Japanese quince recipes: 15 ways to prepare the most delicious dishes for the winter

Chenomeles is a hybrid fruit whose parent crops are pear and apple. It is not eaten fresh because it is dry and astringent. But if you properly process the fruit, you can make a delicious dessert out of it. Japanese quince recipes are popular. They are easy to prepare and there are many options for this.

Features of preparing blanks from Japanese quince for the winter

An exotic fruit similar to an apple is quite sour and hard, so it is not eaten raw. And the prepared jam is used for baking, decorating desserts, adding to tea.

Recipes never use whole fruit. Even when preparing a drink, quince must be cut into slices.

Chenomeles requires sugar to cook. Sand will remove excess fruit acid and keep the workpiece for a long time. In this case, exact adherence to the proportions in the recipe is not necessary. If you like a sweet dessert, then you can add more sugar.

Chenomeles rolls are fragrant, so they should be stored in tightly closed containers. The best preservation of the product is noted after thermal processing, however, some recipes include the use of raw quince.

How to select and prepare foods

All variants of seamings from chaenomeles have features:

1. Fruits are sorted before use. They are washed, pitted, rotten parts are cut off. The pits are not thrown away, they can be used to make a medicinal tincture with the smell of the fruit.
2. Aside from the inside and the pits, the quince no longer needs to be cleaned. The skin and pulp have the same density, so the shell will not interfere with the preparation.

To make a good jam, only ripe fruits are taken. They have a rich yellow color, fragrant aroma. If the chaenomeles is not ripe a little, then after a couple of days on the windowsill it will reach.

Preparation of containers

Glass containers used earlier are recommended to be soaked for 2 hours in water first. After, using a rubber brush, brush, wash the jars in soapy, soda water and rinse 3 times. Wash containers 3 hours before the preservation process.

Next, sterilize over steam or in the oven - as convenient. Sterilization time - 15 minutes.

The most delicious recipes

There are a lot of ways to harvest this fruit. The best are listed below.

Japanese quince jam

There are many options for quince dessert recipes, which allows you to choose a delicacy to your taste and make it at home.

Classic Jam

Dessert includes.

• quince - 1 kg;
• sugar - 1.2 kg;
• water - 250 ml.

Step-by-step cooking process:

1. Chop the fruits and send to blanch for 10 minutes.
2. Make syrup by dissolving 1 kg of sand in water. Pour fruit slices with sugar water and set aside for 3 hours.
3. The syrup must be brought to a boil 3 times. Boil the mixture for 10 minutes, set aside for 3 hours.
4. At the last cooking process, the rest of the sugar is introduced, the mass should boil, and then it is poured into clean jars, covered with parchment.

Slices

For dessert slices, quince and sand are needed in a ratio of 1 to 1.

How to cook:

1. Fruits are washed and dried.
2. Using a knife, you need to cut the pulp from chaenomeles to a hard core.
3. Fill glass containers and cover with sand.
4. Cover containers using tracing paper, tie.

With blackberries

Dessert needs the following products:

• quince - 1 kg;
• blackberry - 500 gr.;
• sand - 1.5 kg;
• water - 400 ml.

Cooking process:

1. Fruits are well washed and dried.
2. Fruits are peeled from sticky plaque, cut into small slices.
3. Sugar water is brewing.
4. The quince is sent to the boiling liquid.
5. Blackberries are covered with sugar and set aside for 3 hours.
6. Berries are poured into a boiling solution with fruits. Dessert is cooked for half an hour.
7. The finished product is poured into containers, rolled up.

With black rowan

Ingredients required for dessert:

• chaenomeles - 400 gr.;
• black rowan - 1 kg;
• sand - 1.5 kg;
• water - 200 ml.

How to cook:

1. Prepare fruit, remove sticky coating.
2. Rowan is filled with water, put on a strong fire.
3. After the berries dissolve, sand is poured into the puree mass. Cook 10 minutes.
4. Chenomeles is cut into slices and sent to the mountain ash. Cook until tender.
5. Send dessert in containers, roll up.

With lemon

To make jam, you will need:

• chaenomeles - 700 gr.;
• sand - 1 kg;
• lemon - ½ part.

How to cook:

1. Fruit is sliced.
2. Citrus is doused with hot water, cut into circles.
3. Now you need to prepare the syrup, after it boils, the resulting foam is removed.
4. Fruits are laid out in the thickened syrup, it takes 10 minutes to cook.
5. Reduce the fire and cook for another 40 minutes.
6. Hot mixture is poured into containers.

With apples

Dessert Ingredients:

• chaenomeles - 1 kg;
• apples - 500 gr.;
• sand - 1 kg.

Cooking method:

1. Process fruit, peel.
2. Chop into slices, removing the bones.
3. Send the finished fruits to the dishes and sprinkle with sand.
4. After 8 hours, stir the mixture and cook 3 times for about 5 minutes. The intervals between preparations last 5 hours.
5. At the last stage of cooking, the dessert will have a red-golden hue.
6. The delicacy is poured into containers, closed with lids.

With spices

Used for dish:

• quince sliced or mashed;
• sand - 1 to 1;
• honey - 1 to 2, most of it is chaenomeles;
• cardamom, nutmeg, cinnamon.

Quince must be covered with sand and set aside for 2 hours. She will give juice, and the jam will have its own syrup. Fluid is not needed in this situation. The mass of sugar and fruits is distributed in containers. The container is filled in ¾ part.

A towel is placed on the bottom of the cauldron, water is poured. Dessert containers are sent into it. After making a small fire, sterilization is carried out for 15 minutes after the water boils. Honey is poured into the hot container, spices are sent. Then the container is rolled up and set aside to cool.

Raw jam

For goodies taken:

• chaenomeles - 1 kg;
• sand - 1 kg.

Prepared fruits are cut into slices, stacked in layers in a container, sprinkled with sand. The delicacy is closed with a lid and placed in a cold place. You can grind the fruit with sugar using a meat grinder and make a puree.

Chenomeles grated with sugar

For dessert you need to prepare:

• quince - 1 kg;
• sand - 1 kg.

Cooking steps:

1. Wash fruits well, remove stickiness, dry.
2. Grate the fruit using a coarse grater.
3. Send the mixture into a bowl, sprinkle with sand, stir. Set aside for 7 hours.
4. Stir the mass that released the juice.
5. Dispense into a sterile container, close.

Cooking candied fruit

Required products:

• chaenomeles - 1 kg;
• sand - 1 kg.

How to make dessert:

1. Fruits are cut into thin slices and mixed with sand.
2. The mixture is aged for 2 days, stirring occasionally until the sand is completely dissolved.
3. Cook until the slices become transparent.
4. The syrup is drained and strained using a sieve. The syrup will take a long time to drain, it will take up to 12 hours.
5. The remaining slices are sprinkled with powdered sugar, eliminating sticking, and sent to dry in a low-heated oven.
6. The result is a delicious dessert.

Juice recipe

Using a press, juicer or juicer, make juice from quince. After that, water is added to the crushed mixture - 120 ml of liquid per 1 kg of the mixture. This mixture is heated to 70 degrees.

After that, you should repeat the procedure for squeezing the drink. The juice of the 1st and 2nd extractions is combined together and poured into containers. Next, pasteurization is carried out at a temperature of 85 degrees for 20 minutes.

Ready drink can be corked.

Confiture

For cooking dessert you need to take:

• chaenomeles - 500 gr.;
• liquid - 0.5 cup;
• sand - 150 gr.;
• lemon juice - 0.5 tsp.

Cooking process:

1. Chenomeles is cut into a core, cut into small cubes.
2. Sugar water is boiled with lemon juice for 2 minutes.
3. Fruits are sent into the sugar mass and cooked over medium heat for 15 minutes.
4. Using a blender, the resulting mass is crushed.
5. Mashed potatoes should be simmered over low heat for 10 minutes.
6. The finished treat is distributed into containers and corked.

Jelly

To prepare the dessert you need to take:

• quince - 1 kg;
• sand - 800 gr.;
• water - 250 ml.

To make jelly, a soft, greenish fruit is used. They also take the cut peel, the testicles that remain after cooking the jam.

Chenomeles should be chopped into thin slices and pour water into them. The liquid should slightly cover the quince. Boil the fruit until soft.

The resulting mixture is filtered, without pressure on the fruit, so that the juice has a transparent appearance. Per liter of drink you will need to pour 800 gr. sand and cook until a thick mass comes out.

To make it convenient to cut the jelly after, it is better to pour it into a low container.

Step by step wine making

Ingredients for the dish:

• quince - 10 kg;
• sand - 2 kg;
• liquid - 500 ml;
• citric acid - 40 gr.

How to cook:

1. Remove the core, bones from the chaenomeles. Grate the pulp or use a meat grinder.
2. The gruel is sent to the bowl, mixed with 1 kg of sand, which should be dissolved in ½ liter of liquid. This mixture must be infused at room temperature for 3 days in a dark place, sometimes stirring.
3. After the mass must be squeezed out, filtered using gauze.
4. Pour citric acid and sand into the drink. For 1 liter of liquid is 150 gr. sand.
5. This mixture is poured into a large bottle, a medical glove is put on it, one of the fingers of which is punctured.
6. The room should be over 18 degrees.
7. With a frequency of 5 days, add 2 times 50 gr. sugar.
8. Wine should ferment for 3-8 weeks.
9. When the gas-filled glove drops, the wine is ready.
10. Now, use a straw to drain the product into a glass container, close and put in the cellar for a couple of months to ripen the wine.

Japanese quince compote for winter

To make compote, you need a lot of chaenomeles, because the fruit does not give a good taste and smell. The container is half filled with quince.

Also take:

• water;
• 200-300 gr. sand per 1 liter of liquid.

Before distributing the chaenomeles into containers, it is slightly boiled. The cooking process takes up to 2 minutes in boiling water. This manipulation is also carried out using a colander to avoid problems with drying chaenomeles. The liquid can be used later to make syrup.

Packing boiled quince in containers, you need to make sugar water, which is cooked over low heat until it boils. The finished liquid is immediately poured into a container with fruits. After the drink is closed and left to cool.

Terms and conditions of storage

The shelf life of chaenomeles desserts will depend on the ingredients. The average term is up to a year, the maximum is up to 3 years.

Jars of jam should be stored in a dry, cool place away from daylight. Optimum temperature: +10-15 degrees.

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