Japanese quince: autumn care and processing of the crop. Japanese quince recipes

Let's see - Japanese quince what useful properties it has, recipes for its preparation, how to store for the winter, and for what diseases it is indicated. We will also figure out who quince can harm, and consider various options for 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.
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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. The best recipe for use is to peel, chop and sprinkle with sugar. Enough to drink a couple of teaspoons with boiled water. There is also Chinese quince, which especially helps with radiculitis, rheumatism, spasms, and hypertension.

During the cold period - the best natural remedy for 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

With oily skin, masks from the steamed fruit are useful, they help with acne, they dry the skin. For oily skin, apply in its pure form, for normal or combi - mix with oatmeal and egg yolk. As a scrub, raw quince is 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.
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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 the juice from the genomeles in any way you can, 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.
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Quince jam

Remove the washed ripe fruits from 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, dry them in a non-hot oven, sprinkle with sugar and the candied fruits are ready.

Jelly

You can make delicious jelly from quince 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.
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Hi all! Anyone who has ever tasted the bright yellow fruits of Japanese quince was probably disappointed when, instead of refreshing sweetness, their cheekbones crumpled from an abundance of acid and everything in the 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. It is believed that vitamin C helps the body produce a unique substance - interferon (a protein that performs a protective function and is produced by mammalian and bird cells to fight 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 an effective treatment for diseases of the 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 a high content of 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, for medicinal purposes, Japanese quince is made into infusions and decoctions, steamed, dried, and useful lotions for the eyes and skin, as well as gargles are prepared from the seeds.

A small addition of sugar does not change the medicinal properties of the fruit, but is not recommended for diabetics. 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 of 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 to make a 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, and you need help right now, take a couple of fresh fruits, cut into small pieces and mix well in a blender with a little water. 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 a cosmetic product, but also as an opportunity to please home with a variety of sweet dishes that are 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 with warm water and leave for 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 the beneficial properties of fresh fruit. Jam and marmalade make 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.

And this is not at all accidental.

The view looks great as a protective barrier along a narrow country path. And the bushes look especially colorful during the flowering period. The bright red-pink flowers of the plant go well in the garden with most ornamental species.

The main value is its rounded dense fruits, which are abundantly covered with shoots. In addition to important vitamins, they are rich in a whole range of useful substances that can please not only with unusual taste characteristics, but also with a powerful beneficial effect on the overall health of the body.

And today we have to more deeply discover the Japanese quince, as well as all sorts of useful properties and contraindications for its use for medical purposes.

Short description

Refers to dicotyledonous flowering. The natural habitat of the species is Japan, and the plant is also widespread in Europe and China. Regarding botanical taxonomy, the species belongs to the genus Henomeles of the Rosaceae family. That is why the Japanese quince is so similar in appearance to many household rosaceae, which are popular in the garden.

Chaenomeles belongs to deciduous low shrubs, the maximum height of which does not exceed 3 m. Young shoots have a bright color, which changes to brownish-black over time. The scaly-felt structure of the outer covers of mature branches changes to smooth and bare.

The leaves are small, obovate or spatulate in shape, narrowed towards the base, with a serrated edge. Their length on average does not exceed 5 cm, and their width is 3 cm.

During the flowering period, the shrub is covered with small ones. Their size in diameter does not exceed 4 cm, and the shades are dominated by bright pink or red-orange hues. Sepals and petals are egg-shaped.
After flowering, apple-shaped green fruits appear on the bush, almost spherical in shape, which, after full ripening, become a delicate yellow hue. The flesh of the fruit is edible, but very hard and dense with abundant inclusions of small brown seeds.

The chemical composition of fruits

Chaenomeles fruits are rich in many beneficial substances and compounds. Ripe fruits contain about 12-13% of sugars. Among them, fructose, glucose and sucrose predominate, which are in the following ratio of 3:2:1.

In addition to sugars, quince fruits contain a huge amount of organic acids (from 1 to 4%), among which the largest quantities are: malic, citric, tartaric, ascorbic, fumaric and chlorogenic acids.

In addition, traces of caffeic, coumaric, folic and quinic acids have recently been found.

The pulp of the fruits of chaenomeles is rich in vitamins and useful microelements. Among them are vitamins A, E, C, PP, B vitamins (B1, B2, B6), traces of vitamin K. Trace elements are represented by: iron, cobalt, nickel, boron, manganese, titanium, copper, aluminum.

Useful and medicinal properties

Derivatives of the fruits of chaenomeles have anti-inflammatory, immunomodulatory, diuretic effects on the human body.

The vitamin C present in the fruits contributes to the abundant production of interferon, as a result of which the body manages to instantly cope with any infectious colds, as well as strengthen general immunity.

In addition, the medicinal properties of Japanese quince contribute to the normalization of nervous and muscular activity, the improvement of the metabolic processes of the body, the restoration and acceleration of the course of basic biochemical reactions.
Infusions and decoctions of fruits are used as hemostatic and tonic. Often, fresh fruits of the shrub in folk medicine are used to achieve a choleretic or diuretic effect, which contributes to the introduction of toxins from the body, harmful substances, toxins, and also promotes the regeneration of tissues of the genitourinary system and liver.

The fiber-rich pulp is actively used to treat disorders of the digestive tract. With heart failure or edema, quince is able to remove excess fluid from the body, which facilitates the course of diseases.

In addition, in general medical therapy, the fruits of this plant are used to eliminate the local irritating effects of chemicals on the human body and slow down their absorption, as well as to alleviate severe toxicosis in women during pregnancy.

Japanese quince seeds have found their application in the preparation of expectorant and enveloping folk remedies.

Did you know?Turkey occupies the first place of honor in the industrial harvesting of quince. One fifth of the world's quince crop is grown in this country.

Traditional medicine recipes

In folk medicine, both fruits and leaves of quince are actively used for the preparation of medicinal products, and a complete surprise for many is the fact that even the seeds of this are suitable for the preparation of medicines.

Let us consider in more detail the most popular folk methods for preparing medicines from chaenomeles.

A decoction of plant seeds in diseases of the gastrointestinal tract has an enveloping, healing and anti-inflammatory effect on a person, and in case of a cold, such a remedy will help eliminate bronchitis and other manifestations of the disease.

Important! When preparing products from quince seeds, crushing the seeds is strictly prohibited, since in this case toxic substances will be released into the infusion, which threaten severe poisoning.

To alleviate the course of arterial hypertension, traditional medicine recommends an alcohol infusion from the leaves of the shrub.

To do this, 100 g of finely chopped fresh leaves are poured into 250 ml of vodka and infused for 7 days, after which they are filtered through gauze. The resulting remedy is taken 20 drops 2 times a day.

A decoction of the leaves of chaenomeles helps to eliminate the manifestations of bronchial asthma and inflammatory diseases of the stomach. To prepare it, 5 g leaves are poured into 250 ml of boiling water and insisted in a water bath for about 15 minutes.

After that, the mixture must be removed from the heat, left to cool for 45 minutes, and then strain. Take the infusion no more than 4 times a day, 2 tablespoons before meals.

A decoction of quince fruits or syrup helps to improve the condition of the blood system and treat anemia, general immunity and the course of colds.

In order to prepare the syrup, you need to clean the fresh fruits, finely chop, pour a glass of water and cook until they become soft.

After that, remove the pulp and strain it through a sieve. The resulting liquid must be boiled to the consistency of syrup.
In order to get a decoction of quince, 1 tablespoon of finely chopped fruit is poured into 250 ml of boiling water and boiled for about 10-15 minutes. After that, the mixture is covered with a lid and infused for 30 minutes.

The resulting broth is filtered through gauze and taken before meals, 1 tablespoon 3 times a day.

Important!You should not abuse quince products, as their long-term use can cause constipation. And during the period of breastfeeding, an overdose of the mother's body with highly active components of quince can lead to constipation and colic in the baby.

Application in cosmetology

In cosmetology, quince has found its application as widely as in traditional medicine. With the help of juice from fresh fruits at home, you can remove freckles, improve the general condition and color of the skin of the face.

In addition, fruit juice is one of the best remedies that helps to properly care for oily skin. Daily rubbing of infusions from quince seeds into the skin of the face will help normalize the functioning of the sebaceous glands.

In addition, lotions from this decoction can quite effectively eliminate puffiness and age-related changes around the eyes, as well as give the face youth and freshness.
A decoction of the leaves of the plant helps to mask gray hair, strengthen it and improve the overall condition of the scalp. Water infusion will help eliminate dandruff, brittleness and excessive oiliness of hair, cope with exacerbations of seborrhea and similar diseases.

In addition, Japanese quince products are an ideal component for creating various lotions and masks for the care of any skin type.

Collection, preparation and storage of medicinal raw materials

Since the fruits of the shrub, like most plants, are a seasonal product, there is an urgent need to preserve until the next season not only the taste, but also the useful qualities of Japanese quince derivatives to the maximum.

For this, in folk practice, a lot of recipes for preparing it for the winter were invented, which we will talk about later.

Fruit

The fruits are harvested only after they are fully ripe. In this case, they accumulate the maximum amount of necessary nutrients. A distinct sign of a mature fruit is its color change from pale green to bright yellow or orange.

Did you know?Quince is one of the most ancient plants used in medical practice. The ancient Greeks were engaged in collecting and harvesting the fruits of the shrub.

The ideal period for collecting is late autumn, but you need to have time before the first frost.

1. Preparing jam: the fruits of the plant are peeled, crushed and poured with boiling syrup. For 1 kg of fruit, 1.5 kg of sugar and 400-500 ml of water are used. After that, the mixture is boiled for about 5 minutes and removed from heat for 6 hours to infuse. After that, boil for no more than 5 minutes and remove from heat for 12 hours. The procedure is carried out 5 times, after which the jam is ready for sterilization and bottling.
2. Preparation of candied fruits: the fruits of the shrub are peeled, finely chopped and poured with hot syrup. For 1 kg of fruits, 1.2 kg of sugar and 600-700 ml of water are taken. The mixture is infused for about 6 hours, then boiled for 5 minutes and left to infuse for about 12 hours. After that, the procedure is carried out 4 more times, then the liquid is removed through a sieve, and the remaining fruits are dried.
3. Boiling to the state of marmalade: peeled and finely chopped fruits are rubbed through a metal sieve or meat grinder and 1.3 kg of sugar is added per 1 cl of fruits. Next, the mixture is boiled until a characteristic viscous consistency appears, sterilized and poured into jars.
4. Dried fruits: the fruits are peeled, finely chopped and dried in a warm place to a characteristic state. Seeds can also be dried and used to make infusions in the winter.

What could be more pleasant on cold winter days, when dank dampness creeps into the heart like a snake, than an unopened jar of fragrant fragrant quince jam. Or a glass of sweet quince liqueur. Or, even more useful, a cup of tart hot tea infused with dried transparent candied fruit.

Japanese quince recipes are easy to follow. Dozens of types of preparations can be prepared from golden and lemon fruits that will warm the soul, preserve health, give a cheerful mood, because they contain a great mass of useful substances: natural vitamins, minerals, hormones, antioxidants, activating, toning body cells.

Useful properties of Japanese quince are preserved in cooking recipes practically without changes, if you limit the time and temperature low mode of its heat treatment: make quick jams, compotes, jams - five minutes. Air dry under a canopy. Preserve without chemical breakers.

How to make Japanese quince jam and other healthy preparations?

Slices with walnut kernels

1. Products: quince fruits 2 kg, sugar 3 kg, water 750 ml, nuts 200 gr.
2. Cut the fruit into slices, removing the boxes with seeds, scald with boiling water.
3. Dip in sugar syrup, boil for 10 minutes, removing the foam.
4. Leave covered on the table for soaking for 3 hours.
5. Add grated, boil several times for 5 minutes with breaks of half an hour.
6. Close in jars, turn upside down until completely cooled.

Japanese quince, jam cubes with lemon

Products: 2 kg of quince, lemon 150 gr., 2 gr. vanillin (grains), sugar 3.5 kg, water 800 ml.

1. Quince crumble into small cubes, place in boiling sugar syrup for 5 minutes.
2. Lemon zest along with the pulp through a meat grinder, put in a bowl with jam.
3. Keep without fire for 4 hours.
4. Boil the mass for 5 minutes, leave to rest for 20 minutes.
5. Repeat the operation 2 more times.
6. Vanillin is dissolved during the last operation.
7. Place hot jam in jars under the lid. Store in a cellar (or refrigerator).

Quince Honey Jam Japanese Candied Recipe

Products: without seed boxes 1 kg, honey 400 gr., sugar 1 kg.

1. Wipe the fruits, pour sugar in a saucepan, leave under the lid for 2 hours.
2. Mix, distribute in jars 0.5 l, 3/4 without reaching the hangers.
3. Put them in a water bath in a larger saucepan to sterilize for 15 minutes.
4. Cool to 40 degrees, pour fresh honey, leaving an empty space of 2 cm to the top.
5. Close with thick waxed paper and an elastic band, put inside the refrigerator.

Japanese quince compote with lemon zest for the winter

1. Quince slices without cores 2 kg put in hot sugar syrup from 750 ml of water and 500 gr. Sahara.
2. Add the zest of 1 lemon, leave to infuse for 30 minutes.
3. Boil again for 10 minutes, pour into storage dishes, seal tightly with lids.

Airy pink marshmallow

Products 4 quinces, 1 egg white, 600g of granulated sugar, 3/4 cup of water, 20g. agar (gelatin). Powdered sugar for sprinkling.

• boil down,
• pass through a sieve
• add sugar, soaked gelatin or agar, whisking,
• boil a little more
• again beat the mass with egg white, form lush balls,
• dry for 15 minutes in the oven or on the table.

Delicate delicious jelly

Products: 700 ml of water, 1.5 kg of peeled fruits, 600 gr. Sahara.

• boil fruits in sweet water until soft,
• gently mix and beat with swollen warm gelatin,
• lay out in molds, cool.

Strong liqueur made from alcohol and Japanese quince

Products: 2 l. alcohol, seedless fruit slices 2 kg, sugar 2 kg.

1. Mix fruits with sugar, wait until completely dissolved, shake occasionally.
2. Drain the syrup into another bowl, store inside the refrigerator.
3. Pour the slices with alcohol, soak the drink for a week.
4. Add clean inside a cold cabinet until a clear liquor is obtained.
5. If the remains of quince are again poured with alcohol, after 3 weeks you can get a strong alcoholic drink that tastes like apple Calvados.

Canned Japanese quince, recipes for the winter

Products: 1.2 kg of fruit, 700 ml of water.

1. Wash fruits, remove seeds, pour cool water for 10 minutes.
2. Cut into slices, blanch for 10 minutes, do not bring to a boil.
3. Drain the water into another saucepan, boil.
4. Pour the slices laid in half-liter jars up to the shoulders.
5. Sterilize them in a water bath for 12 minutes.
6. Seal with lids for hot products, wrap bottoms up until cool.
7. It turns out a piquant aromatic addition to meat, poultry, fish dishes.

Another preservation method is obtained by adding not a large number salt, sugar (to taste) and your favorite spices for seasoning: cloves or turmeric.

The recipes for preparing Japanese quince for the winter are quite simple, any novice cook can easily master them.

Only a small part of the useful secrets for the prevention of colds, heart disease, and the improvement of the vessels of the circulatory system with the help of ordinary autumn harvesting of fruits are presented here.

Quince is a fruit that looks like an apple or pear. Although these fruits are rarely consumed fresh, preparations from them for the winter are not only tasty, but also healthy. Juice, jam, jams, candied fruits and mashed potatoes are made from this fruit, fruits are added to pastries. Why is quince useful? Its juice increases hemoglobin, improves digestion, helps with diarrhea. This fruit is rich in vitamins A, PP and C. According to the content of the latter, it is not inferior to blackcurrant. The pulp of these fruits in baked form 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 harvested, does anyone know any recipes for cooking 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 is very fragrant 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, send them to boiling water for a few minutes. Then take them out with a slotted spoon and place them in cold water. After such a procedure, removing the skin is not difficult. Peel the fruit by peeling and removing the cores. Cut the fruit into 4-8 pieces, depending on their size.

Place the peeled fruits in a saucepan with sugar and water, boil the syrup, while stirring constantly. When the syrup turns golden, try dropping a little onto a plate. If the drop holds its shape, almost does not spread, the jam is ready. Place the sweet mass in prepared sterilized jars and roll up.

In a similar way, jam is prepared with the addition of a decoction of quince skins. Just boil the peel in water first, and then prepare the syrup on this broth.

An even simpler jam recipe that housewives will love. After washing the fruits, peel them from seeds and peel, cut into quarters. Fold the cut into liter jars. Boil sugar syrup, observing the proportion - 100 grams of sand per liter of water. Then pour the contents of the jars with the finished syrup, then send the container to be sterilized 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, just pour its contents into a bowl, boil it again for 20 minutes. Throwing the fruits in a colander, let them drain. Fruit slices dry slightly, then crush them with sugar. Candied fruits are stored in the refrigerator for a long time, just put them in a jar and cover with a lid.

vitamin jam

Such jam is useful in winter for baking, and you can also eat it just like that, spreading it on bread and drinking tea. For 1 kg of fruit, you need to take 350 grams of sugar and a pinch of citric acid. First, wash the fruit. Partially free them from the skin, remove the seed boxes. Cut the quince into small pieces.

Now put the sliced ​​​​in the pan and add water. Cook fruits until they are very soft. During the brewing process, almost all liquid is usually evaporated.

If the cut is already quite soft, and the water remains, drain the excess. Add sugar and acid to the pan. Grind fruit to a puree. The finished mass must be boiled. If you like jam thick, then cook for about 30 minutes. The less the jam is boiled, the thinner it will turn out. The main thing is to set the stove to the smallest fire 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, 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 lain for several days after harvest. Wash, remove cores. Pass the pulp through the meat grinder, and then squeeze the juice out of it. The pulp can be left instead of thrown away if you want to use the recipe for making quince puree. Now it needs to be passed through a filter, which will serve as gauze. Fold it in several layers and filter the juice. Add sugar to taste.
Steam sterilize the container. So that the juice does not lose its value, you should not boil it. Just heat it up to about 80 degrees, then immediately preserve it.

Quince Japanese for the winter in the form of mashed potatoes

If you prepared juice from quince, and the cake from it remained, you can use it - make an excellent puree. Place the mass from the fruit in a bowl, add a little water so that it slightly covers the pulp. Boil 10 minutes. Then add granulated sugar to the mass to your liking. Grind the resulting mass with a blender, turning it into a gentle puree. Boil again for 20 minutes. The resulting mass can be stored in ordinary twist 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 harvesting fresh quince for the winter. Peel the ripe fruits, remove the skin, 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. Sprinkle quince with sugar in a 1:1 ratio. Mix well.

Place the mass in glass containers and refrigerate. 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. Still fresh quince will 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 keep it for your family. Try each of the proposed recipes, you will surely like one of them.