Quince Compote for Winter
Description
A simple canning recipe. The ingredients are for two 1-liter containers. Choose ripe, juicy quince with no wormholes and a yellow color. If you like, you can make the compote by pouring boiling water over the pulp in the jars twice; in that case, keep the pulp in water with lemon juice so it does not darken. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Peel the quince of its seeds and rinse in water. Work very quickly, as quince flesh darkens instantly upon contact with air. There is no need to remove the skin from the fruit.
- 3
Step 3
Cut the peeled flesh into slices in the saucepan or pot in which you plan to cook the compote.
- 4
Step 4
Pour the sugar into a container, slice a quarter of a lemon and add it to the container. Instead of lemon, you can use citric acid, adding it on the tip of a knife.
- 5
Step 5
Pour in hot water and place the container on the stove, bringing it to a boil.
- 6
Step 6
Simmer for 15–20 minutes, until the fruit slices have imparted their flavor and aroma to the liquid.
- 7
Step 7
Scald the jars and lids with boiling water and pour in the quince compote together with the fruit pieces, having first removed the lemon slices.
- 8
Step 8
Let the preparation cool, then move it to the pantry, basement, or cellar until winter arrives.