Exotic fruits resembling apples are hard and acid, which makes them practically unsuitable for eating raw. However, recipes for preparing Japanese quince make it possible to feel its piquant taste, unsurpassed aroma and use it for preparing a variety of drinks, main dishes and desserts.

Japanese quince jam - the most delicious recipe

Quince jam, rich in vitamins, organic acids and minerals, is a real treat, which can be used for tea or used for baking.

To prepare a sweet preparation with a rich aroma and taste, it is necessary to prepare:

  • 1 kg of ripe fruits;
  • ½ liter of water;
  • 1 ½ kg of sugar.

In the process of creating amber jam in pieces:

  1. Fruits are prepared by removing the hard core, seeds and slicing them.
  2. Prepared pieces are sent to the pan, where they are poured with water and boiled until soft.
  3. Then the water is decanted and boiled over low heat with sugar.
  4. After the crystals are completely dissolved, quince slices are poured into the syrup.
  5. The jam is cooked until transparent for about half an hour, while the first 10 minutes it is cooked on high heat, and the remaining 20 minutes - on slow.

How to cook a meat dish

Most often, Japanese quince is used to make sweets, but with the addition of exotic fruit, you can also create a delicious meat dish by preparing:

  • ½ kg of pork;
  • onion;
  • 8 fruits of quince;
  • a stack of sunflower oil;
  • 7 g of honey;
  • 20 g of grain mustard;
  • some salt and pepper.

Cooking method:

  1. The pork is washed, dried with paper towels and cut into small pieces.
  2. Well-washed quince fruits are divided into 4 parts, which are exempted from partitions and seeds.
  3. The onion is peeled, cut in half rings and sautéed to softness in a saucepan with heated vegetable oil, where meat, salt, pepper, honey, mustard and prepared fruits are then laid out.
  4. Stew the dish until cooked over low heat for about 30 minutes.

Cooking candied fruits

A simple recipe for making beautiful candied fruit from 1 kg of fruit and 1.5 kg of sugar.

The creation scheme is presented as follows:

  1. Slices of fruit with skin, but without stones, are boiled for a third of an hour in 700 ml of water.
  2. A syrup is prepared from the filtered broth and sugar, in which slices of fruit are boiled for 2-3 minutes and left for 6-8 hours.
  3. Then the slices are boiled for 5 minutes and aged for 10 hours.
  4. After the procedure is repeated 4-5 times, the quince pieces are reclined in a colander and dried in the oven.
  5. If desired, candied fruit is sprinkled with powdered sugar.

Japanese Quince Juice Recipe

Despite the fact that quince fruits do not differ in good juice yield, juice can be prepared from them if you follow the following instructions:

  1. 1 kg of quince is thoroughly washed, crushed and sprinkled with 200 g of granulated sugar.
  2. The mass is laid out in a juice cooker, where it is cooked for 45-60 minutes.
  3. After the specified time, the hot juice is poured into prepared containers in which it is pasteurized for about ¼ hour at a temperature of 85 ° C.

Henomeles, grated with sugar

Japanese quince, or Japanese genomeles, can be prepared in the form of jam without boiling. To create goodies for this recipe, grated quince fruits and granulated sugar at the rate of 1: 1 are used.

The creation method consists of the following actions:

  1. Each fruit is thoroughly washed and cleaned of sticky plaque with a toothbrush.
  2. Prepared fruits are rubbed on a medium grater so that the seed box remains in the hands of the hostess.
  3. If the seeds fall into the grated product, then they are simply removed with a teaspoon.
  4. Grated fruits are laid out in an enameled container or stainless steel, where they are sprinkled with granulated sugar.
  5. The fruit-sugar mixture is left at room temperature for 7-8 hours, so that the mass gives juice.
  6. When the indicated time is over and the sugar crystals completely dissolve, the jam is laid out on previously sterilized jars, which are closed with nylon lids and sent to storage in the refrigerator.

Step by step wine preparation

Wine at home can be prepared from various fruits and berries. Thanks to the quince astringency, wine from an exotic fruit has a special charm and attractive taste.

The following ingredients will be required for preparation:

  • quince - 10 kg;
  • water - 500 ml;
  • sugar - 2 kg;
  • citric acid - 40 g.

To create a delicious wine drink, you must follow the instructions presented:

  1. Exotic fruits remove partitions, seeds and tails.
  2. The prepared quince is passed through a meat grinder to obtain slurry, which is transferred to an enameled bucket or from plastic.
  3. Quince is mixed with ¼ of the sugar dissolved in the indicated volume of water.
  4. The bucket moves to a dark place with room temperature, where it is systematically mixed.
  5. After three days, the mass is squeezed out, and the juice is filtered using gauze.
  6. Citric acid and granulated sugar are added to the juice at a rate of 150 g per liter of juice.
  7. The resulting wort is poured into a large bottle, on which is placed a medical glove with a pierced finger.
  8. The temperature in the room where the wine is kept at a constant level above 18 ° C.
  9. With an interval of 5 days, two grams of granulated sugar is added twice per liter of wort.
  10. The duration of fermentation varies from 3 to 8 weeks.
  11. The end of the process is indicated by the omission of a glove that was previously inflated due to the emitted gases.
  12. When the fermentation is over, the wine is poured through a tube into bottles of glass, which are well corked and sent to the cellar for several months to ripen the quince wine.

Japanese quince compote for the winter

Winter quince blanks are champions for vitamin C, organic acids and pectin. From the northern lemon, under which some housewives know an exotic fruit, a very tasty compote is obtained.

It is enough to prepare:

  • 1 kg of quince;
  • 2 times less sugar.

The cooking method is very simple:

  1. The fruits are well washed and cut into small slices of arbitrary shape.
  2. Pieces are laid out on clean, pre-sterilized containers based on the calculation of ⅓ fruits of the total can volume of three liters.
  3. Quince is poured with boiling water to the very neck of cans.
  4. The containers are covered with sterilized lids.
  5. When the liquid cools, it is poured into a pan, where it is mixed with sugar and brought to a boil.
  6. The contents of the pan boil for 5 minutes, after which the containers with quince slices are poured with syrup, corked, flipped and wrapped.
  7. After cooling, the cans are moved to the cellar for storage.

Thus, from Japanese quince, which is grown in many household plots as a decorative culture, you can prepare a wide variety of drinks and other dishes rich in vitamins and minerals.

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