In fruiting it comes pretty early. Stratify the seeds , mixing them with a pre- scalded pinesawdust. Are sown when the soil is just beginning to thaw , and the snow has not gone completely. Convinced that without stratification germination is poor.
During the processing of the workpiece and for future use gold and amber Japanese quince slices are storedwhole and one of its kind appetizing . Delicacy , and only.
Harvesting for the future of Japanese quince is not difficult even for beginners. I prefer to cook withoutboiling compotes ( sterilization ) . It is also important that the processing of sugar we add the quince is muchless than in the blanks of other fruits.
Cut and placed in glass jars ( 3.1 l capacity ) for about one third of quince fruit slices , pour over them boilingwater , after 2 minutes, pour sugar syrup (about 300 g per 1 L) and close the metal cover. Use for thispurpose and the plastic covers with two tabs .
Compotes , cooked and covered with plastic lids , we arewell preserved in the basement for two years.
Naturally, such compote can be prepared by adding other fruits and conversely, Japanese quince fruit can beused as additives. We are out of it and prepare delicious candied fruit . A method for preparing same , aswell as from other candied fruit , but the taste and appearance are superior to all others. Sugar usually putless cooking time is also reduced , and cook candied fruit in several stages.
Turns fragrant apple laced with quince jam in any proportion (typically 1-1).
The fruits of Japanese quince and put in soup with cabbage. It turns fragrant, improving its taste andnutritional quality, better maintained - not sour at room temperature for 2-3 days.
During the processing of the workpiece and for future use gold and amber Japanese quince slices are storedwhole and one of its kind appetizing . Delicacy , and only.
Cut and placed in glass jars ( 3.1 l capacity ) for about one third of quince fruit slices , pour over them boilingwater , after 2 minutes, pour sugar syrup (about 300 g per 1 L) and close the metal cover. Use for thispurpose and the plastic covers with two tabs .
Compotes , cooked and covered with plastic lids , we arewell preserved in the basement for two years.
Naturally, such compote can be prepared by adding other fruits and conversely, Japanese quince fruit can beused as additives. We are out of it and prepare delicious candied fruit . A method for preparing same , aswell as from other candied fruit , but the taste and appearance are superior to all others. Sugar usually putless cooking time is also reduced , and cook candied fruit in several stages.
Turns fragrant apple laced with quince jam in any proportion (typically 1-1).
The fruits of Japanese quince and put in soup with cabbage. It turns fragrant, improving its taste andnutritional quality, better maintained - not sour at room temperature for 2-3 days.