Japanese quince is quite tasty and healthy, but harsh fruit. It can be eaten raw or you can prepare interesting desserts - jam, jam or jam.
Pick your recipe
Japanese quince, or genomeles, is also called the "northern lemon" due to the fact that the fruit is similar to the champion in this area, the usual lemon, in terms of vitamin C content. That is why delicious quince jam is so useful in winter and early spring, during colds and vitamin deficiency.
Quince jam with lemon
Ingredients:
- quince, 1 kg;
- sugar, 1 kg;
- lemon, 1 pc.
For jam, take juicy ripe quince fruits, only these are suitable for making a winter dessert. Sort quince, rinse thoroughly and dry with a towel.
Cut the fruits, and the slice should be about 1-1.5 cm thick. Pour the resulting product with sugar (about half of the required amount) and leave for a day, waiting until the quince has let out the juice. Pour the second half of the available sugar into the fruit after 24 hours and leave again for a day.
All this time, you need to periodically mix the fruit and sugar mass so that the juice saturates the sugar evenly.
After the second day, put the basin with quince on the stove and bring to a boil. Boil the fruits for one hour over moderate heat. Stir the mass periodically so that it does not burn.
At this time, wash and cut the lemon into large slices, remove the seeds and pass through a meat grinder. Add the resulting slurry to the quince mass and mix, and then bring everything together to a boil again.
When the jam is ready, put it in prepared jars and roll up the lids.
Keep quince jam in a cool place - on the balcony, in the cellar, on the bottom shelf of the refrigerator.