Quince revival: The forgotten fruit making a nutritious comeback

In the cellars and pantries of our grandmothers, one could find not only tasty additions to dinners and sweet compotes but also natural dietary supplements. Years ago, juice from this fruit enjoyed immense popularity, but over time it somewhat faded into oblivion. However, it's high time to restore its former glory - it will do us good.

It looks like a pear, but its taste is definitely closer to a lemon. It works perfectly as an addition to tea in the form of freshly sliced pieces or delicious juice. It's a homemade supplement that helps the body battle the autumn weather.

The names can be misleading because they sound similar but are two different products. They differ both botanically and in use. Quince juice is milder in taste and has a wide range of applications in the kitchen and natural medicine. Due to its sourness, Japanese quince requires more sugar and is most often used to make preserves or liqueurs.

Quince juice is an excellent addition to tea, especially in winter. It can also prepare homemade syrups, preserves, or liqueurs. However, freshly squeezed quince juice is very tart, so it's best to dilute it with water or add a bit of honey. A few tablespoons of quince juice will make the tea more aromatic and healthier.

Quince juice has many health benefits. Above all, it is an excellent remedy for boosting immunity, especially in the autumn-winter period. With its high vitamin C content, quince juice can help in fighting off colds and infections. The tannins in quince act astringently on mucous membranes, easing stomach ailments such as diarrhoea or indigestion.

You can prepare quince juice without much trouble in your own kitchen.

Ingredients:

    
• 2 lbs of quinces (around 5 pieces)
• 2 lbs of sugar or 1 1/3 lbs of stevia
• Water

Method of preparation:

              
1. Thoroughly wash the quinces under running water, removing any dirt.
2. Cut the fruits into quarters and remove the seed chambers and hard parts.
3. Grate the prepared quince pieces on a fine grater. This will make the juice extract faster, and the flesh will be juicier.
4. Pour the first layer of grated quince into a sterilised and dried jar.
5. Sprinkle the first layer of quince with sugar or stevia. Repeat layers until the jar is full. Remember to make the last layer of sugar or stevia.
6. Cover the jar with gauze or a clean cloth and secure it with a rubber band.
7. Leave the jar in a warm and dark place (e.g., pantry).
8. Gently stir the contents of the jar daily for several days so that the sugar or stevia dissolves and evenly blends with the fruits.

If you want the quince juice to last longer, be sure to pasteurise it. Boil the jars for around 15-20 minutes from the moment the water starts boiling. Add to your autumn and winter tea. Enjoy!