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15 most delicious recipes for making Japanese quince for the winter

Chaenomeles is a hybrid fruit, the parent crops of which are pear and apple. It is not eaten fresh because it is dry and tart. But if you handle the fruit correctly, you can make a delicious dessert from it. Japanese quince recipes are popular. They are easy to cook and there are many options for that.

Features of the preparation of blanks from Japanese quince for the winter

An exotic fruit similar to an apple is rather sour and hard, therefore it is not eaten raw. Cooked jam is used for baking, decorating desserts, adding to tea.

Whole fruits are never used in recipes. Even when preparing a drink, the quince needs to be cut into slices.

Sugar is needed to make chaenomeles dishes. The sand will remove excess acid from the fruit and keep the preparation for a long time. However, it is not necessary to follow the exact proportions in the recipe. If a sweet dessert is to your taste, then you can add more sugar.

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

How to choose and prepare foods

All chanomeles seaming options have features:

Fruit is sorted out before use. They are washed, pitted, rotten parts are cut off. The bones are not thrown away, they can be used to prepare a medicinal tincture with a fruit smell.
In addition to the inner part and the pits, the quince no longer requires cleaning. The skin with the pulp has the same density, so the shell will not interfere with making the blank.

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

Container preparation

Previously used glass containers are recommended to soak for 2 hours in water. Then, using a rubber brush, a brush, wash the cans in soapy water, soda water and rinse 3 times. Wash containers 3 hours before the preservation process.

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

The most delicious recipes

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

Japanese quince jam

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

Classic jam

The dessert includes.

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

Step-by-step cooking process:

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

Slices

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

How to cook:

Fruits are washed out, dried.
With the help of a knife, you need to cut the pulp from the chaenomeles to a hard core.
Fill glass containers and cover with sand.
Cover the containers using tracing paper and tie.

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With blackberry

For dessert you need the following products:

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

Cooking process:

Fruits are well washed and dried.
The fruits are cleaned of sticky deposits, cut into small slices.
Sugar water is brewed.
Quince is sent to the boiling liquid.
Blackberries are filled with granulated sugar and set aside for 3 hours.
Berries are poured into a boiling solution with fruits. Dessert is brewed for half an hour.
The finished product is poured into containers, rolled up.

With black rowan

Ingredients required for dessert:

henomeles - 400 gr.;
black mountain ash - 1 kg;
sand - 1.5 kg;
water - 200 ml.

How to cook:

Prepare fruits, remove sticky deposits.
The rowan is filled with water, put on a strong fire.
After the berries dissolve, sand is poured into the puree mass. Cook for 10 minutes.
Chaenomeles is cut into slices and sent to the mountain ash. Cook until tender.
Send the dessert to containers, roll up.

With lemon

To make jam, you will need:

henomeles - 700 gr.;
sand - 1 kg;
lemon - ½ part.

How to cook:

The fruit is cut into slices.
Citrus is poured over with hot water, cut into circles.
Now you need to prepare the syrup, after it boils, the resulting foam is removed.
Fruits are laid out in the thickened syrup, you need to cook for 10 minutes.
Reduce heat and cook for another 40 minutes.
The hot mixture is poured into containers.

With apples

Ingredients for the dessert:

henomeles - 1 kg;
apples - 500 gr.;
sand - 1 kg.

Cooking method:

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

With spices

For the dish is used:

quince, cut into pieces, or puree from it;
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 the juice and the jam will have its own syrup. Liquid is not needed in this situation. The mass of sugar and fruits is distributed in containers. The container is filled by ¾ part.

A towel is put in the cauldron at the bottom, water is poured. Containers with dessert are sent to it. After making a small fire, sterilize 15 minutes after the water boils. Honey is poured into a hot container, spices are sent. Then the container is rolled up and set aside to cool.

Raw jam

For a treat, take:

henomeles - 1 kg;
sand - 1 kg.

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

Chaenomeles, ground with sugar

For dessert you need to prepare:

quince - 1 kg;
sand - 1 kg.

Cooking steps:

Wash fruit well, remove the stickiness, dry.
Grate the fruits using a coarse grater.
Send the mixture to a bowl, sprinkle with sand, stir. Set aside for 7 hours.
Stir the mass that started the juice.
Distribute in a sterile container, close.

Cooking candied fruits

Required products:

henomeles - 1 kg;
sand - 1 kg.

How to make dessert:

Fruits are cut into thin slices and mixed with sand.
The mixture is kept for 2 days, sometimes stirring, until the sand is completely dissolved.
Cook until the slices become transparent.
The syrup is drained and strained using a sieve. It will take a long time to drain the syrup, it will take up to 12 hours.
The remaining slices are sprinkled with powdered sugar, excluding sticking, and sent to dry in a weakly heated oven.
The result is a delicious dessert.

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Juice recipe

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

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

The finished drink can be corked.

Confiture

To cook dessert you need to take:

henomeles - 500 gr.;
liquid - 0.5 cups;
sand - 150 gr.;
lemon juice - 0.5 tsp.

Cooking process:

The chaenomeles is cut into the core, cut into small cubes.
Sugar water is brewed with lemon juice for 2 minutes.
Fruits are sent to the sugar mass and cooked over medium heat for 15 minutes.
Using a blender, the resulting mass is crushed.
Mashed potatoes should be simmered over low heat for 10 minutes.
The finished delicacy is distributed in a container and corked.

Jelly

To prepare dessert you need to take:

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

To make the jelly, the fruit is soft, greenish in color. They also take the cut off peel, testes, which remain after cooking the jam.

Chaenomeles needs to be chopped into thin slices and water is added to them. The liquid should cover the quince slightly. Boil the fruit until soft.

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

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

Step by step preparation of wine

Components for the dish:

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

How to cook:

Remove the core and bones from chaenomeles. Grate the pulp or use a meat grinder.
The gruel is sent to the dishes, 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 interfering.
After the mass must be squeezed out, filtered using gauze.
Pour citric acid and sand into the drink. For 1 liter of liquid there is 150 gr. sand.
This mixture is poured into a large bottle, a medical glove is put on it, on one of the fingers of which a puncture is made.
The room should be over 18 degrees.
At intervals of 5 days, add 2 times 50 grams. Sahara.
Wine should ferment for 3-8 weeks.
When the glove inflated with gases comes down, the wine is ready.
Now you should use a straw to drain the product into a glass container, close it and put it in the cellar for a couple of months to ripen the wine.

Japanese quince compote for the winter

To make a compote, you need a lot of chaenomeles, since the fruit does not taste and smell well. The container is filled with quince up to half.

You also need to take:

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

Before distributing the chaenomeles in containers, boil it a little. 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 the chaenomeles. The liquid can be used later to make the syrup.

Having packaged 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.