Japanese quince - useful properties and how to cook deliciously. Japanese quince jam - a simple treat

AT northern regions ordinary quince is not
is growing. But in the Urals, an interesting substitute for common quince, quince, has taken root well.
Japanese or, scientifically, chaenomeles. True, in reality
quince, this plant has nothing to do with it, but it also represents a considerable
interest both as an ornamental plant and as a fruit plant - it is called in
people "northern lemon". I hope that this topic will be useful not only to northerners.

Japanese quince, native to mountainous
areas of Japan. In spring, this small, sprawling shrub, densely
strewn with flowers, gives people cheerfulness and joy of life. It's sprawling
shrub 1 to 3 m high.
Grows fast. Durable. The leaves are dark green, shiny, when blooming
reddish. Blooms in May at the same time as the leaves open. Flowers different varieties differ in color and shape, 3-5 cm in diameter, collected in
brushes 2-6 pcs.

By 2016, we have grown 3 varieties
decorative quince:

Quince Crimson & Gold s
dark red flowers and bright yellow stamens.

Quince Cameo with peach-pink
double flowers.

Quince Yukigoten with large terry
snow-white flowers.

The fruits of these varieties are edible,
ripen in early October. Quince is drought tolerant. well tolerated
haircut. Frost-resistant, but in severe winters, the ends of the shoots may freeze slightly. light-requiring,
but tolerates light shade. Prefers light, sour, rich
soil humus. Used for single and group landings,
creating borders, edges and on rocky hills.

Its flowering, unlike the usual
fruit plants, long - up to two to three weeks you can enjoy
a riot of warm colors.

The undoubted merit of these lovely
aliens - their extraordinary unpretentiousness: they are drought-resistant, not afraid
frost, bloom and bear fruit every year. Japanese quince perfectly strengthens
slopes, can decorate the most unsuitable for farming areas of the garden.

In autumn, when
all the leaves flew around, on the bare thin twigs, yellow lanterns burn
"apples" of Japanese quince. And it immediately becomes lighter on a gloomy cloudy day, and
on rare sunny days, the bright lights of fruits compete with the clearest
sunshine! Fruit
you can start collecting from the end of September (or earlier - depending on the region
its cultivation), when they fully acquire a color specific to them.
They are stored for a long time, in the refrigerator they can wait for a new harvest. But better
still eat healthy fruits. A large number of citric acid gives
indestructible sour taste, so in fresh they are hard to eat. Better
cook delicious preparations- candied fruits, marmalade, jelly, compotes, raw jam
and pastille.

All quince fruits are edible, but with a little
different amounts of vitamin C and carotene (orange). In addition, in fruits
many organic acids, sugars, pectin substances, vitamin R.

They are very fragrant, when ripe -
yellow and yellow-green. But they are sour like a lemon, for which they received
the name of the "northern lemons". It is absolutely impossible to eat them fresh -
too hard and too sour. However, they make amazing
blanks. Let's talk about them.

Cold-prepared jam is a very simple and insanely healthy solution, besides, quince
- excellent sour additive to canned food from unleavened berries or fruits. We take 500 g of Japanese quince, 500 g of sugar

I wash the quince and let the water drain.
rubbed on coarse grater or sliced quince mix with equal
the amount of sugar. We put it in jars, close it with plastic or other
lids (such jam is stored without rolling). We store in the refrigerator.
In this form, she will keep all her useful qualities and will help strengthen
our health and the health of our children. One or two spoons of such a blank in
day and you healthy man. The taste of quince with sugar is something akin to lemon,
sour-tart fruit, rich in citric and malic acid, which can be
Feel free to add to hot tea or do some baking. Jam
cold-prepared Japanese quince served with tea instead of lemon.

There is also a similar recipe.

Raw quince with sugar

1 kg of Japanese quince, 1 kg of sugar. Clean fruits are cut into slices,
stacked in layers with sugar in jars, covered with plastic or other
lids and store in the refrigerator. Served with tea instead of lemon.

Japanese quince jelly

1 kg of Japanese quince, 400 g of sugar, 2 cups of water.
The fruits are washed
cut into slices along with the seeds, put in a saucepan and pour water.
Cooked under closed lid on the low fire until completely softened. The resulting
the mass is filtered, but not crushed. Juice is poured into another pan,
heat, add sugar and cook until thickened.

Candied Japanese quince

1 kg Japanese quince, 1.5 kg sugar, 3 cups
water. From finished
jam, you need to extract the fruits of quince, put in a colander and let the syrup drain.
Dry the fruits on a plate or dish, sprinkle with sugar and store in a closed
packaging at room temperature.

Candied fruits from Japanese quince and zucchini

600 g Japanese quince, 400 g zucchini, 1.3 kg sugar, 3 cups
water. Prepare
quince, clearing it of seeds and cutting into slices. fresh zucchini up to 15 cm long, peeled and
seeds, cut into pieces. In boiling sugar syrup put prepared
quince and zucchini and cook like regular jam. Take out boiled quince and zucchini,
let the syrup drain, dry the fruits, sprinkle with sugar and store in a closed
packaging at room temperature

Japanese quince marmalade

1 kg of Japanese quince, 500 g of sugar, 2 cups of water.
Thoroughly washed
cut the fruits into slices, put in a saucepan, add water. Warm up under
Cover over low heat until completely softened. Rub hot through
sieve. Add sugar to the resulting puree and cook over low heat while stirring.
until ready. Spread the hot mass on a baking sheet, powdered with the mixture.
starch and powdered sugar or lined parchment paper. Mass carefully
smooth into a layer 1.5–2 cm thick. When the marmalade has cooled and covered
crust, cut it into curly pieces and let them dry. Keep
marmalade in a dry and cool place.

Japanese quince marmalade and quince jam
Japanese

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

The remaining pulp from the fruit
rubbed through a sieve to remove the seed and stony part of the fruit, use
for making jam. On 2
kg of fruit puree, you need to put 1 kg of sugar and cook until purchased
desired density. Jam hot pour into jars that cork
hermetically, if the mixture is not sufficiently cooked. Store in a cold room.

One of the recipes for making jam: cut the fruits in half, remove the core,
cut into thin slices, simmer until soft in a small amount of water.
Add sugar (one and a half kilograms per kilogram of peeled fruits), cook
until thickened. Jam thickens quickly due to the presence of pectin in the fruits.

A wonderful jam duet is obtained from pumpkin and Japanese quince - pumpkin
will dilute the acidity, and the quince will thicken this delicacy dish. few stony cells. well matured yellow fruit wash thoroughly,
peel and remove the core, cut into slices. prepared quince
dip in boiling syrup, bring to a boil and leave for several hours.
Bring to a boil again and leave to cool. Do this two more times
and then cook until done. So that the quince slices do not boil soft, periodically
shake the bowl with jam in a circular motion. Pack hot.

Japanese quince jam (second option)

1 kg Japanese quince, 1.2 kg sugar, 2 cups
water. Fruit
peel, cut into slices, put in a bowl with cold water and endure in
her 2-3 hours to reduce the content of organic acids. After that, cook
as usual, in several steps (see previous recipe).

Japanese quince homemade tincture

Japanese quince (henomeles) - 1 kg;

Vodka - 1 l;

Sugar - 400
G;

Ground cloves - 1 g;

Ground coriander - 1 g;

Ground cinnamon - 1 g;

Ground nutmeg - 0.5 g

We cut
washed fruits of Japanese quince into 4 parts and shake out all the seeds with a knife and
cut out the barriers. Then randomly chop the fruit. Can they just
cut into thin slices, or chop them in a food processor on a coarse grater. So
chaenomeles will give more taste and aroma to alcohol, and the tincture will turn out tastier.
We spread the chopped Japanese quince in regular jar. Pour spices with them
the tincture tastes better. Pour quince Japanese vodka. Can be used
any - cheap or expensive. But it tastes better to buy the product that you take
usually for parties. Close the lid, mix well and
shake so that the vodka is well distributed over the chaenomeles, and also so that
spices did not remain on top and also took part in the infusion. We leave
bank with a future homemade tincture in a dark closet for a week. Periodically
we remember it and shake it so that the raw materials do not stagnate. A week later
we throw the tincture into a colander (strain), discard the cake, it is not needed.
Although, if there are connoisseurs, you can use cake as a filling for
"drunk" pies.

That's how much
different and tasty can be made from decorative quince!

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

Quince fruits, which have many useful properties, are processed, producing delicious food, rich in vitamins, pectins, fiber and many other substances necessary for health.

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

Recipes for blanks from Japanese quince or henomeles

Juice from chaenomeles

Juice is obtained from the fruits using a press, an electric squeezer or a juicer. Then water is added to the pulp - 120 ml of water per 1 kg of pulp - and heated to a temperature of 60-70°C. Then squeeze the juice again. Juices of the first and second pressing are combined together, the juice is bottled or canned, pasteurized in water at a temperature of 85°C for 15-20 minutes, and corked.

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

Japanese quince syrup

1 liter of chaenomeles juice
1.5-1.9 kg of sugar

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

Raw quince with sugar

1 kg Japanese quince
1 kg of sugar.

Cut clean fruits into thin slices, put in jars in layers, sprinkling each layer with sugar.

You can skip the chaenomeles through a meat grinder and make a puree.

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

Japanese quince jam

1kg Japanese quince
1.5 kg sugar
3 glasses of water

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

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

Bring to a boil again and leave to cool. Do this two more times, and then cook until tender. So that the quince slices do not boil soft, periodically shake the dishes with jam in a circular motion. Pack hot.

Candied Japanese quince

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

From ready jam you need to extract the fruits of quince, put in a colander and let the syrup drain. Dry the fruits in a warm oven or in an electric dryer, sprinkle candied fruits with sugar and store in a closed package at room temperature.

Japanese quince extract

1 kg of chaenomeles fruit
1-1.5 kg of sugar

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

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

Use for preparing various drinks, sweet dishes.

Chaenomeles compote

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

Wash the fruits of chaenomeles, blanch for 2 minutes (dip a colander with fruits in boiling water), fill a sterile jar halfway and pour boiling syrup to the top.

Banks roll up, turn upside down.

Japanese quince jelly

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

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

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

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

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

Let's see - Japanese quince what beneficial features has, recipes for its preparation, how to store it for the winter, and for what diseases it is indicated. We will also figure out who quince can harm, and consider various options quince dishes. It must be understood that everything is useful in quince, not only the pulp of the fruit - seeds, peel, leaves, twigs, everything goes into food, everything is beneficial, and our ancestors used this tree with might and main for their needs.

Quince seeds are taken as a laxative, the most gentle enveloping cough, broncho diseases. Since ancient times, fruits have been prescribed for anemia, compresses were made from its juice for hemorrhoids, juice and pulp were used as a skin-improving agent by fashionistas of all times, and a decoction of the leaves is good in the fight against early gray hair.

Quince is full of vitamins, it has a lot of minerals we need, it has strong confident antioxidant, and pronounced strong antiviral properties. Quince juice will strengthen, relieve vomiting, the fruits have diuretic properties and hemostatic.
Useful recipe: .

Useful properties of quince

The fruits of chaenomeles, which are rightly called the northern lemon for their richness in vitamin C, are harvested for the future for the whole year. Their juice is diluted with water due to its exile saturation with fruit acids. Best Recipe use - peel, chop and sprinkle with sugar. Enough to consume a couple of teaspoons with boiled water. There is also Chinese quince, which especially helps with radiculitis, rheumatism, spasms, and hypertension.

During the cold season best means natural from viruses.
The pulp and juice of the fruit reduce cholesterol.
All parts of the fetus have a beneficial effect on the intestines, quince fiber improves peristalsis.
Juice improves mood, relieves symptoms of asthma.
Used to treat ears, anal fissures, gastroenterocolitis, flatulence.
Cooked quince puree helps fight liver diseases, and even relieves tuberculosis.
With anemia, anemia, quince tincture will be very useful.
For the eyes, decoctions of seeds are a significant relief, as well as a treatment for inflammation.
For diabetics, it’s good to drink decoctions from the leaves) you can also take young twigs).
Decoctions of quince seeds - help fast with inflammation of the stomach and diarrhea. The crushed seeds are poured with boiling water (10 g of seeds / 1 glass of water), boiled for 15 minutes, filtered, and drunk half a glass three times before meals (it also helps with coughing).
The leaves are poured with boiling water (5 g / glass of boiling water), kept in a water bath for 15 minutes, filtered chilled and topped up with boiling water to the initial volume. 2 tablespoons are enough before meals three times a day.
Against heavy menstrual and uterine bleeding, pour 12 pieces of seeds with 1.5 glasses of water, boil for 3 minutes and drink throughout the day, divided into 3 calls, before meals.
Quince is useful for people who are employed in hazardous production, and also live in environmentally disadvantaged areas. Quince jams and preserves are very useful for the stomach.
Quince juice with anemia should be consumed, heart disease, beriberi, asthma, headaches, intestinal disorders.

Quince in cosmetology

At oily skin masks from the steamed fruit are useful, they help with acne, they dry the skin. For oily skin pure form apply, for normal or combi - mix with oatmeal and egg yolk. As a scrub raw quince rubbed, mixed with salt and gently massaged into the face.

Quince lotion will overshadow purchased expensive products - mix quince juice with medical alcohol and camphor alcohol in equal proportions, beat and add an egg, mix with solution, store in the refrigerator. For hands, you can prepare liquid crepe by pouring vodka over quince pieces and keeping them in the dark for half a month. Strain, pour in a spoonful of glycerin - and a wonderful cream is ready, your hands will be happy!

quince recipes

To prepare quince, you first need to remove the fluffy coating with a wet cloth. Then rinse, peel the skin (if you cook for a long time, you can leave the skin), collect and dry the seeds separately, they will come in handy for decoctions. And then there are the recipes.

Quince slices in syrup

Quince slices are very tasty - sweet, transparent and dense. Clean as above, boil for 20 minutes, drain, strain the broth, add sugar (a glass of sugar to a glass of broth), bring to a boil and immediately remove the heat, add pieces of quince there, let them stand there, saturate for a couple of hours, again bring to boiling, add a little citric acid and boil a little more.
Also useful:

Quince with honey

The addition of honey further enhances the usefulness of quince, making the product an irreplaceable remedy. It is useful for anemia, women's problems, improves immunity, improves metabolism, has antimicrobial properties, the mixture is good for the elderly and expectant mothers, for people of mental labor and in the postpartum period of mothers.
Bake 3 quinces, and eat with honey each during the day. Or squeeze the juice, add honey and also drink, divided into three parts.

quince juice

Squeeze juice from genomeles to any you accessible way, strain. Do not throw away the cake, add boiled water to it (1 kg / 120 ml) and heat it, squeeze the juice again. Mix juices, pour into containers, pasteurize (t-80-85gr) for 15 minutes, cork.

Quince syrup

Add 1.6-1.8 kg of sugar to 1 liter of quince juice, boil for 5 minutes (remove the foam), strain and seal in a sterile container.
Read more: .

Quince jam

washed up ripe fruit get rid of the skin and seeds, cut into slices, dip in syrup (1.5 kg of sugar / 3 cups of water), boil, set aside. After a while, do it again, and for the third time already cook it, pack it, cork it.

Candied fruit

You can make two at once from one recipe - from a part of the jam, let it cool, pull out the quince slices, hot oven dry, sprinkle with sugar and candied fruits are ready.

Jelly

From quince you can delicious jelly cook in this way:
All illiquid assets will go into the jelly - unripe fruits, cut testes and stalks. Cut, fill to the brim with water and cook until soft. Strain without squeezing, add sugar (1 l of juice / 800 g of sugar) and cook until it thickens.

Contraindications

There are very few contraindications to this healing fruit - constipation, allergies and pleurisy - perhaps that's all, the rest of the product is useful and recommended for constant use.
View more: .

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Unlike other fruits, quince is rarely eaten fresh due to its tart taste and hardness. Therefore, it is often used in blanks. Quince with honey is especially good. Recipes for the winter, according to which you can cook this one with honey useful fruit, you will see below, but first we will talk about its beneficial properties.

Useful qualities

Japanese quince, or chaenomeles, grows in the Caucasus, southern Ukraine, and Central Asia. Nature endowed the tart and sour fruit with a unique composition. It contains vitamins and minerals:

Group B
A large amount of ascorbic acid.
Nicotinic acid (PP).
Iron.
Potassium.
Calcium.
Copper etc.

In addition to vitamin C, it is rich in organic acids such as malic and citric acids, pectins, and essential oils.

The presence of fiber and pectins helps to improve the functioning of the stomach and intestines. Quince is indispensable in the fight against anemia due to the presence of iron and copper. It exhibits antioxidant properties, helping to cleanse blood vessels, liver and kidneys.

It helps to quickly cope with a cold, strengthens the immune system. Its sour taste relieves nausea, vomiting, and increases appetite.

Quince and honey

Quince, which is also called a false apple, is rarely eaten fresh. How to cook fruit in order to maximize its beneficial properties? It can be jam, juice, candied fruits or dried slices for compote.

One of better ways achieve maximum benefit and to get tasty dish- This is a baked quince with honey. Everyone knows the beneficial properties of bee products, including honey. It has anti-inflammatory, expectorant, antioxidant effect on the body, helps to strengthen the immune system. In the process of cooking, quince and honey complement each other, mutually reinforcing the beneficial properties.

Quince baked with honey and nuts is gourmet delicacy and a great replacement confectionery. It can be eaten by young children, debilitated patients and pregnant women. Dessert from chaenomeles will speed up recovery from a cold, improve the functioning of the digestive tract. The beneficial effect of baked fruit on the liver and kidneys.

Cooking methods

Here are a few simple recipes quince with honey.

In the oven

The fruit must be washed, wiped thoroughly to remove the villi from the peel. Cut into two halves, remove the seeds. A small amount of honey should be put into the recess. By the way, you can use crystallized honey. You can sprinkle some sugar on top.

Ready fruits are placed on a baking sheet, put in a preheated oven for about half an hour. The oven temperature is 180 degrees. The degree of readiness is determined by the softness of the fruit.

In the microwave oven

Modern technology makes cooking easier, so to reduce the baking time " false apple» housewives cook it in the microwave. The process of preparing fruit is similar to the previous recipe. Bake the fruit in the microwave oven for 5-8 minutes.

You can bake chaenomeles not only as a whole, cutting off the top, or cutting it into two halves. The fruit cut into slices is placed in a refractory dish or dish for microwave oven, cover on top with a small amount of honey (a couple of tablespoons).

You can add a little sugar to form more syrup. Sprinkle when serving powdered sugar or pour over the resulting syrup.

Chaenomeles with honey and nuts

In the East, a dessert made from quince with honey and nuts is popular. Here is the recipe for this delicacy. For five pieces of "false apple" you will need 150 grams of honey, 120 grams of peeled walnuts, 50 grams butter. Nuts are preliminarily lightly roasted, crushed, but not to the smallest crumb.

We mix the specified amount of honey and nuts until a paste-like mass is formed. We wipe the washed fruits, removing hairs, cut in half. After removing the seeds, we fill the recesses with a small amount of butter and walnut-honey paste.

We place the prepared fruits on a baking sheet, pour a small amount of water on the bottom and put in a heated oven. After 30-40 minutes, the dish is ready, the fruit can be sprinkled with powdered sugar on top.

As a baking option, we present the popular oriental recipe. In it, the quince is not cut into two halves, but the top is cut off, leaving it as a lid. Carefully remove the seeds, being careful not to damage the peel.

The recess is filled with a mixture of honey with crushed nut mass. You can add some washed and dried raisins. Top with a cut lid, wrap each fruit in foil. Put the baking sheet with fruit in the oven for half an hour.

Quince with honey and pumpkin, apples

Japanese quince goes well with apples, pumpkin when baked in the oven.

Here are a couple of recipes.

Recipe #1

For this recipe, small pumpkins, weighing no more than one and a half kilograms, are suitable. We choose pumpkin fruits of such a shape that they stand steadily on a baking sheet. In a washed pumpkin, cut off the top, take out the seeds. Next, you need to take a quince and an apple, cut into small slices.

Stuff the inside of the pumpkin with fruits, honey, nuts and raisins, put a small amount of butter on top. Cover the pumpkin with a cut lid, place in the oven for 30 minutes. gourmet dessert ready without much hassle, and there are more benefits from it than from cakes and pastries.

Recipe #2

To prepare this dish, you will need two apples and quinces and half a kilogram of pumpkin pulp.

All ingredients are cut into pieces or small slices. We make baskets from foil, which we fill with chopped fruit. You can use ready-made molds. Place the filled baskets in the oven. We grind the finished softened components with a mixer, add a tablespoon of lemon juice and honey.

Puree can be used for breakfast, to satisfy hunger or the desire to eat sweets. It will add strength, improve mood.

For weight loss

"False apple" with honey, the recipes for which are given above, perfectly reduces the need for sweets, which are often experienced by losing weight. Even a small amount of baked fruit will make up for the loss of minerals and other useful substances which are inevitable with diets.

It should be noted that one hundred grams of quince contains only 40 kcal, so you can eat one fruit baked with honey per day. This will not harm the figure.

Ways to prepare for the winter

There are various ways of harvesting quince for the winter.

You can make jams, jams, candied fruits, preserve juice.

quince juice recipe

For its preparation it is necessary:

squeeze juice from quince, strain;
add boiled water to the cake at the rate of 120 ml per kilogram, heat to a boil;
squeeze out the liquid and mix with juice;
pour into jars, sterilize for fifteen minutes;
close with lids.

Syrup for the winter

One and a half kilograms of sugar is added to the squeezed juice (per liter of juice).

Boil for five minutes, strain, pour into jars, roll up.

Jam

Fragrant jam is obtained from quince prepared according to the following recipe:

Ripe fruits are peeled, seeds, cut into slices.
Pieces of quince are placed in a syrup prepared in advance from 1.5 kilograms of sugar and three glasses of water, brought to a boil.
Repeat bringing to a boil in a day, cook for the third time until tender, distribute into jars.

Candied fruit

If the boiled slices are removed from the syrup, dried in a warm oven, sprinkled with sugar, then the candied fruits are ready for the winter.

They are laid out in jars, closing tightly with lids.

Jelly

Quince is a fruit that looks like an apple or pear. As a rule, they are not eaten fresh. But blanks from this product turn out gorgeous, tasty and fragrant.

From fresh fruit you can cook juices, jams, jams, candied fruits, mashed potatoes for the winter. Consider golden recipes for quince blanks for the winter.

Vitamin treat

Combination walnut and a slice of quince allows you to make delicious dessert which will appeal to adults and children. The composition is rich in vitamins and minerals. Especially valuable during epidemics of viral, infectious diseases.

Products:

quince - 1 kg;
granulated sugar - 1 kg;
filtered water - 350 ml;
walnut fruits - 100 g.

The process itself is:

Rinse the main ingredient, cut into 2 parts and remove the seed box. Chop into slices, laying in an enameled container. Pour boiling water over and strain through a sieve. Set aside.
Let's move on to making the syrup. To do this, pour the required amount of liquid into a separate container, bring to a boil and pour sugar in small portions with regular stirring. Reduce the heating temperature to a minimum and boil the syrup for 10-15 minutes.
In ready sweet syrup lower the slices, warm up for another quarter of an hour. Be sure to remove the foam from the surface. Remove from heat, cover and leave in this form on the kitchen table for 3-4 hours.
Sort nuts, clean. In order for the preservation not to sour, they need to be fried a little in a dry frying pan, and then cooled. Grind with a knife or blender. Put the prepared ingredient to the slices, mix, put on the stove and cook for 5 minutes 3-4 times, taking a break of half an hour.
Sort into clean sterile jars, hermetically roll up. After cooling, remove to the cellar.

strong liquor

The harvest of quince was successful and you do not know what to do with it? Do not despair, because you can cook delicious alcoholic drink, which will decorate any feast. Consider a recipe for making a strong liqueur from Japanese quince for the winter.

Products:

quality vodka- 1.5 l;
quince - 2 kg;
granulated sugar - 1.5 kg.

Rinse the quince, remove the seed box and cut into slices. Lay in layers in a suitable saucepan, sprinkling liberally with sugar. Cover with gauze and leave for 8-10 hours. Per given time the particles should completely dissolve, and the result will be a sugary-sweet syrup. Strain it into glass bottle and put in the refrigerator.
Pour the remaining slices with an alcohol-containing ingredient, mix and put in cool place for 7 days. Stir the contents of the container from time to time.
Throw quince slices on a sieve, wait for complete draining. Combine the alcohol part with the sweet syrup, stir. Pour into a suitable container, put in a cupboard and wait until the contents become more transparent appearance.
If quince slices are re-filled with alcohol, then after 20 days, it turns out strong alcoholic drink. Connoisseurs compare its taste with apple Calvados.

Marmalade

The delicacy is prepared quite easily and simply. Contains great amount pectin. What to do from quince for all family members? Delicious, fragrant marmalade, which is perfectly stored in the refrigerator and moreover long time.

In our case, the products are almost the same:

quince - 2 kg;
granulated sugar - 1.5 kg;
powder.

Cooking process:

Rinse the main ingredient, clean from the seed box. Put the fruits on a baking sheet and bake in the oven until softened. Optimum temperature- 180-200 degrees.
Put the finished fruits in a blender bowl and grind to a puree state. If there is no kitchen assistant, then you can scroll through a meat grinder and rub it additionally through a sieve to get a more uniform puree.
Put the mass into a saucepan with a thick bottom. Pour granulated sugar in small portions with regular stirring. At this time, it is extremely undesirable to move away from the stove, otherwise the composition will simply burn and taste finished product will deteriorate. As soon as the mass has become viscous, moisten a baking sheet with cold water and spread the resulting mixture on it.
Leave to cool and then cut into portioned pieces. Sprinkle with powdered sugar before serving. It is recommended to store marmalade in clean, sterile jars under a nylon lid.

Candied fruits are made in southern countries, where it mainly grows amazing fruit in large quantities. It is customary to serve the delicacy to guests with green tea, and some gourmets also use it when cooking pilaf. Such a difficult recipe will allow you to independently figure out how to make candied fruits from Japanese quince for the winter.

Products:

quince - 1 kg;
granulated sugar - 1.6 kg;
decoction - 600 ml.

The cooking process will be like this:

Rinse the main ingredient, remove the seed box. Chop into slices, put in a saucepan, fill with water. Put on the stove, after boiling, cook for a quarter of an hour. Throw the slices in a colander, dry.
The resulting decoction is used to make syrup. Pour it into a saucepan, pour in portions of granulated sugar. Boil for 15-20 minutes on medium heat.
After the time has elapsed in a hot, sweet broth, carefully lay out the slices. After boiling, remove from the stove, cover with a gauze cloth and leave on the kitchen table for 8 hours. Then boil again for 5 minutes and stand for 10 hours. This procedure must be repeated 4 more times.
Drain in a colander, let the syrup drain completely. Cover a baking sheet with parchment paper, put quince slices on it and put in a preheated oven (150 degrees). Let dry a bit and then sprinkle on top. granulated sugar.

Simple jam without cooking

There are many options for recipes for Japanese quince blanks for the winter. Various syrups, jams, jelly, marshmallows, marshmallows and much more are made from yellow, sour fruits. But at heat treatment product most of the nutrients and vitamins disappear. Today we bring to your attention to consider the method of making jam without cooking.

Products:

quince - 1.5 kg;
granulated sugar - 1.5 kg.

The process itself is:

Wash the main ingredient thoroughly. To remove sticky, natural plaque, housewives recommend using a toothbrush. Remove the seed box and other parts unsuitable for food.
Using a grater for vegetable salads, chop the product into small straws. Finished mass put in an enameled container, covered with sugar. Using a plastic spatula, stir, cover and leave at room temperature for 8 hours. During this time, the fruit mixture will release juice.
Stir the contents of the bowl. Arrange in clean sterile jars, tightly close with plastic lids and store in a cold place.

On the basis of the made dish, you can prepare a wide variety of drinks, jelly, or spend the evening with a cup of warm tea with a jar of delicious treats.