Quince compote

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to prepare quince compote for the winter? Prepare the necessary products.

2. STEP 2

   

   The first thing you need to do is prepare the jars; everything else won’t take much time and effort. Rinse the jars with baking soda and rinse well under running water. Place the wet jars in a cold oven, neck down, and place the lids. Turn on the oven at 150 degrees, after reaching the set temperature, sterilize 1l jars - 15 minutes, 2l - 20, 3l - 25 minutes. For me, this method of sterilization is the most convenient; I have been using it for many years.

3. STEP 3

   

   Remove the fluff from the quince by wiping the fruit with a dry towel and wash thoroughly. Cut off the hard dark top with remnants of the receptacle and the bottom of the fruit. Cut the quince into quarters and cut out the seed pod along with the seeds. Without removing the peel, cut the quince into thin slices. Immediately place the chopped quince in water acidified with lemon or citric acid, so it will not turn black.

4. STEP 4

   

   Place the quince slices in sterilized jars. I prepared 2 jars of 0.7 liters each, so I divided the quince and sugar into 2 parts. Add 3 tbsp sugar to each jar. with a small mound.

5. STEP 5

   

   Boil water and carefully pour straight from the kettle into jars to the top. Cover the jars with lids and leave for 15 minutes, during which time pasteurization will occur. Fill only with boiling water, as much as will fit in the jar; for 2 jars I needed 1 liter of water.

6. STEP 6

   

   After the allotted time, drain the water from both cans into the pan. It is convenient to drain through a special lid with holes. Add another 100 ml of water and bring to a boil. Let the syrup simmer for about 3 - 4 minutes. Add citric acid to each jar using the tip of a knife. Then refill the quince jars with boiling syrup and overflow.

7. STEP 7

   

   Cover the jars with lids, leaving them in this position for 2-3 minutes so that the air bubbles contained in the water and fruit rise to the surface of the water, after which screw the lids on. Wipe the jars and roll them on the table, checking for sealing. If there is not enough syrup, just add boiling water. Turn the jars over onto the lid, cover with a blanket and leave to cool. Then immediately remove the compote to a cool, dark storage place or put it in the refrigerator.

Comments on the recipe

Moderator Ksenia

13.08.2023

4.6

I prepared quince compote for the winter according to the recipe, but I didn’t seal the jar, I just waited for the compote to brew. My quince is very small, so I took a lot of fruits (I didn’t even count), a total of 400 grams. Peeling such small fruits, of course, is still a pleasure. But the result was worth it. The compote turned out very tasty and aromatic. The smell of quince (at least the one I have) is reminiscent of perfume. And the compote also has the same light aroma. Its taste is very pleasant, the compote turned out moderately sweet with a slight sourness. I was more than pleased with the result. Everyone in the household liked the quince compote. Thanks for the recipe!