Confiture of quince

As a rule, confiture is prepared from berries and fruits with pronounced taste qualities. This feature is characteristic of the fruits of quince.

Confiture of quince with an acid-astringent taste and amber color, is not only an excellent addition to baking, but also a useful vitamin preparation for the winter. Thanks to this technology, the hard and tart fruit of the quince has the opportunity to delight gourmets with an original taste.

Confiture of quince at home

A characteristic feature of quince is dense, fleecy skin, which prevents the syrup from soaking berries. In view of this feature, before preparing a confiture of quince, cut the peel and remove the seed box to avoid bitterness and stiffness of the fruit in it.

Ingredients:

• fruits of quince - 1,2 kg;
• water - 1,2 l;
• citric acid - 10 g;
• sugar - 940 g.

Preparation

1. Fruits of quince, peel, remove the seed boxes and cut into four parts.
2. In water, dissolve 5 g of citric acid and place the quince.
3. Wrap the seed boxes in a separate container for a quarter of an hour, then strain the broth through a sieve, and remove the skin and seeds.
4. In the ready-made broth, pour the sugar and cook a couple of minutes, then grate the previously-quenched quince and put it in syrup.
5. Cook until the weight thickens, enter the remaining 5 g of citric acid and remove from the plate. Ready confit, spread on sterile containers.

Confiture of quince for the winter - the most delicious recipe

A simple piece of crushed quince will serve as a spicy dessert for dinner, and can also act as an original sauce for hot meat dishes . A jar with such an unusual preparation will be a wonderful gift for winter holidays.

Ingredients:

• fruits of quince - 930 g;
• water 1.6 liters;
• sugar - 620 g;
• lemon juice - 45 ml;
• vanilla extract - 5 ml.

Preparation

1. Chopped quince cut into 4 pieces, remove the seeds and cut into cubes. Pour the quince with water and lemon to avoid darkening.
2. Transfer the quince into another container, add half a liter of water and cook until soft.
3. Make a quince puree, rub it through a sieve and combine it with sugar and vanilla. Return the mashed potatoes to the fire and boil for half an hour.
4. In a ready mix pour out a lemon juice and spread out a preparation on sterile banks , having covered sterile covers.

Confiture of apples with quince

Ingredients:

• apples - 540 g;
• quince - 770 g;
• sugar-750 g;
• water 520 ml;
• citric acid - 5 g.

Preparation

1. Remove apples from apples and quince. Peel apples from the peel.
2. Add sugar to the water, wait for it to boil and put the grated fruits on the grater.
3. Cook the mixture for about an hour, before the end of the process, add the citric acid and pour the confiture over the sterile jars.