Blanks From Japanese Quince - Chaenomelesa

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

What can be cooked from Japanese quince

Alas, the usual quince does not grow here. But in the Urals, an interesting substitute for common quince - Japanese quince or, scientifically, henomeles, has taken root quite well.

True, in reality this plant has nothing to do with quince, but it is also of considerable interest.

Every spring Japanese quince blooms with amazingly beautiful, large, like an apple tree, bright red flowers. And so it looks great as a curb along the paths. Her leaves are also decorative, and then the fruits, which in some forms can reach the size of a chicken egg.

They are very fragrant, yellow and yellow-green in color when ripe. But they are sour, like lemon, for which they received the name "northern lemon". It is completely impossible to eat them fresh - too hard and too sour. However, they make amazing blanks. Let's talk about them.

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Raw quince with sugar

1 kg of Japanese quince, 1 kg of sugar.

Clean fruits are cut into slices, placed in layers with sugar in jars, covered with plastic or other lids and stored in the refrigerator. Served with tea instead of lemon.

Japanese quince jelly

1 kg of Japanese quince, 400 g of sugar, 2 glasses of water.

The fruits are washed, cut into slices along with the seeds, placed in a saucepan and filled with water. Cook under a closed lid over low heat until completely softened. The resulting mass is filtered, but not crushed. The juice is poured into another saucepan, heated, sugar is added and boiled until thickened.

Candied Japanese quince

1 kg of Japanese quince, 1.5 kg of sugar, 3 glasses of water.

From the finished jam, you need to extract the fruits of the quince, put it in a colander and let the syrup drain. Dry the fruits on a plate or platter, sprinkle with sugar and store in a sealed container at room temperature.

Candied fruits from Japanese quince and zucchini

600 g of Japanese quince, 400 g of zucchini, 1.3 kg of sugar, 3 glasses of water.

Prepare the quince by removing the seeds and cutting it into wedges. Peel and seed fresh zucchini up to 15 cm long, cut into pieces. Put prepared quince and zucchini in boiling sugar syrup and cook like ordinary jam. Remove the boiled quince and zucchini, drain the syrup, dry the fruits, sprinkle with sugar and store in a sealed package at room temperature

Japanese quince marmalade

1 kg of Japanese quince, 500 g of sugar, 2 glasses of water.

Cut the carefully washed fruits into slices, put in a saucepan, add water. Heat under a lid over low heat until completely softened. Wipe hot through a sieve. Add sugar to the resulting puree and cook with stirring over low heat until tender.

Put the hot mass on a baking sheet, powdered with a mixture of starch and powdered sugar or lined with parchment paper. Carefully level the mass into a layer 1.5–2 cm thick. When the marmalade has cooled and covered with a crust, cut it into curly pieces and let them dry. Store the marmalade in a dry and cool place.

Jelly from Japanese quince and jam from Japanese quince

For marmalade, smaller and greenish fruits are used, as well as cut skin and testes removed during the preparation of jam. Wash and slice the fruits without cutting the skins or removing the seed pods, as they contain the most pectin. Pour the chopped fruits with water so that it barely covers them, and cook until soft.

Strain the resulting juice through cheesecloth, without pressing the fruit, so that the juice is transparent. For each liter of juice obtained, add 800 g of sugar and cook until the required thickness. A few minutes before removing from heat, put 5 g of citric acid per 1 kg of sugar. Pour the marmalade hot into small jars or plastic containers, so that later it can be conveniently cut. To make the marmalade more transparent, you can put 2 kg of sour apples for every 2 kg of quince.

The remaining pulp from the fruit, rubbed through a sieve to remove the seed and stony parts of the fruit, is used to make jam. For 2 kg of fruit puree, put 1 kg of sugar each and cook until the desired thickness is obtained. Pour the jam hot into jars, which are hermetically sealed if the mixture is not sufficiently cooked. Store in a cool place.

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Japanese quince jam (first option)

1 kg of Japanese quince, 1.5 kg of sugar, 3 glasses of water.

To make jam, fruits are taken from such plants, the fruits of which contain few stony cells. Wash well-ripened yellow fruits, peel and, after removing the core, cut into slices.

Dip the prepared quince in boiling syrup, bring to a boil and leave for several hours. Bring to a boil again and leave to cool. Do this two more times, and then cook until tender.

So that the quince slices do not boil over, periodically shake the dishes with jam in a circular motion. Packaged hot.

Japanese quince jam (second option)

1 kg of Japanese quince, 1.2 kg of sugar, 2 glasses of water.

Peel the fruits, cut into slices, put in a bowl with cold water and soak in it for 2-3 hours to reduce the content of organic acids. After that, cook as usual, in several steps (see the previous recipe).