quince is a cultivated fruit of wood plants from family Pink, having a number of useful properties. Still in the ancient time fruits of a quince were used as versatile medicine. The relative of a quince – apple and pear. Cook jam, jam, juice, compote, jelly, fruit jelly and seasoning from fruit.
- Proteins 0.6
- Fats 0.5
- Carbohydrates 9.8
- Water 86.5
- Caloric content 40-45
A number of vitamins – A, B1, B2, B6, C, E, PP (nicotinic acid), minerals, minerals – Na, K and some acids is a part of pulp of a quince.
- In view of high content of iron and copper – the quince is applied to treatment and prevention iron deficiency and some other types of anemias (anemia). It is not recommended to abuse this product too.
- For people, the suffering diarrhea, it is recommended to use crude and boiled fruits which contain pectinaceous connections which quickly adjust work of digestive tract.
- The quince is used for a stop of bleeding of various type – for this purpose prepare seeds decoction which is accepted by 3-4 times a day. Gynecologists recommend to use it at uterine bleedings.
- At diseases of an urinary system use juice and crude fruits because of the knitting and diuretic property of fruit.
- Because of the content of vitamins of group B the quince possesses antidepressive means – effect of serotonin.
- For diabetics it is recommended to use infusion from quince leaves. It reduces sugar level in blood. To use 2-3 tablespoons a day.
- It is recommended to apply infusion from quince leaves which possesses the anti-inflammatory, expectorant and strengthening means to asthmatics.
- Cosmetologists consider a quince medicine against dandruff and an oily hair. Decoction from seeds which rubbed in hair right after washing of the head was for this purpose used. Application term – 10-15 days.
- For improvement of a condition of skin juice from a quince is used. It is possible to receive it by cutting on small particles with the subsequent extraction, or just to use the juice extractor.
- The quince is used for preparation of sweet wines.
- quince – 1 kilogram
- water - 1-2 glasses
- sugar - 1-2 glasses
- citric acid - 0.5 - 1 teaspoon
To peel ripe fruits also seeds then to cut on small parts. We stack them in in advance prepared ware (the enameled pan, a cauldron, a basin) and we fill in with water. We close a cover and we begin to cook a product to soft consistence. We wipe and weigh a quince through a gauze or a sieve. We prepare syrup – 1 kilogram of weight, 1-2 glasses of water and 1-2 glasses of sugar. With syrup it is filled in the wiped weight, and we add half a teaspoon of citric acid. We cook on small fire, often stirring slowly not to allow burning. We wait for solidification and jam is ready.
More detailed instruction for preparation and storage can be read here.