Quince blanks for the winter - recipes for the most delicious dishes

Please advise what quince blanks can be made for the winter, recipes would help me a lot. This year I have just an unprecedented harvest and very soon it will be possible to harvest it. I leave a little fruit to eat, from the rest I usually make compote. But so many ripened for the first time, and besides, my tree is young. What else can you roll up?

Fragrant yellow fruits have an original sweet and sour taste. Their juicy pulp has a piquant astringency, but at the same time there is one drawback - it will not last until spring. And this is not necessary, because there are various blanks from quince for the winter, the recipes of which our grandmothers knew. What is just one compote, albeit a nondescript yellowish look, but very fragrant and tasty. The amazing quince jam is unmatched, and original candied fruits are also obtained from the fruit.

Quince blanks for the winter - recipes for delicious jam

It would seem, what options for a sweet dessert can be made from quince, because these are not raspberries. However, the tough, tart pulp contains so many nutrients that it can easily replace at least citrus fruits. Moreover, it "behaves" well not only in heat treatment. Quince keeps well even raw, which makes it possible to prepare very healthy raw jam.

Quince jam with slices

The secret is to keep the cut fruit in shape. Then the jam will be beautiful, with translucent, but rather soft, pieces.

It is prepared in this way:

1. Peel and cut into slices about 1 cm thick fruit in the amount of 1 kg.
2. Fold them into a cauldron, pour 2.5 tbsp. water and boil until half cooked for about 20 minutes, but so that the pieces do not fall apart.
3. Drain the syrup into a separate container and make a syrup with 1.2 kg of sugar.
4. Pour the syrup over the fruit and cook for another half hour, stirring occasionally.

The finished jam should be with whole slices, but the syrup itself will thicken. If you drop it on a plate, then it will not spread.

Raw quince jam

Wash the fruits and grate them so that no seeds get caught. Cover with sugar in a 1: 1 ratio, stir and leave overnight. In the morning, when the fruit is juiced, put them in jars and store in the refrigerator under a nylon lid. You can also just cut the quince and put it in jars in layers, alternating with a layer of sugar.

For raw jam it is better to use Japanese quince... Its small fruits are more acidic and can be stored better without boiling.

Dried fruits from quince

If you think that they will be too harsh, you are partly right. But there is one little trick due to which quince drying turns out to be soft. To do this, you just need to boil it for 5 minutes in syrup from 1 tbsp. water, 2 tbsp. sugar and 0.5 tsp. citric acid. This syrup is enough for 1 kg of fruit, previously cut into slices. Then leave the fruit to cool right in it, then drain the liquid. You can dry quince in a special dryer or simply in the oven at a temperature of 90 ° C.

Quince marmalade