Recipes for making Japanese quince for the winter

Quince is a fruit that in appearance resembles an apple or pear. In its fresh form, it is usually not eaten. But the preparations made from this product turn out luxurious, tasty and fragrant.

From new fruits you can prepare juices, jams, jams, candied fruits, and purees for the winter. Let's look at the golden recipes for quince preparations for the winter.

Vitamin treat

The combination of walnuts and quince slices allows you to create a delicious dessert that will appeal to adults and children. The composition is rich in vitamins and beneficial substances. It is especially valuable during epidemics of viral and contagious diseases.

quince - 1 kg;
sweet sand - 1 kg;
filtered water - 350 ml;
walnuts - 100 g.

The process itself is like this:

Wash the main ingredient, cut into 2 parts and remove the seed box. Chop into slices and place in an enamel container. Pour over boiling water and strain through a sieve. Set aside.
Let's move on to making syrup. To do this, pour the required amount of water into a separate container, bring to a boil and pour in the sugar in small portions while stirring constantly. Reduce the heating temperature to a minimum and boil the syrup for 10-15 minutes.
Dip the slices into the prepared sweet syrup and heat for another quarter of an hour. Be sure to remove foam from the surface. Remove from heat, cover and leave as is on the kitchen counter for 3-4 hours.
Sort and peel the nuts. In order for the preserves not to sour, they need to be lightly fried in a dry frying pan and then cooled. Grind with a knife or blender. Add the prepared ingredient to the slices, mix, put on the stove and cook for 5 minutes 3-4 times, taking a break of half an hour.
Place in clean, sterile jars and seal tightly. After cooling, put it in the cellar.

With walnuts

Strong liquor

Have you been successful in collecting quince and you don’t know what to do with it? There is no need to despair, because you can prepare a tasty alcoholic drink that will decorate any feast. Let's look at a recipe for making strong liqueur from Japanese quince for the winter.

high-quality vodka - 1.5 l;
quince - 2 kg;
sweet sand - 1.5 kg.

Rinse the quince, remove the seed box and cut into slices. Place in layers in a suitable pan, sprinkling generously with sugar. Cover with gauze and leave for 8-10 hours. During this time, the particles should completely dissolve, and the result will be a sickly sweet syrup. Strain it into a glass bottle and put it in the refrigerator.
Pour the remaining slices with an alcohol-containing ingredient, mix and put in a cold space for 7 days. Stirring the contents of the container from time to time.
Place the quince slices on a sieve and wait until they drain completely. Combine the alcoholic part with the sweet syrup and stir. Pour into a suitable container, put it in a closet and wait until the contents acquire the most transparent appearance.
If quince slices are refilled with alcohol, then after 20 days a strong alcoholic drink emerges. Connoisseurs associate its taste with apple Calvados.

Marmalade

The delicacy is prepared quite simply and simply. Contains a large amount of pectin. What to create from quince for all family members? A savory, fragrant marmalade that stores well in the refrigerator for a long time.

In our case, the products are almost similar:

quince - 2 kg;
granulated sugar - 1.5 kg;
powder.

Wash the main ingredient, remove the seed box. Place the fruits on a baking sheet and bake in the oven until softened. The best temperature is 180-200 degrees.
Place the finished fruits in a blender bowl and grind until pureed. If you don’t have a kitchen assistant, then you can grind it through a meat grinder and additionally rub it through a sieve to obtain the most homogeneous puree.
Place the mixture into a saucepan with a thick bottom. Add sweet sand in small portions with constant stirring. At this time, there is no need to leave the stove; otherwise, the composition will simply burn and the taste of the finished product will deteriorate. Once the mixture has become viscous, moisten a baking sheet with cool water and spread the resulting mixture on it.
Leave to cool and then cut into portions. Sprinkle with sweet powder before serving. It is recommended to store marmalade in unstained, sterile jars under a nylon lid.

Candied fruit

Candied fruits are made in southern countries, where the mind-blowing fruit grows in huge quantities. The delicacy is usually served to guests with green tea; some gourmets also use it when making pilaf. Such a difficult recipe will allow you to figure out without the help of others how to create candied Japanese quince for the winter.

quince - 1 kg;
sweet sand - 1.6 kg;
decoction - 600 ml.

The manufacturing process will be as follows:

Wash the main ingredient, remove the seed box. Chop into slices, place in a saucepan, fill with water. Place on the stove, and after boiling, cook for a quarter of an hour. Place the slices in a colander and dry.
The purchased decoction is used to make syrup. Pour it into a saucepan, add sweet sand in portions. Cook on medium heat for 15-20 minutes.
After the time has passed, carefully place the slices into the hot, sweet broth. After boiling, remove from heat, cover with gauze and leave on the kitchen counter for 8 hours. Then boil again for 5 minutes and stand for 10 hours. This function must be repeated 4 more times.
Place in a colander and let the syrup drain completely. Cover a baking sheet with parchment paper, place quince slices on it and place in a preheated oven (150 degrees). Dry it slightly, and then sprinkle sweet sand on top.

Regular jam without cooking

There are a huge number of recipe options for preparing Japanese quince for the winter. Various syrups, jams, jelly, marshmallows, marshmallows and almost everything else are made from the yellowish, sour fruits. But during heat treatment of the product, most of the necessary substances and vitamins disappear. Now we bring to your attention a method for making jam without cooking.

quince - 1.5 kg;
granulated sugar - 1.5 kg.

The process itself is like this:

Wash the main ingredient thoroughly. To remove sticky, natural plaque, housewives are advised to use a toothbrush. Remove the seed box and other unedible parts.
Using a vegetable salad grater, chop the product into small strips. Place the finished mixture in an enamel container, covering it with sweet sand. Using a plastic spatula, stir, cover and leave at room temperature for 8 hours. During this period of time, the fruit mixture will release juice.
Stir the contents of the pan. Place in clean, sterile jars, seal tightly with plastic lids and store in a cool place.

Based on the prepared dish, you can prepare a huge number of different drinks, jelly, or spend the evening with a mug of warm tea and a jar of delicious sweets.

The quince harvest is a valuable source of vitamins, micro and macroelements in winter. By properly preparing quince dishes for the winter, you can strengthen your health and improve your well-being and the functioning of your digestive tract. During pregnancy, women are advised to consume baked fruits to prevent toxicosis.

We prepare Japanese quince jam according to the most delicious recipes

Quince is a hybrid of an apple and a pear. The shape of the fruits specifically resembles a mixture of these two fruits. It is impossible to eat quince raw because of its dryness and astringency. But after cooking, we can say that Japanese quince jam is the most delicious recipe and a true delicacy, as the fruits become soft and sweet. To evaluate the taste of the fruits, they are baked and boiled.

There are many recipes for making desserts. We offer several of the most favorite and most delicious.

The traditional and most delicious recipe for Japanese quince jam

To make sweets, all you need is sweet sand and quince fruits, one kilogram of each ingredient, and 0.3 liters of water. The rest is just patience:

First, you need to carefully wash the fruits, since the skin of the fruit contains fluff. You can remove it with a brush. The washed fruits are dried with a towel or in the open air.

Any fruit is cut into quarters and the core is cut out.

Place the chopped quince in a clean saucepan or basin, sprinkle it with sugar, cover with a clean towel and wait a day.

Usually, it is enough for the quince to release the juice needed to dissolve the sweet sand, after which the contents of the pan can be boiled. Pour water into the sugar-quince mixture, put it on the fire, wait until it boils, reduce the heat to low and cook for 50 minutes, remembering to stir from time to time so that the jam does not burn.

The color of sweetness and thickness should be monitored.

The readiness of the jam is determined by its mixture. If it resembles honey, then you can start screwing the jars.

Japanese quince jam for the winter with lemon

In winter, I crave something sweet, but at the same time something healthy. From quince and lemon you can prepare a very tasty delicacy - jam, prepared using the long-simmering method. This recipe is fascinating because lemon is added during cooking. If desired, you can add spices, for example, cinnamon, vanilla. These ingredients will add piquancy to the dish.

To make the sweet you will need 0.8 kg of quince fruits. For this amount you need to take 1 kg of sweet sand. Half a lemon and half a liter of water will also come in handy.

First, prepare the fruit. The quince is carefully washed to remove plaque, the lemon is doused with boiling water and cut into slices.

Water and sweet sand are combined in a container, placed on fire and syrup is prepared from them.

Quince fruits are cut into halves, the tails and core are removed and cut into small slices.

When the syrup is completely ready, wait for it to boil and put chopped quince and lemon circles into it. Set the fire to medium intensity and boil the contents of the container for 10 minutes.

Afterwards, reduce the heat to low and cook the jam for 45-50 minutes.

The finished jam is poured into jars and rolled up.

The readiness of the jam is inspected by color. When it turns red, stop cooking.

Japanese quince jam slices with spices

The recipe below is very interesting in its taste. It’s catchy that the jam is made without sugar. You will need 1.3 kg of ripe quince fruits. Watery thickness will be obtained from water, which will need 1.5 liters. Sweetness is provided by the addition of honey. You will need 160 ml. One small lemon will add sourness. But the piquant taste is achieved by adding 2 anise stars and 1 vanilla pod.

Even if you have chosen the most delicious recipe for Japanese quince jam, you will only get the delicacy if you choose ripe, but not overripe, fruits.

The quince fruits are painstakingly washed, peeled, cut into two halves and the core and seeds are removed. The peeled pulp is cut into slices to taste.

Pour water in the required amount into the container where the jam will be cooked. Spices are also placed there (the vanilla pod should be crushed), as well as chopped half a lemon. When the contents boil, add chopped quince to the pan.

Japanese quince jam with apples

We suggest slightly varying the taste and preparing quince jam with apples. For 0.3 kg of quince you will need the same amount of sugar and 1 kg of apple fruits. Let's cook a delicious dessert:

When preparing Japanese quince jam according to this recipe, you should take fruits with a catchy skin. They are carefully washed. To be sure, you can use a brush.

Any fruit is cut in half and the seeds are removed. The peeled halves are cut into small pieces.

The apples are also washed, cored and finely chopped. The cut fruits are transferred to a deep container, sprinkled with sugar, and left for some time for the juice to appear.

Place the container on the fire and cook until all the sugar has melted and the fruit becomes soft.

The finished jam is poured into sterilized jars and sealed.

We have offered a lot of options for you. We are confident that you will find the most delicious recipe for Japanese quince jam. The finished dessert can not only be served with tea, but also used as a topping for ice cream, pastries, and curd desserts.

Japanese quince for the winter

11.09.2015

Type

To favorites

1 hour
preparation

24 hours
production

219 kcal (per 100 g)
0.3 g protein; 0.2 g fat; 54.7 g carbohydrates

Japanese quince is simply a treasure trove of vitamins. It contains:

vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) C (ascorbic acid),
vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) of group B (B1, B2, B6),
vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) E,
provitamin A,
vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) PP,
sodium,
potassium,
citric acid,
malic acid,
cellulose,
fructose.

Japanese quince is indicated for use during periods of viral diseases, during lethargy, and during the period of recovery after stressful situations and overexertion. This fruit is recommended for people suffering from obesity, because... it removes excess fluid from the body.

Japanese quince is very fragrant, but it is practically not consumed raw. Where I lived as a child (the Baltics), they called it tsidonia and made jam from it for the winter without cooking:

Ingredients:

1 kg Japanese quince,
1 kg sugar.

How to cook:

I got a small amount (as I naively thought at first) of Japanese quince - almost 2.5 kg. But I must say that I have been very fond of quince prepared using this particular method since my youth. That’s why at first it seemed to me that it wouldn’t be enough.

By the way, here is a special photo so that you can estimate the size of the fruit:

Cut the quince in half:

And clean out the seeds.
At first I tried to cut out the seeds with a knife, but using a spoon turned out to be slightly more convenient:

Cut each peeled half into equal slices. I cut it into 6 pieces, but you can create it even simpler: just pass the quince through a meat grinder. But I still like it better in slices:

By the way, when I started to run out of the second bowl, I realized that my greed knows no bounds - I’ll get a lot of quince jam for the winter.
I was wondering: how much will the clean weight of quince be after cleaning the seeds. 2440 g yielded 2160 g of pure quince. So, the losses are very small!

Next, you need to sprinkle the Japanese quince with sugar in a ratio of approximately 1 to 1 and wait until the sugar is completely dissolved.
I didn’t bother with calculations and took exactly 2 kg of sugar.
In the photo, the quince has already released a little juice (I was late for parent-teacher meetings at school, so I forgot to take a photo of the quince freshly sprinkled with sugar).

Place the quince and sugar on the table, stirring occasionally. Because I left it overnight (that is, in the dark) and did not stir it.

The next morning the sugar was completely dissolved:

Well, then just transfer the Japanese quince into jars.
Keep refrigerated. Just to be on the safe side, I scalded the containers with lids with boiling water and waited until they cooled down.

The top photo shows only half of the resulting quince with sugar. We ran out of small containers and had to use larger containers.

I like to add a couple of spoons of quince to freshly brewed green tea: it is sour and much more aromatic than lemon.

8 recipes for fragrant quince jam for comfortable tea drinking

A treat with orange, walnuts, pistachios and more awaits you.

To preserve preparations for the winter, use sterilized jars and lids. Until it cools completely, keep the jam warm, for example, wrap it in a blanket or blanket. Then transfer it to the basement, pantry or put it in the refrigerator.

1. Quince jam with lemon juice without water

Ingredients

1 kg quince;
750 g sugar;
2 tablespoons lemon juice.

Manufacturing

Remove the core from the quince. Cut the fruit into cubes; no need to peel.

Sprinkle the fruit with sugar, add lemon juice and place over low heat. Cook with the lid closed if you want the jam to be softer. No need to stir. After 4½ hours, remove from heat and pour into jars.

Try it 🍇

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2. Quince jam with citric acid

Ingredients

1 100 g quince;
600–900 ml water;
1 kg sugar;
1 pinch of citric acid.

Manufacturing

Peel the quince, remove the core, cut the pulp into small pieces or slices. Fill with water so that the fruit is completely covered. Bring to a boil and cook over medium heat until tender, about 15 to 20 minutes. Take out the quince and measure out 250 ml of decoction; the rest will not be needed.

Mix the liquid with sugar and boil. Add the fruits and cook over low heat for about 20 minutes. Add citric acid and leave for another 5 minutes. Pour the jam into jars and roll up the lids.

Enjoy 🍈

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3. Quince jam with orange

Ingredients

2½ kg quince;
2 liters of water;
2 kg sugar;
2 oranges.

Manufacturing

Peel and core the quince. Cut the pulp into small pieces.

Place the skins and cores in a saucepan. Fill with water, boil and cook over medium heat for about 20 minutes. Strain.

Pour the resulting broth over the quince pulp. Boil over medium heat for 12–15 minutes. Drain the liquid, add sugar and cook for 5 minutes. Mix the hot syrup with quince and leave for 12 hours.

Cut the orange and zest into small cubes. Add to the settled quince and simmer for half an hour over low heat. Pour the jam into jars and roll up the lids.

Rate the taste 🍉

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4. Quince jam with cinnamon

Ingredients

2 kg quince;
2 kg sugar;
120 ml water;
4-5 cinnamon sticks.

Manufacturing

Remove the core from the quince, peel the fruit and cut into small slices. Place in a saucepan, add sugar and add water. Cook over low heat for 2½–3 hours. 10 minutes before the end of the process, add cinnamon.

Pour the finished jam into jars and roll up the lids.

Experiment 🌿

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5. Quince jam with ginger

Ingredients

1,400 g quince;
80–100 g of fresh ginger root;
1 200 g sugar;
200 ml water.

Manufacturing

Cut the core out of the quince and divide the fruit into small pieces. Chop the ginger.

Pour water over sugar and boil for 8–10 minutes until it is completely dissolved. Add quince and ginger. Boil again and cook over low heat for 50–60 minutes. Stir gently from time to time.

Pour the finished jam into jars and close the lids.

Definitely do it 🍒

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6. Quince jam with walnuts

Ingredients

2 kg quince;
1 200 g sugar;
200 g walnuts;
240 ml water;
½ lemon.

Manufacturing

Peel the quince, remove the core and cut the fruit into slices. Add sugar, stir well and set aside for 2-3 hours.

Pour warm water over the nuts until they are completely covered and leave for the same amount of time. Afterwards, wash and chop coarsely.

Bring the quince peel and 240 ml of water to a boil and cook for 5 minutes over medium heat. Remove from the stove and leave for an hour and a half. Then strain and squeeze out all the liquid.

Pour the finished broth into the quince. Place on the stove and cook over low heat. After about 2 hours, add the nuts and squeezed lemon juice. Stir. After 7-10 minutes, remove from heat and pour into jars.

Amaze everyone 🍑

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7. Quince jam with pistachios and cardamom

Ingredients

30–50 g pistachios;
2 quince fruits;
60 ml lemon juice;
600 ml water;
400 g sugar;
cardamom - to taste.

Manufacturing

Remove the pistachios from the shell. Peel the quince and remove the core. Cut the fruit into medium pieces and add half the lemon juice.

In a saucepan, boil water with quince cores, sugar and cardamom. Cook over medium heat for 5-10 minutes. When the sweet sand has completely dissolved, add the quince pieces, cover with a lid and reduce the heat. Cook for approximately 1½–2 hours, then remove the cores, add the remaining lemon juice and simmer for another 8–10 minutes. Then stir in the pistachios.

Pour the finished jam into a jar, close the lid and store in the refrigerator.

Prepare 🍓

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8. Quince jam with spices

Ingredients

1 200 g quince;
2 oranges;
200 ml water;
800 g sugar;
1 pinch of salt;
½ teaspoon ground cinnamon;
¼ teaspoon nutmeg;
½ teaspoon ground aromatic pepper;
½ teaspoon vanilla extract.

Manufacturing

Peel and core the quince, then cut the fruit into small pieces. Squeeze the juice out of the oranges and grate the zest.

In a large saucepan, boil water over medium heat. Add sugar and cook until the sand is completely dissolved. Add quince with salt, zest and juice, cinnamon, nutmeg, pepper and vanilla. Continue cooking for about an hour and a half.

At the end of the process, pour the jam into jars and cover with lids. Place in a saucepan with a napkin on the bottom. Pour warm water up to the hangers of the jars and simmer over low heat for 15–20 minutes.

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