Quince fruitare the autumn decoration of these shrubs. However, at least some of them are worth collecting and using forquince preserves , such as syrup or the delicious and praisedquince tinctureAs a rich source of vitamin C, Quince fruit can also easily replace lemon, so often added to tea. What else can you do with them? Get to know the bestquince preserves recipesand our way to make a delicious tincture that you have never drunk!
Harvest the quince fruit in the fall. They are perfect for preserves.
Pigwowiec is a relatively easy-to-grow shrub, decorated with numerous flowers that appear in spring.Quince fruitcan decorate a bush in autumn but are also edible. Unfortunately, just like the fruit of the common quince, quince fruit cannot be eaten raw, because it is hard and very tart. However, you can make wonderful preserves that are a perfect addition to winter tea. Another well-knownquince preparationis tincture, the so-called quince. It should not be confused with the quince, which is made from quince.
Quince preserves
Quince fruits contain a large amount of vit. C, which gives them a sour taste and this is also the taste ofquince preserves- jellies, juices, jams. However, this sour aftertaste can be easily compensated by adding sugar to the preparation.
Note!When preparing quince fruit for preserves, always remove the seed nests, which will give a bitter taste if left behind.
Quince syrup
It's a good idea to makequince syrup , which is said to help with colds. It can be added to tea instead of lemon.
To preparequince syrup , peel the washed fruit, remove the stones and cut them into pieces. Put them in a scalded jar to fill 3/4 of the jar. Then sprinkle with sugar. Close the jars and set aside for 1-3 days, until the fruits release their juice (it is worth shaking the jars from time to time). The quince syrup prepared in this way can be stored in the refrigerator.
Ifquince syrupis to be stored for a longer time, it is worth boiling it and pasteurizing it in closed jars for about 15 minutes. However, it is worth knowing that high temperature destroys the vitamin C contained in the fruit, thereforequince syrupwithout cooking and pasteurization will be more valuable in terms of nutritional value.
Quince tincture
In autumn and cold winter days we will be warmed byquince tincture , also known as quince.
Ingredients1kg of ripe quince fruit, 1.5 liters of vodka 40%, 1 cup of sugar, 5 tablespoons of honey, orange juice.
Toprepare a quince tincture , pour vodka over the sliced fruit and set aside for 2 weeks. Then we pour the alcohol into another vessel, and sprinkle the fruit with sugar and leave it for a few days until the sugar dissolves, during which time you can mix the whole thing to speed up the process. Then combine alcohol with fruit, add honey and orange juice and set aside for another 2-3 weeks. After this time, we filter the tincture and pour it into bottles. At the end, let it stand for 2-3 months forquince tinctureto mature.
Quince jam - in two ways
To quickly preparequince jamwe only need quince fruit and sugar. The fruit does not need to be peeled or cut. After washing them thoroughly, they are boiled and poured with water. Simmer until soft, which usually takes about 40 minutes. Then we rub them through a sieve, so that the skin and seeds remain on the sieve, and the valuable flesh goes to the pot. For 1 kg of such purée, no more than 0.5 kg of sugar is obtained, but the more ripe the quince fruit, the less sugar is needed.Simmer the puree mixed with sugar for about half an hour, stirring all the time. Then pour it into scalded jars, screw it on and pasteurize for 15 minutes.
Quince jamcan also be prepared in a slightly different way. Well, we can first peel the quince fruit, remove the stones from them and cut them into pieces. Then add lemon juice to them (half a lemon for 2 kg of fruit before peeling), pour water and cook over low heat until soft. Then rub them and add sugar (if you used 2 kg of fruit before, now you need to add about 800 g of sugar to them), and then cook until the jam thickens. Then we cook as above
Katarzyna Matuszak
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