The aroma of quinces is wonderfully sweet and at the same time tart and lemony. Unfortunately, the season for these increasingly popular fruits doesn't last long. Canning allows you to create a supply that you can access all year round. We will introduce you to the most common options.
How to preserve quince?
Quinces can be preserved by freezing, boiling or as syrup. When freezing, peel, quarter and blanch the quinces. Preserved quinces are ideal for sweet dishes. Quince syrup lasts for several months when stored in a cool, dark place.
Freezing quinces
Frozen, the fruits last for about a year. When freezing the quinces, follow these steps:
- Rubbing the fluff from the quinces.
- Peel and quarter the fruit.
- Cut out the core starting at the base of the stem.
- Remove the flower base and cut the quince into bite-sized pieces.
- Boil the water with the lemon juice in a pot and blanch the quinces for three minutes.
- Take out and chill immediately.
- Dry carefully with a tea towel.
- Pour into freezer container and freeze.
How to preserve quinces
Preserved quinces are a special delicacy that not only tastes good on its own, but also goes great with cakes, ice cream and other sweet dishes.
Ingredients:
- 500 g quinces
- 500 ml water
- 200 g sugar
- 1 stick of cinnamon
- Juice of a lemon
Preparation
- Grate the fluff from the quince, peel the fruit, quarter it and cut out the core.
- Put quinces in lemon water.
- Boil the cores for 30 minutes.
- Strain and collect the juice.
- Boil this again together with the sugar and cinnamon stick.
- Add the quince pieces and simmer for thirty minutes.
- Immediately fill hot into twist-off jars or preserving jars with rubber ring, lid and metal clip.
- Close the jars and preserve in the canner according to the manufacturer's instructions.
Make quince syrup
Making syrup is a little more complicated than compote, but the boiling step is not necessary. If stored correctly, quince syrup will last for several months.
Ingredients:
- 500 g quinces
- 500 ml water
- 200 g sugar
- Juice of a lemon
- 1 cinnamon stick
- ½ vanilla bean
- 1 thumbnail-sized piece of ginger
Preparation
- Grate the fluff from the fruit, peel and quarter.
- Remove core casing.
- Put the quinces with the water in a saucepan and bring to the boil.
- Simmer for 30 minutes.
- Sterilize the bottles during this time.
- Press the quince pieces through a very fine-mesh sieve or a cotton cloth, collecting the juice.
- Pour the juice back into the pot, add the sugar, lemon juice and the spices.
- Bring to the boil and simmer gently for about 15 minutes.
- Fit hot into clean bottles and close immediately.
- Store in a cool, dark place.
Tip
Quinces ripen in October at the latest and should definitely be harvested before the first frost. Fully ripe fruits are colored and have already lost their fur.
