So, wild quince, she is about quince, she is decorative... Scheinquitte, Zierquitte, lat. Chaenomeles japonica. Nordic character, seriously: grow where cultural will not survive, for example, in the Baltic States, why is called the "Northern lemon". Grows as a shrub (height and width in 1 m) spiny, flowers very beautiful, brick-red flowers. Fruit small, yellow, greenish-yellow, yellowish-red... a Lot of seeds. Time - from September, the fruits are stored for a very long time (up to 4 months at a temperature 2-3°), intended for processing. Fruits are smooth, similar to an Apple, a pear, or just round, wrinkled, striated, and very fragrant! The skin is smooth, sticky... Most importantly, these fruits contain large amounts of vitamin C. Contain a lot of pectin, and sugar. Acidic cultural quince. It is much more aromatic. These processed fruit (also in combination with other fruits like apples, pear, sloe, pumpkin, melon and cultural quince) jelly, marmalade, candies, liquors, wines and juices. Also used in Parfumerie. Well, how not to seize this opportunity!

And this is a wild quince in comparison with the cultural!

The first thing we find thickets of wild quince and collect it, "pofigizma" all the stupid comments to our address.

Home wipe the quinces with a dry cloth and wash. Cut into pieces with peel and seed box with seeds.

Fill with cold water so that water only covers the quince. Cook until soft - about 20-30 minutes... Leave overnight (or until it cools down, if impatient). Vystelim colander polotenechko or marlechkoy, quince puree leave for the night - note: no press, not pressing! The juice should be transparent!

Add sugar - 1 liter jelly 1 kg of sugar (usually for jelly "normal" quince add the juice of 2 lemons, but wild quince acid is enough). Now jelly uvarivaetsja about 15 minutes, at the end I added the lime zest.

In principle, you can add the juice of other fruits, choosing in his own taste, for example, pomegranate juice, or orange juice, or sea buckthorn... I love sour - so opted for the natural taste of the wild quince, aromatisiertes it only zest and a slice of vanilla bean that I put in each jar (pod cut into pieces 1,5-2 cm). Jelly poured boiling, using a strainer so you don't have got the peel and the jelly was absolutely transparent. Poluchaetsya beautiful, bright, flavorful and healthy product!

The great thing for those who have a home with a toad, which does nothing to throw away - the remains of the quince is processed in simply divine candy (2nd series should be!), 100% naturally product! So, you hear a groan swept - where the wild quince to take... so true: come to me: there's, enough for everyone! or... for lack of a stamp write on the easiest buy in the store "culture"... (but this is not the product...eh!). Come, drink some wine, then realized, Yes, stinky cheese with mold - not life, but a fairy tale!