Autumn fruit: This is how quinces can be preserved longer

Autumn fruit
In this way, quinces can be preserved longer

Quinces are probably the oldest fruit culture in Germany and are somewhere between apple and pear in terms of appearance and taste. Stone fruit is in season in October and November – but does not enjoy a good reputation. When raw, the fruit tastes very bitter and has a hard flesh.

Most quince varieties are therefore pure processing fruits. If the quinces still have a slight fuzz, simply rub them down with a fine brush or tea towel. Because the fluff contains bitter substances and is therefore unsuitable for consumption. Also remove the seeds, as they contain a lot of hydrocyanic acid and are therefore toxic. From compote to juice to jam: This is how quinces can be prepared – and also preserved beyond autumn and winter.

Quince compote

You only need three basic ingredients for a delicious quince compote: quinces, water and sugar. For about two jars, boil 500 milliliters of water with 250 grams of sugar. Then put a kilo of peeled and diced quinces in the glasses and fill up with the stock. Seal the jars and store in a cool, dark place. The quince compote will keep for about a year. The whole thing can be refined with spices.

quince jam

A quince jam is quick to make and a good way to preserve the fruit for a long time. For the basic recipe (approx. four glasses) you need a kilo of quinces, 500 grams of preserving sugar and one or two cinnamon sticks. First, peel the quince, remove the core and cut into small pieces. Put the quinces in a saucepan with a little water and the cinnamon sticks and cook for about 15 minutes until the pieces of fruit are soft. Remove the cinnamon sticks and puree the quinces to a puree. Then add the jam sugar and let it boil for a few minutes. Pour the finished quince jam into the jars and close tightly.

quince mustard

For a tasty quince mustard you need five large quinces, water, four cloves, two cardamom seeds, 100 grams of preserving sugar, three tablespoons of ground yellow mustard, a dash of quince or orange liqueur and fruit vinegar.

Peel and dice the quince, then cook in a saucepan with water, cloves and cardamom until soft. Then strain the resulting juice and boil it with jam sugar to form a jelly. Let the whole thing cool down. Mix the ground mustard with the liqueur and a dash of fruit vinegar and stir into the quince jelly.

Quince juice and liqueur

A fruity quince liqueur is easy to make and a real taste experience. About two 750-milliliter bottles are made from 1.5 kilograms of quince, 750 milliliters of water, 300 grams of brown sugar and 700 milliliters of vodka. Optional spices such as vanilla, cinnamon, cloves or ginger provide that special something.

First you prepare the quince juice, which by the way also provides a fresh cooling on autumn days: Wash the fruit, remove the stone and cut into cubes. Then bring the water to the boil in a saucepan and simmer on a low heat for about 30 to 45 minutes with the lid closed. Drain the juice and add sugar and optional spices. Bring the quince juice, sugar and spices to a boil and leave to cool overnight.

For the liqueur: The next day, mix the juice with vodka and bottle. Stored in a cool, dark place, the liqueur is fully infused after about three weeks.

Cough Syrup

Juice can also be easily made from quinces, which is said to help relieve coughing and loosen phlegm. All you need is a medium-sized quince and 250 grams of solid honey. Peel the quince, remove the core and cut into small cubes. Fill a glass with honey and keep warm enough for the honey to become liquid over time. When the honey has melted, sieve the quince pieces. The finished cough syrup can then either be enjoyed pure or used to sweeten tea.

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