And this is not accidental at all.

The view looks great as a protective barrier along a narrow summer cottage path. And the bushes look especially colorful during the flowering period. The bright red-pink flowers of the plant go well in the garden with most ornamental species.

The main value is its rounded dense fruits, which abundantly cover the shoots. In addition to important vitamins, they are rich in a whole range of useful substances that can please not only with unusual taste characteristics, but also with a powerful beneficial effect on the overall health of the body.

And today we have to more deeply discover Japanese quince, as well as all kinds of useful properties and contraindications to its use for medical purposes.

Short description

Refers to dicotyledonous flowering. The natural habitat of the species is Japan, and the plant is also widespread in Europe and China. In terms of botanical taxonomy, the species belongs to the genome Chenomeles of the Pink family. That is why the Japanese quince is so similar in external description to many of the household Rosaceae, popular in the garden.

Chaenomeles belongs to deciduous low shrubs, the maximum height of which does not exceed 3 m. Young shoots have a bright color, which changes over time to brownish-black. The scaly-tomentose structure of the outer integument in mature branches changes to smooth and bare.

The leaves are small, obovate or spatulate in shape, narrowed towards the base, with a serrated edge. Their length on average does not exceed 5 cm, and their width is 3 cm.

During the flowering period, the shrub becomes covered with small ones. Their size does not exceed 4 cm in diameter, and the shades are dominated by bright pink or red-orange shades. Sepals and petals are ovoid.
After flowering, apple-shaped green fruits appear on the bush, almost spherical in shape, which, after full ripening, become a delicate yellow hue. The flesh of the fruit is edible, but very tough and dense with abundant interspersed with small brown seeds.

The chemical composition of the fruit

Chaenomeles fruits are rich in many beneficial substances and compounds. Ripe fruits contain about 12-13% percent of sugars. Fructose, glucose and sucrose prevail among them, which are in the following ratio 3: 2: 1.

In addition to sugars, quince fruits contain a huge amount of organic acids (from 1 to 4%), among which the largest quantities are: malic, citric, tartaric, ascorbic, fumaric and chlorogenic.

In addition, traces of caffeic, coumaric, folic and quinic acids have recently been found.

The pulp of chaenomeles fruits is rich in vitamins and useful microelements. Among them are vitamins A, E, C, PP, vitamins of group B (B1, B2, B6), traces of vitamin K. Microelements are presented: iron, cobalt, nickel, boron, manganese, titanium, copper, aluminum.

Useful and medicinal properties

The derivatives of the chaenomeles fruits have anti-inflammatory, immunomodulatory, diuretic effects on the human body.

The vitamin C present in the fruit contributes to the abundant production of interferon, as a result of which the body manages to instantly cope with any infectious colds, as well as strengthen the general immunity.

In addition, the healing properties of Japanese quince contribute to the normalization of nervous and muscular activity, improve the course of metabolic processes in the body, restore and accelerate the course of basic biochemical reactions.
Infusions and decoctions of fruits are used as hemostatic and restorative agents. Often, fresh fruits of a shrub in folk medicine are used to achieve a choleretic or diuretic effect, which promotes the introduction of toxins, harmful substances, toxins from the body, and also promotes the regeneration of the tissues of the genitourinary system and liver.

Fiber-rich pulp is actively used to treat gastrointestinal disorders. With heart failure or edema, quince is able to remove excess fluid from the body, which facilitates the course of diseases.

In addition, in general medical therapy, the fruits of this plant are used to eliminate the local irritating effect of chemicals on the human body and slow down their absorption, as well as to alleviate severe toxicosis in women during pregnancy.

Japanese quince seeds have found their application in the preparation of expectorant and enveloping folk remedies.

Did you know?Turkey takes the first place of honor in the industrial harvesting of quince. A fifth of the world's quince harvest is grown in this country.

Traditional medicine recipes

In folk medicine, for the preparation of medicinal products, both the fruits and the leaves of quince are actively used, and a complete surprise for many is the fact that even the seeds of this are suitable for the preparation of medicines.

Let us consider in more detail the most popular folk methods for preparing medicines from chaenomeles.

A decoction from plant seeds in diseases of the gastrointestinal tract has an enveloping, healing and anti-inflammatory effect on a person, and in case of a cold, such a remedy will help eliminate bronchitis and other manifestations of the disease.

Important! When preparing funds from quince seeds, it is strictly forbidden to grind the seeds, since in this case toxic substances will be released in the infusion, which threaten with severe poisoning.

To alleviate the course of arterial hypertension, traditional medicine recommends an alcoholic infusion from the leaves of a bush.

To do this, 100 g of finely chopped fresh leaves are poured into 250 ml of vodka and infused for 7 days, after which they are filtered through cheesecloth. The resulting product is taken 20 drops 2 times a day.

A decoction of chaenomeles leaves helps to eliminate the manifestations of bronchial asthma and inflammatory diseases of the stomach. For its preparation, 5 g of leaves are poured with 250 ml of boiling water and insisted in a water bath for about 15 minutes.

After that, the mixture must be removed from the heat, leave to cool for 45 minutes, and then strain. Take the infusion no more than 4 times a day, 2 tablespoons before meals.

A decoction of quince fruits or syrup helps to improve the state of the circulatory system and to treat anemia, general immunity and the course of colds.

In order to prepare the syrup, you need to peel the fresh fruits, chop finely, pour a glass of water and cook until they become soft.

After that, remove the pulp and strain it through a sieve. The resulting liquid must be boiled to a syrup consistency.
In order to get a broth from quince, 1 tablespoon of finely chopped fruits are poured with 250 ml of boiling water and boiled for about 10-15 minutes. After that, the mixture is covered with a lid and infused for 30 minutes.

The resulting broth is filtered through cheesecloth and taken before meals, 1 tablespoon 3 times a day.

Important!You should not abuse quince products, since their prolonged use can cause constipation. And during breastfeeding, an overdose of the mother's body with highly active components of quince can lead to constipation and colic in the baby.

Application in cosmetology

In cosmetology, quince has found its application as widely as in traditional medicine. With the help of juice from fresh fruits at home, you can remove freckles, improve the general condition and color of the skin of the face.

In addition, fruit juice is one of the best remedies that helps to properly care for oily skin. Daily rubbing of infusions of quince seeds into the integument of the face will help to normalize the work of the sebaceous glands.

In addition, with lotions from this decoction, you can quite effectively eliminate puffiness and age-related changes around the eyes, as well as give the face youth and freshness.
A decoction of the leaves of the plant helps to mask gray hair, strengthen it and improve the overall condition of the scalp. Water infusion will help eliminate dandruff, brittleness and excessive oily hair, cope with exacerbations of seborrhea and similar diseases.

In addition, products made from Japanese quince are an ideal component for creating various lotions and masks for the care of any skin type.

Collection, procurement and storage of medicinal raw materials

Since the fruits of the shrub, like most plants, are a seasonal product, there is an urgent need to preserve not only the taste, but also the useful qualities of Japanese quince derivatives to the maximum until the next season.

For this, in folk practice, a lot of recipes for preparing it for the winter were invented, which we will talk about later.

Fruit

Fruits are harvested only after they are fully ripe. In this case, they accumulate the maximum amount of essential nutrients. A clear sign of a mature fruit is a change in color from pale green to bright yellow or orange.

Did you know?Quince is one of the most ancient plants used in medical practice. The ancient Greeks were still engaged in collecting and harvesting the fruits of the shrub.

The ideal period for harvesting is late autumn, but you need to catch it before the first frost.

1. Jam preparation: the fruits of the plant are peeled, crushed and poured with boiling syrup. For 1 kg of fruit, 1.5 kg of sugar and 400-500 ml of water are used. After that, the mixture is boiled for about 5 minutes and removed from heat for 6 hours to infuse. After that, boil for no more than 5 minutes and remove from heat for 12 hours. The procedure is carried out 5 times, after which the jam is ready for sterilization and pouring into jars.
2. Cooking candied fruits: the fruits of the bush are peeled, finely chopped and poured with hot syrup. For 1 kg of fruit, take 1.2 kg of sugar and 600-700 ml of water. The mixture is infused for about 6 hours, then boiled for 5 minutes and left to infuse for about 12 hours. After that, the procedure is carried out 4 more times, then the liquid is removed through a sieve, and the remaining fruits are dried.
3. Digestion to the state of marmalade: peeled and finely chopped fruits are rubbed through a metal sieve or meat grinder and add 1.3 kg of sugar per 1 cl of fruit. Next, the mixture is boiled until a characteristic viscous consistency appears, sterilized and poured into jars.
4. Dried fruits: the fruits are peeled, finely chopped and dried in a warm place to a characteristic state. The seeds can also be dried and used to prepare infusions in the winter.

What could be more pleasant on cold winter days, when the dank dampness crawls into the heart like a snake, than an unopened jar of fragrant quince jam. Or a glass of sweet quince liqueur. Or, even more useful, a cup of tart hot tea infused with dried transparent candied fruits.

Japanese quince recipes are easy to follow. Dozens of types of preparations can be prepared from golden and lemon fruits that will warm the soul, maintain health, and give a cheerful mood, because they contain a great mass of useful substances: natural vitamins, minerals, hormones, antioxidants that activate, tone up the cells of the body.

Beneficial features japanese quince are saved in cooking recipes practically unchanged, if you limit the time and low temperature mode of its heat treatment: make quick jams, compotes, jams - five minutes. Air dry under a canopy. Canning without chemical breakers.

How to make Japanese quince jam and other useful preparations?

Slices with walnut kernels

1. Products: quince fruits 2 kg, sugar 3 kg, water 750 ml, nuts 200 gr.
2. Cut the fruit into slices, remove the seed boxes, scald with boiling water.
3. Dip in sugar syrup, boil for 10 minutes, removing the foam.
4. Leave covered on the table to soak for 3 hours.
5. Add grated, boil several times for 5 minutes at intervals of half an hour.
6. Close in jars, turn upside down until it cools completely.

Japanese quince, jam cubes with lemon

Products: 2 kg of quince, lemon 150 gr., 2 gr. vanillin (grains), sugar 3.5 kg, water 800 ml.

1. Chop the quince into small cubes and place in boiling sugar syrup for 5 minutes.
2. Lemon zest with pulp through a meat grinder, put in a bowl of jam.
3. Stand without heat for 4 hours.
4. Boil the mass for 5 minutes, leave to rest for 20 minutes.
5. Repeat the operation 2 more times.
6. Vanillin is dissolved in the last operation.
7. Place hot jam in jars under the lid. Store in a cellar (or refrigerator).

Honey quince jam japanese sugaring recipe

Products: 1 kg without seed boxes, 400 g honey, 1 kg sugar.

1. Rub the fruits, sprinkle with sugar in a saucepan, leave under the lid for 2 hours.
2. Mix, distribute to 0.5 l cans, 3/4 short of the hangers.
3. Place them in a water bath in a larger pot to sterilize for 15 minutes.
4. Cool to 40 degrees, pour fresh honey, leaving a space of 2 cm empty to the top.
5. Cover with thick waxed paper and an elastic band, put inside the refrigerator.

Japanese quince compote with lemon zest for the winter

1. Quince slices without cores 2 kg put in hot sugar syrup from 750 ml of water and 500 gr. Sahara.
2. Add the zest of 1 lemon, leave to infuse for 30 minutes.
3. Boil again for 10 minutes, pour into storage utensils, seal tightly with lids.

Airy pink marshmallow

Products 4 quince, 1 egg white, 600g granulated sugar, 3/4 glass of water, 20g. agar (gelatin). Powdered sugar for dusting.

• boil down,
• pass through a sieve,
• add sugar, soaked gelatin or agar, whisking,
• boil a little more,
• beat the mass with egg white again, form fluffy balls,
• dried in 15 minutes in the oven or on the table.

Delicate delicious jelly

Products: 700 ml of water, 1.5 kg of peeled fruits, 600 gr. Sahara.

• boil fruit in sweet water until soft,
• gently mix and beat with swollen warm gelatin,
• laid out in molds, cooled.

Strong liquor made from alcohol and Japanese quince

Products: 2 l. alcohol, seedless fruit slices 2 kg, sugar 2 kg.

1. Mix fruits with sugar, wait until complete dissolution, shake occasionally.
2. Drain the syrup into another dish, store inside the refrigerator.
3. Pour the slices with alcohol, let the drink stand for a week.
4. Add clean inside a cold cabinet until a clear liquor is obtained.
5. If you pour the rest of the quince again with alcohol, after 3 weeks you can get a strong alcoholic drink that tastes like apple calvados.

Canned Japanese quince, recipes for the winter

Products: 1.2 kg of fruit, 700 ml of water.

1. Wash the fruits, remove the seeds, pour cool water for 10 minutes.
2. Cut into wedges, blanch for 10 minutes, do not bring to a boil.
3. Drain the water inside another saucepan, boil.
4. Pour the slices laid in half-liter jars up to the shoulders.
5. Sterilize them in a water bath for 12 minutes.
6. Seal with lids for hot products, wrap the bottoms up until cool.
7. It turns out a spicy aromatic addition to meat, poultry, fish dishes.

Another method of canning is obtained by adding a small amount of salt, sugar (to taste) and your favorite seasoning spices: cloves or turmeric.

The recipes for making Japanese quince for the winter are quite simple, any novice cook can easily master them.

Here are only a small part of the useful secrets for the prevention of colds, heart disease, the healing of blood vessels with the help of ordinary autumn harvests of fruits.

Alas, the usual quince does not grow here. But in the Urals, an interesting substitute for common quince - Japanese quince or, scientifically, henomeles, has taken root quite well. True, in reality this plant has nothing to do with quince, but it is also of considerable interest.

http://www.sadspb.ru

Every spring, Japanese quince blooms with amazingly beautiful, large, like an apple tree, bright red flowers. And so it looks great as a curb along the paths. Her leaves are also decorative, and then the fruits, which in some forms can reach the size of a hen's egg. They are very fragrant, when ripe they are yellow and yellow-green in color. But they are sour, like lemon, for which they received the name "northern lemons". It is absolutely impossible to eat them fresh - too hard and too sour. However, they make amazing blanks.

Let's talk about them.

Raw quince with sugar

1 kg of Japanese quince, 1 kg of sugar.

Clean fruits are cut into slices, placed in layers with sugar in jars, covered with plastic or other lids and stored in the refrigerator. Served with tea instead of lemon.

Japanese quince jelly

1 kg of Japanese quince, 400 g of sugar, 2 glasses of water.

The fruits are washed, cut into slices along with the seeds, placed in a saucepan and poured over with water. Cook under a closed lid over low heat until completely softened. The resulting mass is filtered, but not crushed. The juice is poured into another saucepan, heated, sugar is added and boiled until thickened.

Candied Japanese quince

From the finished jam, you need to extract the fruits of the quince, put it in a colander and let the syrup drain. Dry the fruits on a plate or platter, sprinkle with sugar and store in a sealed container at room temperature.

Candied fruits from Japanese quince and zucchini

600 g of Japanese quince, 400 g of zucchini, 1.3 kg of sugar, 3 glasses of water.

Prepare the quince by removing the seeds and cutting it into wedges. Peel and seed fresh zucchini up to 15 cm long, cut into pieces. Put prepared quince and zucchini in boiling sugar syrup and cook like ordinary jam. Remove the boiled quince and zucchini, drain the syrup, dry the fruits, sprinkle with sugar and store in a sealed package at room temperature

Japanese quince marmalade

1 kg of Japanese quince, 500 g of sugar, 2 glasses of water.

Cut the carefully washed fruits into slices, put in a saucepan, add water. Heat under a lid over low heat until completely softened. Wipe hot through a sieve. Add sugar to the resulting puree and cook with stirring over low heat until tender. Put the hot mass on a baking sheet powdered with a mixture of starch and powdered sugar or lined with parchment paper. Thoroughly level the mass into a layer 1.5-2 cm thick. When the marmalade has cooled and covered with a crust, cut it into curly pieces and let them dry. Store jujube in a dry and cool place.

Japanese quince marmalade and Japanese quince jam

For marmalade, smaller and greenish fruits are used, as well as cut skin and testes removed during the preparation of jam. Wash and cut the fruit into slices without cutting the skin or removing the seed pods, as they contain the most pectin. Pour the chopped fruits with water so that it barely covers them, and cook until soft. Strain the resulting juice through cheesecloth, without pressing the fruit, so that the juice is transparent. For each liter of juice obtained, add 800 g of sugar and cook until the required density. A few minutes before removing from heat, put 5 g of citric acid per 1 kg of sugar. Pour the marmalade hot into small jars or plastic containers, so that later it can be conveniently cut. To make the marmalade more transparent, you can put 2 kg of sour apples for every 2 kg of quince.

The remaining pulp from the fruit, rubbed through a sieve in order to remove the seed and stony parts of the fruit, is used to make jam. For 2 kg of fruit puree, put 1 kg of sugar and cook until the desired density is obtained. Pour the jam hot into jars, which are hermetically sealed if the mixture is not sufficiently cooked. Store in a cool place.

Japanese quince jam (first option)

1 kg of Japanese quince, 1.5 kg of sugar, 3 glasses of water.

To make jam, fruits are taken from such plants, the fruits of which contain few stony cells. Wash well-ripened yellow fruits, peel and, after removing the core, cut into slices. Dip the prepared quince in boiling syrup, bring to a boil and leave for several hours. Bring to a boil again and leave to cool. Do this two more times, and then cook until tender. So that the quince slices do not boil over, periodically shake the dishes with jam in a circular motion. Hot pack.

Japanese quince jam (second option)

1 kg of Japanese quince, 1.2 kg of sugar, 2 glasses of water.

Peel the fruits, cut into slices, put in a bowl with cold water and soak in it for 2-3 hours to reduce the content of organic acids. After that, cook as usual, in several steps (see the previous recipe).

Svetlana Shlyakhtina, Yekaterinburg

Foreword

As an ornamental plant, the Japanese quince produces a good harvest, and the harvests made from its fruits are tasty, despite the tart, astringent taste. Let's take a look at some of the more interesting recipes.

Homemade recipes - making jam

If you pick a ripe one and bite through the velvety, but tough and rough peel, you will almost certainly get a sore tooth on your teeth, since this fruit contains a lot of pictin and tannins. And a large percentage of iron with copper does not contribute to a pleasant taste. But if the Crimean or Japanese quince is boiled with sugar, you will get an exquisite delicacy, regardless of the method of preparation. For the simplest cooking method, you only need 2 kilos of fruit and sugar, as well as 3 liters of water.

We take 2 containers, fill one with an arbitrary amount of water, into which, after cleaning and cutting into quarters (separating the cores), immerse the quince and cook until softened. The second container is needed for the syrup, pour the amount of water specified in the recipe into it, add sugar and cook until thickened. Then we take out the quince in a colander, let the moisture drain and, after cooling slightly, cut into small slices, which we send to the sweet mass of syrup. Boil for about 10 minutes until the fruit slices become transparent, then pour into jars and twist.

The second recipe is interesting in that the peel can also be used in the cooking process. After washing the fruits, gently clean the fluff from the shell with a sponge. Then, after peeling the quince, pour the rind with 1.5 glasses of water and cook for 30 minutes, filter. We use the resulting slightly unclear broth to make jam, adding sugar and boiling it until a syrup is obtained. Next, cut the quince into small slices and immerse in a sweet solution for 10 minutes. Then we remove the pan from the gas and, covering it with a lid, set it aside for a third of the day. Cooking and infusion is repeated 3 times, followed by another boiling until the slices become transparent, and twisting over the jars.

Also, many will like the jam recipe with a lot of ingredients. To prepare it, you need at least 400 grams of sugar and 100 grams of nuts per kilo of quince, as well as a quarter liter of water and 1 lemon. We prick the nuts and select the nucleoli, trying to remove all the partitions and not get the pieces of the shell. Three lemon on a grater, after cutting into slices and selecting seeds. We take the previous jam recipe as a basis, and after the third settling, when the final cooking begins, add crushed nuts with lemon 5 minutes before removing from the gas. It remains only to arrange in jars.

Sweet quince compotes for the festive table

If the fruits of this oriental fruit are inedible by themselves, then after processing the taste becomes very delicate. This can be seen in the example of the simplest fruit drinks. And the first recipe that we offer you is particularly easy to prepare. For a 3-liter jar, you will need 4 quince (Japanese is very good, but you can also use another kind) and a quarter of a kilo of sugar, as well as 2 cinnamon sticks or half a teaspoon of vanillin. We immediately wash the fruits under running water, clean and cut into slices, cutting out the cores.

Next, put the quince slices in jars, filling them to about half, pour in granulated sugar, throw in cinnamon or vanilla. Then pour boiling water to the top (it is better to sterilize the cans over steam before laying the fruit). We put the cans in a large saucepan with hot water and a towel at the bottom, one at a time or several, if possible, and put on gas. Pasteurize the broth after boiling water for 20 minutes. Then we close the quince compote for the winter and, turning it over, put it under a warm blanket.

The second quince compote for the winter provides for a longer and more thorough cooking, but the result will certainly delight you, such a product will be stored for a very long time. We take 3 kilos of quince 1 kilogram of sugar and 1.8 liters of water, from the last two components we cook the syrup until the sand is completely dissolved. We thoroughly wash and clean the fruit, cut them into slices and remove the cores, and then chop them into smaller pieces.

Immerse the slices in boiling syrup and cook for 10 minutes over very low heat. Then we remove the container from the stove, cover with a lid and leave for a day. Repeat boiling and settling 3 times. We remove the quince from the syrup with a slotted spoon and put it in jars, and dilute the sweet solution with boiled water in a ratio of 1: 3, boil and pour the fruit slices in a container. Close with lids, cool and remove.

Unusual treats for a sweet tooth

At home, you can cook not only traditional quince preparations, but also something special. As an example, let's look at a recipe for marshmallow, from which you can make a kind of candy. After washing 2 kilograms of fruit and peeling off the fluff with a sponge, we cut them into thin slices, without removing the peel, but removing the centers with seeds (we put them in a clean gauze bag). Then we put the fruit slices together with the cores in a saucepan with water and, bringing to a boil, cook until the quince becomes completely soft.

Then everything is simple: we discard it in a colander and grind the slices through a sieve, we get a thick gruel at the exit. We take out the bag with the cores from the water and pour sugar into the broth, at least 1 kilogram, but you can also a little more to taste. We boil the syrup, then put the gruel from the grated slices into it and boil until the movement of the spoon, while stirring, begins to raise a whole layer of thick. We take clean glass (preferably a glass tray), moisten and spread the mass on it in a layer up to 2 centimeters. Leave to dry for a few days. Then we cut into pieces, sprinkle with powder and put in containers.

If the candy is too runny, you can dry it in an open oven.

If you have a ripe Japanese quince, the finest jelly from this fruit can replenish your blanks.

Moreover, you will not need slices of quince, they can be used for making pies, for example, and only the broth will become the basis of the jelly blank. So, I wash the fruits, peeling them from the cannon, and cut them into thin slices together with the peel. Then we put them in a saucepan and fill with water so that the slices are submerged by 2 fingers. Bring to a boil and cook until the quince softens. Strain the broth together with the fruit slices and squeeze through cheesecloth, after which we continue to boil the liquid for another 30 minutes, until it thickens. Add sugar and cook until it dissolves, stirring for another half hour. Then pour into jars and twist.

Quince blanks without sugar

Often, the fruits of this culture are used in cooking for the preparation of first or second courses, especially meat ones. Quince slices give the usual roast or exotic Uzbek pilaf a very pleasant aroma and taste.... Next, we will look at how to prepare semi-finished products from these fruits, which can later be used for cooking. The first will be the recipe for canned quince. For 600 grams of fruit, you only need 400 milliliters of water, nothing else is needed. Rinse and peel the fruit, then cut it into quarters, removing the core.

Quince (Japanese or Azerbaijani) is immersed in boiling water and cooked for 15 minutes until softened. Rather, this process can be called blanching. Then we put the slices in a colander and cool them in cold water, then put them in jars and fill them with fresh boiling water. We put the containers with the workpiece in a large saucepan, immersed in hot water, which we bring to a boil. Sterilize the quince for 20 minutes, if you twist it in liter jars. Increasing or decreasing the volume by half a liter, respectively, add or subtract 10 minutes. Then we roll it up into banks.

The option of pickled quince is no less interesting. To begin with, we make a marinade, pouring 1 kilo of sugar into one and a half liters of water, and after dissolving it, add a glass of vinegar (you can use apple cider vinegar) and half a teaspoon of vanilla. While all this is boiling, clean the washed quince, cut into thin slices and immerse in the marinade for 10 minutes. Then we take it out and put it in sterilized jars, filling them in 3 quarters. We boil the liquid in half and fill the slices in a glass container, after which we twist.

In the northern regions, the common quince is not
growing. But in the Urals, an interesting substitute for common quince - quince - has taken root quite well.
Japanese or, scientifically, henomeles. True, in reality, to
quince this plant has not the slightest relation, but it also represents a considerable
interest both as an ornamental plant and as a fruit plant - it is called in
people "northern lemon". I hope that this topic will be useful not only for northerners.

Japanese quince, native to mountainous
localities of Japan. In the spring, this small, sprawling shrub, densely
strewn with flowers, it gives people vigor and joy of life. It's sprawling
shrub with a height of 1 to 3 m.
Growing fast. Long lasting. Leaves are dark green, shiny, when blooming
reddish. It blooms in May at the same time as the leaves open. Flowers of different varieties differ in color and shape, 3-5 cm in diameter, collected in
brushes 2-6 pcs.

By 2016 we have grown 3 varieties
decorative quince:

Iva Crimson & Gold s
dark red flowers and bright yellow stamens.

Quince cameo with peach pink
double flowers.

Quince Yukigothen with large terry
snow-white flowers.

The fruits of these varieties are edible,
ripen in early October. Quince is drought-resistant. Well tolerated
haircut. Hardy, but in severe winters, the ends of the shoots can freeze. Photophilous,
but tolerates light shading. Prefers light, sour, rich
humus soil. Used for single and group landings,
creating curbs, edges and rocky hills.

Its flowering, unlike the usual
fruit plants, long-lasting - up to two to three weeks you can enjoy
a riot of warm colors.

The undoubted dignity of these darlings
aliens - their extraordinary unpretentiousness: they are drought-resistant, not afraid
frost, bloom and bear fruit every year. Japanese quince perfectly strengthens
slopes, can decorate the most unsuitable for farming areas of the garden.

In autumn, when already
all the leaves flew around, on bare thin twigs-twigs they burn with yellow lanterns
"Apples" of Japanese quince. And it immediately becomes lighter on a gloomy cloudy day, and
on rare sunny days, bright lights of fruits compete with the clear
sunshine! Fruit
you can start collecting from the end of September (or earlier - depending on the region
its cultivation), when they completely acquire a color specific to them.
They are stored for a long time, in the refrigerator they can wait for a new harvest. But better
still eat healthy fruits. A large amount of citric acid gives
ineradicable sour taste, so it is difficult to eat them fresh. Better
prepare delicious preparations - candied fruits, marmalade, jelly, compotes, raw jam
and marshmallow.

All quince fruits are edible, but with a little
different amounts of vitamin C and carotene (orange). In addition, in the fruits
a lot of organic acids, sugars, pectin substances, vitamin R.

They are very fragrant, when ripe -
yellow and yellow-green. But they are sour like lemon, for which they got
the name of "northern lemons". It is absolutely impossible to eat them fresh -
too hard and too sour. However, they make amazing
blanks. Let's talk about them.

Cold-cooked jam is a very simple and insanely healthy solution, in addition, quince
- an excellent acidic addition to canned fresh berries or fruits. We take 500 g of Japanese quince, 500 g of sugar

Wash the quince and let the water drain.
Mix the quince grated on a coarse grater or cut into slices with equal
the amount of sugar. We put in jars, close with plastic or other
lids (such jam is stored without rolling). We put it in the refrigerator for storage.
In this form, it will retain all its useful qualities and will help to strengthen
our health and the health of our children. One or two tablespoons of such a workpiece in
day - and you are a healthy person. Quince with sugar tastes like lemon,
sour-tart fruit, rich in citric and malic acid, which can
feel free to add to hot tea or make some baked goods. Jam
cold-cooked Japanese quince served with tea instead of lemon.

There is also a similar recipe.

Raw quince with sugar

1 kg of Japanese quince, 1 kg of sugar. Clean fruits are cut into slices,
stacked in layers with sugar in jars, covered with plastic or other
lids and stored in the refrigerator. Served with tea instead of lemon.

Japanese quince jelly

1 kg of Japanese quince, 400 g of sugar, 2 glasses of water.
The fruits are washed
cut into slices along with the seeds, put in a saucepan and fill with water.
Cook under a closed lid over low heat until completely softened. Formed
the mass is filtered, but not crushed. The juice is poured into another pot,
warmed up, add sugar and cook until thickened.

Candied Japanese quince

1 kg of Japanese quince, 1.5 kg of sugar, 3 glasses
water. From the finished
jam, you need to extract the fruits of the quince, put in a colander and let the syrup drain.
Dry the fruits on a plate or platter, sprinkle with sugar and store in a sealed
packaging at room temperature.

Candied fruits from Japanese quince and zucchini

600 g Japanese quince, 400 g zucchini, 1.3 kg sugar, 3 cups
water. Prepare
quince, peeling it from seeds and cutting it into wedges. Peel fresh zucchini up to 15 cm long and
seeds, cut into pieces. In boiling sugar syrup, put prepared
quince and zucchini and cook like a regular jam. Take out boiled quince and zucchini,
let the syrup drain, dry the fruits, sprinkle with sugar and store in a closed
packaging at room temperature

Japanese quince marmalade

1 kg of Japanese quince, 500 g of sugar, 2 glasses of water.
Thoroughly washed
cut the fruits into slices, put in a saucepan, add water. Warm under
lid over low heat until completely softened. Wipe hot through
sieve. Add sugar to the resulting puree and cook with stirring over low heat
until ready. Put the hot mass on a baking sheet powdered with the mixture
starch and powdered sugar or lined with parchment paper. Mass carefully
flatten into a layer 1.5–2 cm thick. When the marmalade has cooled and covered
crust, cut it into curly pieces and let them dry. Keep
jujube in a dry and cold place.

Japanese quince marmalade and quince jam
Japanese

For marmalade use more
small and greenish fruits, as well as cut skin and testes, eliminated
when making jam. Wash and cut the fruit into slices without cutting off the skin
and without removing the seed pods, as they contain the most pectin.
Pour the chopped fruits with water so that it barely covers them, and cook until soft.
Strain the resulting juice through cheesecloth, without pressing the fruit, so that the juice is
transparent. For each liter of juice obtained, add 800 g of sugar and cook until
the required density. A few minutes before removing from heat, put 5 g of citric acid per 1 kg of sugar. Marmalade hot
pour into small cans or plastic containers, so that later you can conveniently
cut. To make the marmalade more transparent, you can put 2 kg of sour apples for every 2 kg of quince.

The remaining pulp from the fruit,
rubbed through a sieve in order to remove the seed and stony parts of the fruit, use
for making jam. On 2
kg of fruit puree you need to put 1 kg of sugar and cook until you buy
the desired density. Pour the jam hot into jars, which are corked
hermetically if the mixture is not sufficiently cooked. Store in a cool place.

One of the recipes for making jam: cut the fruit in half, remove the core,
cut into thin slices, simmer until soft in not a large number water.
Add sugar (one to one and a half kilograms per kilogram of peeled fruits), cook
until thickened. The jam thickens quickly due to the presence of pectin in the fruit.

A wonderful jam duet is made from pumpkin and Japanese quince - pumpkin
will dilute acidity, and quince will thicken this delicacy. Few stony cells. Wash well-ripened yellow fruits thoroughly,
peel and, after removing the core, cut into slices. Prepared quince
dip in boiling syrup, bring to a boil and leave for several hours.
Bring to a boil again and leave to cool. Do it two more times
and then cook until tender. So that the quince slices do not boil over, periodically
shake the dishes with jam in a circular motion. Hot pack.

Japanese quince jam (second option)

1 kg of Japanese quince, 1.2 kg of sugar, 2 glasses
water. Fruit
peel, cut into wedges, put in a bowl of cold water and soak in
it for 2-3 hours to reduce the content of organic acids. Then cook
as usual, in several steps (see the previous recipe).

Homemade tincture of Japanese quince

Japanese quince (henomeles) - 1 kg;

Vodka - 1 l;

Sugar - 400
G;

Ground cloves - 1 g;

Ground coriander - 1 g;

Ground cinnamon - 1 g;

Ground nutmeg - 0.5 g

We cut
washed fruits of Japanese quince into 4 parts and shake out all the seeds with a knife and
cut out partitions. Then chop the fruits at random. You can just
cut into thin slices, or grind them in a food processor on a coarse grater. So
henomeles will give more taste and aroma to alcohol, and the tincture will be tastier.
We spread the chopped Japanese quince in a regular jar. Pour spices with them
the tincture is tastier. Fill the Japanese quince with vodka. Can be used
any - cheap or expensive. But it is tastier to buy the product that you take
usually for feasts. Close with a regular lid, mix well and
shake so that the vodka is well distributed over the chaenomeles, and also so that
the spices did not remain on top and also took part in the infusion. We leave
a jar of future homemade tincture in a dark cabinet for a week. Periodically
remember it and shake it so that the raw material does not stagnate. A week later
we throw the tincture into a colander (we strain it out), discard the cake, it is not needed.
Although, if there are connoisseurs, you can use the cake as a filling for
"Drunken" pies.

That's how much
different and tasty can be made from decorative quince!