Contents
😉 Hello everyone who wandered into this site! The article “What is quince: health benefits and harms” contains information about a medicinal plant. Facts, Tips & Videos. Jam recipe.
What is quince?
Quince belongs to the monotypic genus of woody plants from the Pink family, being the only representative of this genus.
Simply put, quince is a southern plant. The fruit looks like an apple with “tomentose pubescence”, with a tough skin. Firm pulp with a tart, astringent, sweetish taste. Used for food and medical purposes.
This amazing plant comes from the Caucasus and has been known to mankind for four thousand years. Later, the plant got to Asia Minor, then to Ancient Greece, and gradually spread across the Mediterranean. The quince tree lives up to 70 years.
What is inside? The composition and calorie content of quince
In 100 grams of pulp:
- water – 82 gr.
- proteins – 0,41 g.
- fats – 0,11 gr.
- carbohydrates – 14 gr.
- fiber – 2 gr.
- ascorbic acid – 14 mg.
- calorie content – 55 kcal.
The fruits contain B vitamins, essential oil, tannins. Vitamins C, E, PP, fructose, useful macro and microelements. Does not contain cholesterol. For its iron content, quince is called an “iron” fruit.
The seeds contain mucus and the poisonous substance amygdalin, which is converted into cyanide in the stomach.
Useful properties of quince
Due to its low calorie content, fiber, a small amount of sugar and fructose, the fruit is considered dietary. Ideal for healthy nutrition.
Leaves, fruits and seeds are used for medicinal purposes. The leaves are harvested two months before ripening, in June-July, and dried in the shade. The seeds of ripe fruits are also dried. From the seeds, mucous decoctions are prepared, which are a laxative and expectorant.
- quince medicines have antibacterial and antiulcer effects;
- quince is used as a choleretic and diuretic;
- has a positive effect on the psyche, improves mood;
- thanks to the antioxidants in the fruit, the risk of developing cancer is reduced;
- useful for stress and depression;
- for the prevention and treatment of anemia;
- with diseases of the gastrointestinal tract, diarrhea;
- lowers cholesterol in the blood;
- has a hemostatic effect;
- is absorbent, cleanses the body of toxins;
- antiviral properties will help during epidemics of acute respiratory viral infections and flu;
- supports immunity;
- used to treat vitamin deficiency;
- from cough, bronchitis and tracheitis (decoctions);
- an infusion of dried seeds helps from burns: 50 gr. pour cold water (1 liter), leave for 3 hours.
- gum disease (juice);
- cystitis (fresh juice);
- prevents aging of the body;
- relieves attacks of nausea, improves appetite;
- with conjunctivitis, lotions from a decoction of seeds;
- eliminates bad breath.
Store the fruits in the refrigerator for up to two months, placing them in polyethylene.
Quince: contraindications
- gastritis during an exacerbation;
- peptic ulcer;
- frequent constipation;
- colitis and pleurisy;
- intolerance;
- allergic reactions from the downy covering of the peel;
- with gallstone disease;
- nursing mothers of babies.
Caution! Quince seeds are poisonous! You can’t eat them! Remove poisonous seeds before cooking with quince. In moderation, the fruit will only benefit.
Jam from a quince
For jam you will need:
- Ripe quince – 1 kg.
- Sugar – 800 gr.
- Medium lemon – 1 pc.
Wash the fruit thoroughly, dry it. Do not peel the peel, this will allow the slices to keep their shape. Remove pits from the core. Then cut the quince into slices 5-7 mm thick. Place the sliced fruit in boiling water, cook after boiling for 3 minutes. Skim off the foam.
Using a slotted spoon, transfer the boiled quince to a saucepan suitable for boiling jam. Set aside the broth after blanching.
Pour half the sugar (400 g) over the wedges, cover. Leave on for 8-10 hours.
Add the rest of the sugar (400 gr.) And chopped pitted lemon to the broth. Boil. Cook for 5 minutes.
Place the wedges in the lemon syrup. Bring to a boil over low heat. Cook the jam for 10 minutes. Remember to skim off the lather.
Leave the jam pot alone for 2-3 hours. Then bring to a boil over low heat. Boil again for 10 minutes. Refrigerate. For the third time, bring the jam to a boil, cook for 10 minutes.
Everything! We won! Fragrant jam is ready! If desired, you can add orange, cinnamon, vanillin to the ingredients.
Video
Read more in this video “Quince: health benefits and harms”.
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