Homemade quince puree: how to make delicious quince puree for the winter in jars and frozen

Any fruit is suitable for making puree: broken, small, slightly spoiled and completely tart.

Classic recipe for quince puree in jars

Wash the fruits, remove the spoiled parts, cut everything else and put it in a saucepan. It is better not to peel the core and skin, because they also retain the aroma.

Fill the chopped quince pieces with sugar at the rate: for 1 kg of quince you need to take 1 kg of sugar and leave the pan for several hours so that the quince releases its juice.

Place the pan over very low heat and slowly bring to a boil. Boil the quince until softened. This usually takes about 15-20 minutes.

Now you can get rid of the skins and seeds by grinding the quince through a sieve, turning them into puree.

Bring the quince puree to a boil again and pour the hot puree into sterilized jars.

This way you will save the quince puree until next season.

You can make quince puree without cooking.

Frozen quince puree without cooking

Peel and core the fruit.

To make the blender's job easier, cut the quince into smaller pieces and puree them well.

It is better to freeze this puree, so you don’t need to add sugar at this stage. You can store quince puree in ziplock bags in the freezer.

After defrosting, you will get an excellent preparation for making desserts and more. After all, quince goes well not only with fruits, but also with meat dishes.

By combining flavors and experimenting with quince, you will discover many new dishes.

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