Quince - heat-loving fruit crops. Basically it is grown in the Caucasus, Ukraine, Crimea, Transcarpathia, Central Asia. Therefore, it rarely can be found in the market or in the private gardens of other areas.
Quince is a fruit, at the same time similar to both an apple and a pear. But unlike them, it is very hard, and its surface has a thick, felt pubescence.
Quince believe multivitamin culture. It is rich in vitamins C, A, B, B1, P, as well as iron and copper. Fruits contain pectins, tannins, fructose, citric, malic and tartaric acid.
It has long been known for the healing properties of quince. It perfectly helps with intestinal diseases, especially with diarrhea, improves the appetite and the condition of the patient with liver diseases.
From fresh fruits are prepared tinctures and extracts that are used for anemia. Fresh quince juice helps with bronchial asthma and hemoptysis.
Fresh quince is eaten rarely, as it has firm pulp and astringent taste. But it turns out very tasty and fragrant jam, as well as compote.
quince compote: cooking subtleties
- For the compote use only ripe quince. These are the fruits of the least have astringent taste.
- An unripe quince is well kept, so it can be placed in a dark cool place and left for 1-2 weeks. During this time, it will reach the desired condition and will be ready for further processing.
- Preparing the quince for cooking is reduced to the fact that the fruits are first sorted out, removing the very wormy. Then wash well, cut off the peel with a sharp knife with a thin blade. Some housewives are not cut off the rind. In this case, the quince should be washed with a soft brush - a ripe quince can easily part with the fluff. The fruit is cut in half, removed seed chamber. Halves of the fruit cut into slices or cubes.
- There is a lot of iron in the quince, so when it is purified, it quickly darkens in the air. So that it retains its original color, after cutting it is immediately placed in cold water, acidified with citric acid.
- Before putting a quince in jars, it is recommended to blanch it in boiling water for 2-3 minutes and then cool it quickly in ice water.
- Very often the compote from a ripe quince is very sweet. To make the syrup slightly sour, add citric acid to it - to taste.
- Quince compote is prepared with and without sterilization. In the latter case, use a double fill: first with boiling water, then with boiling syrup.
Quince compote: the first recipe
- quince - 1 kg;
- sugar - 300 g;
- water - 2 l.
- Prepare in advance sterile one-liter jars, which can be heated both over the steam and in the oven. Wash the covers too and boil.
- Ripe quince fruits thoroughly wash. Use a thin knife to cut the skin along with the remnants of the gun. Cut the quince in half, remove the seeds, then cut into slices.
- Immediately put the sliced quince into a bowl of cold water with a small amount of citric acid (10 g per 1 l of water).
- Pour water into a saucepan according to the norm, add sugar. Put on the stove, bring the syrup to a boil.
- Drain water from a quince bowl. Fruits shift into syrup. On moderate heat, cook compote for 20-25 minutes, starting the countdown from the moment of boiling.
- Remove the compote from the stove. With the help of a little cook pour it into jars. Immediately seal hermetically. Banks turn over, wrap a blanket. Leave to cool.
Quince Compote: Recipe Two
- quince - 3 kg;
- sugar - 400 g;
- water - 2 l;
- citric acid.
- Ripe quince good wash. Clean the skin with a sharp knife. Cut the fruit in half, remove the seed chambers. Cut the quince slices wide. So that it does not darken in air, immerse it in acidified water (10 g of citric acid per 1 l of water).
- When you cut an entire quince, dip it in boiling water, in which you also put some citric acid. Boil until soft.
- Prepare hot sterile jars with a capacity of 1 l. Take out the slices of quince with a slotted spoon, put them in jars, filling them to the top.
- Pour water in a saucepan at a rate that is normal, add sugar. Stir. Boil the syrup for 5 minutes.
- Hot pour syrup quince. Seal the sterile caps. Banks turn over, cover with a blanket, leave to cool completely.
Quince compote: third recipe
Ingredients (per 1 liter jar):
- quince cut - half a liter jar;
- sugar - 100 g;
- Prepare jars. First wash them well with soda, then rinse with clean water. To sterilize jars of warm steam, placing an open kettle. Or immerse yourself in a pot of water and boil.
- Wash ripe quince, cut off the peel. Cut the fruit into slices while simultaneously removing the seed pods.
- Fold the quince into the heated jars, filling them in half. Pour boiling water. Cover with sterile caps and leave for 15 minutes.
- Then pour the water into the pan, using a lid with holes. Bring to the boil again.
- Put sugar in each jar. Fill with boiling water. Seal off immediately with covers. Turn the cans upside down, wrap a blanket. In this form, cool.
If you want to fill the quince with sugar syrup, then in this case, proceed as follows: after you drain the first water from the cans, measure its volume; then put 250 g of sugar on each liter of water; boil the syrup for 5 minutes to dissolve the sugar; Pour chopped quince with this syrup; cover with sterile covers and hermetically roll up; turn upside down; cool down with a blanket.
Mistress of the note
In compote, along with slices of quince, you can put berries of viburnum, cranberry, or any to your taste. But they must be well combined with quince, and with each other.
Compote with quince stored in a cool place without access of light. You can open a jar with compote in a month. Previously, this is not worth doing, as the quince should be up to standard.