Homemade candied quince: a simple recipe. How to prepare candied quince at home Candied quince

To prepare candied quince you will need quince, water, granulated sugar, citric acid and powdered sugar.

Wash the fruits and remove the peels. There is no need to throw away the skins.

Cut the fruit into four parts and remove the seed capsule. Place the slices in cool water to prevent them from darkening.

Place the quince skins into the pan. Pour the required amount of water, boil and simmer over low heat for about 15-20 minutes.

Remove the cooked skins with a slotted spoon. Place quince slices into the broth. If the liquid doesn't seem like much, don't be alarmed.

Cover with a lid and keep on low heat for 10-15 minutes. The main thing is not to overcook so that the slices don’t fall apart. It would be better if they were plump. Periodically you need to gently stir so that all the quinces are lightly steamed.

Carefully remove the quince from the pan and place in a colander to cool.

Add half the sugar to the broth. Bring to a boil, stirring until the sugar dissolves.

Cut the cooled quince into small pieces. Place quince pieces into boiling syrup. Boil. Cook over low heat for 5-6 minutes. Turn off the heat and leave at room temperature for 5-6 hours. The longer the slices cool, the more they become saturated with sugar syrup.

After cooling, return the saucepan to the fire. Also boil for 5 minutes and leave to cool.

Before the third cooking, add the remaining sugar and citric acid to taste. Mix carefully and boil. Cook everything the same – 5-6 minutes. Cool and let sit for 3-4 hours.

It is not necessary to use citric acid; you can add a pinch of vanilla or a cinnamon stick.

For the fourth time, return the pan to the fire and boil again for 5 minutes. Leave to steep until completely cool. The color has already become more saturated, and the pieces are saturated with syrup.

Place the slices on a sieve and leave for 2-3 hours until the syrup drains completely and the pieces dry.

Quince is a rather sour and tart fruit. But in candied fruits it fully reveals its original taste, and it looks quite attractive. The resulting pieces are translucent and reddish-orange in color. Let's look at how to make candied quince at home.

Candied quince looks attractive and appetizing.

Ingredients

Sugar 2 kilograms Water 1 liter Lemon acid 1 pinch

Number of servings: 4
Cooking time: 35 minutes

Candied quince: microwave recipe

If you don't have much time and want candied fruits, you can cook them in the microwave.

Required ingredients:

4 medium quinces;
sugar.

Rinse the quince well, cut into thin slices, removing the core, and place on a flat plate. Sprinkle the slices generously with granulated sugar and bake in the microwave for 5 minutes. In this case, the power must be set to maximum.

If the quince is very hard or there are a lot of slices, the cooking time should be increased.

Candied quince by boiling

This is a rather long cooking method, but the resulting candied fruits can be stored for a long time.

Required ingredients:

2.5 kg of sugar;
2 kg of quince fruits;
1 liter of water;
a pinch of citric acid;
powdered sugar.

Wash the quince well, trying to remove all plaque from the peel. Cut the fruits into four parts, peel and core them and place in a bowl with cold water.

Boil water in an enamel saucepan, add quince peel and cook for 20 minutes. Then remove the peelings and place quarters of the fruit in the broth. Bring to a boil and simmer over low heat for 15 minutes.

Place the slices in a colander and cool.

Pour half the sugar into the hot broth and, stirring, cook until the sugar is completely dissolved.

Cut the quarters into thin slices and add to the boiling syrup. Let it boil and, stirring gently, cook for 5 minutes over low heat. Then turn it off and leave until the morning.

The next day, put the pan with quince on the fire, boil, add the rest of the sugar, mix carefully and boil for 5 minutes. Set aside again for a day. Repeat this procedure 2-3 more times.

During the last cooking, citric acid must be added to the syrup. Then wait until everything has cooled down a little, catch all the fruit slices from the pan and place them on a sieve.

Once all the syrup has drained (this may take a couple of days), roll the slices in powdered sugar and place on a parchment-lined tray. Dry for 3-4 days in a warm, dry place and pour into glass jars with screw-on lids.

By preparing this tasty and healthy sweet, you can enjoy the extraordinary taste and summer aroma in winter. Make yourself and your loved ones happy!

Candied quince

For candied fruits, use ripe quince with a good aroma. Peel the skin and seed chamber, cut into slices, and dip in acidified water. The peel and seed chamber are filled with water and boiled for 20 minutes, the broth is filtered and quince slices are boiled in it with immediate cooling. The prepared slices are dipped in boiling syrup (1 - 1.2 kg of sugar, 1 kg of quince and two glasses of water), put on fire and boiled in several stages (3 - 4) and left for 10 - 12 hours until ready.

During the last cooking, add 3 - 4 g of citric acid. The candied fruits are placed in a colander to drain the syrup, after which they are laid out on a plate to dry and placed in boxes or jars. For long-term storage, candied fruits are left in syrup or dried as needed, sprinkled with granulated sugar or powder before serving.

Candied Japanese quince

The fruits are cut in half, the seed chamber is cleaned and dipped in boiling syrup (1.5 kg of sugar, 1 kg of quince and three glasses of water), the basin is shaken and left for 5 - 6 hours until it cools completely, after which it is put back on the fire and boiled 6 - 7 minutes, remove from heat and stand for 10-12 hours. Cooking with standing is repeated 4 times. After the last cooking, the fruits are placed in a colander to drain the syrup and placed on plates or a dish to dry.

Quince is boiled with pumpkin or zucchini (pieces), the latter acquires its aroma and after cooking is very pleasant to the taste.

Candied quince

Prepare the fruits in the same way as for natural quince, cut into slices 1.5 - 2 cm thick, put in boiling water, cook until tender (the consistency should be soft, but not boiled), drain in a colander. Boil the quince peels in blanching water.

Prepare 70% sugar syrup using the broth (700 g sugar, 300 ml broth). Place the boiled slices into boiling syrup. Cook the mixture over moderate heat for 5 - 6 minutes, then keep in a cool place for 6 - 8 hours.

Repeat the procedure of alternating cooking with standing 5 - 6 times, then boil until tender. At the end of the last cooking, add a little citric acid (1 kg of fruit, 1.5 g of acid).

Remove the finished jam from the heat, let sit for 6-8 hours, then drain in a colander and let sit until the syrup has completely drained. Place the candied fruits separated from the syrup on a plate, air dry or in a warm oven with the door open, sprinkle with powdered sugar or finely ground granulated sugar, and place in glass jars or boxes lined with parchment paper on the inside. Store in a cool, dry place.

What are the benefits of quince?

Quince fruits contain tannins, which give quince a tart, astringent taste, a large amount of fructose, vitamins, and fruit acids. Thanks to such a rich composition, quince has found application not only in cooking, but also in alternative medicine.

During heat treatment, some substances are destroyed, but most of the components of this fruit remain unchanged. Therefore, in the winter-spring period, when there is a physical shortage of vitamins and other useful substances, the use of quince preparations will be especially useful.

How to make jam

Quince fruit jam turns out transparent and quite thick, with a strong, pleasant aroma. It can be consumed on its own or used as a delicious filling for pies and other confectionery products. The recipe is quite simple:

Quince jam

quince fruits;
sugar - 1.5 times more than fruit;
glass of water.

Preparation:

Peel the quince from the fleecy skin, cut into fairly large pieces and pour into a thick-walled pan.
Fill with water - it must cover the bottom.
Cover with a lid and steam the quince over low heat until soft.
Drain the resulting liquid, mix it with sugar and boil the syrup.
Pour syrup over quince and boil for 20 minutes. Set aside the semi-finished product for 12 hours.
After time has passed, cook the quince again until translucent.
Pour hot jam into jars and roll up.

There is a very interesting version of jam with nuts. In this case, on the second day of cooking, add walnut kernels, divided into several parts. This gives the jam a nutty flavor, which makes it even tastier.

Preparation in the form of compote

Quince compote is sweet and sour in taste and amazingly aromatic. In winter, in addition to enjoying the sensations of taste, it will help strengthen the immune system and slightly relieve coughs during colds. Ingredients for making compote:

1 kg of fresh quince fruits;
2 liters of water;
300-350 g sugar.

The calculation is for one 3 liter jar.

Preparation of the workpiece:

Advice. It is best to wash quince with a stiff brush. This way, the lint will be removed, and the aromatic peel will remain intact.

If desired, you can add any other fruit to the quince compote, which will give the compote a slightly different taste.

Quince jam

An excellent quince preparation for the winter - jam. Quince jam has a very thick consistency, so you can safely bake various pies and buns with it. Jam recipe:

quince fruits;
sugar is three times less than the weight of the fruit.

Cooking process:

Advice. To make jam, it is better to take overripe quince. Such fruits will soften faster.

Candied quince

Quinces make excellent candied fruits. They have a pronounced quince flavor and aroma, dense, but not rubbery. The process of preparing them is quite lengthy and not entirely simple. Required ingredients:

quince fruits;
sugar - the same amount;
water - 4 times less than sugar.

Step-by-step preparation:

When the candied fruits dry well, roll them in powdered sugar.

Advice. It is better to boil candied fruits more than one day - this way they will become more saturated with sugar.

Quince confiture

Confiture is a delicious jelly-like dessert that is cooked with the addition of pectin. Vanilla, cinnamon, and citrus fruits are added to improve the taste. Quince itself has a strong, pleasant aroma, so there is no need to add anything. There is no need to add pectin either, because these southern fruits contain plenty of it. Quince confiture recipe:

quince fruits;
sugar – 2/3 of the weight of the fruit;
water is 5 times less than the weight of the fruit.

Confiture must be prepared from peeled quince

Step-by-step preparation of confiture:

Wash the fruits, peel the skins and grate coarsely.
Immerse the fruit peelings in water and boil for 15 minutes, then remove them with a slotted spoon.
Add sugar to the resulting broth. Heat until dissolved.
Pour the grated fruit into the syrup and continue cooking until transparent.
While hot, pour into jars and roll up.

Quince confiture is consumed simply on its own as a separate dessert, served with cookies and buns for tea, and also used as a filling for pies and other confectionery products.

There are a lot of recipes for quince preparations. Absolutely all of these desserts will please both adults and children. With quince preparations, frosts and snowstorms are not scary in winter, because with them there will always be a piece of summer and warmth in the house.

Quince jam: video

Quince preparations: photo

Today we will prepare very tasty candied quince. This fruit, very sour and not particularly attractive in its raw form, reveals its unique taste and aroma in various dishes, and candied fruits are no exception.

By preparing these candied fruits, you will enjoy their great taste on long winter evenings. And, on top of everything else, candied quince is incredibly healthy.

So let's get started.

Ingredients for candied fruits

1.5kg. quinces
3 glasses of water
0.5-0.7kg. Sahara
powdered sugar or sand for sprinkling

Preparing candied fruits

Wash the quince, remove the peel and seeds, cut into small slices, cubes or strips.

Place in a large saucepan and add boiling water.

Strain, pouring the water into a separate pan.

Boil the syrup in this water: add sugar, boil and wait until the sugar has completely melted.

Place the quince in boiling syrup, boil for 5 minutes, remove from heat and cool at room temperature. Repeat this procedure 4 times.

After the 4th cooking, the quince should become glassy-transparent. It is filtered, allowing the syrup to drain completely.

Place the quince slices on parchment and dry for several days. On the 2nd day, you can sprinkle the quince with powdered sugar and, if necessary, sprinkle it several more times during the drying process.

Bon appetit!

Candied fruit

See also:
Candied melon
Candied peels
Candied citrus fruits
Candied fruits
Candied ginger
Candied watermelon
Candied apples
Candied pumpkin
From pears
From physalis
From cherry

From currants
From carrots with zest
From carrots
Pumpkin and orange

It is best to store candied fruits in glass, tightly closed. There is another way of storage: do not dry them, and do not cover the candied fruits with sugar, but place them hot, together with the syrup, in sterile jars and hermetically seal them, like regular jam.

In the future, they can be used to layer cake layers, decorate cakes and add to baked goods.

Quince

In their raw form, quince fruits are practically inedible, but they make very tasty and aromatic drinks, jellies, jams, marmalade and marshmallows. Quince can be added with other fruits to compotes and baked goods, and fragrant quince jam will delight you all winter with its great taste. Quince decoction can also be used as a seasoning for meat dishes.

Quince contains a number of useful substances - vitamins A, B and C, pectin substances and many micro- and macroelements. Quince strengthens the immune system, prevents colds, and removes waste and toxins from the body. It is also useful for constipation, colitis and flatulence, uterine bleeding and respiratory diseases.

Quince decoction is used for cosmetic purposes; it is very useful for facial skin and for strengthening hair.

After boiling quince, a viscous mucus remains, which is used in the production of gloss for fabrics and for cosmetic purposes.

Slime is used in textile production to add shine to fabrics; a water decoction can replace gum acacia.

The plant is very beautiful; it is used to make hedges in gardens and personal plots. You can make various crafts and carvings from quince wood.