What dishes can you add quince to? Quince: what can you cook from quince? Recipes

Exotic fruits, reminiscent of apples, are hard and acidic, which makes them practically unsuitable for consumption raw. However, recipes for preparing Japanese quince make it possible to feel its piquant taste, unsurpassed aroma and use it to prepare a variety of drinks, main courses and desserts.

Quince jam, rich in vitamins, organic acids and minerals, is a real delicacy that can be eaten with tea or used for baking.

To prepare a sweet preparation with a rich aroma and taste, you need to prepare:

1 kg of ripe fruits;
½ liter of water;
1 ½ kg sugar.

In the process of creating amber jam in pieces:

The fruits are prepared by removing the hard core, seeds and cutting them into slices.
The prepared pieces are sent to a pan, where they are filled with water and cooked until soft.
Then the water is decanted and boiled over low heat with sugar.
After the crystals are completely dissolved, the syrup is poured into the quince pieces.
The jam is cooked until transparent for about half an hour, while the first 10 minutes it is cooked over intense heat, and the remaining 20 minutes over low heat.

How to cook a dish with meat

Most often, Japanese quince is used for making sweets, but with the addition of an exotic fruit you can also create a delicious meat dish by preparing:

½ kg pork;
onion;
8 quince fruits;
a stack of sunflower oil;
7 g honey;
20 g grain mustard;
a little salt and pepper.

Cooking method:

The pork is washed, dried with paper towels and cut into small pieces.
Well-washed quince fruits are divided into 4 parts, which are freed from partitions and seeds.
The onion is peeled, cut into half rings and sautéed until soft in a saucepan with heated vegetable oil, into which meat, salt, pepper, honey, mustard and prepared fruits are then placed.
Simmer the dish until cooked over low heat for about 30 minutes.

Cooking candied fruits

A simple recipe for making wonderful candied fruits from 1 kg of fruit and 1.5 kg of sugar.

The creation scheme is presented as follows:

Pieces of fruit with skin but no seeds are boiled for a third of an hour in 700 ml of water.
A syrup is prepared from the strained broth and sugar, in which slices of fruit are boiled for 2-3 minutes and left for 6-8 hours.
Next, the slices are boiled for 5 minutes and aged for 10 hours.
After the procedure is repeated 4-5 times, the quince pieces are placed in a colander and dried in the oven.
If desired, sprinkle the candied fruits with powdered sugar.

Japanese quince juice recipe

Despite the fact that quince fruits do not have good juice yield, you can make juice from them if you follow the following instructions:

1 kg of quince is thoroughly washed, crushed and sprinkled with 200 g of granulated sugar.
The mass is placed in a juice cooker, where it is cooked for 45-60 minutes.
After the specified time, the hot juice is poured into prepared containers, in which it is pasteurized for about ¼ hour at a temperature of 85°C.

Chaenomeles, ground with sugar

Japanese quince, or Japanese chaenomeles, can be prepared in the form of jam without cooking. To create a delicacy according to this recipe, grated quince fruits and granulated sugar are used at a 1:1 ratio.

The creation method consists of performing the following steps:

Each fruit is thoroughly washed and cleaned of sticky plaque with a toothbrush.
The prepared fruits are grated on a medium grater so that the seed pod remains in the hands of the hostess.
If seeds get into the grated product, they are simply removed with a teaspoon.
The grated fruits are placed in an enamel or stainless steel container, where they are sprinkled with granulated sugar.
The fruit-sugar mixture is left at room temperature for 7-8 hours so that the mass produces juice.
When the specified time is completed and the granulated sugar crystals are completely dissolved, the jam is put into pre-sterilized jars, which are closed with nylon lids and stored in the refrigerator.

Step-by-step preparation of wine

Wine at home can be made from various fruits and berries. Thanks to the astringency of quince, wine made from an exotic fruit has a special charm and attractive taste.

For preparation you will need the following ingredients:

quince – 10 kg;
water – 500 ml;
sugar – 2 kg;
citric acid – 40 g.

To create a delicious wine drink, you must follow the instructions provided:

Partitions, seeds and tails are removed from exotic fruits.
The prepared quince is passed through a meat grinder to obtain a pulp, which is transferred to an enamel or plastic bucket.
Quince is mixed with ¼ part of sugar dissolved in the specified volume of water.
The bucket is moved to a dark place at room temperature, where it is systematically mixed.
After three days, the mass is squeezed out and the juice is filtered using gauze.
Citric acid and granulated sugar are added to the juice at the rate of 150 g per liter of juice.
The resulting wort is poured into a large bottle, onto which a medical glove with a pierced finger is placed.
The temperature in the room where the wine is kept is maintained at a constant level above 18°C.
With an interval of 5 days, 50 g of granulated sugar is added twice for each liter of wort.
The duration of fermentation varies from 3 to 8 weeks.
The end of the process is indicated by the lowering of the glove, which was previously inflated due to the gases released.
When fermentation is complete, the wine is poured through a straw into glass bottles, which are well sealed and sent to the cellar for several months to mature the quince wine.

Japanese quince compote for the winter

Japanese quince preparations for the winter are champions in the content of vitamin C, organic acids and pectin. From the northern lemon, which some housewives know as an exotic fruit, a very tasty compote is obtained.

It is enough to prepare:

1 kg quince;
2 times less sugar.

The cooking method is very simple:

The fruits are washed well and cut into small slices of arbitrary shape.
The pieces are laid out in clean, pre-sterilized containers at the rate of ⅓ fruits from the total volume of the jar of three liters.
Quince is poured with boiling water up to the very necks of the jars.
The containers are covered with sterilized lids.
When the liquid has cooled, it is poured into a saucepan, where it is mixed with sugar and brought to a boil.
The contents of the pan are boiled for 5 minutes, after which the containers with quince slices are filled with syrup, sealed, turned over and wrapped.
After cooling, the jars are moved to the cellar for storage.

Thus, from Japanese quince, which is grown in many household plots as an ornamental crop, a large variety of drinks and other dishes rich in vitamins and minerals can be prepared.

Quince appeared in Asia 4000 years ago. The fruits have an astringent taste and contain a sweet and sour tart base. The taste of the fruit resembles a combination of pear and apple. Slices are added to tea for flavor. The beneficial properties of quince were noted by Avicenna. A famous healer recommended taking it with honey for stomach diseases and liver disorders.

Today you can easily try quince dishes for every taste! The fruit goes well with meat (including poultry), vegetables, and fruits.

The content of the article:

How to cook duck with quince?

Recipe No. 1. Roasted duck with quince .

Ingredients:

Duck;
Quince;
Rosemary (2-3 sprigs);
Olive oil (50 ml);
Salt, spices (to taste);

Cooking process

1) . For the marinade, mix olive oil with spices.

2) . We thoroughly wash the duck, remove any remaining feathers, salt it, and coat it with marinade inside and out.

3) . We remove the seeds from the quince, cut it into fairly large pieces and place it together with the mint inside the duck. Pinch the skin with toothpicks.

4) . Place the duck in a roasting pan or in a roasting bag, place sprigs of rosemary next to it and put it in the oven preheated to 200 degrees.

5) . After an hour, lower the temperature to 180 degrees. Leave the duck in the oven for another 1 - 1.5 hours.

Recipe No. 2. Roasted duck with quince in the oven .

Ingredients:

Young duck;
Coarse sea salt (2 tablespoons);
Quince (1 piece);
Spinach (2 large bunches);
Garlic (2 cloves);
Butter (25 grams);

To prepare the marinade:

Honey (3-4 tbsp);
Soy sauce (5 tbsp);
Dijon mustard (1 tbsp);
Poultry spice mixture (2 tbsp);

Duck contains a lot of subcutaneous fat, the amount of which we will need to reduce before putting it in the oven. To do this, we make shallow parallel cuts on the skin of the duck, after which we place the carcass in a metal mesh and carefully pour boiling water onto it. In this case, you will see the skin shrink and become a little thinner.

Cooking process

1) . Rub the duck (outside and inside) thoroughly with coarse salt.

2) . While the carcass is soaked in salt, make the marinade mixture. In a bowl, mix honey, soy sauce, spice mixture and Dijon mustard.

4) . Peel the quince and cut into slices.

5) . Turn on the oven at 180 degrees.

6) . We carefully treat the entire bird with the marinade. The quince should also be rolled in the same mixture, after which we stuff the duck with it.

7) . Place the bird in a baking bag, not forgetting to secure the edges using special clips. Transfer to a baking sheet and place in a preheated oven. For a duck weighing 1.5 kg, the cooking process will last approximately 1 - 1.5 hours. After an hour, we pierce the meat with a knife at the leg and check what the flowing juice looks like. The finished baked duck will be transparent.

8) . Remove from the oven. But don’t remove it from the bag right away, let it cool slightly. There will also be quite a lot of liquid in the bag, which will need to be poured into the ladle, since we will be making the sauce from it.

9) . Mix soy sauce and honey and spread the resulting glaze on the duck, then place the bird in an oven preheated to 200 degrees for 10 - 15 minutes.

10) . After turning it off, leave the finished duck stuffed with quince for another 20-30 minutes so that it is properly soaked.

11) . While the duck is finishing in the oven, put a ladle with the drained duck juice on the stove, turn on medium heat and simmer until thickened. Let's try the resulting sauce for the duck. If necessary, add more honey or soy sauce to it.

12) . Serve the duck whole on a large platter.

How to cook meat with quince?

Recipe No. 1. Quince with meat .

Ingredients:

Quince fruits (400 grams);
Beef meat (1 kg);
Butter (2-3 tablespoons);
Medium sized onion (1 pc);
Greens, pepper, salt;

Cooking process

1) . We wash a piece of pulp. Since beef is often tough, we pre-beat it.

2) . In butter, heated in a frying pan, fry the pieces. In another frying pan, sauté the vegetable in oil.

3) . We wash the quince, peel it, cut it into pieces and remove the core.

4) . Cut the fruits into strips and add to the meat. Add the fried onion here, then add salt and pepper, cover with a lid and simmer for about 20 minutes.

5) . Sprinkle the finished meat with quince with chopped herbs before serving.

Recipe No. 2. Tolma in Quince .

Ingredients:

Beef or lamb (700 grams);
Fatty pork or lamb fat tail (300 grams);
Quince fruits (2 kg);
Rice (1/4 cup);
Garlic, salt, capsicum;
Greens (tarragon, cilantro, dill);
Onion (2 pieces, medium size);

For the sauce:

Soft and ripe tomatoes (700 grams) or a few tablespoons of tomato paste;
Cilantro, salt, capsicum;

Cooking process

1) . Cut off the top of the quince fruit, remove the core and pulp. As a result, we should get cups with walls approximately 1.5 cm thick.

2 ). We make minced meat. Boil the rice until half cooked, pass the meat together with lard (or fried pork) through a meat grinder. Grind the onion, garlic, herbs, and capsicum (you can also mince it through a meat grinder).

3) . Peel the tomatoes. That is, we make a cross-shaped cut at the top, after which we scald it with boiling water.

4) . Grind the tomatoes and quince pulp in a blender.

5) . Finely chop the greens and capsicum for the sauce with a knife.

6) . Mix all ingredients for minced meat. Add salt and pepper here.

7) . Fill the prepared quince cups with filling and place them in a deep container (in a saucepan or cauldron). Mix tomatoes with herbs and pepper, add salt and pour over quince. For broth, you can add a little water here. The liquid should lightly cover the stuffed fruit.

8) . Cover the pan with a lid (you can press it down with a plate) and put it on medium heat. After boiling, reduce the heat to low and cook until tender.

9) . Serve the finished dish hot.

Recipe No. 3. Pork stewed with quince .

Ingredients:

Pork (600 grams);
Quince (500 grams);
Onions (1-2 pcs);
Salt (to taste);
Seasoning for pork (to taste);
Vegetable oil (3 tbsp);

Cooking process

1) . Wash the meat and cut into cubes.

2) . Heat a frying pan, pour in vegetable oil.

3) . Place the prepared meat into hot oil and fry on all sides (about 10 minutes over medium heat) until golden brown.

4) . Meanwhile, peel, wash and cut the onions into half rings and place in the meat.

5) . Simmer the meat, stirring over low heat (about 20 minutes) under the lid. Add 100 - 200 g of boiling water, salt, pepper and favorite spices.

6) . Wash the quince, remove the seeds, cut into thin slices, add to the meat and mix.

7) . Simmer covered over low heat for 25-30 minutes.

8) . Stewed pork with quince is ready!

How to cook pilaf with quince?

Recipe No. 1. Pilaf with quince and lamb .

Ingredients:

Quince (500 gr);
Rice (900 g);
Lamb (1 kg);
Onion (0.5);
Carrot (0.5);
Oil for frying (200 ml);
Salt (10 g);
Seasoning mixture for pilaf (5g);

Cooking process

1) . We clean the lamb from films, veins and chop it into small pieces.

2) . Pour oil for frying into a cauldron and put on fire.

3) . Place pieces of meat into boiling oil and fry them until brown.

4) . Meanwhile, prepare vegetables and fruits: cut carrots into thin slices, onions into rings, quince into large pieces.

5) . Using a colander or slotted spoon, remove the meat and place the chopped vegetables in the oil, simmer until half cooked (the quince will become soft).

6) . During this time, wash the rice and add it to the vegetables.

7) . Mix everything thoroughly and leave to simmer.

8) . When the rice is ready, put the lamb back here, add spices and leave to simmer over low heat.

9) . Serve hot with herbs.

Recipe No. 2. Pilaf with beef and quince .

Ingredients:

Steamed beef (veal), boneless tenderloin (500 g);
Round rice (500 g);
Carrots (300 gr);
Onion (500 gr);
Fresh quince (500 g);
Vegetable oil (300 ml);
Salt (10 g);
Dried dogwood (10 g);
Dried barberry (10 g);
Zira (2 g);
Saffron (1 g);
Turmeric (1 g);
Water (700 ml);
Garlic (1 head);

Cooking process

1). We thoroughly wash the beef tenderloin, clean it of films and cut it into strips.

2) . Heat the oil in a cauldron and lower the beef into it.

3) . Cut the carrots into strips and add to the cauldron. Cut the onion into half rings and add it there.

4) . We wash the quince, cut it and remove the excess: the box with the cotyledons, the tails, and send it after the vegetables to the cauldron.

5) . Cover with a lid, after adding spices: cumin, saffron, turmeric, garlic, dogwood, barberry, salt.

6) . We wash the rice with water and when the vegetables are ready and the meat is half cooked, we lower it into the cauldron.

7) . Fill with water and put in the oven.

8) . Remove when the pilaf is ready.

9) . Serve hot.

Recipe No. 3. Pilaf with quince .

Ingredients:

Beef (300 gr.);
Pork (300 gr.);
Fat tail fat (300 gr.);
Uzbek rice (1 kg.);
Quince (300 gr.);
Carrots (300 gr.);
Onion (400 gr.);
Salt (15 gr.);
Set of spices for pilaf (5 gr.);
Water (700 ml);

Cooking process

1) . Melt the fat from the tail fat and skim it off with a slotted spoon.

2) . Fry onions, carrots, quinces in it, chopped as desired.

3) . We wash the meat, clean it, cut it and put it in a mixture of vegetables.

4) . Mix thoroughly and leave to simmer over low heat until half cooked.

5) . We sort the rice and fry it in a separate frying pan.

6) . Add it to the rest of the ingredients, adding spices.

7) . Fill with water, cover with a lid and simmer until done.

8) . Serve hot with herbs and vegetables.

How to cook quince as a side dish?

Ingredients:

Quince (2 large fruits);
Water (1.5 cups);
Low-fat yogurt (8 tbsp);
Black tea (3 tbsp);
Honey (2 tbsp);
Lemon juice (1 tsp);
A pinch of cinnamon, cardamom, ginger, saffron;
Chopped nuts for decoration;

Cooking process

1) . We clean the quince, divide it in half and remove the core.

2) . In a small gravy boat, mix honey with water, put on low heat and stir until everything dissolves.

3) . At this stage, brew tea and add a pinch of cinnamon, cardamom, ginger and saffron.

4) . Strain and add lemon juice.

5) . Place the quince in a frying pan with high sides, pour tea syrup over it and simmer (15 - 20 minutes) until the fruits become soft.

6) . Place on plates, sprinkle with chopped nuts and add a couple of tablespoons of low-fat yogurt to each serving.

How to cook quince in the microwave?

Recipe No. 1. Quince baked with honey and walnuts .

Ingredients:

Quince (1 piece);
Walnuts (a handful);
Honey (1 tbsp);

Cooking process

1). We clean the quince, cut off the bottom and carefully cut out the core.

2) . Grind the nuts in a blender and mix with honey.

3) . Fill the quince with the honey mixture and cover with the bottom.

4) . Place the fruit on a glass tray and bake in the microwave at full power for 7 minutes.

5) . Cool the dessert in the microwave and serve.

Recipe No. 2. Quince with butter .

Ingredients:

Quince (4 pcs);
Butter (100 g);
Sugar (100 gr);
Lemon (1 piece);

Cooking process

1). We wash the quince thoroughly and cut each fruit into 2 parts, cutting out the core.

2) . Take a microwave-safe dish and grease it with butter and sprinkle sugar on top.

3) . Spread the quince evenly over the sugar, cut side down.

4) . For each piece, place a cube of butter in the cavity and sprinkle with sugar.

5) . Cut the lemon into 2 parts and pour over freshly squeezed juice.

6) . Bake the quince in the microwave at maximum power for about 10 minutes.

7) . We monitor the cooking process; as soon as the quince is caramelized, the delicacy is ready.

8) . Cool inside the microwave and serve.

How to cook quince in a slow cooker?

Recipe. Whole chicken baked in a slow cooker with quince.

Ingredients:

Instant chicken;
Fresh quince (1 piece);
Garlic (2 large cloves);
Dried chopped basil (1 tbsp);
Salt and pepper (to taste);

Cooking process

1). Wash the chicken and quince, peel the garlic.

2) . Cut the quince into small slices and remove the core.

3) . Rub the whole chicken on all sides and inside with salt, pepper, dry basil and grated garlic.

4) . We stuff quince pieces inside the chicken.

5) . Place the whole stuffed chicken with quince in the multicooker bowl, breast side down.

6) . Bake with the lid closed for about 30 minutes on each side ((for a one and a half kilogram chicken this time will be enough). The mode or program for most models of multicookers is the same - “Baking”.

7) . After the signal, take out the baked chicken with quince using a fork or spatula and serve it to the table.

1). We thoroughly wash the quince fruits under running sufficiently hot water and wipe them dry.

2) . Cut each fruit in half and remove the core and seeds.

3) . Cut the halves into medium-sized pieces (approximately 1.5 - 2 cm) and place in a pan.

4) . Add sugar and leave for several hours to release the juice. If there is not enough juice, add a glass of water.

5) . Place the container on the stove, and after boiling, cook for another 5 minutes, remembering to stir. Then remove from the stove and let it cool completely.

6) . We perform this procedure several times (usually 3 times is enough), as a result of which the jam will acquire a pleasant reddish color, and the quince slices will become transparent.

7) . Before the last boiling, cut the lemon into thin slices. Boil for 5-7 minutes and pour into prepared jars.

8) . When finished, turn the container with jam upside down and wrap it in a blanket, leaving to cool.

Quince fruits are considered special because the pulp, seeds and leaves have healing properties. Despite this, the medicinal ingredient is rarely used in its raw form. But in culinary experiments, quince has no equal. The fruit is widely used in the preparation of desserts, vegetarian, mushroom and meat dishes.

The presence of a significant amount of acid allows you to reduce the fat content of meat. For this reason, quince is added when cooking lamb and poultry. Canned fruit is especially valued in the form of jam, candied fruits, drinks, jelly, marmalade and various marinades. It is not difficult to prepare healthy fruit for future use. The collected collection of recipes will allow you to decide what is best to cook from quince for the winter.

Quince confiture

Fruit confiture is made in late autumn during the active collection of bright fruits. The taste and aroma are incredibly delicate. The shade of the finished product directly depends on the type of the main ingredient and can vary from yellow to dark red.

Products:

quince - 800 g;
granulated sugar - 240 g;
lemon juice - 1 tsp.

From the presented amount of ingredients, yield 2 jars with a capacity of 500 ml each. Wash the fruit thoroughly; to remove the sticky layer, it is recommended to use a brush or sponge with an abrasive surface. Cut into 2 parts, remove the seed box. Rinse and chop into medium-sized cubes.
Pour the required amount of liquid and lemon juice into a saucepan with a thick bottom, add granulated sugar. Place on the stove and bring to a boil, stirring regularly. Cook for 3-4 minutes, it is important that the grains are completely dissolved.
Place the prepared fruit in the hot syrup, set the heat to medium and cook for a quarter of an hour until soft.
Remove the container with contents from the stove. Using an immersion blender or fine sieve, puree until smooth. Place the mixture back into the pan. Heat for 6-10 minutes with constant stirring. You should not leave the stove, otherwise the composition may burn.
Place in clean, sterile jars, seal tightly and leave on the kitchen counter until completely cool. Store in the cellar. Confiture is suitable not only for sweet dishes, but also for baked meat.

Honey marshmallow

Today, quince cannot be called a rare product. You can find it on store shelves more and more often. The main drawback is the lack of information about what can be made from quince for the winter. But this is the most valuable ingredient in cases of lack of iron in the blood or detection of inflammatory processes in the body. Jam and marmalade are considered traditional dishes, but not every child, for example, decides to try the delicacy. Therefore, we suggest considering how to prepare quince sweets with honey for the winter.

Products:

quince - 1 kg;
natural honey - 1 kg;
cinnamon - 1 stick;
lemon juice - 1 tsp;
carnation - 2 inflorescences.

Only ripe fruits are used for preparation. Rinse the fruit thoroughly, place on a clean towel and dry slightly. Cut into 4 parts, remove the seed box.
Fill the pan with water, place on the stove and bring to a boil along with the spices. Place the prepared slices and blanch over medium heat for a quarter of an hour. Carefully remove the product and remove the skin.
Using a blender, puree until smooth. Add honey and mix thoroughly. Place on the stove and begin to simmer over low heat. The composition should be thick and viscous. Preparation usually takes 60 minutes.
After time, add lemon juice and stir. Wash the silicone sheet and pour over it with boiling water. Lay out some of the mixture and smooth it out carefully with a knife. Place in a dark, dry place for 24 hours. During this time, the honey-quince pastille will dry out.

Advice! For faster drying, you can use the oven. The temperature should not exceed more than 90 degrees. And there is no need to close the door. Cooking time ranges from 2 to 4 hours, depending on the thickness of the marshmallow.

Cut the finished product into plates or cubes, as you like. Sprinkle powdered sugar on top and serve. If no one came to the tasting, then place the delicacy in sterile glass jars and close with plastic lids. Keep refrigerated.

Fruit slices in syrup

Not all families like to eat jam. What to do if the fruit harvest is successful? The optimal solution is to prepare quince slices in syrup for the winter. Why overpay money, because preservation is easy to do at home.

Products:

quince - 2 kg;
granulated sugar - 2 kg;
filtered water - 2 l;
citric acid - 2 tsp.

Rinse the fruit, place on a clean towel and dry a little. Cut into 4 parts, remove the seed box and cut into slices no more than 1.5 cm thick.
Boil water separately in a kettle. Place the slices in a saucepan, fill with hot water and cook over medium heat for a quarter of an hour. During this time, the slices should soften. Separate the fruits from the broth by placing them in a colander or sieve.
Now let's move on to preparing the syrup. Add granulated sugar and citric acid to the broth. Place on the stove and cook until the ingredients are completely dissolved. Place the quince slices in the syrup, set the heat to minimum and simmer until the fruit is completely cooked. Sugar and liquid can be adjusted as desired.
Place the finished product in sterile jars, close tightly and cool. Store in the cellar.

If you love the fragrant fruit, then it’s time to figure out the recipe for preparing a delicious quince preparation for the winter. The aromatic fruits will captivate you with their piquant, sour and rich taste, as well as simple cooking technology.

Products:

ripe fruit - 1.5 kg;
filtered water - 0.7 l;
granulated sugar - 220 g;
table vinegar - 90 ml;
cinnamon, clove inflorescences to taste.

You need to do the following:

Wash the fruits, cut into slices, after removing the seed box. Place in a saucepan, fill with water and cook for 10 minutes. Place in a colander and wait for excess moisture to completely drain.
Wash the jars with soap and dry in the oven. Arrange the prepared slices and cover.
Let's move on to preparing the marinade. Pour the required amount of filtered liquid specified in the recipe into the saucepan. Add sugar and spices, bring to a boil and cook until the bulk ingredients are completely dissolved.
Remove from heat, pour in acid, stir. Fill the jars with the contents with hot marinade. Cover with lids and sterilize depending on the volume of the glass container (500 ml - 10 minutes, 1 l - 13 minutes, 3 l - 30 minutes).
Seal, invert and refrigerate. Put it in the cellar. Pickled quince can be served as a separate dish or as an addition to meat or fish.

Quince jelly

The fragrant fruit is valued by many housewives, so they do not miss the opportunity to preserve quince for the winter. A wonderful addition to any tea party will be a fragrant, tasty and delicate jelly that is easy to prepare at home.

Products:

juice - 2 l;
granulated sugar - 1.6 kg;
citric acid - 8 g.

Cooking process:

Wash the main ingredient, cut into 4 parts and remove the seed box. Pass through a juicer. The result should be approximately 2 liters.
Pour into a saucepan, add granulated sugar and cook until completely thickened. 2-3 minutes before the end of cooking, add citric acid and stir.
While hot, pour the finished jelly into sterile jars. Seal tightly, turn upside down and cool. Place in a cold room.

To obtain a more transparent delicacy, it is recommended to add freshly squeezed green apple juice in a 1:1 ratio.

Quince in its own juice

Only beautiful and smooth fruits, preferably small in size, are suitable for cooking. It is important that there are no black spots or rotten spots on the skin. With this method of canning you need to be extremely careful.

Products:

quince (whole fruits) - 1.5-2 kg;
quince for slicing - 2 kg;
filtered water - 200 ml;
granulated sugar.

Wash whole fruits, place on a clean towel and let dry. Meanwhile, prepare containers for canning. In this case, glass jars. They must be washed with soap and dried in the oven. Place the prepared fruit tightly.
To prepare juice, quince can be used with rotten spots and ugly skin. Wash the fruit well, remove the seed box and chop into slices. Place in a suitable pan, add the specified amount of water according to the recipe and cook after boiling at low heat for 10 minutes. Place in gauze folded in several layers and squeeze out the juice well. Cool slightly and fill the jars with it.

Now you can preserve fruits using 2 methods:

Cover the surface of the container with gauze and place a heavy load on it. Place the container in a dark, cool room. This method is considered the oldest. Our great-grandmothers also used it.
In the second method, when preparing quince juice at home, you need to add sugar and stir until the bulk ingredient is completely dissolved. Fill the container with the contents, cover and set to sterilize for half an hour, after the liquid boils in the pan. Roll up hermetically, cool upside down and store in the cellar.

Now you just need to decide how best to preserve healthy fruits.

Quince puree

Making fruit puree is easy and simple. The main advantage of the dish is that it can be used as an ingredient for culinary masterpieces.

Products:

quince - 2 kg;
granulated sugar - 2 kg.

Wash the fruit, remove unedible parts and the seed box. Chop into slices and place in a saucepan in layers along with sugar. Cover and leave on the kitchen counter for 3-4 hours. During this time, the required amount of juice will be released.
After the time has passed, place the container with the contents on the stove, setting the heating mode to medium. Bring to a boil with regular stirring, continue cooking until the ingredient is completely softened. This action will take approximately 15-25 minutes.
Carefully remove the skins. Using a blender, puree until smooth. Bring to a boil and pack into clean, sterile jars. Seal tightly, cool and store in the cellar.

Quince sweet slices

A recipe for quince with sugar for the winter is considered the simplest and ideal option for canning fruits. There is no need to cook astringent fruits, which is considered the main advantage and allows you to preserve all the beneficial substances, vitamins and minerals.

Products:

quince - 1.5 kg;
granulated sugar - 1.5 kg.

Wash the main ingredient, remove the seed pod and dry. Chop into slices. The thinner the better. Wash the jars with soap, dry them in the oven, and boil the lids.
Sprinkle a little granulated sugar at the bottom of clean glass containers, then lay out a fruit layer (about 2-3 cm in height) and sprinkle with sugar again. Similarly, fill the containers to the very end.
Close with lids and store in a cool place.

Compote for the winter

When fresh, quince is tough, with a tart aftertaste. When canned, the fruit reveals all its flavor. Therefore, most housewives prefer to prepare compotes from ripe fruits.

Products:

quince - 2 kg;
filtered water - 4 l;
granulated sugar - 700 g.

Cooking process:

Rinse the fruit thoroughly. To remove the rough layer, it is recommended to use a toothbrush. Cut out the seed box and chop into slices.
Pour the filtered liquid into a saucepan, add granulated sugar and cook until the bulk ingredients are completely dissolved. Add prepared slices. Bring to a boil, simmer for 2-5 minutes. If the slices are large, then the cooking time increases to 6-10 minutes.
Place quince in equal quantities into sterile jars. Fill with sweet syrup, seal tightly, turn upside down and cool. Put it in the cellar.

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Who grew a large harvest of these fruits. It is worth noting that these fruits are quite rich in vitamin A, and they also contain other useful compounds.

It is usually customary to make jam from quince, but there are other dishes where this fruit can be used, for example, snacks, sauces for meat dishes, as well as sweet treats in the form of marshmallows, marmalade and jam, which will appeal to many gourmets. I will consider some recipes with quince for you, dear reader.

What can be made from quince besides jam?

Quince marshmallow recipe

If you have never tried making quince marshmallow, you should definitely make this delicious delicacy. Thanks to the good so-called gelling qualities of this fruit, the dish from it will turn out to be very appetizing and will not require the use of gelatin.

To prepare the dessert you will need a minimum of ingredients: quince, granulated sugar and powdered sugar, as well as fresh lemon. The marshmallow will turn out to be a beautiful amber color, with an extraordinary aroma; all your household members, as well as guests, will like it, since such a delicacy is difficult to find in the store.

In addition, children can be treated to it without any fear, since the delicacy does not contain harmful preservatives or any dyes, as well as flavor enhancers. It won't take the housewife much time to prepare this dish. So, how many ingredients do we need?

Fresh quince – 800 grams;
Fresh medium-sized lemon – 1 piece;
Powdered sugar - for dusting;
Water – 150 milliliters;
Granulated sugar – 700 grams.

The preparation of marshmallows will proceed as follows. First, remove the peel from the citrus fruit, after which we cut it into small pieces. Next, the quince must be washed, peeled and seeds removed. Then it is chopped into thin plates.

Then the fruit and lemon peel are placed in a container, sugar and water are added, after which everything is boiled for 30-40 minutes. It is important to ensure that the mass does not burn; therefore, it is recommended to stir it periodically.

After the fruits and lemon peel are ready, it is recommended to grind them using a blender until smooth. Next, the mixture is poured into prepared shaped molds and placed to cool.

When the quince pastille has hardened, it can be removed from the molds, after which it should be placed in the oven for 25 minutes, which is preheated to 120 degrees. After it has dried sufficiently, it is sprinkled with powdered sugar and placed in a box for storage, taken out as needed to treat your loved ones. Bon appetit!

Quince jam recipe

Before the onset of winter, many housewives make preparations for the winter, including from quince; in particular, you can make aromatic jam from it, which will be delicious as an independent dish along with a fragrant cup of tea, and this sweet delicacy is perfect as a filling for a variety of confectionery products. All that remains is to find out how to prepare this dish?

It is worth noting that quince, unlike other fruits, is not very popular, and this is completely in vain, because in addition to jam, which is most often prepared from it, you can also make aromatic jam. If you intend to have a romantic dinner, be sure to try baking a quince pie, as this fruit is a strong aphrodisiac.

To prepare aromatic jam, we need ripe quince, but we should not remove the peel from it, as this will give the dish the greatest aroma. The fruit must be brushed and rinsed under running water. After which the core is removed, but not thrown away. Let's find out what ingredients are needed for this delicacy.

Quince – 500 grams;
Granulated sugar – 250 grams;
Plain water - 120 grams.

The preparation of jam will proceed as follows. The quince is washed and then cut into several small pieces. Next, you need to pour water into the pan, after which the cores of the fruit are lowered into it. Bring the container to a boil and cook the contents for ten minutes. After which the aromatic broth is filtered.

Chopped quince pieces are kneaded using a blender, or you can pass them through a meat grinder. After that, a decoction of the hearts and granulated sugar are added to this mass, all components are mixed and the container is set on low heat to slightly boil the components.

It is necessary to boil the future jam for fifty minutes; it is important not to forget to stir the future delicacy, as it may burn, which will spoil its taste. For this purpose, you can use a regular spoon or wooden spatula, which is convenient for stirring the contents of the pan.

When the mass has boiled well over low heat, it should be placed in pre-prepared glass jars, which must be sterilized; for this, each housewife has her own methods, and they should be used.

Quince jam is spread up to the neck of the jars and closed with screw caps, or you can use tin lids. After which they are turned upside down, covered with a warm blanket and left to cool in this form. The next day, the jam can be stored and used both for tea drinking and as a fragrant filling for making confectionery.

Bon appetit!

Quince is a southern fruit tree, reaching 5 meters in height. The fruit comes from the Caucasus and Central Asia. The fruiting season is late autumn. Quince recipes are suitable for many dishes: jam, preserves, jelly, various pastries, roasts, pilaf, salads, etc.

The pome fruit has many vitamins and microelements. It has a beneficial effect on the human nervous system. The plant is also useful for treating the liver, gastrointestinal tract and other ailments.

Dishes made from golden apples

Dishes made from kvit apple have a delicate taste and special aroma. Many people are interested in what useful things can be prepared from quince. For example, make preparations for the winter. Preparation, in turn, will make it possible to prepare tender meat dishes and wonderful desserts throughout the year.

To prepare, you need to wash the fruits and place them in jars with dogwood berries.

To prepare syrup, you need 100 g of sugar per liter of water. Simmer for 30 minutes. Then pour the syrup into jars and close the lids. Store in the refrigerator or cellar.

Since the pome fruit has a tart taste, it is better not to eat it fresh. The fruit can be added to tea or coffee.

Pie for tea

There are quince recipes that allow you to make a very aromatic quince pie.

Simple ingredients:

The only main thing left is to put the quince pie in the oven for 30 minutes. The pie with golden apples turns out lush. It can be divided into up to 8 servings.

Caramel jam

First of all, make sure the fruit is ripe. They are considered mature when they have turned yellow. Quite apple seeds are poisonous, so the core should always be cut out.

The jam contains the following products:

1 kg yellow quince;
1 lemon;
250 g water;
850 g sugar.

If you want more jam, follow the indicated proportions. Subtleties of the recipe:

sterilize jars;
wash off the gray coating from the fruit, wash the lemon;
trim the center, remove the seeds;
cut the yellow fruit into thin pieces;
cut the lemon into slices without removing the peel;
to prepare the syrup, you need to boil water with added sugar;
put pieces of quince and lemon into the syrup;
simmer over low heat until almost no steam bubbles form for 15 minutes, then cool. Then simmer 2 more times and cool for 15 minutes. That is, the cooking time takes 45 minutes;
Fill the jars completely, roll up the lids, and cover with a kitchen towel.

The fruit in syrup becomes soft after cooling. With the addition of lemon, this recipe turns out very tasty, and the jam takes on a honey smell.

For variety, the jam can be made differently, for example, by mixing quince with apples and pears in sweet syrup.

Refreshing drink in 25 minutes

Compote with quince is a delicious, refreshing drink that can be prepared in any season. It is better to brew it in autumn and winter, as the fruit drink strengthens the immune system.

Required Products:

2 quinces;
1.5 liters of water;
160 grams of sugar.

Of course, you can add some other fruits. Cooking method:

Pour the drink into jars or decanters. When the compote has cooled, put it in the refrigerator. Then you can drink and treat others.

You can also make meat dishes from quince; there are recipes that turn out quickly and tasty. Quince with pork, chicken, duck or quail according to recipes for preparing the dish turns out to be piquant and low-calorie. 100 g of raw fruit contains 40 kcal, and 100 g of canned fruit contains 42 kcal.

Young lamb with quince

The fruit goes well with lamb. The fruit removes the fatty taste of lamb, adding sourness. This dish is especially nice to prepare for New Year or birthday.

Exclusive recipe includes the following components:

1 kg lamb;
2 quinces;
6 cloves of garlic;
1 onion;
50 g olive oil;
salt, pepper and other seasonings to taste.

It is better to cook in the oven, but a slow cooker is also suitable. Subtleties of preparation:

In an hour in the oven or slow cooker, a gorgeous dish will be ready. Cut the meat into pieces and serve along with baked quince.

Methods for freezing and storing fruit

Today, many cooks successfully use the home freezing method. This procedure cannot be repeated.

Action plan:

cut off the skin and core;
grate on a coarse grater;
Divide into small bags and place in the freezer.

The fruit should be properly stored at low temperatures up to +8 °C. Then the product will be stored for 12 months. Remember that it cannot be defrosted in the microwave.

To store the whole fruit you need:

wipe it with a dry cloth (do not wash);
wrap in foil;
It is best to put it in a box in the cellar.

If you do this procedure correctly, the fruits will become softer and there will be no astringent taste. And they will also retain all the vitamins. Each cook decides for himself what can be made from quince. Moreover, the fruit gives a wide choice in cooking.