Japanese quince - preparations of sweet desserts from tart pulp. Pickled quince - recipes for the winter

Calories: Not specified
Cooking time: Not indicated

Have you ever tried quince puree? Didn't have to? Then be sure to purchase this wonderful fruit, and prepare this delicacy from it. The most interesting thing about this recipe is that after boiling quince fruits, they completely lose their astringency, which significantly improves the taste.

You can also add lemon juice or orange juice for more flavor and unusualness. You can also put peeled and chopped walnuts or peanuts.

Ingredients that can be increased if, of course, you have more or less ingredients to cook:
- 1 kilogram of sugar,
- 1 kilogram of quince.

Recipe with photo step by step:

Wash quince under running water. This must be done carefully, since quince has a specific, as it were, slightly shaggy structure on the peel. It is easily washed off and the peel becomes smooth. Then take a sharp knife and cut the fruit with it. I did not peel the peel, since it contains the most useful components and vitamins. In addition, it is not felt, because then the quince needs to be crushed with a blender. But, if you always peel, then follow your basic habits.
Place the chopped quince pieces in a ladle or deep saucepan.

Pour in water.

Boil the pieces of quince quite a bit. They just need to be soft. It usually only takes five or seven minutes. Drain half of the water.
Let the mass stand for a while, and then chop it with a blender. If you have a metal blender handle, then you can immediately chop the fruit.

Add sugar to quince puree. If you like a very sweet puree, add more sugar, if you don't like a strong sweet, then add less sugar.

Boil the mass over moderate heat for 30 minutes.

Arrange the finished puree in jars, and tighten them accordingly with lids.

It should be noted that there are several ways to create it. We will present only the most accessible and simple of them.

General product information

Before telling you how to make quince jam, you should tell what this fruit is.

Quince is a false apple with 5 multi-seeded nests. The shape of this fruit can be spherical or pear-shaped (blunt-ribbed). As a rule, the peel of quince is hairy, lemon or dark yellow in color (sometimes it has a reddish spot on one side).

The pulp of the fruit we describe is very fragrant, but low-juicy and tough. The taste of quince is astringent, tart and sweetish. In nature, quince grows in the Caucasus, Transcaucasia and Central Asia. It should also be noted that this fruit is widely distributed and naturalized throughout the Mediterranean, central and southern regions of Europe, Africa, America and Australia. The fruits ripen in late September - early October.

for the winter

Jam from such a fruit is very tasty and fragrant. To stock up on them for the winter, we need:

Fruit selection and processing

It is not known what housewives like more in quince jam (you can see a photo of the delicacy in this article): its unique aroma, amazing taste, or an amber-golden color. Such a dessert at any time and in any situation will look gorgeous on the table. But you will have to try to make it at home. After all, most housewives are used to making jam from apples and other fruits growing in our latitudes. As for quince, it is an overseas product that is rarely present on the Russian table.

So how to make quince jam with slices? To do this, you need to purchase the necessary fruits. And they should be as ripe as possible and without damage.

After buying a quince, it must be washed well in hot water and dried with paper towels. Next, the fruit should be cut into 4 parts and the seed box removed. The remaining pulp needs to be chopped into smaller slices and immediately sprinkled with fresh lemon juice.

Formation process

Before boiling quince jam with slices, chopped fruits should be put in a wide and deep enameled basin, and then covered with not very coarse sugar. In this composition, the products must be covered with thick gauze and left in the room for exactly a day. This time is quite enough for the quince to give its juice and completely immerse in sugar syrup.

Heat treatment

To make delicious quince jam with slices, the dishes with fruit and sugar syrup should be put on a small fire and cooked for 50 minutes. As a rule, during this time the delicacy thickens, becomes dark and very fragrant. In this case, it is recommended to stir the dessert regularly with a large spoon.

Seaming process

After the quince jam with slices is completely ready, it must be poured into sterilized small jars and immediately rolled up. In this form, homemade treats can be stored in a refrigerator, pantry or cellar. Believe me, there is nothing tastier than drinking a hot hour with toast and fragrant quince jam on long and cold winter evenings.

We make a delicious treat with the addition of nuts

We talked about how to make simple quince jam above. However, I would like to introduce you to other ways of preparing this delicacy. One of the most popular recipes is one that calls for the use of nuts. With this ingredient, homemade dessert turns out to be very satisfying, tasty and nutritious. To verify this, we suggest doing it yourself.

So, we need:

ripe quince - 2 kg;
medium-sized sand-sugar - 2 kg;
filtered drinking water - 1 l;
peeled walnuts - 2 cups.

Preparation of ingredients

Quince jam with nuts is prepared as easily and quickly as the above dessert. To do this, yellow fruits should be thoroughly washed in hot water, and then dried with waffle towels. Next, the products must be thinly peeled (you can leave), cut into 4 parts and remove the seed box. After that, the remaining pulp must be chopped into slices.

As for the peeled walnuts, they should be sorted out, washed well, dried in a pan and crushed into large crumbs.

We cook on the stove

To cook such a delicacy at home, put the chopped quince in a deep saucepan and pour 500 ml of drinking water. In this form, the fruit should be put on the stove and cooked over low heat for about 10 minutes. After the main ingredient becomes slightly soft, all excess liquid can be drained.

Also, to make homemade quince jam, you need to make syrup in advance. For this, 1 kg of granulated sugar is required to be dissolved in 500 ml of hot drinking water. The resulting syrup should be poured over all the pieces of quince and kept under thick gauze for 3 hours. During this time, the fruit should be completely saturated with sweetness, become soft and sprawling. Finally, add the rest of the sugar to them and mix well.

Features of making quince jam

How to make quince jam? Delicious it turns out only if it is cooked for a long time. To do this, the prepared base with syrup must be put on a slow fire and cook for exactly 5 minutes (after boiling). Next, the dishes with the delicacy should be moved aside and wait for it to cool completely. After 2-3 hours of aging, the dessert needs to be subjected to a short heat treatment again. It is recommended to carry out similar actions about 5-6 times. As a result, you should get a very dark and thick jam. At the very end, put the chopped walnuts into the dessert and boil everything again.

Having received a delicious and fragrant homemade dessert, you need to pour it into sterilized jars and immediately roll it up. You can consume this delicacy immediately after preparation or wait for long winter evenings.

Making jam from quince with orange

As you can see, there are many ways to prepare such a treat. If you want to make a more fragrant jam, we recommend adding not a walnut or a lemon to it, but a sweet and fresh orange.

So, we need:

ripe quince - 2 kg;
medium-sized sand-sugar - 1.5 kg;
large sweet orange - 2 pcs.

Preparing the Components

To prepare such a delicacy, you should wash all the fruits well, and then cut them into 4 parts and remove the core. Next, the resulting pulp needs to be chopped into smaller pieces. After that, fine sugar should be added to them and pour in fresh orange juice. Moreover, the peel of the citrus fruit itself is not recommended to be thrown away. It is better to chop it into small pieces.

After completing all the steps described, the quince with orange juice and sugar should be mixed well, and then covered with thick gauze and left warm for several hours. During this time, the sweetness will melt a little, forming a fragrant syrup.

Cooking on the stove

After the base for the jam is ready, it should be put on a very low fire. It is recommended to cook the ingredients for half an hour, stirring constantly. After the specified time, it is necessary to lay out the finely chopped orange peel (with pomace) to the almost ready jam. In this composition, homemade treats should be subjected to heat treatment for another 20-25 minutes. As a result, you should get a very thick, dark and fragrant quince jam.

Rolling up dessert

If you prepared such a delicacy not for immediate consumption, but for the winter, then it is recommended to put it in sterilized jars and immediately roll it up with boiled lids. In this form, hot jam should be left in the room until it cools completely. This may take you about a day. Next, the dessert must be placed in a refrigerator, cellar or underground. It is permissible to store a delicacy of quince and orange in this form for up to 5 months.

How and with what to use?

According to the above recipes, you can use it immediately after its heat treatment. However, most housewives prefer to stock up on them for the winter. To do this, they place the dessert in sterilized jars, seal them tightly and store them in a cool place.

With the onset of winter cold, it is recommended to open a jar of jam and consume it regularly with toast and hot tea. Due to the presence of vitamins and minerals in it, you are able to maintain your health and the health of your children at the proper level, even despite inclement weather.

By the way, some housewives sometimes not only use such a delicacy with tea and toast, but use it as a filling for homemade pies. Believe me, not a single sweet tooth is able to refuse such baking.

Quince is a special fruit. Because of the tart taste, it is almost always subjected to heat treatment, after which it becomes soft and tender. This fruit is extremely beneficial and this is the main reason to include it in a child's diet. Today we will talk about the positive effect of quince on the body, the optimal time to add it to the menu and dishes that can be prepared from it.
What is useful quince

Even in ancient times, people used quince for medicinal purposes. Doctors prepared decoctions from it, which helped with ailments of the stomach and intestines. This action is due to the high content of pectin and minerals. From quince, you can make a means to increase appetite - this recipe is more effective than persuasion and "clownery" with the participation of all relatives: 20 g of dried quince will be required for 200 ml of boiling water. Pour the fruits with water, insist, and then give the child 1 teaspoon - of course, before meals. Boiled quince helps with liver pathologies, it can also be used for repeated vomiting. Other applications:

quince juice is an excellent remedy for anemia, it is also useful as a diuretic, strengthens the cardiovascular system;
the antiseptic effect of quince has been proven, which means that it should be given to babies, for example, with chronic tonsillitis or often suffering from stomatitis, it is also permissible to use a decoction of it for lotions - if the baby has conjunctivitis;
from quince seeds you can prepare a fixing decoction that will help with diarrhea, and if you soak them in water and shake for 7-10 minutes, you can get mucus - an excellent remedy for respiratory diseases, an effective expectorant, it also alleviates pain from a duodenal or stomach ulcer ;
a solution is prepared from quince leaves that helps with constipation, it also has the property of softening an attack of bronchial asthma;
regular consumption of quince helps to cope with disorders of the digestive system.

Important! A common mistake parents make is grinding quince seeds in a blender, which releases amygdalin, a toxic substance that can poison the baby. Peel the quince, cut into small pieces, fill with water, boil until they become soft, then squeeze and boil the resulting liquid until it becomes viscous - you will get a hemoglobin booster.

Quince is especially good after a long illness. Offer it to your baby after a flu or an acute respiratory disease, and you will see how much faster the recovery process will go. Tea with the addition of quince is indicated for coughs, as well as viral infections - it will increase immunity, the disease will be much easier.

Introduction to Diet

Quince is a fruit that causes allergies in extremely rare cases. Important! It should not be given raw to children until they reach the age of one and a half years. Quince puree can be offered to babies 11-12 months old. Even after heat treatment, many useful substances remain in the fruits, among which calcium, potassium, iron, vitamins and others are especially valuable.

For the first time, it is enough to give the crumbs only 5-10 g of puree - to evaluate its reaction to a new product. If everything goes well, the portion can be gradually increased to 50 g / day. At an early age, variety in food is important, so we recommend giving your baby quince puree no more than 2-3 times a week.

Precautionary measures

Due to the high content of tannins, quince fruits have an astringent effect. This is one of the reasons why it is better to give it to children in boiled or baked form. Other features:

even after heat treatment, quince peel can cause constipation - this is due to the fixing effect, it is easy to avoid it - you can add a small piece to tea;
the skin of the fetus is covered with a barely noticeable pile, which can cause irritation of the larynx and dry cough;
although quince is not classified as an allergenic product, the likelihood of individual intolerance still remains - be especially careful when introducing it into the diet.

Problems with the use of quince in children are extremely rare. Cook it with love, and then this fruit will definitely bring only benefits to your child.

Quince recipes for kids

The light aroma and bright coloring of quince contribute to the fact that kids show increased interest in it. Remember that it is preferable to offer this fruit to children after heat treatment. We offer a selection of recipes, we hope you enjoy them.

Quince pie with cottage cheese

Quince and cottage cheese - a great combination! This dish can be consumed by children from one and a half years and older. Products: 100 g butter (not ice cream, room temperature, softened), 1–1.5 cups flour, 3/4 cup granulated sugar, a little salt, 250 g cottage cheese, 1 chicken egg, 1 small quince fruit.

Quince cut into pieces, remove the seeds, then grind with a blender or meat grinder. Dough: grind the flour with butter until a homogeneous crumb is obtained, add half the sugar, salt and baking powder (0.5 teaspoon). Filling: mix cottage cheese with sugar and egg, add vanillin - if desired, you should get a pasty mass. To make the taste more interesting, you can add a little lemon juice.

Lubricate the mold with vegetable oil, lay out half the dough, then the filling, and then evenly distribute the rest of the dough over the surface. Bake for 35-40 minutes, the optimum temperature inside the oven is 180 ° C.

Quince jam

Products for 5 servings: 0.5 kg of quince, 500 ml of water, 0.5 kg of sugar, half a teaspoon of citric acid. Peel the fruits from the skin and seeds, then cut into small pieces. Place in a deep bowl, fill with water. Boil until the quince becomes soft, then drain it and grind it through a sieve (you can use a blender). Next, you should determine the mass of the resulting puree and prepare the syrup: for each kilogram you will need 200 ml of broth (after straining) and 200 g of sugar.

Pour the quince puree with the prepared syrup, then add citric acid and mix thoroughly, then cook over low heat, stirring constantly. Readiness to determine by visual inspection, on average - no more than 5-10 minutes. Store in a cold place.

Baked quince

You will need the following products: 3 small quinces, 3 tablespoons of sugar, 1-2 teaspoons of honey, some walnuts, 30-50 g of butter.

Grind nuts - manually or in a blender. Thoroughly wash the quince, remove the skin, remove the seeds, cut into beautiful slices. Place on a prepared baking sheet, sprinkle with sugar, then gently brush with honey and then with butter. Bake in preheated oven for 15-20 minutes. Sprinkle with chopped nuts before serving.

For the winter, they are used as an intermediate stage for working with this fruit. The exotic fruit, similar to apples, is very hard and sour, therefore, in its raw form, it is practically not suitable for consumption. But jams can be used for baking, decorating desserts, and even simply added to tea.

Secrets of working with Japanese quince

All recipes for quince blanks for the winter have certain common features:

Quince blanks are very fragrant, so they need to be stored in a tightly sealed container. Foods are best preserved after heat treatment, but some recipes call for the use of raw parts.

How to make jam?

Despite the sour taste and fibrous pulp, quince jam recipes are no different from jams made from other fruits. Before cooking, it is necessary to sort out the exotic ones, cut off the rotten parts, if any, wash the fruits and remove the inside. And then the flight of fantasy begins.

Japanese quince in syrup

A traditional recipe for cooking Japanese quince for the winter, which will require:

quince fruits, cut into slices, cubes or small pieces;
sugar in a ratio of 3:2, where the smaller part is fruit;
water, for every kilogram of fruit - 3 cups of water.

First of all, the syrup is prepared. To do this, add sugar to the water and put on medium heat. The liquid must be constantly stirred until the sugar is completely dissolved. As soon as the syrup boils, pieces of fruit can be lowered into it.

Fruits in syrup should boil over medium heat, after which the container with jam is removed from the stove and cooled at room temperature for 3-4 hours. Sufficiently cooled dish is returned to the stove over medium heat and brought to a boil. The procedure with cooling and bringing to a boil is carried out only 4 times. For the fifth time, the jam can be boiled for several minutes so that the fruits become soft enough, but do not turn into gruel. To enhance the flavor, you can add ½-1 lemon, crushed with the peel, to the syrup. And at the last digestion, you can add a pinch of vanillin.

Hot jam is laid out in dry sterilized jars and rolled up. It is necessary to store the workpiece in a dark place without drafts. Until completely cooled, jars of jam can be covered with an old blanket or blanket.

Five minutes without heat treatment

Five-minute jam is the Japanese quince recipe for the winter, which is used only to flavor tea. Since the fruit itself remains too hard and sour to add it to desserts. For the five minutes you will need:

thin slices of quince;
sugar in a ratio of 1:1.

Quince slices are sprinkled with sugar: a layer of fruit, a layer of sugar. And so on until the bank is full. The last layer will be sugar. The jam keeps in the refrigerator all winter. It is advisable to take the first sample not earlier than in 2-3 days, when the quince will release the juice and mix it with sugar. Instead of quince slices, you can take exotic apple puree. But candied puree is still not suitable for desserts.

Honey spicy jam

An interesting option of what to do with the fruits of Japanese quince is delicious and healthy honey jam. For such a dish you will need:

quince fruits in small pieces or fruit puree;
sugar in a ratio of 1:1;
in a ratio of 1: 2, where most are sour fruits;
spices: cardamom, cinnamon, nutmeg.

Quince is sprinkled with sugar. In this state, it should stand for about 2 hours. During this time, the fruit will release its juice, so the jam will have its own syrup and no water is needed. A mixture of fruit and sugar is distributed over the jars so as to fill them ¾.

A towel is laid out in a large saucepan at the bottom, and jars of jam are exposed. Then you need to pour water so that it reaches the shoulders of the cans. In this state, on a small fire, the jam is pasteurized for 15 minutes after boiling water. Honey is poured into hot jars and spices are added, after which you can close the jars and leave them to “rest”. Along with quince, you can add pieces of ordinary apples to jars.

Compote

To prepare compote from quince for the winter, you will need a fairly large number of fruits. They hardly give up their taste and aroma, so the jar is half filled with fruits. In addition to fruits, you will need:

water;
sugar in the ratio of 200-300 g per 1 liter of water.

Before distributing the quince among the banks, it must be boiled a little. To do this, fruits are lowered into boiling water for 2 minutes. This can be done in a colander so that there are no problems with drying the fruit. The water can later be used to create syrup.

When boiled quince is packaged in jars, it is necessary to prepare syrup. Bring water and sugar to a boil over low heat. The liquid is immediately poured into jars of fruit, after which they can be rolled up and left to cool.

Also among the recipes for cooking Japanese quince for the winter you can find jelly, juice, extract and many other dishes. All of them are very aromatic and with a noticeable sourness. In order to make the taste more unusual, it is recommended to mix the fruits with other fruits and berries, add lemon juice. But you should not completely replace sugar with honey if you have already decided what to cook from Japanese quince. During the heat treatment of fruits, such a replacement will have a bad effect on the state of honey and the taste of the dish itself.

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.