Recipes for preparing Japanese quince preparations for the winter. Japonica

Quince is one of the very healthy fruits, the consumption of which has a preventive effect in the fight against many diseases. It has an anti-inflammatory, enveloping, antiseptic effect. The ancient Greek physician Dioscorides noted that “quince is good for the stomach, and boiled is better than raw.” Indeed, due to the viscous and tart taste, few people like fresh fruits. But various variations of preparing quince preparations for the winter can satisfy any taste preference. Fragrant jam and confiture, compote, candied quince - all these recipes will follow in our article with a detailed description of preparation and photos. And finally, jam lovers will find a step-by-step recipe for this delicacy!

Quince compote

A fragrant quince compote with a sweet and sour taste will appeal to everyone.

Ingredients (for 1 three-liter jar):

• quince fruits - 1 kg;


• sugar – 300-400 g;


• water – 2 l.

Quince compote

1. The washed quince fruits are peeled from the core and cut into slices of equal thickness, which are placed in salted water (1 teaspoon per liter of water) so that the fruit does not darken while the syrup boils.


2. Fruits are placed in a boiling pan with water and sugar dissolved in it. Cook for 5-10 minutes depending on the ripeness of the fruit.


3. The fruits are transferred to a sterilized jar and filled with syrup. The compote is rolling up.

Quince compote can be combined with other fruits to create new flavors.

Advice. It is better to turn the rolled up jars of compote over and wrap them in heat until they cool completely.

Quince in compote can be combined with other fruits and berries

Quince confiture

Confiture is a homogeneous jelly-like fruit mass obtained by boiling fruits in sugar syrup and grinding them until smooth, sometimes with the addition of pectin or gelatin.

Since quince contains a lot of its own pectin, its addition will not be needed in quince confiture.

Ingredients:

• quince fruits - 1 kg;


• sugar – 700 g;


• water – 500 g;


• vanilla extract and lemon optional.

Quince confiture

1. Washed quince fruits are peeled from the core with seeds and cut into small pieces. To prevent the fruit from darkening, place it in water with lemon.


2. The fruits are removed and placed in a bowl with water (500 g) for further cooking.


3. Cook the quince over medium heat until the pieces soften.


4. Using a blender, everything is crushed to a homogeneous consistency.


5. The fruit mass is placed in a saucepan, covered with sugar, and vanilla is added. Cook for 40 minutes over medium heat, stirring occasionally.


6. 5 minutes before readiness, squeezed lemon juice is added to the confiture.

Enjoy the treat right away or put it in jars until the cold winter evenings - it's up to you.

Quince confiture can be prepared for the winter or eaten immediately after cooking

Fragrant candied quince

Candied fruits are pieces of fruit pulp, boiled in thick sugar syrup and then dried. This dessert is considered a dietary dessert, an alternative to sweets, but unlike sweets, candied fruits are very healthy due to their fiber content, microelements and vitamins.

The process of making candied quince is not easy, but the result is worth the effort.

Ingredients:

• quince fruits - 1 kg;


• sugar - 1000-1200 g;


• water – 250-300 g.

Candied quince

1. To begin with, pre-washed and peeled fruits, already cut into cubes or slices, must be boiled in boiling water for 5 minutes. The thinner the fruit is cut, the better they are soaked in syrup and the easier it is to dry.


2. Separately prepare the syrup, which is boiled for 10 minutes.


3. Place the fruit pieces in the syrup and boil for 15 minutes. Then leave in syrup for 12 hours. This process is repeated 3 times.


4. Then the fruit is removed from the syrup and placed in a colander or sieve to drain the remaining liquid (for 6 hours).


5. Finally, the pieces of fruit are placed on a wooden cutting board to dry thoroughly, not forgetting to turn them over. Drying is carried out within 3-4 days, preferably in the fresh air or draft.

Candied fruits must be stored in a cool place

Quince jam

Jam is the same as confiture. It can be either a homogeneous pureed consistency or in the form of a thick syrup with pieces of fruit.

Ingredients:

• quince fruits – 4 kg;


• sugar – 1-1.5 kg;


• water – 3 l;


• citric acid – 1-2 tsp.

Quince jam

1. Well-washed quince fruits are cut into small pieces and placed in water with citric acid to prevent them from darkening.


2. Prepare syrup from water and sugar until it is completely dissolved (about 20-25 minutes).


3. Pieces of fruit are placed in syrup and cooked over low heat until the quince is transparent, stirring from time to time. The readiness of the jam is also indicated by the thickened jelly-like syrup. This process takes about 1 hour.


4. A few minutes before the end of cooking, citric acid is added and the jam is preserved.

Quince jam

Quince jam

And finally, the favorite delicacy of all children and adults, quince jam! By the way, it is a leader in preserving the beneficial properties of fruits due to the fact that it is subjected to less heat treatment than jams and confitures.

Advice. To make quince jam more viscous and jelly-like, you need to choose not very ripe fruits, because unripe fruits contain more pectin.

Ingredients:

• quince fruits – 3 kg;


• sugar – 1-1.5 kg;


• water – 3 glasses.

1. The quince is thoroughly washed to remove fluffy fibers. For these purposes, you can use sponges or brushes.

Quince jam

2. The fruits are cleared of seeds and cut into identical small pieces.

3. In a wide bowl for making jam, syrup is initially prepared, into which chopped fruit is then added.

Advice. The syrup can be boiled using the remaining cores with seeds or by blanching the chopped fruit for about 2 minutes.

4. After all the fruits are placed in the syrup, the jam is removed from the heat and left to cool.

You can add lemon or orange zest to quince jam.

5. Then the procedure is repeated 3 times, each time reducing the jam cooking time, first half an hour, then 15 minutes. During breaks, be sure to let it cool for 12 hours.

6. It is better to stir the jam by rotating the cooking utensil in a circle or using a wooden spoon with care so that the pieces of fruit do not lose their integrity and beautiful appearance.

7. Finally, the warm jam is rolled into sterilized jars and cooled. Stored in cool rooms.

Adding lemon or orange zest and walnut to quince jam will add a unique taste and aroma.

Quince jam can be used for baking

Jams, jams and confitures are used not only in their pure form for tea drinking, but are also a delicious filling for homemade baked goods.

Greetings, dear readers! From this article you will learn how to make delicious quince preparations for the winter, recipes for preparations. Quince beneficial properties and contraindications, the healing properties of quince are due to the high content of 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 with a diameter of 2 - 4 cm. The fruit is an apple of various shapes, round or pear-shaped with numerous seeds, the weight of the fruit 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; up to 100–150 kg of fruits are harvested from trees of the best varieties.

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 of Transcaucasia, local varieties of quince are used in decoctions for gargling for sore throats, lotions for eye diseases, and as a cosmetic product that softens 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.
• Drinking quince juice and fresh fruits should be done with caution if you have a stomach ulcer or 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 property.

Mucus decoctions are prepared from dried quince fruits, 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 in 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:

Pour 10 g of quince seeds into 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 action of other medications and slows down their absorption. 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. Mix quince pulp on a fine grater 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 the common quince are used in 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 wonderful taste when boiled and stewed, giving dishes a 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 aromatic, very tasty preserves, jam, jelly, compotes, purees, candied fruits, and marmalade. They make wonderful tasty aromatic juices, add quince fruits to compotes and drinks 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.

If desired, you can add walnuts or almonds to the quince jam, boil it, and let the jam sit for 10 - 12 hours before the last cooking.

Quince compote:

Wash the ripe yellow quince fruits well, cut into 4 - 8 pieces, 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 min.
• 1 liter - 20 min.
• 3 liters - 30 min.

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

Candied quince:

1. Peel the yellow ripe quince fruits, cut into pieces, put in sugar syrup, boil for 10 minutes, keep in the syrup for two days, remove from the 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 it into small pieces, sprinkle layers with 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 diversified with other wonderful recipes, at your discretion and imagination. Try, fantasize, experiment, do it! And your winter diet will be replenished with vitamins, wonderful tastes and aromas of summer!

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

Quince is a tasty, healthy, tart and fragrant plant. This fruit is very rich in vitamin and mineral composition. But it is practically not consumed in its raw form. But prepared quince for the winter in the form of jam, jelly, marmalade and drinks has no equal.

You can make a healing decoction with a fruity aroma from the seeds of the fruit, so there is no need to throw them away. The sourness of dishes is regulated by the proportion of sugar. If you need a not very sweet preparation, then the amount of sugar can be reduced.

It is not necessary to peel the peel. The peel is removed only in those recipes where this is indicated. When choosing a fruit for cooking, you should evaluate the density and hardness of the quince. The ripe fruit is moderately firm, with a pleasant aroma.

Video: “Quince: beneficial properties and proper preparation”

From this video you will learn how to prepare quince for the winter.

"Golden" recipes

There are a lot of recipes for preparing quince preparations for the winter. These aromatic desserts will please everyone in the household. Step-by-step recipes will help you choose how to preserve this healthy fruit.

No cooking

This original jam is prepared without boiling the fruit and without sterilization, so it retains all the beneficial substances. This is an excellent base for desserts, jelly, and filling in baked goods.

You will need:

• quince fruits - 2.5 kg;
• lemon - 2 pcs.;
• sugar - 4 kg.

Step-by-step preparation:

1. Wash the fruits and clean them with a brush.
2. Grind fruits and lemons in any convenient way. You can grate it or pass it through a meat grinder.
3. Take a large container, pour the fruit puree, sprinkle with sugar. Mix.
4. Leave at room temperature for a quarter of a day.
5. Mix the mixture thoroughly, place in sterilized jars and close with plastic lids.
6. Store only in a cool place.

Jam

Quince jam has a delicious smell.

What do you need:

• quince - 2 kg;
• sugar - 1 kg;
• water - 1 glass.

Preparation:

Compote

Quince compote is sweet and sour in taste, but very aromatic and strengthens the immune system.

Ingredients for one three-liter container for preserving compote:

• 1 kg of quince fruits;
• 2 liters of water;
• 350 g sugar.

Preparation of the workpiece:

1. Wash the quince fruits well and cut out the core. Cut into quarters.
2. Pour water into a saucepan and bring to a boil. Add sugar, stir until dissolved.
3. Place the fruit slices in the syrup and simmer for 10 minutes.
4. Transfer the mixture into sterilized jars and roll up. Wrap up.

Jam

To make delicious jam you will need:

• quince - 1 kg;
• sugar - 1.2 kg;
• water - 400 ml.

How to cook:

1. Remove fluff from the fruit. Remove the middle. Cut into small pieces.
2. Pour sand into the container. Add water.
3. Stirring, bring the syrup to a boil.
4. Pour the cooked quince into the syrup. Cook for 20 minutes. If necessary, longer, depending on the variety.
5. When cooking, you need to stir the mixture and skim off the foam.
6. Divide the prepared jam into containers.

Puree

For puree it is better to use selected and ripe fruits.

Preparation:

1. Rinse 1 kg of quince well, peel and remove the core. Cut into small cubes.
2. Add a little water, put on the stove and boil for 5 minutes.
3. Using a blender, make fruit puree from quince pieces.
4. Add 1 kg of sugar to the mixture. Put on fire and cook for about half an hour, stirring.
5. Place the puree into storage containers.

Confiture

Confiture is a jelly-like dessert that is cooked with the addition of pectin, vanilla, and cinnamon.

Quince is perfect for this dessert, as it contains enough pectin. In addition, this fruit has a pleasant delicate aroma and adding additional spices is not necessary.

You will need:

• quince - 1.5 kg;
• sugar - 1 kg;
• water - 300 ml.

Prepare as follows:

1. Wash the fruits, peel the skins, grate coarsely.
2. Add water to peel the fruit and cook for a quarter of an hour. Then catch them with a slotted spoon.
3. Pour the broth into a container and sugar. Heat the syrup until the sugar dissolves.
4. Add grated fruit to the syrup. Continue cooking the mixture until transparent.
5. Place the hot confiture into jars and seal for the winter.

Marmalade

Golden gummies are very tasty, they fly away like candy.

• 2 kg quince;
• 5 kg sugar;
• 1 glass of water.

Preparation procedure:

1. Rinse the fruits. Remove fluff with a brush. Remove skin and seeds. Cut the fruit into slices.
2. Place the chopped fruit in a container, add water and cook until soft.
3. Remove from heat, cool. Grind the mixture with a blender until smooth.
4. Add sugar and cook again over low heat for about an hour, stirring.
5. Take a deep baking dish. Cover with parchment and lay out the mixture.
6. Leave the future marmalade to dry at room temperature for several days.
7. Cut into strips with a knife, then into pieces. Sprinkle with powdered sugar.

Candied fruit

The process of preparing this dessert is long, but the final result will delight you.

Ingredients:

• 2 kg of quince fruits;
• 1.5 glasses of water;
• 2 kg granulated sugar.

Cooking technology:

1. Rinse the fruit and remove lint with a hard sponge. Remove seeds. Cut into thin slices.
2. Make syrup from water and sugar.
3. Place fruit pieces in a large container and pour syrup over them. The syrup should completely cover the fruit mass.
4. Leave to infuse for 12 hours.
5. Place the container on the fire and bring to a boil. Then cook for 5 minutes.
6. Leave to cool.
7. This procedure - “boiling and cooling” - should be done 4 times so that the pieces become dense.
8. Place on a sieve or wire rack to drain the syrup.
9. Transfer to a square container and dry the candied fruits in the sun or in a low-heat oven.
10. Delicious sweets are ready to eat.

Jelly

If you want to make more jelly, then add 800 ml of water and 1 tsp per 1 kg of peeled fruit. citric acid.

Components:

• quince - 1 kg;
• water - 800 ml;
• sugar - 500 g;
• citric acid - 1 tsp.

Cooking process:

1. Rinse and peel the quince. Remove the middle.
2. Cut into slices.
3. Take a container for cooking, put in fruit slices, add water, add citric acid.
4. Cook for about an hour.
5. Then transfer the puree into a sieve or cheesecloth to allow the juice to drain completely.
6. Measure the amount of juice. Add half a kilogram of sugar per liter.
7. Place the juice and sugar on the stove, bring to a boil, and cook for about 3 minutes.
8. Pour the finished jelly into jars or any other container.
9. Store in a cool, dark place.

In the marinade

In addition to sweet preparations, the fruits of this fruit can be pickled.

Components:

• quince - 1 kg;
• water - 300 ml;
• sugar - 5 tbsp. l.;
• cloves - 7 pcs.;
• cinnamon - 0.5 tsp;
• vinegar (9%) - 80 ml;
• allspice - 5 peas.

Preparation:

1. Wash the fruit, peel the skin, cut out the core.
2. Place the pieces in boiling water for 5-10 minutes to soften.
3. Remove the pieces with a slotted spoon and place in cold water.
4. Place quince slices in jars.
5. Add sugar and spices to the water remaining after boiling the fruit. Boil for 2 minutes.
6. Pour in vinegar and boil for another minute.
7. Pour the resulting marinade over the quince. Sterilize jars at a time depending on their capacity.
8. Roll up the lids and wrap them up.

Quince preparations for the winter are simply a godsend; in culinary experiments it has no equal. This fruit can be consumed soaked, canned, in the form of jelly, jam, marmalade, drinks, sauces.

In addition to the usual fruit, there is a variety of Japanese quince, which is no less tasty. It can also be used in blanks.

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 to black currants. 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 pieces, depending on their size.

Place the peeled fruits in a saucepan with sugar and water, cook the syrup, stirring constantly. When the syrup turns golden, try dripping a little onto a plate. If the drop holds its shape and hardly spreads, the jam is ready. Place the sweet mass into prepared sterilized jars and roll 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. Place the cuttings in liter jars. Boil 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. The finished 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. Roll the finished jam into jars.

Quince juice

You can make juice from quince for the winter. It will become a useful source of vitamins during illnesses and 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 have prepared quince juice and have leftover cake, you can use it to make an 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 a soft 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 these people, you can use the following recipe for preparing fresh quince for the winter. Peel ripe fruits from seeds, peel, and cut into 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 form it does not become less healing, but, on the contrary, its medicinal properties are even more pronounced. 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 various sugars (mainly fructose), essential oils, pectin and tannins. But the most important thing is that it contains a huge amount of iron (one hundred grams of this fruit contains as many as two daily requirements). 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 for 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 for restoring the liver and maintaining normal stomach activity. For example, this legendary doctor often prescribed quince juice with natural honey to patients suffering from digestive disorders. 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 a miraculous remedy for 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 characterized by 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. Baked meat is most often used for medicinal purposes. 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 ulcers of the stomach and duodenum, as well as gastritis with high acidity, are still contraindicated to consume this healthy fruit.

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 a 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, covered with a lid and sterilized for fifteen to twenty minutes (time is counted from the moment it boils).
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. The quince peel must be placed in a saucepan, poured with the amount of cold water specified in the recipe, brought to a boil and, reducing the heat, simmer for another half an 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. At the last stage of cooking, chopped walnuts and lemon slices are added to the jam, 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.