup get golden color, try dripping a little onto a plate. If the drop holds its shape and hardly spreads, the jam is ready. Place in prepared sterilized jars sweet mass and roll it up.

Jam is prepared in a similar way with the addition of a decoction of quince skins. Simply first boil the peel in water, and then prepare syrup using this broth.

An even simpler recipe for making jam that housewives will love. After washing the fruits, remove seeds and peels and cut them into quarters. Fold the slices into liter jars. Weld sugar syrup, observing the proportion - 100 grams of sand per liter of water. Then fill the contents of the jars with the prepared syrup, and then send the container to sterilize in a water bath for 15 minutes. Now the jars can be rolled up.

How to make candied fruits?

Candied fruits are made from jam. If you have quince jam, simply pour its contents into a bowl and boil it again for 20 minutes. Place the fruits in a colander and let them drain. Let the fruit slices dry slightly, then sprinkle them with sugar. Candied fruits are stored for a long time in the refrigerator, just put them in a jar and cover with a lid.

Vitamin jam

This jam is useful in winter for baking, and you can also eat it just like that, spread on bread and washed down with tea. For 1 kg of fruit you need to take 350 grams of sugar and a pinch of citric acid. First, let's wash the fruit. Partially free them from the skin and remove the seed boxes. Cut the quince into small slices.

Now place the slices in a pan and add water. You need to cook the fruits until they become very soft. During the cooking process, almost all the liquid usually evaporates.

If the slices are already quite soft and there is still water left, drain off the excess. Add sugar and acid to the pan. Grind the fruit to a puree. Ready mass needs to be boiled. If you like your jam thick, then cook for about 30 minutes. The less the jam is cooked, the thinner it will be. The main thing is to set the stove to the lowest heat and stir the product regularly. Ready jam roll into jars.

Quince juice

You can make juice from quince for the winter. He will become useful source vitamins during illnesses will help strengthen the immune system. The juice of these fruits is said to be an excellent remedy for depression and anxiety. So why not try making it?

Take ripe fruits that have been sitting for several days after harvest. Wash and remove cores. Pass the pulp through a meat grinder and then squeeze the juice out of it. You can leave the cake instead of throwing it away if you want to use the recipe for making quince puree. Now you need to pass it through a filter, which will be gauze. Fold it in several layers and filter the juice. Add sugar to taste.
Sterilize the container by steaming. To prevent the juice from losing its value, you should not boil it. Just heat it to about 80 degrees, then can it immediately.

Japanese quince for the winter in the form of puree

If you prepared juice from quince, and there was some leftover cake, you can use it - make excellent puree. Place the fruit mixture in a bowl, add a little water so that it slightly covers the pulp. Boil for 10 minutes. Then add granulated sugar to the mixture to your taste. Grind the resulting mass with a blender, turning it into tender puree. Boil again for 20 minutes. The resulting mass can be stored in ordinary screw-on jars in a cool place.

Quince, grated with sugar

Some connoisseurs of this fruit prefer to eat it fresh. If you are one of those people, you can use with the following recipe fresh quince preparations for the winter. Peel the ripe fruits from seeds, remove the skin, cut thin slices. If you have a food processor, grind the fruits in it, turning them into a homogeneous mass. If not, pass the pulp through a regular meat grinder. Cover the quince with sugar in a 1:1 ratio. Mix well.

Place the mixture in glass containers and place in the refrigerator. Until the end of winter, fresh quince with sugar is always at your disposal. It can be put in tea, eaten with a spoon, spread on bread, added to casseroles and pies as a vitamin filling. Fresh quince will also help with diarrhea, because it has astringent properties, - if you have a disorder, eat a couple of spoons of this preparation in the morning and evening.

The quince harvest is a truly valuable source of vitamins in winter. Now you know how to save it for your family. Try each of the proposed recipes, you will undoubtedly like one of them.

Quince- a fruit that can not only pleasantly diversify our diet, but is also very useful for many ailments. Moreover, in canned it does not become less healing, but, on the contrary, it medicinal properties appear even more. Therefore, making homemade quince preparations for the winter is not only possible, but also very necessary.

This autumn beauty is rich in citric, tartaric, and malic organic acids. It also contains different sugars(mainly fructose) essential oils, pectin and tannins. But the most important thing is in her great amount iron (one hundred grams of this fruit contains as many as two daily norms). However, there is also a lot of copper, as well as vitamin C.

It should be said that copper and iron are two hematopoietic substances that act much better in combination than each individually. Therefore, quince is often used to treat all types of anemia.

This fruit is recommended to be eaten by everyone who needs additional “feeding” with iron: breastfeeding mothers, fast-growing babies, athletes, pregnant women, workers who are engaged in heavy physical or active mental labor, and people who have reached old age.

The great Avicenna believed quince an excellent remedy, restoring the liver and maintaining normal stomach activity. For example, this legendary doctor often prescribed quince juice with natural honey. Such a simple drug, in addition to curing the disease, also improved overall health.

The fruit to which the article is devoted has been known since ancient times as wonderful remedy from gastrointestinal disorders accompanied by diarrhea. It can have a beneficial effect not only when consumed fresh and when drinking freshly squeezed quince juice.

For decoction, that is, compote from quinces, are also typical healing properties. In many countries, it is still successfully used as a good antiemetic and as a medicine for diseases of the liver and gastrointestinal tract.

By the way, pregnant women can take note of information about the antiemetic properties of quince when choosing a remedy for nausea that is safe for the health of the fetus. And having a weak diuretic effect on the body allows this fruit to be used for edema.

When fresh, ripe, aromatic quince fruits are almost never eaten, since they are sour and quite hard. WITH therapeutic purpose baked is most often used quince or compotes, jams, juice and jellies made from its fruits, but candied fruits from this fruit are no less useful.

Just remember that before preparing any food from quince fruits, you must definitely remove the seeds, because they contain amygdalin, a substance that turns into cyanide in the stomach. Therefore, consuming quince seeds can be fraught with severe poisoning.

From all of the above, it has already become clear to everyone that quinces are one of the most valuable gifts of nature. But due to the fact that its fruits contain a huge amount of organic acids, people suffering from peptic ulcer stomach and duodenum, as well as gastritis with increased acidity, consuming this healthy fruit is still contraindicated.

It is worth keeping in mind the possible individual intolerance of such a product by the body (although this phenomenon is quite rare, it sometimes, unfortunately, occurs).

Homemade recipes for winter preparations from quince

Homemade quince jelly recipe

Grocery list:

• quince decoction – 2 liters
• granulated sugar – 0.6 kilograms

Cooking process:

1. To make the required amount of quince decoction, the fruits are first wiped with a hard cloth, washed, cut into pieces and placed in a container.
2. Next, you need to fill them with water so that the liquid covers the crushed quince by two to three centimeters, and boil the pieces until softened.
3. Then the broth is filtered through cheesecloth.
4. Next, you need to measure out two liters of the prepared broth and then boil it for half an hour, and then add granulated sugar to it, mix and keep the food on low heat until cooked.
5. Hot quince jelly put into small jars and roll up.

Homemade recipe for quince compote “Vitaminka”

Grocery list:

• quince – 3 kilograms
• granulated sugar – 1 kilogram
• water – 1.75 liters

Cooking process:

1. Quince fruits are washed, dried with a towel, peeled and seed pods removed, and then cut into slices.
2. Next, the slices are dipped into boiling sugar syrup made from water and granulated sugar, boiled for five to seven minutes, removed from the heat and left for a day. This procedure must be repeated twice more.
3. After the third boiling, the quince slices must be removed from the syrup and placed in jars.
4. The syrup is diluted with boiled water in a ratio of 1:3.
5. Then the diluted syrup needs to be boiled and only after that can it be poured over the quince slices in jars.
6. Further quince compote “Vitaminka” rolls up quickly.

Homemade recipe for quince compote “Aroma of Autumn”

Grocery list:

• quince fruits – 4 pieces
• granulated sugar – 250 grams
• cinnamon – 2 sticks (can be replaced with 1 vanilla pod)

Cooking process:

1. The quince is thoroughly washed, cleared of seeds and cut into slices or cubes.
2. Then the quince pieces are placed in three-liter jar. Cinnamon or vanilla and granulated sugar are added to them.
3. Everything is filled with boiling water.
4. Next, the jar is placed in some suitable container with hot water, cover with a lid and sterilize for fifteen to twenty minutes (time is counted from the moment of boiling).
5. Jar with ready quince compote “Aroma of Autumn” you need to roll it up, turn it over and wrap it until it cools.

Homemade jam recipe “Aivusha”

Grocery list:

• quince – 1 kilogram
• granulated sugar – 1 kilogram
• cold water – 300 milliliters

Cooking process:

1. Place the quince peel in a saucepan and add the amount specified in the recipe. cold water, bring to a boil and, reducing the heat, simmer for another half hour.
2. The resulting quince decoction is filtered. Next you need to boil it.
3. Granulated sugar is poured into the strained boiled broth, and then the sugar syrup is boiled.
4. The quince cut into pieces is poured with boiled sugar syrup, brought to a boil and boiled for eight to ten minutes.
5. Afterwards, the jam is removed from the heat and left for eight hours. This procedure must be repeated three times. It is very important to strictly adhere to the specified settling time.
6. At the end of the third boiling, the boiling jam is transferred to small sterilized jars and rolled up.

Note:

Typically, quince jam is prepared using citric acid, as it gives the dessert additional sourness and improves its color. However, if you add a little granulated sugar or the fruits themselves are quite sour, you can do without this ingredient.

Homemade recipe for quince jam with nuts and lemon

Grocery list:

• quince – 1 kilogram
• granulated sugar – 400 grams
• walnuts– 100 grams
• water – 250 milliliters
• lemon - 1 piece

Cooking process:

1. The quince is washed and thoroughly dried with a towel.
2. Then it should be peeled and, having first cut each fruit into four parts, remove the seeds.
3. The peeled fruits are cut into pieces.
4. Add granulated sugar to boiling water, and then bring it to a boil again.
5. Pieces of quince are dipped into the prepared sugar syrup. Everything is brought to a boil and boiled for five minutes.
6. Then the jam is removed from the stove and left for ten to twelve hours. The above-described boiling procedure must be repeated two more times for five minutes each (you should not keep the food on the fire longer than the specified period, so that the sugar does not caramelize).
7. The lemon is freed from seeds and cut into thin slices along with the peel.
8. On last stage chopped walnuts are added to the jam after cooking lemon wedges, after which the food is cooked with stirring for five to seven minutes.
9. The sweet mass is placed in sterile jars and immediately rolled up.

Homemade pickled quince recipe

Grocery list:

• quince – 450 grams
• granulated sugar – 50 grams
• wine vinegar – 2 tablespoons
• salt – 1.5 tablespoons
• red bell pepper– 2-3 pods
• cloves - 2-3 buds
• allspice – 2 peas
• water – 400 milliliters
• ground cinnamon - taken on the tip of a knife

Cooking process:

1. The quince is washed, cored and cut into large slices.
2. The red bell pepper is washed, dried, freed from stalks and seeds and then cut into thin slices.
3. The prepared quince and chopped bell pepper should be placed in a sterilized jar.
4. To prepare the marinade, you need to boil water with granulated sugar and salt, then add spices and keep the liquid on the fire for three to four minutes. Next you need to pour the bite there.
5. Boiling marinade needs to be poured over the fruits placed in the jar. After this, the container should be immediately rolled up, wrapped in a warm blanket and left there until it cools.

Note:

1. The calculation of products is given for one liter jar.
2. The quince will be completely marinated no earlier than in a week.

Homemade canned quince recipe

Grocery list:

• quince – 600 grams
• water – 350-400 milliliters

Cooking process:

1. The quince is thoroughly washed under running water, cut into slices, the seed pods are removed and the skin is peeled.
2. Next, the quince slices are blanched in hot water at a temperature of ninety degrees for twelve to fifteen minutes, placed in a colander and doused with cold water.
3. After this, they must be placed in glass jars and filled with boiling water.
4. Then the jars must be sterilized at one hundred degrees (half-liter - ten minutes, liter - twelve minutes).
5. Next, the workpieces should be rolled up and gradually cooled.