Delicious quince compote for the winter - a recipe for homemade quince.
Alas, the aromatic fresh Japanese quince in its raw form is practically not consumed due to the strong hardness of the fruit and its cloying taste. But various preparations prepared from it turn out to be very pleasant and aromatic. Therefore, if you have quince, it would be a sin not to prepare a delicious and aromatic homemade quince compote for the winter.
How and how much to cook quince compote for the winter.
To cook a delicious compote, you need to take ripe fruits, wash them, cut out the centers and cut them into slices. It is necessary to throw away all the seeds; they become toxic when they enter the stomach.
Place the quince in a cooking container, add boiling water and blanch for 10-12 minutes at a temperature of at least 90 degrees.
Then, quickly cool in cold water.
From 350 g of sugar per 1 liter of water you need to make syrup.
Pour it boiling into jars filled with slices of processed quince.
You need to place a wire rack at the bottom of the pan in which sterilization will be carried out, place the jars and fill the pan with boiling water. Sterilization time for 3 liter jars is 25 minutes, for 1 liter jars - 12 minutes and for half liter jars - 10 minutes.
Cool the rolled jars upside down.
Jars of quince compote will be perfectly preserved not only in the cellar, but also in the pantry of an ordinary city apartment.
A delicious homemade quince compote is also worth preparing for the reason that its fruits have a very good effect on the nervous system and will help you overcome winter bad mood and even depression.
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