Local quinces are only digestible after careful processing. With the help of our tips, you can prepare boiled delicacies in no time. Let yourself be inspired with vitamins.

Remove 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, these must be removed for processing.

Following steps:

  • peel
  • core
  • cut small
  • stew or boil

Quinces are suitable for making jellies, jams, confectionery or juices. To prevent the finely chopped pieces from turning brown, sprinkle them with a little lemon juice. This gives the end product a wonderfully fresh taste.

Canning without gelling agent

In addition to valuable vitamins, quinces contain a considerable amount of pectin. Because of this, the use of gelling agents can be dispensed with. Use a 1:1 ratio of fruit and sugar to make jam. The cooking time may be extended by a few minutes, since the pectin only dissolves slowly.

If necessary, add a little more pectin after the gelling test.

Shelf life with an aromatic climax

After boiling, tasty variations can be kept for about a year. Over time, the aroma of the strong-tasting fruit refines.

Ice cold alternative

If some quinces don't make it to the canning time, you can keep them frozen for about a year without hesitation. For this purpose, clean, peel and core the fruit. Afterwards enjoy a short bath in boiling water (blanch).

Store them in practical freezer bags or special cans. Depending on requirements, new products can be conjured up again and again in this way. Quinces are just as suitable as a base for ice cream specialties.

tips and tricks

When processing the fruit, make sure that the pits are not damaged. These contain toxic hydrocyanic acid.

FT

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Trees