Raw quinces are rock hard and inedible as they taste quite bitter. However, the fruits produce a very fine juice, which is a pleasure mixed with mineral water, for example. In this way, even a large quince harvest can be easily processed and preserved.

Quince juice is delicious and healthy

Ingredients for 6 bottles of 1 liter each

  • 4500 grams of quinces
  • 2 kg of apples
  • 2 lemons
  • 1500 grams of sugar
  • 3 liters of water

Juicing quinces

  1. First, rub the bitter fluff off the quince.
  2. Wash fruit thoroughly.
  3. Quarter, core and dice the fruit.
  4. Squeeze lemons.
  5. Put the quince and apple pieces in a saucepan and fill up with water. Add lemon juice.
  6. Cook for about 2 hours over low heat. The pieces of quince must be very soft and fall apart.
  7. Line a sieve with cheesecloth and place over a large container.
  8. Pour in the fruit puree and let drain.
  9. Pour the juice into a saucepan and stir in the sugar.
  10. Boil until the crystals have completely dissolved.
  11. Immediately pour into previously sterilized bottles with swing tops or twist-off caps using a funnel (€5.00).
  12. Seal and turn upside down to cool.
  13. Store in a cool and dark area.

Juice the quinces in the pressure cooker

Juicing the quince is quicker if you let the fruit soften in the pressure cooker:

  1. Pour enough water into the pot to completely cover the quinces.
  2. Bring to a boil for 30 minutes.
  3. Do not open, but leave the brew overnight.
  4. The next day, run them through a sieve lined with cheesecloth.
  5. Boil the quince juice again with sugar and pour into sterilized bottles while still hot.
  6. Seal immediately and turn upside down to cool.

tips

From the juice you can cook delicious quince jelly. To do this, mix a liter of quince juice with jam sugar and the pulp of a vanilla bean. Boil for about four minutes, test the gel and pour into clean glasses.

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Trees