An interesting recipe for "live quince"


Read the previous part. ← Chaenomeles or Japanese quince - growing experience

Experience comes with time, and if in the early years I just cooked aromatic classic jam from quince, with slices in thick syrup - or soft mass for a pie, then other options for blanks appeared.

At the second stage of my culinary development, I began to cook "live" quince. Having freed the fruits from the seed chamber by cutting the pulp with a sharp knife around this chamber, I ground the pulp in a meat grinder. A blender is also suitable for this. Then everything was mixed with sugar to taste, but not less than 1: 1.5 (sugar).


A very tasty sweet and sour aromatic mass is laid out in sterile jars and rolled up. It is stored under normal conditions and used as you like, even in the form of a drink after diluting the mass with water. It is much nicer and healthier compared to preservative-infused drinks.

Household appliances are stepping forward, and with the help of the "Sadovaya" juicer I get the juice from the quince, putting the whole fruit in the receiver. The juice is mixed with granulated sugar, pasteurized and rolled in sterile jars, pure quince or mixed with apple in any ratio.

It turns out a transparent, amber color, tasty aromatic juice, and mixed with apple juice - with an interesting flavor note.

I also cooked pumpkin puree with quince for a pie or for a bun for tea. In general, Japanese quince is worth not sparing sugar for it. In conclusion, I want to say that I have a large number of seeds in the fall, when I do my harvesting, and I can share the seeds.

I have another interesting observation when I, leaving the seeds, decided to treat them to the birds in the country in the winter. So, the birds didn't even taste the treat. The reason for this is unknown to me, but perhaps that is why my quince is not exposed to raids of pests or diseases.

Read also Blanks from Japanese quince - chaenomeles →

Lyudmila Rybkina,
member of the "Green Gift" club

Read also:
• Blanks from Japanese quince - chaenomeles
• Recipes for jam, candied fruit and quince compote
• Juice of chaenomeles and chaenomeles with sugar
• The use of Japanese quince in the garden landscape
• Cultivation of low Japanese quince - chaenomeles Maulei


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