15 most delicious recipes for preparing Japanese quince for the winter

Chaenomeles 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 process the fruit correctly, you can make a delicious dessert from it. Japanese quince recipes are popular. They are easy to prepare and there are many options for them.

Features of preparing Japanese quince preparations for the winter

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

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

To prepare chaenomeles dishes, you need sugar. The sand will remove excess acid from the fruit and preserve the product for a long time. However, exact adherence to the proportions in the recipe is not necessary. If you like a sweet dessert, you can add more sugar.

Chaenomeles rolls are aromatic, so they should be stored in tightly closed containers. Better preservation of the product is observed after thermal treatment, however, some recipes include the use of quince in its raw form.

How to select and prepare products

All versions of chaenomeles seaming have the following features:

1. The fruits are sorted before use. They are washed, pitted, and rotten parts are cut off. The seeds are not thrown away; they can be used to prepare a medicinal tincture with the smell of the fruit.
2. Apart from the inside and seeds, quince no longer requires cleaning. The skin and pulp have the same density, so the shell will not interfere with the preparation.

To make good jam, only ripe fruits are taken. They have a rich yellow color and a fragrant aroma. If chaenomeles is a little immature, then after a couple of days it will be ready on the windowsill.

Preparing containers

It is recommended to first soak previously used glass containers in water for 2 hours.Afterwards, using a rubber brush or brush, wash the jars in soap and soda water and rinse 3 times. Containers should be washed 3 hours before the preservation process.

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

The most delicious recipes

There are many ways to prepare this fruit. The best are presented below.

Japanese quince jam

There are many options for dessert recipes using quince, which allows you to choose a delicacy to suit 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 blanch for 10 minutes.
2. Make syrup by dissolving 1 kg of sand in water. Pour sugar water over the fruit slices 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 remaining sugar is introduced, the mass should boil, and then it is poured into clean jars and covered with parchment.

In slices

For dessert in slices, you need quince and sand in a ratio of 1 to 1.

How to cook:

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

With blackberries

For dessert you need the following products:

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

Cooking process:

1. The fruits are washed and dried well.
2. The fruits are cleaned of sticky coating and cut into small slices.
3. Sugar water is being boiled.
4. Quince is placed into the boiling liquid.
5. Cover the blackberries with granulated sugar and set aside for 3 hours.
6. Berries are poured into a boiling solution with fruit. The dessert is cooked for half an hour.
7. The finished product is poured into containers and 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 the fruit, remove the sticky coating.
2. Rowan is filled with water and placed on high heat.
3. After the berries have dissolved, sand is poured into the puree. Cook for 10 minutes.
4. Chaenomeles is cut into slices and sent to the rowan tree. Cook until done.
5. Send the dessert into containers and roll up.

With lemon

To make jam you will need:

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

How to cook:

1. The fruit is cut into slices.
2. Citrus is doused with hot water and cut into circles.
3. Now you need to prepare the syrup; after it boils, the resulting foam is removed.
4. Place fruit in thickened syrup and cook for 10 minutes.
5. Reduce heat and cook for another 40 minutes.
6. The hot mixture is poured into containers.

With apples

Dessert ingredients:

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

Cooking method:

1. Process the fruit and remove the peel.
2. Chop into slices, removing the seeds.
3. Place the finished fruits in a bowl 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 and closed with lids.

Spiced

For the dish we use:

• quince, cut into pieces, or puree from it;
• sand – 1 to 1;
• honey – 1 to 2, most of it is chaenomeles;
• cardamom, nutmeg, cinnamon.

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

A towel is placed at the bottom of the cauldron and water is poured. Containers with dessert are sent into it. Turn the heat to low and carry out sterilization for 15 minutes after the water boils. Honey is poured into a hot container and spices are sent. Next, the container is rolled up and left to cool.

Raw jam

For treats take:

• chaenomeles – 1 kg;
• sand – 1 kg.

The prepared fruits are cut into slices, placed in layers in containers, and sprinkled with sand. Cover the treat with a lid and place it in a cool place. You can grind the fruit with sugar using a meat grinder and make a puree.

Chaenomeles, ground with sugar

For dessert you need to prepare:

• quince – 1 kg;
• sand – 1 kg.

Cooking steps:

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

Cooking candied fruits

Required Products:

• chaenomeles – 1 kg;
• sand – 1 kg.

How to make dessert:

1. The fruits are cut into thin slices and mixed with sand.
2. The mixture is kept for 2 days, stirred 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, preventing sticking, and sent to dry in a low-heat oven.
6. The end result is a delicious dessert.

Juice recipe

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

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

The finished drink can be sealed.

Confiture

To prepare the dessert you need to take:

• chaenomeles – 500 gr.;
• liquid – 0.5 cups;
• sand – 150 gr.;
• lemon juice – 0.5 tsp.

Cooking process:

1. Chaenomeles is cored and cut into small cubes.
2. Boil sugar water with the addition of lemon juice for 2 minutes.
3. Fruits are added to the sugar mixture and cooked over medium heat for 15 minutes.
4. Using a blender, the resulting mass is crushed.
5. The puree should be simmered over low heat for 10 minutes.
6. The finished treat is distributed into a container and sealed.

Jelly

To prepare the dessert you need to take:

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

To make jelly, the fruit is soft and greenish in color. They also take the cut off peel and seeds that remain after making the jam.

Chaenomeles should be chopped into thin slices and water should be poured into them. The liquid should barely cover the quince. Boil the fruit until soft.

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

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

Step-by-step preparation of wine

Ingredients for the dish:

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

How to cook:

1. Remove the core and seeds from Chaenomeles.Grate the pulp or use a meat grinder.
2. The gruel is placed in a bowl, mixed with 1 kg of sand, which should be dissolved in ½ liter of liquid. This mixture should be left to stand at room temperature for 3 days in a dark place, stirring occasionally.
3. Afterwards, the mass must be squeezed out and filtered using gauze.
4. Add citric acid and sand to the drink. For 1 liter of liquid there are 150 g. sand.
5. This mixture is poured into a large bottle, a medical glove is put on it, and a puncture is made on one of the fingers.
6. The room must be more than 18 degrees.
7. Every 5 days you should add 2 times 50 grams. Sahara.
8. The wine should ferment for 3-8 weeks.
9. When the glove, inflated with gases, comes down, the wine is ready.
10. Now you should use a straw to drain the product into a glass container, close it and place it in the cellar for a couple of months to mature the wine.

Japanese quince compote for the winter

To make compote, you need a lot of chaenomeles, since the fruit gives off a bad taste and smell. The container is filled to half with quince.

You also need to take:

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

Before distributing chaenomeles into containers, boil it slightly. 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.

After packing the boiled quince into 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. Afterwards the drink is closed and left to cool.

Storage conditions and periods

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

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