Japanese quince cooking. Japanese quince recipes
Japanese quince when grown in the garden does not require close attention to itself, quince is unpretentious, and bushes damaged severe frosts, recover rather quickly. Planting material Japanese quince is usually obtained from seeds; quince and cuttings reproduce well. By the way, in terms of the content of vitamin C, Japanese quince is not inferior to lemon, also in terms of the presence of vitamins and useful microelements in quince, it is significantly ahead of gooseberries and chokeberries. Well, one more plus for Japanese quince - the shrub itself is so decorative that it will be able to create a small holiday in the garden at the beginning of summer.
Japanese quince - northern lemon
As already mentioned, Japanese quince is not inferior to lemon in terms of vitamin C content, which is why it is called “northern lemon”. So, despite the hardness of the fruit and the large number of seeds, this fruit should not be underestimated! Quince is rich in organic acids, pectin and tannins, it contains iron, potassium, magnesium.
Japanese quince, recipes by Sergey Gorelko
Most useful and effective method preparation of blanks from quince - scroll the fruits through a meat grinder and mix with sugars (in a 1: 1 ratio). The resulting mass is laid out in small jars and stored in the refrigerator. Japanese quince, prepared in this way, can be added to tea, tea is obtained not only with a great aroma, but also with big amount vitamins!
From Japanese quince, you can prepare a powder that is ideal for making drinks, first and second courses. To prepare a quince powder, quince, cut into thin slices, is dried in a cool oven and then grinded on a coffee grinder.
Japanese quince, jam recipe
For quince jam you will need:
- 1 kg of quince slices;
- 1.2 kg of sugar;
- glass of water.
The quince is blanched for 10 minutes in boiling water, then it is placed in a cooking pot and poured with syrup. The syrup is prepared from water in which quince and sugar are blanched. The slices are allowed to soak in syrup, and then boiled in syrup in three doses for 15 minutes each, alternating cooking with cooling for 2 hours. Finished slices in quince jam should be transparent.
Japanese quince, candied fruit recipe
In order to prepare candied quince fruits, quince jam is filtered through a colander, the slices are dried on a baking sheet at a temperature of about 50 degrees and then dried at room temperature within a few days. Ready candied fruits are put in jars, sprinkled with sugar.
By the way, Japanese quince is also used in cosmetics. At home, you can prepare masks and lotions for oily skin, and the mucus obtained from quince seeds is a high-quality anti-inflammatory agent.
So growing Japanese quince in the country is a very useful business both for those who monitor their health and for those who love delicious desserts!
The yellow fruit looks like an apple, but it differs in taste.
Quince fruit is hard and has an astringent, tart taste.
But the smell is so pleasant that it stimulates the appetite.
Raw quince is rarely eaten. Is that some Central Asian varieties of this culture have a sweet, loose flesh.
But in processed form, the fruits are widely used in cooking. And, again, you only need to take a matured quince.
Whatever dish is prepared from these fruits, they must be pretreated: wash under a running warm water brushing off the fluff from the peel.
If the product for cooking needs to be cut, then such a quince should be stored in acidified water (per liter of liquid "lemon" on the tip of a knife).
This is necessary so that the pulp does not darken in the air (tannins are to blame for everything).
A very aromatic and tasty jam is prepared from Japanese quince, which also has healing properties.
Compotes, jelly are also tasty and healthy. They are easy to prepare, and they are especially irreplaceable in the diet of baby food.
Along with the usual quince dishes, you can prepare many original dishes that will please not only children, but also adults.
Japanese quince drink
Even a simple medicinal quince drink can be turned into an unusual dessert. To do this, the cut fruit without a core is blanched in boiling water until soft, and then, together with the broth, rub through a sieve.
Adding to taste lemon juice and sugar, beat and leave to cool. Before serving, the Japanese quince drink is poured into glasses and garnished with whipped cream on top.
Baked quince
Children also love baked quince. It is prepared in the same way as apples: sugar is poured into the hole from under the core and the fruit is sent to the oven.
Pouring water on a baking sheet, bake for at least half an hour. Serving to the table, baked quince is poured with jam or fruit (berry) syrup.
Quince pastilles
Quince pastilles are very tasty. But you will have to add apples to them ( 200 g per 1 kg main product).
Fruits without a core are boiled until soft and rubbed. Then you need to add sugar ( 400 g) and juice from one lemon.
The mass is boiled until it thickens. Spread the finished marshmallow on a damp cutting board and level it.
Covering with gauze, leave on 2 days dry in a ventilated place. Then the marshmallow is cut into any figurines, rolled in sugar (or powder). Store in a tightly closed glass jar.
Japanese quince fruit salad
In summer, you can prepare an original fruit salad. The pulp from half of the melon is cut into cubes and placed in a salad bowl. 1 peeled quince is rubbed here.
The dressing is made from cream ( 1 tbsp), whipped with sugar ( 1-1.5 tbsp), and pineapple juice ( 1 tsp).
Japanese quince curd pie
There are many recipes for interesting quince baked goods. Here is one of them - curd pie.
Quince cut into 4 parts, blanch in syrup with lemon wedge.
In the meantime, prepare the dough: 1 cup of sugar, 3 eggs, 2 tbsp vegetable oil and half a teaspoon of zest.
Cottage cheese is added to this mass ( 300 g) and flour ( 300 g) with baking powder ( 1 pack).
On the dough laid in the form, spread the quince slices, slightly pressing into the mass.
After half an hour of baking, the cake is sprinkled with powdered sugar to create a beautiful crust and kept in the oven for a few more minutes.
Quince couscous
Quince is also useful in festive dishes. In the East, for example, they prepare delicious couscous.
Hello!
Today I want to please you with delicious food again. Japanese quince jam recipe. Another unique recipe for jam. Japanese quince grows mainly to decorate gardens in northern regions our country. It blooms very early and beautifully, and the apples are small, sour. Instead of lemon, just.
You can make jam or make raw jam, or sugar or make jelly. There is a lot of vitamin C in Japanese quince and pectins, they remove all unnecessary and unnecessary from the body.
1. Jam from Japanese quince
- Japanese quince - 1kg.,
- Sugar - 1.2 kg
- Water - 0.3 liters.
The fruits need to be washed well, dried, cut into 4 parts, peeled and removed from the center. Since the quince is small, it is not necessary to cut it into smaller pieces, fill these pieces with water and cook for 10 minutes. from boiling. Then add sugar in parts, stirring, until dissolved and cook for another 20 minutes. We remove from the stove and let it stand for 6 hours. We put it on the fire again to boil for literally 5 minutes. Everything! The jam is ready! You can see more
Video recipe for Japanese quince jam
2. Quince with sugar
For this jam, both simple quince and Japanese are suitable. It cannot be boiled at all, which means that all vitamin C is preserved.
- Sugar
I usually take the same amount of sugar and fruit. This jam is prepared like black currant with sugar. We clean the fruits of the quince and scroll through the meat grinder. Then add sugar gradually and mix. Let it stand for a while, stir again, until the sugar dissolves and the juice becomes transparent. We lay out our raw jam in jars and in cool place... You can put it in the refrigerator.
Japanese quince fruit
3. Candied Japanese quince
Wash the quince well, cut it in half and remove the bones. Then cut the quince into slices like lemon. We put quince slices in a clean jar in layers and sprinkle with sugar to taste. When the jar is full, close the lid and refrigerate. You can put quince pieces in tea, like lemon. The aroma is wonderful!
4. Jelly recipe
- For 1kg. Japanese quince
- 400gr. Sahara
- Water - 0.5 liters.
To prepare the jelly, you need to cut the washed fruits into slices (do not peel, do not remove the seeds!). The seeds contain pectins, which form jelly. Put the chopped pieces in a saucepan and cook over low heat until they are completely softened. Then we filter this "brew" through a sieve, but it is not necessary to wipe it. Add sugar to the resulting broth and cook over low heat until thickened. For storage, we seal it in a sterilized dish.
