Quinces are not as well-known or popular these days. A pity, really, because the quince is not only a good food source but also a medicinal plant. It helps with colds, digestive problems, high blood pressure, and all kinds of skin ailments. In the kitchen, the quince is used similarly to apples or pears, but it cannot be eaten raw because it tastes bitter. Quince puree can therefore sometimes replace applesauce for Kaiserschmarrn or other desserts. Here I have a few great recipes to turn the quince into a puree, a jam, or a juice:
Making quince puree yourself
Making quince jam yourself
If you want to make jam from the puree, add 200 g of sugar and gelling agent according to the package instructions. Boil the whole mixture vigorously for 4 minutes. Then perform the gelling test: place 1 tsp of fruit mixture on a cold plate; if it does not run and even forms a skin, the jam is ready. Pour the hot mixture into the prepared jars.
Quince juice
For production, you can either use a steam juicer or help yourself with simple tools.
Prepare the quinces as described above and steam until soft. Place the mixture in a clean cloth and hang it over a bowl. This can be done, for example, by turning a chair upside down and attaching the cloth to the legs of the chair. Leave it overnight and let the juice drip out. Pour the juice into bottles.
