Quince compote for the winter; 9 recipes

Quince compote for the winter - 9 recipes

Quince fruits ripen in September or October and are stored all winter. When fresh, they are very hard and have an astringent taste, so they are eaten baked or boiled. You can make jelly, marmalade, and jam from quince. Quince compote is preserved for the winter; it comes out fragrant, sweet and savory. Quince is rich in iron, vitamins, and has antioxidant and antiviral properties. 100 grams of the fruit contains the 4th part of the daily norm of vitamin C (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C, and only 57 kcal. The plant is supplied with fiber, strengthens the immune system, and is useful for children and old people.

Selecting a variety and preparing for canning

The homeland of quince is Asia, but we have many favorite species of this tree; they are useful for diseases of the stomach, lungs, hypertension, colds, anemia and others.

Anzherskaya - fruits are similar to an apple, with dense pulp.

Muscat - ripens in September - October. Fruits are sweet and sour, 250 grams of any kind. It is not eaten raw, but the compotes have a special taste.

Kuban fruitful - up to 100 kg of fruit is harvested from the tree, a juicy, fragrant mass of 500 grams, with coarse pulp.

Rumo - the fruits are huge, not astringent in taste, juicy, 600 grams.

Japanese - it is called Chaenomeles. The fruits are similar to lemon, sour, tart. Compotes and jams are prepared from Japanese quince.

Freshly picked, ripe, undamaged, strong fruits are selected for compotes. They are cleaned and painstakingly washed under running water on a sieve, then the water is allowed to drain. For cutting, it is better to have a knife made of a non-oxidizing alloy.

If brown spots are found in the pulp, they must be removed, otherwise the compote will be tasteless. You can make a cough decoction from quince seeds.

Jars for compote usually take three-liter jars, but you can use 2 or one and a half liter jars. Beforehand, the dishes must be washed and treated with hot steam at the tip of the kettle. Another method: place in the oven, turn it on, leave it for 10 minutes after heating, turn it off, wait until it cools down. Boil the lids. To pasteurize the cans, install a mesh liner at the bottom of a large container, pour in water, heat it up a little, and set the cans for the required time.

Quince compote for the winter - a simple and frisky recipe

To prepare quince compote for the winter, choose the freshest and most ripe fruits. Unripe ones are stored for two weeks in a dark, cool place, and then used for canning.

Main components:

Quince fruits – 1 kg.
Sweet sand – 300-400 gr.
Purified water – 3 liters.

Quince is very sweet; you can add a piece of lemon or citric acid to this amount to taste. First, wash the fruits and remove the fleecy part - this is easy to do with a soft brush or kitchen towel. Then they cut it, along with the skin, into slices or cubes.

It is necessary to cut the fruit quickly, otherwise the quince pieces will darken due to the high iron content, or put them in acidified water or mineral water for a while. Pour the liquid into the jars up to the shoulders, 2 cm below the neck.

Place the quince in a prepared clean container, add sugar, add hot water and place on the stove. After boiling, cook for 15-20 minutes, skim off the resulting foam, pour into jars, roll up, cover with a blanket, and let cool.

Cooking without sterilization

There is a second manufacturing method without sterilization. The ingredients are the same:

Quince pieces – kg.
Sugar – 300 gr.
Water – 1 liter.

Pour boiling water over the fruits placed in the jars, wait until they cool, then pour the water into the pan and let it boil again.

Tip: To prevent pieces from falling out of the jar, cover them with plastic lids with holes.

Then pour again into the prepared container until it cools, drain, add sugar, lemon to taste, boil for 5 - 7 minutes, pour into jars, roll up, cover, after cooling, transfer to a cold space.

Compote recipe with sterilization

Sterilized jars are a guarantee that the drink will last longer. Ingredients:

Chopped quince – 1 kg.
Sweet sand – 820 gr.
Purified water – 1 liter.

Quince slices without seeds are blanched in boiling water for 5 minutes. Then they need to be cooled in ice water, drained, and placed in jars.

Tip: For convenience, pieces of fruit are placed in a colander and immersed in boiling water. You can also use a double boiler, this will reduce the loss of nutrients.

Pour syrup, sterilize three-liter jars - 25 minutes. Seal tightly and store in a place where the temperature is 10 -12 degrees.

Compote of Japanese quince and apples

A quince drink with the addition of apples will become even tastier.

Compote components:

Quince and apples in equal quantities, 500 g each.
Sugar – 400 gr.
Water – 1 liter.

Compote of quince and grapes

Quince with the addition of grapes is no less tasty. The main components for a three-liter jar:

Quince - 4 pieces.
Sugar – 300 gr.
Grapes – 5 bunches.

Place grapes at the bottom of the jar, you can use whole bunches, and top with quince, chopped and without skin.

With all this, dark grape varieties are used.

Pour boiling water into the jar, pour it into the pan after 20 minutes. Pour sugar there, boil for 2 minutes, pour into jars again, after 10 minutes boil the syrup again, pour into jars, roll up.

Quince and hawthorn preparation

A drink made from quince and hawthorn calms the nervous system. Compound:

Fresh hawthorn berries – 800 gr.
Whole quince – 200 gr.
Sweet sand – 500 gr.
Purified water – 1 liter.

First, the quince needs to be blanched for 5 minutes in boiling water, after cooling, remove the skin, cut it, and remove the seeds.

Place everything together in jars. Boil sugar and water, pour into jars, sterilize liter jars - 25 minutes. Roll up and, after cooling, take out into the cold.

Recipe with pomegranate

A dessert with pomegranate will give the drink a rich color and make it unusually tasty. To do this you need:

2 pieces of quince
1 pomegranate
2 cups sugar
2 liters of water

Peel the pomegranate from segments and snow-white partitions. Boil water with sugar, let it boil for a minute, add quince pieces, count 5 minutes and throw in lemon seeds, boil for 3 minutes, remove from heat.

It is important not to overcook the fruits; there is no need to increase the time.

Pour the drink along with the fruit into a container and roll it up. After cooling, take it to a cold space.

Assorted quince with apples and plums

For the color and flavor of the dessert, pitted plums are used.

Ingredients:

Quince – 1 kg.
Apples – 1 kg.
Plums – 500 gr.
Sugar – 400 gr.

First, cook the quince for 10 minutes, the apples for 6 minutes. Then the fruits are placed in jars, plums are placed in the center, and syrup is poured over them.

It is better to select all fruits of a similar degree of ripeness.

Pasteurize the jars for 10 minutes. Roll up. After cooling, take it to a cold space.

Quince dessert with dried fruits and cherries

In winter, if you haven’t had time to make quince compote, you can prepare it with dried fruits. Ingredients:

Dried quince – 200 gr.
Dried apricots and prunes – 200 gr.
Lemon zest.
Water – 6 l..

Soak everything for 30 minutes, wash. Cook until the fruit sinks to the bottom of the pan. Add sugar to taste and infuse the drink.

Dried fruits are carefully selected, without blackness or foreign aroma.

You can experiment with compote: add dogwood, black currants, cranberries, a few frozen cherries, and raisins.

You can add more sugar, depending on taste. Spices include cloves and star anise. The most experienced housewives have their own recipes for preparations; the main thing is to follow the rules of preparation and sterilization.

Quince compote: some of the most delicious recipes

Quince is a tasty autumn fruit that contains a large amount of vitamins. This is a dietary product that is rich in fiber and promotes excellent digestion. Doctors claim that quince contains many antioxidants, which reduce the risk of cancer cells appearing in the body. It contains a lot of ascorbic acid, and this is the best remedy for combating stress (the nature of the impact is distinguished as neuropsychic, heat or cold, light and other stresses) and colds. Japanese doctors convince that quince cures stomach ulcers and lowers cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in the blood (internal environment of the human and animal body) . And potassium, which is found in excess in this delicious fruit, helps with heart disease.

I hope that you have already realized that this particular fruit is simply a storehouse of necessary substances. And what a delicious compote that comes out of it. At the same time, it is not necessary to preserve it for the winter. Quince is a late fruit that stores well. You can use it for a long time and cook delicious quince compotes almost all winter. In this article we will look at several recipes for making compotes.

Fruit preparation

Quince is a rather hard and dense fruit, so it needs to be cut only with a sharp knife. First, the fruit must be thoroughly washed and the fluffy film carefully wiped off. Then cut in half and trim off the hard core with seeds. Remove all darkened areas. The color of the pulp should be bright and uniform. Then the quince is cut into small pieces.

You can cut the fruit into thin strips. The prepared fruits are sent into an enamel pan and the quince compote begins to be cooked.

Regular recipe

If you decide to cook compote for a quickie, then just peel and cut two large quinces, fill them with 2 liters of clean water and put on fire. When the water boils, turn the heat down and cook for 10-15 minutes. Then you need to add sugar to taste. Start with 1 glass.

Then, after stirring and completely dissolving the sugar, you need to taste the quince compote. If it seems that there is not much sweetness, then add sugar one tablespoon at a time, tasting constantly so as not to over-sweet. After the sugar has dissolved, the compote is removed from the heat and allowed to brew. The color of the compote should be rich yellowish.

Assorted

A very tasty quince compote comes out with the addition of a few other fruits. Let's take the following components:

quince fruits – 2 pieces;
pears – 2 pieces;
dark grapes – 150 g;
I eat prunes;
2 liters of water;
granulated sugar – 300 g (to taste).

First, wash the pear and quince, then remove the core with seeds and all the ugly places, black spots. Then we cut them into small pieces. The grapes are washed and the berries are removed from the branch. Prunes just need to be washed under running water. There is no need to clean the bones. All ingredients are placed in an enamel container and filled with water. If your fruits are large and there is not a lot of water for the pan, then you can regulate this issue without the help of others. If you added water, then the sugar level also needs to be increased slightly, while doing this you need to take the liquid into a spoon, do not forget to blow so as not to get burned by the boiling water, and test the quince compote for sweetness. After boiling, cook for 20 minutes. The color of this compote is black, similar to dried fruit compote. The taste comes out very rich.

Quince compote - the most necessary

If you often suffer from colds in winter, then the best solution to the problem would be to prepare frozen quinces and cranberries. These delicious and useful products for colds make a beautiful compote. You need to take 250 grams of quince and 100 grams of cranberries. Pour the contents with clean water and cook for 20 minutes, adding sugar to taste. After the compote has cooled, you can drink it warm. This recipe for quince compote can be used for diseases of the upper respiratory tract, even for asthma. It helps strengthen the body's immune system.

Recipe for dried quince compote

At the moment, instead of canning, almost all fruits are dried for the winter using electric dryers. This is convenient, the product is stored all winter and does not lose its vitamin value. This is the most delicious quince compote, which includes the following ingredients:

dried quince;
dried apricots;
prunes;
zest of 1 lemon;
water – 2.5-3 liters.

You see, sugar is not included in the recipe, but if after taking the sample you want to add it to the drink, then do not deny yourself this pleasure. It's a matter of everyone's taste.

The compote is cooked according to the classical scheme. All fruits are washed and placed in an enamel container, water is added and put on fire. After boiling, turn it down and cook for 20 minutes. Then they let it brew and eat it chilled.

Unique compote recipe

This recipe for quince compote includes almost all the spices, which gives it an unusual taste. For this you need to wash and peel several large quince fruits. There must be a lot of fruit so that the taste of the drink is rich. For 1 kg of quince you need to take 350 grams of sugar. Also add half a lemon, one cinnamon stick, 1 clove and the same amount of star anise to the pan. You will need 3 liters of water.

Spices can be thrown into the pan after the water has boiled. Cook the compote for 15-20 minutes, depending on the ripeness of the quince. Then the lid is left closed and the drink is allowed to soak in the smell of spices.

Some useful tips

1. In order for the compote to be transparent, it is necessary to thoroughly wash off the fluffy film from the quince fruit.

2. Fruits should be selected at a similar degree of ripeness; otherwise, during cooking, overripe fruits will boil and the compote will not remain transparent; the pulp will float in the water.

3. It is necessary to cut the quince into pieces of equal thickness so that they are cooked at the same time.

4. After drinking the delicious compote to the bottom, the fruit can be used to create desserts. It is perfect as a sweet treat for ice cream or a piece of pie with tea.

Quince compote for the winter

Delicious quince compote for the winter without sterilization. In its raw form, quince is very hard and there are few people who like to eat it as such. But as soon as you make jam or compote from it, then all the taste and smell will be revealed!

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Quince compote for the winter

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	47 kcal
Belkov:	0 g
Zhirov:	0 g
Carbohydrates:	12 g
Used:	0 / 0 / 100
H 8 / C 0 / B 92

Production time: 1 hour

Step-by-step production

Step 1:

Step 2:

First, in this recipe you need to prepare the jars, everything else will not take much time and effort. Wash the jars with baking soda and rinse thoroughly under running water. Moist, place in a cool oven with the neck down, and also arrange the lids. Turn on at 150 degrees, after reaching this temperature, sterilize 1 liter jars for 15 minutes, 2 liter jars for 20 minutes, 3 liter jars for 25 minutes. For me, this sterilization method is the most successful, I have been using it for many years and it has not let me down.

Step 3:

Remove fluff from the quince, wipe with a dry towel and wash thoroughly. Cut off the hard black top with remnants of the receptacle and the bottom of the fruit. Cut the quince into quarters, from which cut off the seed chamber along with the seeds. Without removing the skin, cut into thin slices. Immediately immerse the chopped quince in water acidified with lemon or citric acid, so it will not turn black.

Step 4:

Place quince slices in sterilized jars. I prepared 2 jars of 0.7 liters each, so I divided the quince and sugar into 2 parts. Add 3 tbsp sugar to each jar. with a small hill.

Step 5:

Boil water and carefully pour straight from the kettle into jars to the top. Cover with a lid and leave for 15 minutes, during which time pasteurization will occur. Fill only with boiling water, as much as will fit in the jar; I used 1 liter of water in 2 jars.

Step 6:

After the allotted time, drain the water from both cans into a saucepan and drain comfortably through a special lid with holes. Add another 100 ml of water and bring to a boil. Let the syrup simmer for about 3 – 4 minutes. Add citric acid to each jar using the tip of a knife. Then re-fill the jars of quince with the bubbling syrup and overflow.

Step 7:

Cover the jar with a lid, leaving it in this position for 2-3 minutes so that the air bubbles in the water and fruit rise to the surface of the water, then screw the lid on. Wipe and roll on the table, checking for sealing. /Better on natural wood/. If there is not enough syrup, just add boiling water. Turn it over onto the lid, cover it with a blanket and leave it to cool. Then immediately take it to a cold, dark storage space or put it in the refrigerator.

You can open a jar of compote in a month. There is no point in doing this earlier, because the quince must reach its condition.

You can vary the taste of quince compote by adding spices and different fruits and berries. These can be apples, pears, feijoa, kiwi, pomegranate, dogwood, cranberries, grapes, hawthorn... But they should go well with quince and together.

The natural color of quince compote without additives is a faded light lemon tint.

In the number of servings I indicate the number of jars.

Quince dishes, Compotes

Drink recipes → Compotes

Quince dishes

Quince compote recipe for home canning. To make quince compote, use varieties whose fruits have a regular shape, smooth surface, and small-sized pulp without stony cells. The fruits must be fully ripe.

The quince is ripening, and very tasty preparations can be prepared from the fragrant yellowish fruits. The main thing is that with quince nothing is lost, everything goes into use. In my family, the most popular quince products are compote, confiture and jam.

Quince is a late fruit and usually ends the canning season. Don't miss the chance to replenish the rows of jars of compote in your own pantry, especially since quince compote is very fragrant and savory.

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