With the arrival of cooler days, we are increasingly reaching for hot drinks, including primarily tea. So let’s enrich it with an addition that will not only give it taste, but also make it support our immunity. We suggest what preserves to make so as not to worry about colds.
Wondering what autumn fruit is worth using and creating a tea addition from them, It is worth reaching for the Japanese Quincei. It is a very aromatic and valuable fruit. It is characterized by a sour, tart taste, which makes the fruit rarely eaten for raw. However, if we use it for preserves, it can become extremely tasty.
What’s more, it will not only be a delicious addition, but also very healthy. This is due to the fact that the quince is full of vitamin C, antioxidants and pectins. Thanks to this, it greatly supports immunity, which is very important during autumn, when it is not difficult to get a cold.
In addition This supports the work of the digestive system and also warms up. This makes it become an ideal addition, among others to autumn and winter tea.
However, before we proceed to the processing of a quince, we must be aware that it is hard and thus often causes trouble during processing. Fortunately, with the help of a few simple ways, we can significantly facilitate this process.
First of all, the fruit should be cut with a very sharp knife or used a kitchen chopper. Thanks to this, we will not have to bother with hard flesh. It is also recommended to burn quinces with boiling water before starting the whole process. This will soften their skin and make it easier for us to cut.
When it comes to fruit seeds, then It’s best to get rid of them with a teaspoon for drilling vegetables. We can use a small teaspoon of dessert. These few simple tricks will make preparing a quince no longer seem such a difficult task.
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Knowing a lot about these extremely healthy autumn fruits, it is worth knowing a recipe that will help us create preserves that can be used as a tasty addition to tea. It is a very simple recipe for which we use only two ingredients – 1 kg of quince fruit and 70 dag of sugar.
We start preparing preparations with fruit scalding. Then we cut them in half and remove the seed nests. Cut the quinces into not very large pieces. We mix them thoroughly with sugar and leave them for a few days, remembering to mix them from time to time.
After this time, we can transfer our fruits to small . Then pasteurize them for about a quarter of an hour at 100 degrees Celsius. Preparations should be stored in a cool and dark place.
