Remove the bitter fluff
The first step is to loosen the fluff with a soft cloth. The entire surface of the quince is covered with this. It contains many bitter substances. Therefore they have to be removed for processing.
also read
- Harvest quince and prepare it deliciously
- A real treat: simply dry the quinces yourself
- Let quinces ripen: Of course!
Following steps:
- peel
- core
- cut into small pieces
- stew or boil
Quinces are suitable for making jellies, jams, confectionery or juices. To prevent the chopped pieces from turning brown, drizzle a little lemon juice over them. This gives the end product a wonderfully fresh taste.
Preserving without gelling agent
In addition to valuable vitamins, quinces contain a considerable amount of pectin. As a result, the use of gelling agents can be dispensed with. You can process fruit and sugar in a ratio of 1: 1 to make jam. The cooking time may be extended by a few minutes, as the pectin only dissolves slowly.
If necessary, add a little pectin after the gelation test.
Shelf life with an aromatic climax
After boiling down, tasty variations can be kept for about a year. Over time, the aroma of the strong-tasting fruit is refined.
Ice cold alternative
If some quinces do not make it to preserving, you can safely store them frozen for about a year. For this purpose, clean, peel and core the fruit. Afterwards enjoy a short bath in boiling water (blanch).
You can store them in practical freezer bags or special cans. In this way, new products can be conjured up again and again as required. Quinces are just as suitable as a basis for ice cream specialties.
Tips & Tricks
When processing the fruit, make sure that the seeds are not damaged. These contain poisonous hydrogen cyanide.
FT
