Fruit with the Department JUICE
- A small tree up to 5 m.
In its wild form is found in the Caucasus, Crimea and Central
Asia. Cultivated in the south of European part of USSR,
Caucasus and Central Asia. Widely grown in
home gardens as a fruit and ornamental
Fruits are oval-spherical or pear-shaped, slaborebristye,
yellow, aromatic, sweetish pulp with different
strong roughness. Ripen in September - November.
In mature fruit contains up to 11% sugars (glucose,
fructose, sucrose), tanning and nitrogenous substances,
malic, citric, tartaric acids, mineral salts,
vitamin C, essential oils and volatile.
There are many good local varieties of quince
common, including large-Samarkand,
Turush Bukhara, Sara Rajabi, An-zherskaya, Mitch Harvest
In a culture are also common japonica is high,
japonica japonica and low alpine.
grows in the wild in Japan.
In the USSR, is grown in European Russia and western Siberia.
This durable shrub to 1 m, prickly, not
suffers from frost, good winter in the Moscow region under
snow shelter at full trunk and all branches. K
soil moisture and undemanding. In the shade blooms
but fruit is bad.
Fruits are edible, the taste is similar to the fruits of quinces ordinary,
oval and pear-shaped, up to 5 cm and a length of 7 cm,
weight of 40 g, yellow-green, sour, with xagreat flavor
and a significant number of seeds. The pulp is 80-88%
fetal weight. Fruits contain up to 5% sugar, up to 7%
acid, pectin, and aromatic substances, vitamin C.
Suitable fruits of all sorts of quince. They were washed, removed
peel, if it is a tough, cut into slices with thickness of 20-25 mm,
cut seed chambers together with a rocky bed,
pour sugar (250 g per 1 kg), kept
for 16 hours at a temperature of 20 °, poured the juice. Secondary
pour sugar (250 g per 1 kg), kept
also for 16 hours at 20 °, poured juice and combine.
Mass pour hot syrup made from the calculation
350-400 grams of sugar (depending on the acidity of fruit)
and 350 g of water per 1 kg. When the lid is closed a lot of stand
for 20 min at 90 °, then poured the syrup.
Podvyalivayut in the oven for 30 minutes at 85 °
and twice for 40 min at 65-70 °, in a sieve - 6-8 hours at 30 °. For
alignment moisture product requires four - six
days. Humidity dried quince - 21-22%.
Quince juice blended with juices of apricots, grapes,
tangerines, oranges, carrots, and celery.
When cooking jams from the fruits of Japanese quince low sugar
take longer because they have a high
acidity. Used to make jams
the same mass, which is obtained by drying the fruit quince
(After separation of the juice). Then pour water into it (400 g
1 kg) and cook until tender. After that, prepare syrup
a rate of 900-1100 g of sugar and 800 grams of water per 1 kg. This
Pour syrup into a mass and boil until cooked as jam
strawberries (see p. 19.). To be more tasty jam
and frxagrant, clean peel quinces boiled in water, then
broth filtered through the net and used for
Take the same mass, which is obtained by
drying of the product. After draining the juice is poured into a mass of water
(600 g to 1 kg) and cook until tender. In hot
rubbed through a sieve, then boil sauce. In the
When quince puree is prepared for storage at
sleep cooking sugar to taste.
Use the fruits of the beaten and spotted,
washed, cut into pieces, add to it the rind
and the heart of a quince. Fold all into a pan and
Pour a little water. When the lid is closed
cook until tender, then rub through a sieve and
bring to a boil, stirring. The consistency of the finished
puree should be thick like sour cream (see sec. 61-62,
"Mashed potatoes with apples, the second method).
Quince WITH APPLES
Take 600 g of puree of quince, prepared according to the first or
the second method, add to it 400 grams of apple puree
(See cooking with. 61-62, the first and second methods)
stir, cook for 5-8 minutes with the lid closed,
then sleep 700 - 900 grams of sugar (depending on the
quince varieties) and then cooked as jam from plums (see sec. 48).
Prepared from the same weight, which is obtained by drying.
After separation of the juice is poured into a mass of water, add
sugar, as when cooking with quince, cook, and then from
this mass is prepared candied (see sec. 10-11). For their
preparation requires 1.1-1.3 kg of sugar
To 1 liter of boiled water take dried foods:
1. 100 grams quinces, 50 - apples, hawthorn, and 50-50g
2. 100 grams quinces, pears, 50, 50 and 50 g of Actinidia
[Zalisa 3. 100 grams quinces, 50 hips, 50 - and strawberries
50 g of figs.