Japanese quince jam is a simple treat. Japanese quince - useful properties and how to cook deliciously
Quince is a fruit related to apple and pear with a pronounced tart and slightly astringent taste. The fruit is extremely useful due to the presence of vitamins, organic acids, pectins and minerals in its composition.
Due to its specific taste, quince is difficult to consume fresh. But fragrant and tasty jellies, juices, compotes and pies are prepared from it. And what kind of jam is obtained from this fruit! Moreover, any quince jam is the most delicious recipe for a natural delicacy, since in terms of useful qualities such preparations are in no way inferior even to healing chokeberry jam.
Simple recipes for making quince jam
I always try to stock up for the winter with several jars of treats prepared at once according to several recipes.
Quince jam with lemon
First of all, I would like to recommend this recipe. Once it was with him that my acquaintance with quince-based blanks began. 
An easy-to-prepare method unexpectedly gives an amazing result - delicate citrus aroma, delicious transparent delicacy, and the taste is such that it is simply impossible to stop!
- Cuisine: Russian
- Type of dish: jam
- Cooking method: boiling
- Servings: 2 l
- quince - 1 kg
- lemon - 1 pc.
- granulated sugar - 1 kg 200 g.
- ripe fruits - 1 kg
- water - about 0.5 l
- sugar - 1.5 kg.
- We prepare the fruits: wash them, cut them into small slices, not forgetting to remove the hard core with seeds.
- Place the chopped fruit in a saucepan and cover with water. It is necessary that the fruit pieces are completely covered with liquid.
- Next, you need to cook the slices until they become soft.
- Strain water and add sugar to it. We need to keep the syrup without fruits on low heat until the crystals dissolve.
- After that, it is necessary to pour the slices with syrup and cook the mixture for 30-40 minutes - exactly until the jam becomes transparent. At first, the fire should be quite strong, then it must be reduced to a minimum.
- It remains to pour the fragrant fruit mass into pre-prepared containers and enjoy the unique taste of homemade delicacies.
- quince - 1 kg
- sugar - 0.7 kg
- honey - 0.2 kg
- water - 0.3 l.
- We prepare the fruit, cut them into small pieces.
- Pour water, add chopped slices and cook for about 10 minutes.
- After that, add sugar and continue to cook for another 15 minutes.
- Next, you need to remove the quince delicacy from the stove, wait for it to cool and cook again with the addition of honey - this will take about 5-7 minutes.
- sugar - 1.2 kg
- peeled walnuts - 0.5 tbsp.
Ingredients:
How to weld:
Simple quince jam with slices
The classic recipe for quince slices has a pleasant amber color, rich taste and aroma, and the pieces perfectly retain their shape in syrup.
To prepare this delicacy, you will need the simplest ingredients.
Cooking method:
Japanese quince jam: a recipe for the winter
Quince, which is known to summer residents and gardeners as “Japanese”, has small, dense fruits with a pronounced taste.
Usually a shrub is planted for the sake of decoration - it is very beautiful during the flowering period.
But from its small fruits you can cook an amazing delicacy that will have a slight sourness and an incredible honey flavor and aroma.
What we need:
How to do:
Quince jam in a slow cooker
For cooking in a slow cooker, we take ripe fruits and sugar in equal proportions.
Water is not included in the recipe.
To cook a fragrant delicacy with rather dense, but not hard pieces, you need to prepare the fruit - cut it into small pieces about a centimeter thick.
Then add sugar, cover and leave the mixture for about 3 days. The preparation must be stirred periodically.
After that, cook in the “quenching” mode for about 30 minutes, then let the mass cool down and repeat this 2-3 times. After boiling, it is better to open the lid of the multicooker.
If desired, you can add cinnamon, vanillin.
Recipe with walnuts
To prepare treats with nuts, you also do not need any special knowledge.
By the way, walnuts can be replaced with any other - peanuts, hazelnuts, cashews.
Step by step cooking recipe:
- Wash fruits and cut into large pieces.
- Put the fruit slices in a bowl and sprinkle with sugar. Leave the mass for 30 minutes until the fruits let the juice go.
- After that, put the workpiece on the stove and cook until the fruits turn bright yellow - about 15 minutes.
- Next, you need to wait until the mass cools down, then boil it again for about 10 minutes.
- Repeat the procedure again, now adding chopped walnuts.
Note to the owner
To make the jam just magical, take advice those who are experienced in its preparation:
Quince is an extremely useful fruit, it has an antiseptic, tonic, astringent and diuretic effect. Therefore, do not deny yourself the pleasure of enjoying this healthy delicacy, which is so easy to prepare at home.
Useful video
It will turn out delicious if you cook jam with almonds, as in this video recipe:
Japanese quince - useful properties
Description of the Japanese quince plant
Japanese quince is a small tree or shrub belonging to the Rosaceae family, and the plant itself takes its roots and name from the island of Sidon, Crete, where it has been grown since time immemorial. The leaves of this plant are similar to the leaves of an apple tree, and quince blooms with large, pink or white flowers.
The fruit of this very useful plant- golden yellow, reminiscent of a hybrid between an apple tree and a pear and when consumed fresh - it is firm and has a sour taste, although when boiled or baked, its flesh becomes pink, sweetish flesh and a texture reminiscent of mashed potatoes with granules.
In gardens, it is found in two types, Chinese and Japanese - they differ in inflorescences, but the fruit itself and its taste are almost identical.
Beneficial features
Useful properties of quince are priceless, in particular, it is worth pointing out the following points in this regard:
Contraindications for use
The fruit itself is not recommended for constipation and pleurisy, as well as for those who are associated by occupation with the frequent use of the vocal cords - teachers, announcers and singers, since it has a very negative effect on the larynx and harms the voice.
If a healing infusion is prepared from seeds- it is worth remembering that they should not be crushed, but steamed whole, since they contain a strong toxic compound amygdalin. Also, it is not indicated for consumption by pregnant and lactating women - it can cause bloating and constipation in the fetus.
Application of quince
Due to its medicinal properties, the fruit is most applicable for medicinal purposes, although I also successfully use it in cooking in the form of jams, syrups, juices and jams, as well as in cosmetology. Nevertheless, its useful properties should be especially considered from the standpoint of its use for medicinal purposes.
In particular, it is shown as a dietary product.- it contributes to the rapid burning of fats and removes cholesterol from the body, supplying the body with a lot of organic fibers and copper.
It perfectly treats stomach and duodenal ulcers, is characterized by antiviral properties, acting as a natural antibiotic. The antioxidants in these yellow fruits help fight cancer by acting against free radicals, binding and removing them from the body.
The combination of tannins and pectins helps to have a positive effect on hemostatic and anti-inflammatory processes in the body, and therefore it is recommended to eat it for gastrointestinal disorders. The best use would be exactly a decoction of this yellow fruit, and the juice or pulp itself as lotions and compresses is indicated for anal fissures.
Boiled, pureed fruits are served for problems with the liver and as an antiemetic, and quince juice itself is an excellent natural antiseptic and therefore is indicated both for problems with the lungs and for external use for problems with the dermis.
In medicine, both traditional and non-traditional, the seeds and leaves of this plant are used, which makes it a universal remedy for burns and skin irritations.
cooking recipes
Quince has proven itself not only as a medicinal plant, but also as a delicious fruit in cooking. For the most part, it is prepared like jam or jam - it is in them that all useful properties are preserved to the maximum, and the taste and aroma are delicious.
1. Jam from quince fruits
To prepare it, you should take a kilo of quince fruits, a glass of water and the same amount of granulated sugar, as well as 1 tsp. citric acid.
The cooking method is simple- fruits are peeled and seeds are peeled, cut into pieces and placed in a deep container, poured with a glass of water. Cook the mass in a closed container until softened and then pass the resulting puree through a sieve.
After filling the resulting puree with syrup- in a glass of water, a glass of sugar and add citric acid, boil a little over low heat - 5-7 minutes. and pour into clean containers, rolled up under metal lids.
2. Quince jam
This recipe will require ¼ tsp. citric acid, 350 gr. sugar, a kilo of quince fruit and half a liter of water. Peel all fruits from seeds and skins, cut into pieces, place in a deep bowl with water, so that the latter completely covers the slices.
Cook the sliced \u200b\u200bfruit slices until soft, then drain the resulting water and pour the resulting puree on top with sugar, as well as citric acid. Everything is carefully altered and the container itself is again put on a slow fire - it is worth cooking the puree until the latter thickens.
3. Whole fruit in syrup for the winter
This recipe will be loved by everyone who likes to enjoy whole slices of this fragrant fruit. To prepare it, you need a kilo of quince fruits and 700 gr. granulated sugar, a liter of water, citric acid - half a teaspoon.
The cooking process itself is simple.- the fruits are washed, peeled and cut into slices, poured over with boiling water. A syrup is prepared from all sugar, citric acid and water - all components are mixed, simmered for 8-10 minutes. and quince slices are poured hot.
After that, bring to a boil three times and boil the quince over low heat for 5 minutes, letting it cool - this will keep the quince slices intact. Then everything is poured into clean containers and rolled up under metal lids.
4. Other recipes
The use of quince in medicine
The very fruit of this plant and its foxes and seeds are widely used in medicine - decoctions and infusions, juice and bark have a wide range of applications and help to overcome many diseases.
In this regard, it is worth considering the most common recipes that help from certain diseases:
1. Application of quince fruit seeds
In this case, it is enough to note that quince seeds, or rather, its whitish shell, contains mucous components and compounds that help alleviate the painful condition of women during menstruation, especially if there is heavy bleeding.
Along with this, a slimy decoction of quince seeds helps with inflammation of the eye and sore throat, problems with the dermis and burns, as an excellent mild laxative. Quince seeds can be brewed as a tea and taken warm during bouts of dry cough, providing a mild laxative effect and helping to alleviate negative symptoms in case of problems with the gastrointestinal tract.
Decoctions of quince seeds are indicated for tracheitis and bronchitis, inflammation of the vocal cords and throat, and in this case it is worth considering several recipes for their preparation:
- 8 seeds are steamed in 200 ml of boiling water and boiled over low heat for about 2-3 minutes. after that, filter and take the finished broth in a warm form, half a cup three times a day.
- 10 gr. seeds are boiled in 100 ml of water until the liquid begins to resemble jelly - taking such a slimy decoction is worth a tablespoon three times a day.
- Seeds can also be taken fresh as an effective astringent - just swallow and drink with water. The main thing in this case is not to chew them.
- feijoa - 300-400 gr,
- Japanese quince - 300-400 gr,
- sugar - 250-400 gr
- granulated sugar - 1 kg;
- quince - 1 kg;
- water - 1 glass;
- citric acid - a third of a teaspoon;
- We wash the fruits, cut the large ones into four parts, the smaller ones into two.
- Then we cut out the seeds from the pieces, cut into slices half a centimeter thick.
- Next, put the pieces in an enamel pan, fill them with water and put on the stove.
- After the mass boils, cook it over medium heat until the quince slices are slightly softened.
- Then we remove the pan from the stove, take out the fruit with a slotted spoon into another clean dish.
- Strain the remaining broth, add granulated sugar and cook the syrup for 5-10 minutes.
- Next, put the slices in it, boil for 5 minutes.
- Cover the pan with a towel, remove from the stove for 10-12 hours.
- Then cook the slices until they become slightly transparent, and the syrup acquires a reddish tint.
- Then add a pinch of vanilla, acid, mix. Pour into sterile jars and seal with metal lids.
- jelly;
- mousse;
- creams,
- puddings.
- vegetable oils;
- creamy classic butter;
- sour cream and cream;
- dairy products;
- cheese and cheese;
- nuts and dried fruits;
- vegetables low in starch;
- fruits and berries;
- white dietary meat.
- jam;
- jams;
- jam;
- jams.
- ripe fruits (1 kg);
- sugar (1 kg);
- water (1000 ml).
- ripe or overripe quince (500 g);
- vodka (500 ml);
- sugar (1 cup);
- vanillin.
- pleurisy;
- chronic constipation;
- allergies and individual intolerance.
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2. Application of quince leaves
In this case, traditional medicine provides for the preparation of an infusion - it is used for inflammation of the stomach, for effective intestinal lining and for relieving attacks of bronchial asthma.
Prepare the infusion quite easily - 5 gr. leaves of the plant are added to a glass of boiling water and boiled in a water bath for about 15 minutes. Next, the broth itself should be removed from the fire and insisted for about an hour, strained and added water to the original volume - take it three times a day before meals, 2 tbsp. l.
3. Application of quince fruit
All of the above shows that these yellow and fragrant quince fruits help as a natural diuretic and choleretic agent - they are consumed both dried and fresh and baked in the oven, it is especially useful in tuberculosis and the treatment of asthmatic attacks.
As a syrup - a remedy for anemia to restore iron deficiency, and the juice itself helps to normalize the functioning of the spleen, heal dropsy and muscle spasms of the legs.
Blanks from Japanese quince - henomeles (Quince recipes)
What can be prepared from Japanese quince
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 the size of a 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." It is absolutely impossible to eat them fresh - they are 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. Cook under a closed lid over low heat 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 the 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 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, peeled and cut into pieces. Put prepared quince and zucchini into boiling sugar syrup 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 of 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 soak 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
www.floraprice.ru
Recipe for Japanese quince jam for the winter
In early September, my wife and I went to visit my father in Lipetsk, it's a pity that it was only for 2 days, but we had not seen each other for 5 years. Although for two days of active rest a lot of things managed to be done. On the first day we went to his dacha, which is located near a fruit nursery abandoned by the Soviet authorities, and that's where we went to fulfill the food task set by our father. We collected a lot of chokeberry (aronia chokeberry), at the same time I dug out three small seedlings, which I had already planted in my dacha in Samara. From it I usually bake pies and freeze them in the freezer.
We also collected a lot of wild rose hips for drying and Japanese quince (henomeles maulei), or as it is also called “northern lemon” for harvesting for the winter. On the second day, we went to the forest for mushrooms and at the same time gathered a lot of barberry berries, I myself for drying, to then add to pilaf, and my father scrolls it through a meat grinder, rubs it with sugar and then adds it to tea. Upon arrival home, I had to work hard on processing what I had brought.
Today I will tell you a quick way to harvest Japanese quince for the future for the winter with minimal loss of vitamins. The northern lemon contains more vitamin C than ordinary lemon, but it is destroyed during heat treatment. Therefore, I will cook Japanese quince jam in a cold way, namely, quince mashed with sugar, similar to the recipe for making blackcurrant with sugar.
To prepare quince with sugar you will need:
Japanese quince (henomeles mauleya, or northern lemon) -1kg, and sugar -1kg.
We wash the Japanese quince in running water. We cut each quince into four parts.
After removing the seed box, the quince, prepared for scrolling through a meat grinder, will weigh 0.8 kg.
We wash the prepared Japanese quince and soak for an hour in water.
Then we scroll the northern lemon in a meat grinder.
Add granulated sugar to the scrolled Japanese quince in the ratio of 0.8 kg of quince to 1 kg of sugar, and mix everything together.
Quince mashed with sugar should stand warm for several hours, and for better impregnation with sugar syrup, it must be stirred periodically.
After soaking in sugar syrup, pureed Japanese quince becomes translucent, and it can be transferred to clean, dry jars. We pack quince with sugar in jars, close with screw caps and store in the refrigerator. You can use quince jam prepared according to this recipe as an addition to warm tea instead of regular lemon.
For dessert, watch a video about the usefulness of Japanese quince or northern lemon:
Have you ever cooked anything from Japanese quince yourself, and what came of it? Describe your opinion, maybe your successful quince recipe in the comments below. Bon appetit and see you soon, dear readers!
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Japanese quince and feijoa compote for the winter
Japanese quince and feijoa compote for the winter. Japanese quince (henomeles) and feijoa are valuable sources of vitamins. It is very useful to eat these fruits fresh, but the feijoa season is short, and Japanese quince (northern lemon) is simply not eaten because of the sour taste. But if you make compote from these fruits at home, then we can enjoy their very pleasant aroma and excellent taste all year round, and most importantly, we will give our body a lot of vitamins. Be sure to make preparations from these fruits and cook feijoa and Japanese quince compote.
For the recipe "Japanese quince and feijoa compote for the winter" we need the ingredients (based on a 3-liter jar):
We wash the feijoa, be sure to cut off the dry inflorescences, you can cut into slices or leave it whole. We wash the fruits of Japanese quince, cut into slices.
We prepare dishes for compote - we sterilize the jars, boil the lids. We fill the containers approximately 1/2-1/3 with feijoa and Japanese quince.
Fill jars with fruit with boiling water and leave for 1-1.5 hours.
After the water has cooled and infused, drain into a saucepan and add sugar.
Cook the syrup, pour the hot syrup back into the jars with blanched fruit and close the prepared lids. Wrap up. Let cool and store in a cool place.
Japanese quince and feijoa compote is ready for the winter! Be healthy and bon appetit!
Quince jam for the winter
Quince jam for the winter of an unusual taste and those who have not had to cook quince jam, be sure to try to prepare a few jars of homemade jam for the future according to this recipe and fall in love with quince.
The recipe for quince jam is interesting and every housewife should certainly have it.
What is good about fresh quince in jam? Quince slices, due to their denser pulp compared to apples, do not boil the jam during cooking, but remain intact. Peeled quince pieces retain their integrity and do not look like jam or jam, but keep their shape.
Quince is very useful and low-calorie, but not everyone likes fresh fruits, while in jam, the taste of quince changes and acquires a completely different taste perception.
Delicious quince jam slices, juice, compote, pilaf and many other dishes are prepared at home from quince - these rather strong, very fragrant fruits.
How to cook quince jam? Depending on the variety and ripeness, fruits are peeled before cooking, cut into slices or quince jam with peel is prepared.
Advice from the Miracle Chef. If you want to get a more fragrant jam with a rich nutmeg flavor, then you should not cook immediately from freshly picked fruits, it is better to let the quince lie down, that is, to ripen.
The longer we cook quince jam, the more it thickens, since quince contains a natural, natural thickener - pectin.
Preparation - 12 hours
Cooking time - 45 minutes
Calorie content - 275 kcal per 100 g
Ingredients for quince jam recipe
Quince jam recipe with citric acid
In winter, ready-made quince jam will delight you with its indescribable aroma, incomparable taste. It will be possible to bake a sweet pie from quince jam with slices, make a filling for buns.
Japanese quince (henomeles), its benefits and harms
Useful and medicinal properties of chaenomeles (Japanese quince)
The beneficial effect of the fruits of chaenomeles on the body is next:
Quince is an excellent product for preventing the development of anemia, since only 100 g contains at least 17% of the daily iron requirement.
Henomeles for weight loss and healthy eating
Quince is rich in sugars, the dominant amount of which is fructose, which makes the fruits of the bush an excellent dietary product. Pectins and fiber effectively remove all decay and digestion products from the intestines, preventing the development of dysfunctions, improve peristalsis and normalize microflora.
The fruit is on the menu citrus diet and fruit fasting days.
Culinary applications
Quince has found wide application in cooking. The juicy pulp of the fruit gives a piquant flavor to salads, especially fruit and desserts:
The fruit is also used for marinades; preliminary soaking of meat in chaenomeles juice makes it soft and fragrant. Nutritionists note that the fruit is not combined with all foods, quince can be consumed with the following list:
Recipes for cooking dishes and preparations for the winter from Japanese quince (henomeles)
However, quince gained great popularity as a sweet preservation, among which:
What can be prepared from Japanese yew for the winter?
Boil the washed fruits in boiling water for 8-10 minutes, then remove and peel. Boil thick syrup from water and sugar, put sliced quince into it and cook for 25-30 minutes. Add vanilla, cinnamon or lemon zest if desired. Pour the cooled jam into sterile jars and put in a cold place.
Alcoholic infusion from the fruits of Japanese quince helps to normalize blood pressure and prevent the development of respiratory diseases.
For cooking you will need:
The washed fruits must be cut and the seeds removed, then grated on a coarse grater and put into a jar, pour vodka, close the lid and put on 20 days put away in a cool dark place. After the expiration of the period, add sugar, mix and leave for another week, shaking daily. After a month, you need to separate the liquid part (the remaining cake can be added to pastries), and pour the tincture into a beautiful bottle. Keep the vodka product tightly closed in the refrigerator.
Consumption rates
Experts do not advise to get involved in quince, no matter how juicy and tasty it is. The maximum quantity is 2-3 pieces, however, even under this condition, the presence of chaenomeles in the daily diet can have negative consequences. The best option is to eat quince several times a week.
Product Selection Features
Quince fruits can be both small and large enough - it all depends on the plant itself, the illumination of the planting site and climatic conditions. On average, one fruit reaches 4-5.5 cm in length and is distinguished by a yellow-green or rich orange color. Quince resembles a lemon; Asians often call it “Chinese lemon”.
Ripe fruit has a sour-tart taste and a pleasant aroma. When pressed, the fruit should not be soft or too tight. It is important to remember that the skin of a good quince should be covered with small villi, intact, without cracks, signs of damage or deterioration. Frozen fruit may have a fermented taste or be generally unsuitable for food.
Proper storage of quince
Chaenomeles is well stored, without losing its useful properties, in a refrigerator at a temperature +4-6°C. Ripe fruits are not recommended to be frozen - when defrosted, the structure of the fibers changes greatly, large losses of juice occur, which affects the taste of the fruit. Quince can be stored in a candied form, as well as boiled in sugar syrup.
Harm and contraindications
It is important to remember that chaenomeles should not be administered to children under three years of age, due to the high risk of allergies to this product, and to women during lactation.
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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 Japanese quince, as well as all sorts of useful properties and contraindications for using it 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 the 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?Türkiye 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.
To prepare it, 10 g of seeds are poured into 250 ml of warm water, after which the mixture is stirred for 10 minutes and filtered through gauze. The resulting mucous liquid is taken 4 times a day, 1 tablespoon after meals.
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.
- 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.
- 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.
- 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.
- 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.
How to cook quince?
Quince fruits are firm with a sour taste. Boiled quince pleases with soft pulp, it is pinkish, sweet, with a granular texture, similar in taste to a pear.
Before cooking, quince fruits should be thoroughly cleaned of fluffy plaque, washed well, and in some cases it may even be necessary to remove the skin. The fruits must be cut in half, the core removed (partitions and seeds should be dried and used to prepare decoctions and infusions, and the cut peel is boiled in a small amount of sugar syrup, it becomes fragrant and can be added to any quince dishes).
In order for the fruit to become soft, the pieces are blanched in water for 25 minutes, the broth is drained, filtered, sugar is added (800 g per 3 cups of broth), brought to a boil, stirring occasionally. The saucepan with syrup is removed from the heat, ready-made pieces of quince are added and left to infuse for several hours. After a while, the syrup is boiled again, citric acid is added. Slices with this method of preparation become transparent, dense and very tasty.
How is quince eaten?
Quince is eaten with pleasure, it is perhaps the only fruit that has a specific, very tart taste when raw. Due to the hard skin and high density of the pulp, quince is not eaten like, for example, apples. Delicious quince dishes are appreciated in the Apennines and Sardinia. Quince slices boiled in honey are tastier than any candied fruits and marmalade.
To replenish the body with vitamins, quince juice is taken; it is easy to prepare it with a juicer. It must be remembered that quince contains tannins in large quantities, so its use should be moderate.
quince seeds
Quince seeds, namely their white shell containing mucous components, as well as fruits, is a valuable medicinal raw material. Seed decoctions relieve the condition of women with heavy menstruation, stop uterine bleeding.
Recipe #1: 8 pieces of seeds need to pour 200 ml of boiling water and cook for 3 minutes. Drink a decoction should be 0.5 cup 3 times a day.
When using a decoction of the seeds, hemoptysis and uterine bleeding are eliminated.
Recipe number 2: 5-10 grams of seeds must be boiled in 100 ml of water until slime is formed. It is recommended to take 1 tablespoon 3-4 times a day.
Mucous decoctions from the seeds are useful for the treatment of inflammation of the eyes, with tonsillitis, skin irritations, burns, as a laxative. Quince seeds are brewed as a tea and drunk with a dry, debilitating cough. Healing infusions are also used, effectively curing various ailments.
Infusion of seeds: 1 tablespoon of seeds should be poured with one glass of water at room temperature and shaken vigorously for a couple of minutes. It should be taken orally 1 tablespoon 3-4 times a day before meals.
Quince varieties
Many varieties of quince are registered in Russia, the best and most common of them are:
- Angers;
- oil early;
- Mamarkand large-fruited;
- Khorezm apple-shaped;
- Ahmed-Zhum,
- Portuguese.
In addition, a large number of different varieties stand out with good yields. For example, the Aurora variety is resistant to adverse climatic and environmental conditions and is not susceptible to fungal diseases. Fruits abundantly.
The French variety "Anzherska" has lemon-yellow fruits, which are used for processing and consumed fresh.
Quince "Golden" has large fruits with creamy, sweet-sour pulp. One tree gives from 40 to 60 kg of fruit.
The striking ability of the Ilmennaya variety to produce a large harvest is noted, a huge amount of sweet-sour, bright yellow fruits of more than average size is obtained. The pulp contains stony particles.
Variety "Kaunchi-10" is distinguished by large pear-shaped fruits with creamy pulp, they are juicy, sweet, they can be consumed raw.
The fruits of quince "Collective" are apple-shaped, bright yellow, with light yellow pulp of medium density with a high content of stony particles. High yielding tree, resistant to frost and drought.
Quince "Krasnoslobodskaya" has ribbed, bright yellow, apple-like fruits. Their flesh is light yellow, medium density, juicy, with an incredible aroma.
The painstaking work of breeders makes it possible to enjoy different varieties, use them fresh and as an ingredient in culinary dishes.
quince fruit
The quince is a fragrant yellow-skinned fruit that is round and pear-shaped, with firm and sour flesh. The high content of pectin substances is useful for people whose activities are associated with hazardous production, living in areas of increased environmental hazard. Jam, jam and jams from quince are distinguished by their healing properties in inflammatory bowel diseases. Quince fruits ripen in October. It is recommended to collect them before the onset of autumn frosts. With proper storage, quince fruits can be consumed until early April.
quince calories
One hundred grams of quince contains 8.9 g of carbohydrates, there are 40 kcal. Quince is best suited for dietary nutrition, since it does not contain fats, sodium, and cholesterol is excluded.
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.
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. 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, with acne they help well, the skin is dried. 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 on 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. Peel 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 fire, add pieces of quince there, let them stand there, feed 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. 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.
Read more: .
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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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 ratio of 1:1. 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.
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