The aroma of quinces is wonderfully sweet and at the same time tart and lemony. Unfortunately, the season of the increasingly popular fruit does not last long. By canning, you can create a supply that you can access all year round. We introduce you to the most common options.

Preserving quinces is a tasty way to preserve quinces

Freeze quinces

The fruit will keep for about a year in the freezer. Follow these steps to freeze quinces:

  1. Rub fluff from the quinces.
  2. Peel and quarter the fruit.
  3. Cut out the core starting at the base of the stem.
  4. Remove the base of the blossom and cut the quince into bite-sized pieces.
  5. Boil the water with the lemon juice in a saucepan and blanch the quinces for three minutes.
  6. Take out and chill immediately.
  7. Dry carefully with a tea towel.
  8. Pour into freezer containers and freeze.

Boil quinces

Preserved quinces are a special delicacy that not only taste good on their own, but also go well with cakes, ice cream and other desserts.

Ingredients:

  • 500 grams of quinces
  • 500ml of water
  • 200 grams of sugar
  • 1 stick of cinnamon
  • juice of a lemon

preparation

  1. Rub the fluff off the quince, peel and quarter the fruit and cut out the core.
  2. Place quinces in lemon water.
  3. Boil the cores for 30 minutes.
  4. Strain and catch the juice.
  5. Boil this again together with the sugar and the cinnamon stick.
  6. Add quince pieces and sauté for thirty minutes.
  7. Immediately pour hot into twist-off jars or preserving jars with a rubber ring, lid and metal clip.
  8. Seal the jars and preserve in the preserving machine according to the manufacturer's instructions.

Make quince syrup

Making syrup is a little more complex than compote, but there is no need to boil it down. Properly stored, quince syrup will keep for several months.

Ingredients:

  • 500 grams of quinces
  • 500ml of water
  • 200 grams of sugar
  • juice of a lemon
  • 1 cinnamon stick
  • ½ vanilla bean
  • 1 thumbnail-sized piece of ginger

preparation

  1. Grate the fluff from the fruit, peel and quarter.
  2. Remove core.
  3. Place the quince in a saucepan with the water and bring to the boil.
  4. Let simmer for 30 minutes.
  5. Sterilize the bottles during this time.
  6. Press the pieces of quince through a very fine-mesh sieve or a cotton cloth, collecting the juice.
  7. Pour the juice back into the pot, add the sugar, lemon juice and spices.
  8. Bring to the boil and simmer gently for about 15 minutes.
  9. Fill hot into the clean bottles and seal immediately.
  10. Store in a cool and dark area.

tips

Quinces are ripe by October at the latest and should definitely be harvested before the first frost. Fully ripe fruits are colored and have already lost their fur.

Category:

Trees