Quince is not popular, but it is a healthy fruit that has many valuable microelements. It can improve immunity, because it is rich in vitamin C, it also has potassium, iron, magnesium and calciumwhich are necessary for the proper functioning of the body.
Many things can be made from quince, but juices and syrups are the most popular. Nevertheless, you can also prepare jam or mousse from them. Fruits are also suitable for drying.
Quince can be successfully treated as an alternative of lemon. Preparation of the syrup is very simple, only two ingredients and packaging are needed. To make syrup, prepare:
To start with Wash and clean the fruit of the seed nests. You don’t have to peel them with the skin, but you can do it. Subsequently, quince must be cut into smaller parts and put in a jar with layers, every layer of sugar. After filling the jar, it should be turned off and set aside for a few days, at this time the quince will release the juice that will combine with sugar and thus create the perfect syrup for tea. The jars can be stored in the fridge throughout the winter. Every now and then you can add some sugar.
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The juice is a bit more time -consuming in preparation. It is slightly less sweet, but it can also be used for tea. The following ingredients will be needed:
- 2 kg of quince
- 2 l of water
- 1 kg of sugar
At the beginning, wash and clean the quince from the seed nests as standard. In this case, the skin is better to peel. Cut the fruit into small cubes. Place the quince in a pot and pour water, cook for about 40 – 50 minutes until it is soft and releases juice. Strain the liquid through a strainer, mix the fruit thoroughly and wipe through the strainer. Add sugar to the strained juice and heat until it dissolves, cook for 30 minutes.
The cooked juice should be poured into glass bottles, turn off and set aside to cool. After cooling, it should be stored in a dark, cool place, the juice can also be pasteurized in hot water for 10 minutes.
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