Japanese quince recipes. Japanese quince recipes for the winter
Hi all! Who ever tasted bright yellow fruit Japanese quince, probably was disappointed when, instead of refreshing sweetness, his cheekbones cramped from an abundance of acid and everything in his mouth seemed to have lost sensitivity, due to bitter astringency. It is even possible that not very pleasant sensations discouraged the desire to eat this fruit. However, do not rush to give up the “golden apple” of Aphrodite, as the quince was called in ancient greece. The fruit is not only good for health and beauty, but also, when properly cooked, it can diversify the menu, especially for those who are on a diet.
What properties of Japanese quince are useful for our body
What discourages appetite is actually the main advantage of the fruit. The abundance of acid ensures the presence of a powerful antioxidant vitamin C. It is four times more than in other varieties of quince. Vitamin C is believed to help the body produce unique substance- interferon (a protein that performs a protective function and is produced by mammalian and bird cells to fight a viral infection). Combined with a high content of pectin, this antioxidant also promotes the elimination of heavy metals from the body, which is why the ancient Greeks baked Japanese quince slices with honey as a favorite delicacy to maintain body health. 
The astringent taste inherent in the fruit is due to the incredibly high level of tannin. Its combination with pectin and soluble fibers has been used since ancient times as effective treatment diseases gastrointestinal tract. With the help of the "northern lemon", the so-called fruit because of the abundance of acid and green-yellow color, they treated inflammation of the stomach and intestines, got rid of vomiting and diarrhea.
The list of advantages should also include high content potassium, in 100 grams of the fetus - 144 mg., Which is very useful for people suffering from cardiovascular diseases. The use of quince and products from it allows you to reduce swelling, improve blood circulation in order to remove venous congestion with varicose veins. Pectin is extremely beneficial for diabetics to reduce the absorption of cholesterol into the blood.
In addition, Japanese quince contributes to our body carotene, vitamin A, as well as B vitamins, seeds and pulp offer iron, calcium, phosphorus, manganese, phosphorus, nickel, boron, titanium and copper. In addition, the seeds contain gel-forming substances that are very useful in the production of marmalade, jam and jam.
Medical uses of Japanese quince
Too sour and slightly bitter aftertaste, discourages eating fresh quince, although in some countries, it is finely cut and eaten with salt. However, in medicinal purposes Japanese quince is used to make infusions and decoctions, steamed, dried, and useful lotions for the eyes and skin, as well as gargles are prepared from the seeds.
A small amount of sugar does not change medicinal properties fetus, but not recommended for diabetic patients. However, the easiest way to preserve all the richness of the fruit is to cut it into slices, sprinkle with sugar and refrigerate. The resulting juice is recommended to add a teaspoon to tea or dilute with water, using it as a useful liquid for colds.
Japanese quince seeds can be of great benefit, which should be dried before use. They make a decoction useful not only for the treatment of diarrhea, but also for the fight against coughs and colds. To prepare a decoction, pour 100 grams of seeds with a glass of water and, after boiling, cook over low heat for another 15 minutes. Strain the resulting broth and drink one teaspoon 3 times a day.
To fight burns you can apply quince pulp boiled and mixed into a paste on the affected area, or prepare an infusion from one teaspoon of seeds poured into a glass cold water. Let the seeds steep for 4 hours, then strain and use as a lotion or compresses to relieve pain and inflammation in the affected areas of the skin.
To fight anemia, and also to get rid of diarrhea and vomiting, you can prepare syrup from Japanese quince. To do this, cut fresh fruit into slices and put a small amount of water on the fire. Cook until fruits are soft. Then grind the pulp, stir with the broth in which the fruits were boiled and put on fire again. Bring to a boil and simmer a little more, stirring until thick syrup. It will need to be drunk 50 grams 3 times a day.
A quick way to get rid of diarrhea. If it takes a long time to cook the syrup, but you need help right now, take a couple of fresh fruits, cut in small pieces and together with a little water mix well in a blender. Drink the resulting liquid in small portions 3 times a day.
Remedy for hemorrhoids. To relieve pain and inflammation in hemorrhoids, lightly fry small pieces of Japanese quince, cool and apply to the hemorrhoid.
Useful properties of quince for women
Exclusively for the beautiful half of humanity, Japanese quince is useful not only as cosmetic product, but also the opportunity to please home with a variety of sweet dishes useful for both children and adults.
Recipes for women's health and beauty from quince
- From cracked nipples and mastitis after childbirth. Boil one teaspoon of seeds in ¼ liter of water for 10 minutes. Cool the broth, soak cotton balls with it and apply to the nipple area.
- Anti-wrinkle face mask. Grate the pulp of one fruit on a fine grater, mix with protein to a paste-like state, apply as a mask on the washed face skin. Keep for 10 minutes, then rinse with water and use any moisturizer as a final step.
- For shine and strengthening of hair. Pour a handful of quince seeds warm water and insist 2 days until it turns into syrup. Strain, add 20% rose water, use as a lotion after washing.
- Lotion for oily, porous skin. Grate quince on a fine grater, strain the juice and wipe the face with this juice in the morning and evening.
Quince jam, jam and marmalade
Quince dishes are not just sweets, they partially retain their beneficial properties fresh fruit. Made from jam and marmalade delicious sandwiches with toast, cheese and walnuts.
How to make marmalade
You will need 1.5 kg. quince, already peeled from seeds and core, 750 grams of sugar and a glass of water. Wash fruits well, peel and dry with a napkin. Pour in sugar, then add water and simmer over low heat, stirring for at least an hour. When the quince is cooked, it can be mixed in a blender to obtain a uniform consistency, poured into molds and stored in the refrigerator.
quince jam
For jam, take equal amounts of quince, sugar and water. Start by removing the seeds and core from the fruit. Then pour plenty of water over the seeds and middle parts and cook for 45 minutes so that the water is literally saturated with pectin. Strain the water and add already peeled and cut into pieces quince with an equal amount of sugar, put it on the fire again and cook for another hour. The jam is ready when the quince pieces turn a beautiful translucent red color and the syrup is thick and shiny.
Quince - a fruit useful for everyone
Unlike most fruits known to us, which have both beneficial properties and contraindications for use, Japanese quince is useful for everyone. The only exception is the presence of an allergy to the components present in it. Quince dishes cooked with sugar are also not recommended for diabetics and those who are going to lose weight.
Alas, the usual quince does not grow with us. But in the Urals, an interesting substitute for common quince, Japanese quince or, scientifically, chaenomeles, has taken root well. True, in reality, this plant has nothing to do with quince, but it is also of considerable interest.
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Every spring, Japanese quince blooms with amazingly beautiful, large, like an apple tree, bright red flowers. And therefore it looks great as a border plant along the paths. Her leaves are decorative, and then the fruits, which in some forms can reach a size chicken egg. They are very fragrant, when ripe - yellow and yellow-green. But they are sour, like a lemon, for which they received the name "northern lemons." IN fresh they are absolutely impossible to eat - too hard and too sour. However, they make amazing blanks.
Let's talk about them.
Raw quince with sugar
1 kg of Japanese quince, 1 kg of sugar.
Clean fruits are cut into slices, placed in layers with sugar in jars, covered with plastic or other lids and stored in the refrigerator. 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, placed in a saucepan and poured with water. Cooked under closed lid on low fire until completely softened. The resulting mass is filtered, but not crushed. The juice is poured into another pan, heated, sugar is added and boiled until thickened.
Candied Japanese quince
From ready 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 package at room temperature.
Candied fruits from Japanese quince and zucchini
600 g of Japanese quince, 400 g of zucchini, 1.3 kg of sugar, 3 cups of water.
Prepare the quince by removing the seeds and cutting into slices. fresh zucchini up to 15 cm long, remove the skin and seeds, cut into pieces. In boiling sugar syrup put prepared quince and zucchini and cook like regular jam. Take out the boiled quince and zucchini, let the syrup drain, dry the fruits, sprinkle with sugar and store in a closed package at room temperature
Japanese quince marmalade
1 kg of Japanese quince, 500 g of sugar, 2 cups of water.
Cut thoroughly washed fruits into slices, put in a saucepan, add water. Heat under the lid over low heat until completely softened. Pass hot through a sieve. Add sugar to the resulting puree and cook over low heat while stirring until tender. Put the hot mass on a baking sheet, powdered with a mixture of starch and powdered sugar or lined with parchment paper. Carefully level the mass into a layer 1.5-2 cm thick. When the marmalade cools down and becomes covered with a crust, cut it into curly pieces and let them dry. Store marmalade in a dry and cool place.
Japanese quince marmalade and Japanese quince jam
For marmalade, smaller and greenish fruits are used, as well as cut peels and testicles, eliminated during the preparation of jam. Wash and cut the fruits into slices without cutting off 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 fruit, so that the juice is transparent. For each liter of juice obtained, add 800 g of sugar and cook until the desired density. A few minutes before removing from heat, put 5 g citric acid per 1 kg of sugar. Pour hot marmalade into small jars or plastic containers so that you can cut it conveniently later. 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, is used to make jam. For 2 kg of fruit puree, you need to put 1 kg of sugar and cook until the desired density is obtained. Pour hot jam into jars, which are hermetically sealed if the mixture is not cooked enough. Store in a cold room.
Japanese quince jam (first option)
1 kg of Japanese quince, 1.5 kg of sugar, 3 cups of water.
For the preparation of jam, fruits are taken from such plants, the fruits of which contain few stony cells. Well-ripened yellow fruits are thoroughly washed, peeled and, after removing the core, cut into slices. Dip prepared quince into 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.
Japanese quince jam (second option)
1 kg of Japanese quince, 1.2 kg of sugar, 2 cups of water.
Peel the fruits, cut into slices, put in a bowl with cold water and keep in it for 2-3 hours to reduce the content of organic acids. After that, cook as usual, in several steps (see previous recipe).
Svetlana Shlyakhtina, Yekaterinburg
The yellow fruit looks like an apple, but palatability different from him.
The quince fruit is hard and has an astringent, tart taste.
But the smell is so pleasant that it stimulates the appetite.
Raw quince is rarely eaten. Unless some Central Asian varieties of this crop have a sweet loose pulp.
But in processed form, the fruits are widely used in cooking. And, again, it is necessary to take only aged quince.
Whatever dish is prepared from these fruits, they must be subjected to pretreatment: wash under running warm water, brushing off the fluff from the skin.
If the product needs to be cut for cooking, then such quince should be stored in acidified water (per liter of “lemon” liquid at the tip of a knife).
This is necessary so that the flesh does not darken in the air (tannins are to blame).
Japanese quince is used to prepare a very fragrant and delicious jam and also has healing properties.
Compotes, kissels are also tasty and healthy. They are easy to prepare, and they are especially indispensable in the diet of baby food.
Along with familiar dishes Many original dishes can be prepared from quince, which will appeal not only to children, but also to adults.
Japanese quince drink
Even a simple medicinal quince drink can be turned into unusual dessert. To do this, chopped fruit without a core is blanched in boiling water until soft, and then, together with the broth, is rubbed through a sieve.
Adding to taste lemon juice and sugar, beat and leave to cool. Before serving, the Japanese quince drink is poured into glasses and topped with whipped cream.
baked quince
Children also love baked quince. It is prepared in the same way as apples: sugar is poured into the hole from under the core and the fruit is sent to the oven.
Pouring water on a baking sheet, bake for at least half an hour. Serving to the table, baked quince is poured with jam or fruit (berry) syrup.
Quince pastilles
Quince lozenges are very tasty. But you will have to add apples to them ( 200 g per 1 kg main product).
Fruits without a core are boiled until soft and rubbed. Then you need to add sugar 400 g) and juice from one lemon.
The mass is boiled until it thickens. On a damp cutting board, spread the finished marshmallow and level it.
Covered with gauze, leave for 2 days dry in a ventilated place. Then the marshmallow is cut into any figures, rolled in sugar (or powder). Store in a tightly closed glass jar.
Japanese quince fruit salad
In the summer you can cook the original fruit salad. The pulp from half of the melon is cut into cubes and placed in a salad bowl. 1 peeled quince is also rubbed here.
Dressing is prepared from cream ( 1 tbsp), whipped with sugar ( 1-1.5 tbsp), and pineapple juice ( 1 tsp).
Japanese quince curd cake
There are many recipes interesting pastries with quince. Here is one of them - cottage cheese pie.
Quince cut into 4 parts, blanched in syrup with the addition of a slice of lemon.
Meanwhile prepare the dough: 1 cup of sugar, 3 eggs, 2 tbsp vegetable oil and half a teaspoon of zest.
To this mass is added cottage cheese ( 300 g) and flour ( 300 g) with baking powder ( 1 package).
On the dough laid in the form, spread the slices of quince, slightly pressing into the mass.
After half an hour of baking, the cake is sprinkled powdered sugar for creating beautiful crust and kept in the oven for a few more minutes.
Quince couscous
Quince will come in handy in holiday dishes. In the East, for example, they cook delicious couscous.
On chicken thighs stack fried onions, pieces of cherries, dried apricots and quince slices.
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, processing, 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 the finished 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 the fruits, remove the seeds, cut into small pieces, sprinkle with sugar. leave in cool place for one or 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 (lower the colander with the fruits in boiling water), fill up to half sterile jar and top with boiling syrup.
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.
Or chaenomeles (Chaenomeles japonica), is a perennial shrub, one of the most elegant and productive plants that decorate plots. Japanese quince is unpretentious, decorative, easily and quickly multiplies. Chaenomeles can be called a long-liver. IN good conditions he lives 60 - 80 years.
Japanese quince fruit
It is difficult to say how many chaenomeles bushes grow in our area. I can only say with certainty that there are a lot of them. Feelings of tightness and thickening do not arise, since the Japanese quince bushes are grouped into a long hedge and a three-meter line that acts as a screen.
I am often asked how much money did you have to pay for such a luxury? Many have seen and remember the price tags on chaenomeles seedlings, which are sold in nurseries and garden centers. In response, I hold out a few fruits of chaenomeles, from the seeds of which it is not at all difficult to grow a large number of shrubs. The fragrant tissue of the fruit can be used instead of lemon, prepared with sugar for the winter, dried or made into jam.
Japanese quince is incredibly beautiful at any time of the year. During the flowering period, from mid-May, there are so many orange and coral-red flowers that from a distance the bush seems to be blazing. In summer, you can "play" with the shape of the bushes. In autumn, chaenomeles is strewn with lemon fruits, which must be harvested before the autumn frosts. Autumn is an important period in the life of the Japanese quince, on which not only its winter hardiness depends, but also the condition of the plant and its decorative effect.
Caring for Japanese quince in autumn
Chaenomeles is unpretentious. However, many complain that they fail to grow healthy bushes. Such that they do not have dry branches, were beautiful shape, bloomed and fruited profusely. As a rule, this is a consequence of not only the wrong choice of landing site, care errors, but also an inattentive attitude to chaenomeles in the autumn.
Pruning chaenomeles. At the end of the summer, I walk along a Japanese quince hedge with a pruner and garden shears in my hands. They are needed in order to correct an even line of bushes planted in a row. It is necessary to remove all dried, broken and old branches, which are easily distinguished by the darkened bark. I do not need and protruding to the side and too long shoots.
Chaenomeles tolerates pruning painlessly. Closer to autumn, tillering slows down, so the plant retains its shape longer. I spend the second autumn pruning after all the "apples" have been collected. You can't leave them for the winter. It is more convenient to care for Japanese quince in tight gloves, since the branches of most species have thorns.
Japanese quince is a plant that can even be used to create bonsai. I saw a wonderful composition of flowering chaenomeles, turned into a dwarf tree, moss and stones.
Chaenomelis hedge
Watering and feeding. On the eve of strong nighttime autumn frosts, it is desirable to moisten the soil under young bushes. After picking the fruit, I wash off the dust from the leaves accumulated over the summer with a strong jet. The last watering occurs at the end of October - November (according to the weather). It must be done before the cold pre-winter sets in.
In September, I feed Japanese quince with potassium-phosphorus fertilizers. Along the way, I loosen the soil under the bushes and add well-decomposed compost.
Warming for the winter. The unpretentiousness of the Japanese quince increases with age. Young plants are less resistant than adults. I remember how carefully I mulched the soil under the young bushes. She covered them with spruce branches, covered them with snow. And they still managed to freeze the tips of the branches. Less hassle with older bushes. They have already built up a solid root system, a guarantee of their recovery.
If only a few chaenomeles bushes grow on the site, and there is little snow in winter, then before the start of winter, it is advisable for tall forms to bend all flexible branches to the ground. No need to be afraid that some of the shoots will freeze. They are cut out in the spring during thinning and the formation of chaenomeles. Soon a young shoot appears, thanks to which the plant quickly recovers. Low-growing and creeping forms often have a prostrate arrangement of most branches, so even a small layer of snow completely covers the bush.
An overgrown Japanese quince, caught under the snow, endures even severe frosts. The more snowdrift, the better. They say that young bushes of Japanese quince are a delicacy for hares. Therefore, where they are, it is better to cover the henomeles with spruce branches.
Reproduction of chaenomeles. Japanese quince is propagated by root offspring, layering, cuttings (summer), dividing the bush and seeds. The lower branch, accidentally sprinkled with earth, takes root and gives vertical shoots. In place of the dug out adult bush, from the roots remaining in the ground, there will be for a long time young shoots appear.
I have always liked Japanese quince. The decision to make a hedge from this wonderful plant came after I saw how easy and fast chaenomeles reproduces. Podzimny sowing seeds from several fruits the next year gave a lot of seedlings. A year later, I had excellent planting material, which was enough to lay a hedge. It remained to transplant seedlings from the garden to a permanent place. Of course, valuable forms of quince (with double flowers, rare color, etc.) have to be propagated vegetatively (by summer cuttings, root offspring, layering or dividing the bush). Freshly harvested seeds are sown in autumn, stratified seeds are sown in spring.
Japanese quince harvest
Japanese quince recipes
Chaenomeles is the champion in the amount of vitamin C and organic acids. It is often called northern lemon. Lemon or greenish-reddish fruits may be round, ribbed, oval or pear-shaped. Harvesting Japanese quince for the winter preserves it wonderful aroma and vitamins. In addition, the fruits are rich in pectin.
After you have eaten any preparation with Japanese quince, be sure to rinse your mouth. clean water or brush your teeth. This preventive measure will not allow acid to corrode tooth enamel.
The tissue of the fetus is very dense and hard. Not only that, it's incredibly sour. It is impossible to eat a raw "apple". Slices placed in brewing tea give the drink a lemon flavor. Useful and tasty are preparations for the winter: compotes, syrups, jams, marmalades, jams and crushed fruits mixed with granulated sugar.
Japanese quince seeds. The seeds are not thrown away. Infusion of Japanese quince seeds helps with colitis. To do this, a spoonful of seeds is poured with boiling water, kept for 8-10 hours and drunk during the day (3-4 times) in a third of a glass. With this infusion, the eyes are washed (for infections and irritations) and the “problem” skin is wiped.
Japanese quince with sugar. Finely crushed ripe fruit with sugar - an excellent source of vitamin C in winter time. The mass or syrup can be diluted with water and drink a healthy refreshing drink. Sweet and sour mixture is added to cottage cheese, spread on pancakes or slices of white bread.
Fruits (pitted), cut into more large pieces and sprinkled with sugar, have sweet and sour taste. They can be added to tea instead of lemon. The amount of sugar is about 1.5 kg granulated sugar per 1 kg of prepared fruits. When stored in the refrigerator, the amount of sugar can be reduced to 1 kg. Preservation allows you to use even less sugar.
Japanese quince juice. If you fill the crushed fruits of chaenomeles with sugar (taken in the proportion of 1 part of crushed pitted fruits per 1 kg of granulated sugar), then after two weeks it will begin to stand out sweet juice. It is drained and used as a concentrate for vitamin drink. It is better to keep chaenomeles juice-syrup in the refrigerator.
Japanese quince jam. You will need: 1 kg of peeled fruits, 1.5 kg of sugar and 1.5 glasses of water.
The fruits of the Japanese quince are washed, cleaned of stones and hard films, and then cut into thin slices. They are boiled in water for 10 minutes. The broth is used to make syrup, which is poured into slices and kept for several hours. Then boiled in one or more doses (5 minutes boiled, then left for 4 - 5 hours). As a result of cooking, the slices become almost transparent. Fragrant sweet and sour jam from Japanese quince turns golden-pink. It is cooled and covered with paper. It can be poured hot (“from the fire”) into clean jars and rolled up with lids.
Spices are sometimes added to chaenomeles jam ( nutmeg, cardamom, cinnamon, etc.). You can cook with apples or with chokeberry (chokeberry). A gourmet will love Japanese quince jam with nuts. But you should not replace sugar with honey, since honey becomes “poison” when heated strongly.
Candied Japanese quince. Candied fruits from Japanese quince are tasty if the fruits, cut into pieces, are boiled like jam, but always in several doses. Each time you need to stand longer, at least 10 hours. The amount of water is therefore increased to 3 glasses. At the end of cooking, the slices are thrown back on a sieve, and then dried. The syrup is used for dilution with water.
Japanese quince marmalade. This delicacy, rich in pectins, is prepared as follows: the washed fruits are cleaned of stones and hard plates, boiled (better baked in the oven) until soft, then crushed with a blender or rubbed through a sieve. Sugar is added (1.3 kg of granulated sugar is taken per 1 kg of mass) and boiled over low heat until the mass becomes viscous. All this time they do not leave the stove, because. cooking marmalade burns easily. As soon as the mass becomes viscous, it is laid out on a baking sheet moistened with water or a flat plate. After a while, when the marmalade has cooled, it is cut into pieces and sprinkled with powdered sugar on top.
Japanese quince compote. Many people like this particular option for harvesting chaenomeles fruits for the winter. Prepared fruits are cut into slices (or pieces of arbitrary size), placed in clean glass jars and topped with hot syrup. It is prepared from the calculation: for 1 liter of water you need at least 0.5 kg of sugar. After pasteurization (20 minutes for liter cans) jars are rolled up using lids designed for sour fruits. My friends summer residents do without additional sterilization of compote. They pour boiling compote into jars, after which they are rolled up and wrapped in a blanket until they cool.
Dried fruits of chaenomeles. Dried fruits, cut into thin slices, are brewed in a thermos in winter along with rose hips and hawthorn. During a flu epidemic or with a cold, be sure to add dried blackberry leaves to them.
Japanese quince is used to make liqueurs, liqueurs and liqueurs. They insist on vodka. Japanese quince juice can be added to vodka and insisted for a couple of weeks.
