Recipes cooking blanks from the Japanese quince for the winter

Content of the article:

The recipes for making Japanese quince for the winter are used as an intermediate stage for working with this fruit. Apple-like exotic fruit is very hard and sour, so it is practically not suitable for use in its raw form. But here jam can be used for baking, decorating desserts and even just added to tea.

Secrets of working with Japanese quince

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

  1. Before use, the fruit must be cleaned of seeds. But throwing them is not necessary. On these seeds you can make a medicinal tincture with a bright fruit aroma.
  2. Except the seed and the inside, the exotic apple does not need to be peeled. The peel and flesh are equally dense, so the shell does not hurt to prepare the billet for the winter.
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  4. Japanese quince recipes never use whole fruits. Even if you plan to make compote, quince must be cut into pieces.
  5. To prepare Japanese quince dishes, you will need sugar, which will be able to hide excessive sourness, as well as help the semi-finished product last longer. However, it is not necessary to strictly follow the proportions of the recipe. If you like sweets, you can add more sugar.

Quince blanks are very fragrant, so they need to be stored in a tightly closed container. The best preserved food after heat treatment, but some recipes involve the use of raw parts.

How to make jam?

Despite the sour taste and fibrous pulp, quince jam recipes are no different from other fruit jams. Before cooking, you need to sort out exotic apples, cut off the rotted parts, if any, wash the fruit and remove the inside. And then begins the flight of fancy.

Read also: The best recipes for wonderful mushroom soup from frozen mushrooms

Japanese quince in syrup

Traditional recipe for making Japanese quince for the winter, for which you will need:

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

    First syrup is prepared. To do this, add sugar to the water and put it 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 dipped into it.

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

    Hot jam is laid out on dry sterilized jars and rolled. Keep the workpiece must be in a dark place without drafts. Before complete cooling of the jar of jam, you can cover with an old blanket or blanket.

    Read also: Preparation of beet tops for the winter

    Five minutes without heat treatment

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

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

    Quince slices are poured with sugar: a layer of fruit, a layer of sugar. And so until the bank is full. The last layer will be sugar. Jam is stored in the refrigerator all winter. It is desirable to remove the first sample not earlier than in 2-3 days, when the quince pours juice and mixes it with sugar. Instead of quince slices, you can take a puree of exotic apples. But the candied puree is still not suitable for desserts.

    Honey-Spicy Jam

    An interesting variant of what to do with the fruits of Japanese quince, will be tasty and healthy honey jam. This dish will require:

    • quince fruits in small pieces or fruit puree;
    • sugar in a ratio of 1: 1;
    • honey in a 1: 2 ratio, where most of them 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 let the juice, so the jam will have its own syrup and water is not required. A mixture of fruit and sugar is distributed to the banks so as to fill them in.

    A towel is laid out in a large saucepan on the bottom and jars of jam are put out. Then you need to pour water so that it reaches the shoulders of the cans. In this state, on a small fire, the pasteurized paste is 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 the quince, you can add pieces of ordinary apples to the jars.

    Read also: Original, tasty, aromatic blackberry wine


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

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

    Before distributing a quince to banks, it is necessary to boil it a little. To do this, in boiling water for 2 minutes, the fruit is dipped. This can be done in a colander, so that there are no problems with drying the fruit. Water can later be used to create a syrup.

    When boiled quince is packaged in cans, it is necessary to prepare a syrup. Over low heat, water and sugar are brought to a boil. 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 making Japanese quince for the winter you can find marmalade, jelly, juice, extract, and many other dishes. All of them turn out very fragrant and with perceptible sourness. In order to make the taste more unusual, it is recommended to mix fruits with other fruits and berries, add lemon juice. But do 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 condition of the honey and the taste of the dish itself.

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