Quince Japanese cooking. Japanese Quince Recipes
Japanese quince when grown in the garden does not require close attention at all, the quince is unpretentious, and the bushes damaged by severe frosts recover quickly. The planting material of the Japanese quince is usually obtained from seeds, quince and reproduction are not bad. By the way, in terms of vitamin C content, Japanese quince is not inferior to lemon, as well as in the quince of vitamins and beneficial trace elements, it is significantly ahead of the gooseberry and black chokeberry. Well, another plus of the Japanese quince is that the shrub itself is so decorative that it will be able to create a small celebration in the garden in early summer.
Japanese Quince - Northern Lemon
As already mentioned, the Japanese quince on the content of vitamin C is not inferior to lemon, which is why it is called the "northern lemon". So, despite the rigidity of the fruit and a large number of seeds, do not underestimate this fruit! It is rich in quince and organic acids, pectin and tannins, it contains iron, potassium, magnesium.
Japanese quince, recipes Sergei Gorelko
The most useful and effective way to prepare quince preparations is to scroll through the meat grinder and mix with sugars (in a 1: 1 ratio). The resulting mass is laid out in small banks and stored in the refrigerator. Japanese quince prepared in this way can be added to tea, the tea is obtained not only with a great aroma, but also with a lot of vitamins!
Japanese quince can be used to prepare a powder that is ideal for preparing drinks, first and second courses. To prepare the quince powder, cut into thin slices, dry in a low-temperature oven, and then grind on a coffee grinder.
Japanese quince, jam recipe
For quince jam will be required:
- 1 kg of quince slices;
- 1.2 kg of sugar;
- glass of water.
Quince is blanched for 10 minutes in boiling water, then it is spread in a saucepan for boiling and poured with syrup. Syrup is made from water, in which quince and sugar are blanched. The lobules are allowed to soak in syrup, and then boiled in syrup in three batches for 15 minutes, alternating boiling with cooling for 2 hours. Ready slices in quince jam should be transparent.
Japanese quince, candied recipe
In order to cook candied quince, quince jam is filtered through a colander, dried slices on a baking sheet at a temperature of about 50 degrees and then dried at room temperature for several days. Ready candied fruits are put in jars, sprinkling with sugar.
By the way, Japanese quince is also used in cosmetics. At home, you can make masks and lotions for oily skin, and the mucus obtained from quince seeds is a high-quality anti-inflammatory agent.
So growing a Japanese quince at the cottage is a very useful thing for those who are watching over their health, and for those who love delicious desserts!
Yellow fruit looks like an apple, but its taste is different.
Quince fruit is hard and has an astringent, astringent taste.
But the smell is so pleasant that whets the appetite.
Raw quince is rarely eaten. Is that some Central Asian varieties of this culture have a sweet loose meat.
But in a processed form, the fruits are widely used in cooking. And, again, it is only necessary to take quilted quince.
Whatever dish is prepared from these fruits, they must be subjected to pre-treatment: wash under running warm water, brushing down from the skin with a brush.
If you need to cut the product for cooking, then you should keep such a quince in acidified water (per liter of liquid “lemon” at the tip of the knife).
This is necessary so that the pulp does not darken in the air (tannins are to blame for everything).
Japanese quince is used to make a very fragrant and tasty jam, which also has healing properties.
Compotes, kissels are also tasty and healthy. They prepare easily, and they are especially indispensable in the diet of baby food.
Along with the usual quince dishes, you can prepare many original dishes that will appeal not only to kids, but also to adults.
Japanese Quince Drink
Even a simple medicinal quince drink can be turned into an unusual dessert. To do this, cut the fruit without the core is blanched in boiling water until soft, and then, together with the broth, rubbed through a sieve.
Add lemon juice and sugar to taste, beat and leave to cool. Before serving, Japanese quince drink is poured into glasses and decorated with whipped cream on top.
Baked Quince
They love children and 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 tray, bake for at least half an hour. Serving to the table, baked quince is poured over with jam or fruit (berry) syrup.
Quince Pastilles
Very tasty lozenges from quince. But they also have to add apples ( 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.
A lot of boiled until thickened. On the wet chopping board lay out the marshmallow and spread out.
Cover with gauze, leave on 2 days dry in a ventilated place. Then the marshmallow is cut into any figures, rolled in sugar (or powder). Store in a tightly closed glass jar.
Japanese Quince Fruit Salad
In summer, you can make an original fruit salad. The pulp from a half of a melon is cut into cubes and put in a salad bowl. Here also rubbed one cleaned quince.
Dressing is made from cream ( 1 tbsp), whipped with sugar ( 1-1.5 tbsp), and pineapple juice ( 1 tsp).
Japanese quince cheesecake
There are many interesting baking recipes with quince. Here is one of them - cheesecake.
Quince cut into 4 parts, blanched in syrup with the addition of lemon wedges.
Meanwhile, prepare the dough: 1 cup of sugar, 3 eggs, 2 tbsp vegetable oil and half a spoon of zest.
To this mass is added cottage cheese ( 300 g) and flour ( 300 g) with baking powder ( 1 pack).
Lay the quince slices on the dough laid in the form, slightly pressing it into the mass.
After half an hour of baking, the cake is powdered with powdered sugar to create a beautiful crust and kept in the oven for a few more minutes.
Quince Couscous
Quince useful in festive dishes. In the East, for example, they cook very tasty couscous.
Hello!
Today I want to make you tasty again. Japanese quince jam recipe. Another unique recipe for jam. Japanese quince grows mainly to decorate gardens in the northern regions of our country. It blooms very early and beautifully, and the apples are small, sour. Instead of lemon, just.
You can cook jam or make raw jam, or sugar, or make jelly. A lot of vitamin C in Japanese quince and pectins, they remove from the body all the excess and unnecessary.
1. Japanese Quince Jam
- Japanese quince - 1 kg.,
- Sugar - 1.2 kg
- Water - 0.3 liters.
Fruits need to be well washed, dried, cut into 4 parts, peel the skin and remove the middle part. Since the quince is small, the smaller cut is not necessary, pour these pieces of water and cook for 10 minutes. from boiling. Then add parts of the sugar, stirring, until dissolved, and cook for another 20 minutes. We remove from the stove and let it cost 6 hours. Again, put on fire to cook literally 5 minutes. Everything! Jam is ready! You can see more
Video recipe of Japanese quince jam
2. Quince with sugar
Both simple quince and Japanese are suitable for this jam. It does not boil at all, which means that all vitamin C is preserved.
- Sugar
I usually take the same sugar and fruit. This jam is cooked like black currants with sugar. We clean the fruits of quince and scroll through a meat grinder. Then gradually fall asleep sugar and mix. We give a little stand, again interfere, until the sugar dissolves and the juice becomes clear. We put our raw jam on the banks and in a cool place. It is possible in the refrigerator.
Fruits of japanese quince
3. Candied Japanese Quince
Well we wash the quince, cut it in half and remove the bones. Then cut the quince into slices, like a lemon. We put in a clean jar with layers of quince slices and pour sugar to taste. When the jar is full, close the lid and refrigerate. You can put pieces of quince in tea, like lemon. A wonderful aroma!
4. Jelly Recipe
- On 1kg. Japanese quince
- 400g. Sahara
- Water - 0.5 liters.
To make jelly, cut the washed fruits into slices (do not peel, do not remove the seeds!). In the seeds are just pectins, which form a jelly. Put the sliced pieces in a saucepan and cook on low heat until softened. Then filter this "brew" through a sieve, but do not need to wipe. Add sugar to the resulting broth and boil on low heat until thick. For storage we cork in sterilized dishes.
