Local quinces are only digestible after careful processing. With the help of our tips, you can prepare preserved delicacies in no time. Get inspired with vitamins.
How do you preserve quinces?
Canning quinces is achieved by peeling, seeding and chopping them before steaming or cooking them. Jams and jellies are made with sugar in a 1:1 ratio, without any additional gelling agents, as the fruits are rich in pectin. Cooked quinces last for about a year.
Remove bitter fuzz
In the first step, remove the fluff using 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
- gut
- cut small
- steam or boil
Quinces are suitable for making jellies, jams, confectionery or juices. To prevent the chopped pieces from turning brown, sprinkle them with a little lemon juice. This gives the end product a wonderfully fresh taste.
Canning without gelling agents
In addition to valuable vitamins, quinces contain a considerable amount of pectin. Because of this, the use of gelling agents can be dispensed with. Process fruit and sugar into jam in a ratio of 1:1. The cooking time may be extended by a few minutes as the pectin only dissolves slowly.
If necessary, add a little more pectin after the jelly test.
Durability with an aromatic highlight
After boiling, tasty variations last for around a year. Over time, the aroma of the strong-tasting fruit refines.
Ice cold alternative
If some quinces no longer make it to canning, 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 (blanching).
Store them in practical freezer bags or special containers. Depending on your needs, new products can be conjured up again and again. Quinces are also suitable as a base for ice cream speci alties.
Tips & Tricks
When processing the fruit, make sure that the seeds are not damaged. These contain toxic hydrogen cyanide.
