Jam from Japanese quince

Jam from Japanese quince

Category: Blanks

Ingredients
Japanese quince	1.3kg.
Sugar (to taste)	1-1.5kg

Cooking method

• Rinse the quince, cut into 4 parts, remove the seed nest, pour it with a little water and boil it under a lid over low heat for 30 minutes. Then strain.
• Grind the peeled quince with a blender, cover with sugar and leave for 10-20 minutes until the juice is released.
• Add the strained broth, cook over medium heat for about 40 minutes. Then grind with a blender and cook with the lid open for another 20-30 minutes until thickened, stirring occasionally. Be careful, at the end of cooking the jam will start to "spit".
• Here's a quince that I grew this year:
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• Last year I made marmalade, but I was strained by a large number of manipulations (blanch, peel, rub through a sieve, boil). Therefore, this year I have simplified the procedure as much as possible. The jam turned out to be thick, with sourness, we love it !!!

Note

Japanese quince is a plant that has a history of more than 4 thousand years. It belongs to the Rosaceae family, and its flowers resemble those of apple trees. In Japan and China, it is grown as an ornamental and fruit plant, although in some Japanese islands it is found in the wild. Japanese quince came to Western Europe about two and a half centuries ago, and now it can be found almost everywhere, even in such northern countries as Norway.

In our country, Japanese quince was first bred in botanical gardens, and since the middle of the 20th century, landscape designers and owners of summer cottages have been engaged in it.

Japanese quince, which is attracting more and more amateur gardeners and professionals, is known in Greek mythology as the golden apple presented by Paris to Aphrodite. The Greeks baked this fruit with honey, removing the core from it. Since ancient times, Japanese quince has been considered a symbol of marriage, love and fertility.

Quince fruits, like the products obtained as a result of their processing, are rich in useful substances. They contain a large amount of vitamin C and pectin substances, which, as you know, contribute to the elimination of salts of heavy metals from the human body. Japanese quince grows in almost any conditions. It can grow in the shade without pretending to be a better place, but, nevertheless, bears fruit better in a sunny place.

The fruit, due to its peculiar sour taste and high content of vitamin C, is also called northern lemon. Ripe fruits contain fructose, tannins and organic acids. Quince fruit juice has beneficial properties, which contains sugar, approximately 3.5% malic acid and gum (this is a thick sticky juice from some plants, used in industry, pharmacology, etc.).

Quince fruits are used fresh or dry for tuberculosis and bronchial asthma. Raw quince fruits are hardly edible. They make excellent soft drinks and jams. For cooking, and acquiring the best taste, quince is boiled over low heat. Thus, the filling for pies and pies is made from it. Quince fruits are also baked for dessert, made into a paste, served “in company” with mature cheese, or fried whole to serve with game. In addition, quince makes excellent jams and jellies. It can also be harvested, since Japanese quince contains a lot of pectin (among the greenish-yellow fruits, it ranks first in its quantity).

The easiest way to preserve the beneficial properties of this product is to put the slices in a jar, sprinkle with sugar and keep in the refrigerator.And the aromatic syrup formed during storage can be added to tea instead of lemon juice or lemon itself. By the way, the fruits are preserved for a long time. Ripe quince fruits after laying can be consumed fresh, their beneficial properties help with hypertension, sclerosis and anemia. Most often they are still consumed boiled or baked. A decoction of quince seeds is used as a lotion for eye diseases, for gargling with sore throat and as a good cosmetic product to soften the skin.

It is believed that vitamin C contained in quince not only protects against colds, but also helps the body to produce a unique protective substance - interferon (a protective protein that is produced by cells of birds and mammals in response to viral infections).

100 grams of quince contains 8.9 g of carbohydrates, of which 7.0 g are fructose, and the rest are sucrose and glucose. Quince also contains provitamin A and other very useful vitamins: B1, B2, B6, C, E, PP, as well as a number of macro and microelements. 100 grams of fruit contains 144 mg of potassium, which is 10 times the amount of sodium. Quince fruits are rich in malic and citric acids, tartronic acid.

Properly prepared quince jam and jam have a good effect on the body in case of intestinal inflammation.

If you prepare juice from quince, then for this it is better to take ripe fruits. Quince juice has restorative, antiseptic, hemostatic, astringent and diuretic properties. It is recommended to drink a lot for anemia and cardiovascular diseases. It also has a positive effect on asthma, diseases of the respiratory tract and gastrointestinal tract. And the juice and pulp of boiled or baked fruits of this fruit help well with vomiting. It is recommended to take the juice in a glass or half a glass before meals.

Any kind of quince has a beneficial effect on the psyche: the human body is invigorated, the mood improves. And the pulp has a strengthening effect, therefore, for a long time in the Middle East, it was successfully treated with diseases of the gastrointestinal tract, which were accompanied by diarrhea with bleeding. From drinking quince juice, the condition of asthmatics is much improved. And Tibetan medicine men believe that it is difficult to find a better remedy than quince for treating ear diseases.

A slimy broth of quince seeds (to obtain it, 5-10 grams of the product must be boiled in 100 ml of water until a mucous mass is formed) is consumed in 1 tbsp. spoon 3-4 times a day for hemoptysis, bronchitis, uterine bleeding and externally, as a lotion, an enveloping and anti-inflammatory agent for inflammation of the eyes, for gargling with sore throat, with burns and skin irritations.

Essential oils, which are contained in the skin of Japanese quince fruits, add a delicate aroma and pleasant sour taste to dishes. Quince makes an excellent tea, which is a diuretic if the patient has edema of cardiovascular origin. The seed tea also helps with coughs and acute respiratory problems.

The elements that Japanese quince contains are used in cosmetics to prepare a lotion that helps people with oily, porous skin. To prepare it, the protein is first beaten, and then camphor alcohol, cologne and quince juice (all components in equal proportions) are added dropwise to it. After the procedure, the skin becomes smooth, fresh and velvety.
(a source: 🔗

[Mistletoe]

Mistletoe, you signed the pictures wrong !! this is not Mistletoe, this is AIVA !!!

[Mistletoe]

Mistletoe, you signed the pictures wrong !! this is not Mistletoe, this is AIVA !!!

It was Melka's eyes that narrowed from the Japanese quince, so I didn't notice!

It was Melka's eyes that narrowed from the Japanese quince, so I didn't notice!

Who doesn't like my eyes there ???

[Arch]

Arch, nix, at burrows !!!

cry

Wow quince has grown. And I thought she's not growing here. Ksyusha, where did you buy the seedling and how much did it grow with you? I would not refuse this

[Ludmila]

LudmilaI don't even know when and where it came from. I didn't plant it myself, apparently, one of my friends brought it and planted it myself. Harvest the second year.

[Omela]

Omela, but tell me please, Japanese quince is not the kind of quince that is sold in the markets? So big and yellow-yellow. If these are different things, are they very different?
I am interested not out of simple curiosity. If a Japanese woman can live with us, and if she is approximately similar to a traditional quince, it is necessary to plant.
Due to its Asian-Caucasian origin, I love quince. Rather, jam and jam from it.
In principle, I already buy and cook almost every year, but if it turns out (what if?) Its own, it's more pleasant
I make the broth from the skin of the quince, which I must clean. and I prefer not quite smooth jam, but a bit like confiture, so that sometimes small pieces come across. Therefore, I usually cut with a knife finely-finely (which is difficult).
Maybe this year try cutting Philips into cubes?
My color is usually from dark pink to deep red.

Oh, Omelochka, Japanese quince in Latvia is called quince. We, as you wrote, cut it into slices and kept covered with sugar in the cold. We drank tea with syrup. The taste is extraordinary !!! And the jam, I can imagine how delicious it is! Thanks for the recipe, if I see it on the market, buy it and try

[Svetik]

We, as you wrote, cut it into slices and kept covered with sugar in the cold. We drank tea with syrup.

Yeah, Svetik, I share the same way !! But the refrigerator is not rubber!

Omela, but tell me please, Japanese quince is not the kind of quince that is sold in the markets? So big and yellow-yellow.

guliko , I honestly have never seen on the market. It looks like an apple and is bright yellow, as in the photo. And it smells delicious !! You can't just eat it. It is tart with sourness. Only for jam, meat or tea with sugar. Here you get exactly the jam and with pieces. The blender does not completely break the mass anyway.

If a Japanese woman can live with us, and if she is approximately similar to a traditional quince, it is necessary to plant.
Due to its Asian-Caucasian origin, I love quince.

Well, honestly .. I don't know what a traditional quince it is !!!

🔗

how it blooms!

[HERE]

If a Japanese woman can live with us, and if she is approximately similar to a traditional quince, it is necessary to plant.

Japanese frost-resistant, so it lives with us. Here HERE real quince. It is larger in size. I won't say about the taste - I have not tried the real one, but the Japanese woman - come and try it.

[Omela]

Omela, thanks for your reply and invitation!
People, but where can you put "thank you" here (sorry for the office)?

[Thank]

People, but where can you put "thank you" here (sorry for the office)?

Under the avatar button Thank.

Oooh ... how lovely!
I confirm all words.
We also grow in the country. The bush is small and the fruits are so interestingly planted on a branch.
There was a harvest this year too. The husband asks her to make it like jam with pieces, since he drinks tea with her.

And how she blooms, the color is fantastic!

Mistletoe, Ksun, I congratulate you on such a wonderful purchase, planted by one of your friends. And tasty and healthy

[Ksyusha,]

Thank you girls - they pointed at yours,Ksyusha, jam!
Collecting soon. Thanks for the description of the useful properties, impressive! Bookmarked ...

[Olya, Marina,]

Girls, Olya, Marina, Thank you!!! My husband also loves me.

The jam was somehow lazy, we and the jam are good for tea, beautiful, with transparent pieces, easily replaces lemon.and most importantly, the Japanese quince does not have those unpleasant pebbles that are found in pears and cultural quince

[Omela]

Omela, Thank you!!! Previously, I only knew how to cut it thinly and sprinkle it with sugar, but here such a recipe is cool and delicious!
She also grows with me, of two varieties - in one, the fruits are oblong, and in the other, round. I planted it about 15 years ago, the seller assured that he personally brought it from 2 Japanese islands, he even spoke their name, but I managed to forget it after years. It is also called chaenomeles.
Her flowers are, well, very beautiful, the fruits are terribly vitamin-rich, but she behaves "not very much" - she gradually seizes space, it will be difficult to drive away. You uproot it, and it will climb out again ... So it is better to plant where it will not threaten anyone or anything

[Piano]

PianoElena, be stunned !!! Is this really Japanese ?? It turned out very nicely!

but she behaves "not very" - gradually captures space, it will be difficult to drive away.

Tatyana, I planted this bush on an area where I rarely visit, so I never saw flowering .... I generally did not even suspect that it was a quince for a very long time. Only now I'm collecting the third season. And she didn’t notice. which has grown especially.

[Omela]

Omela, so she began to interfere with me about 10-12 years later, when the offspring began to pull out and throw away. Then I realized what kind of work it was worth digging them out, the roots settled down tightly in the ground, intertwined

[Tatyana]

Tatyana, here's the thing .. I still have to grow and grow her !!!

Is this really Japanese?

More precisely nowhere! I collected it myself.

Wow ... I never would have thought. How did you cook it? For some reason, I have little this year at all.

I cut off around the seed pods (just like we peel an apple from the peel, but thicker), added half a glass of water, sugar by eye, but to taste, and three sets of 5-6 minutes each with complete cooling. After the second boil, it became transparent, after the third, the syrup thickened. I won't give you the proportions - there were two handfuls of small quince - and green and yellowed, sugar is about 500 grams - but it's a matter of taste. I read that the acidity can be regulated by soaking in hot water, soaking, draining the water and then boiling so that it is not very sour. Inexpressible color, honey.

[Elena]

Elena, Thank you! If I have time to collect, then I will cook.

I just got two of these sockets, they ate half at once, literally in a day. Now I am inspired by barberry, I can’t decide to take out the seeds or cook with them ...

I saw only dried barberry.

[Omela]

Omela, here, I am reporting. Thank you very much again for the idea! It turned out very tasty! But laziness, as you know, is the engine of progress, so it turned out "based on", I apologize, if I passed something to Quince through the attachment to the meat grinder in thin slices, I did not choose the seeds, because I like their taste and they do not bother me at all.

[Tatyana]

Tatyana, very appetizing jar !! And the consistency is so gorgeous !!

I made this jam, with a slight digression, after cleaning I turned the quince in a meat grinder (there was a lot of it). It turned out delicious, the jam is thick, almost like marmalade.

[Ёlenka]

Ёlenka, Elena, glad I liked it. This year I didn't have much, I just played it with sugar.

And it grows with me !!! I wanted it precisely because of the flowers and thorns)) in the corner. Mine is 2 years old. This year there were very few fruits, they just cut them into tea. The jam from it is really very tasty, almost unlike the usual quince. It has sourness and a totally awesome smell !!! I will now wait for the `` harvest '' for the jam!

And I really love Japanese quince. I made jam and just with sugar. A little of it, but it's worth messing around, it's very tasty. It will bloom soon. Yesterday I was at the dacha and saw about 20 uncollected fruits. She even complained about her carelessness. Whoever has a summer cottage and does not have a quince, start it, you will not regret it.