Quince: harm and good. Jam for the winter

Such a fruit, like quince, whose harm and benefit are not known to everyone, can not be ignored. It contains a lot of useful microelements, which are necessary for the human body. But there is also a negative impact. That the use of quince brought you only benefit, let's consider what it is harmful and useful, and also how to eat it correctly.

Brief description of fruit

People who have never met a quince, at first glance, it may seem that this is an apple, only a rather strange shape. And some, on the contrary, compare it with a large pear. In fact, quince has a very ancient and rich history. In Asia and the Mediterranean this fruit is grown for about 4000 years. In appearance it is a small tree on which there are a lot of flowers. Traditionally, the birthplace of quince is considered to be the Transcaucasus.

The main feature of this fruit is that it can not be eaten fresh. Quince has a sour tart taste, so it must be subjected to temperature treatment. At the same time it becomes sweet and juicy and tastes like a pear and an apple at the same time. Consider further how to prepare a fruit such as quince. The harm and benefit of this product is very important information, which is important to know before cooking and eating it.

Useful properties of quince

A lot of useful substances are contained in a fruit such as quince. Harm and its benefits are proved by medicine. The positive effect on the body is much higher than the negative. The composition of quince includes glucose, fructose, citric and malic acids, iron, phosphorus, calcium. And the amount of vitamins in this fruit is just off scale: A, B, C, E, PP and many others. Quince is very useful during the treatment of a disease such as anemia.

This product perfectly reduces body temperature, so quince is often advised as an antipyretic. Jam and jam from quince have a positive effect on digestion, as well as on the work of the liver and stomach. Another magic property of this fruit is that it is able to stop the bleeding.

Quince leaves are also quite successfully used in folk medicine. Infusion made from quince leaves, lowers blood sugar levels and is recommended for people who suffer from diabetes mellitus. Also, the juice of this fruit perfectly helps against asthma and diseases of the upper respiratory tract. In addition to all this, the positive influence of quince is also noticeable on the kidneys, as it is a diuretic. Therefore, when cystitis is a disease, it is recommended to eat quince.

In addition to all of the above, this fruit helps to deal with stress, relieves tension and lifts the mood.

The harmful properties of quince

In comparison with all the positive qualities of quince, its harm is quite insignificant. People who are engaged in educational activities or any other where a voice is required is not recommended to use this fruit. It is proved by medicine that quince negatively affects the vocal cords and larynx. Also, people who suffer from constipation and pleurisy, it is better not to eat quince. But this prohibition only applies to the consumption of fresh fruits. In any other form, this fruit can be eaten without fear.

Quince and cooking

We examined what quince is. The harm and benefit that it possesses are now known to you. Now let's look at how to cook it properly.

So, in a raw form, this fruit is better not to use. The only option for using it in fresh form is to add to the tea for a pleasant aroma. Most often it is subjected to a temperature treatment, due to which quince acquires a pleasant taste, and even then it can be eaten. Canned quince for the winter - one of the best options for making this fruit. Also from it prepare a huge amount of desserts (cakes, cakes, marmalade, candied fruits). Some people like to add piquant quince to pilaf, to various meat dishes, omelet. Quince for the winter is traditionally prepared in the form of jam, jam or jam.

A simple recipe for jam from quince

There are a lot of ways to prepare a quince. Now consider an easy way to prepare jam from quince.

We will need:

1. One kilogram of quince.
2. One glass of water.
3. Two glasses of sugar.
4. Three grams of citric acid.

First it is necessary to thoroughly wash the quince, remove the middle and cut it into slices. Then it is necessary to mix water, sugar, quince and citric acid in the saucepan. It is necessary that it all boil over a slow fire. The sauté pan should be covered so that steam does not escape. Within 2-3 hours you need to quince the quince on a slow fire, sometimes stir. Quince should get a dark red color. To find out if a fruit is ready, try it with a fork, it should be soft. After that, the ready-made quince jam should be rolled in cans or simply closed and stored in the refrigerator. For piquancy during cooking, you can add a little cinnamon. The fragrance will be stunning.

Jam from quince: step by step recipe

There are a huge number of ways to prepare quince jam. Each of them is beautiful in its own way. Quince with nuts is a perfect combination, so we will consider the recipe for jam with nuts.

For preparation it is necessary:

1. Ripe quince - 2,5 kg.
2. Sugar - 2 kg.
3. Water - 300 ml.
4. Nuts - 300 grams.
5. One lemon.

Step 1. Thoroughly wash the quince, cut out the middle with bones, peel. But in principle, you can not clean it.

Step 2. Cut the fruit into small slices.

Step 3. Slices of chopped quince should be blanched for two minutes. Do not pour out the remaining water. Wait until the quince runs off.

Step 4. Pour 300 ml of water into a wide container and add 700 grams of sugar. Then put the quince there, stir and boil. Boil for about 10 minutes and leave for 12 hours.

Step 5. Add 700 grams of sugar and boil for another 10 minutes. Again leave this all for 12 hours.

Step 6. Finally, add sugar, which is left, pour nuts and slices of lemon. All this should boil and boil for another 10 minutes on low heat. We leave it for another half a day. Then we boil and roll again. And the most delicious quince jam is ready! Banks need to be covered with a blanket until it cools down. Bon Appetit!

Japanese Quince: cooking and description

Japanese quince is a very beautiful tree with flowers similar to the flowers of an apple tree. The fruits have a pleasant aroma, but the taste is very acidic. Therefore, to use them in fresh form is simply impossible. In addition, they are also very solid. But there are many options for making this quince: various jams, jams, candied fruits, jelly, marmalade and much more. Japanese quince can be eaten even in raw form. Let's consider some variants of preparation of such fruit.

Raw Japanese Quince with Sugar

To prepare, you need 1 kilogram of quince and the same amount of sugar. We cut the fruit into slices. Then lay out layers, alternating with sugar. We close in the bank and store it in the refrigerator. Serve for tea instead of lemon.

Jelly from Japanese quince

It will take 1 kilogram of quince, 400 grams of sugar and two glasses of water. First, you need to wash the quince, then cut into slices (along with the seeds). Then cook on low heat, until the fruit is soft. The resulting mass must be filtered, but not crushed. The juice must be poured into another container, add sugar and cook until it thickens.

Candied fruits from Japanese quince

For cooking you need to take ready-made quince jam. Then you need to choose from it the fruits, drain the syrup and wait until the fruit is dried (on a plate). Then sprinkle them with sugar and place in a closed container. Store at room temperature.

So, we considered such a fruit as quince: what it is, its useful and harmful properties, as well as a variety of ways of cooking. This product has many positive qualities, so you should not neglect it. As you can see, in principle, in the preparation of this fruit, there is nothing complicated, and with its taste such juicy and sweet jam will delight you on cold winter evenings.