Quittenmark ist ein vielseitiges Lebensmittel und eignet sich hervorragend als Aufstrich oder Zutat für viele Gerichte. Doch wie lässt sich Quittenmark ohne Zusatzstoffe haltbar machen? Mit einem innovativen Verfahren können wir das wertvolle Fruchtpüree länger genießen und somit nachhaltiger und ressourcenschonender leben. Erfahren Sie hier mehr über unsere Ideen für morgen!

Quittenmark haltbar machen ohne Zusätze - für Ideen von morgen!

Hello and welcome to this fascinating video about quinces and what to do with them when you have a surplus. If you are facing the dilemma of having too many quinces, then you are in the right place. In this video, I will be sharing with you my solution to this problem, which I have tested and successfully implemented myself.

Last year, I had an abundance of quinces, and it became a real challenge as to what to do with them all. So, in this video, I am going to reveal how I managed to solve this problem. However, I must warn you that this video is being published just before quince season, so if you are watching this after quince season, it might be too late for you. But, if you are watching it before, then you are in luck as it will save you from any quinces related problem you might have.

Have you ever experienced having so many quinces that you don’t know what to do with them? Well, it’s a real issue as not only are quinces difficult to process, but who really has that many ideas as to what to do with them. However, I have a great idea that I will be sharing with you in this video.

The solution to having too many quinces is to make them durable so that you can use them whenever you want, not just when they are in season. This means that you need to prepare them in a particular way. The most crucial thing is to make them last as long as possible, which means making them durable. If you keep them for too long, they will eventually go bad, and you will have no other option but to throw them away.

In this video, I will be showing you how to prepare the quinces and make them last longer. The first step is to remove the fluff and any little cracks using a brush.

The most popular thing to do with quinces is to make quince jelly, but for me, that’s not enough, and I want to make as much as possible out of my abundance of quinces. However, for that, we need to extract the pulp, which is where the real work comes in.

One of the main problems with quinces is that they have a core, and around this core, there are many tough and hard little stones, and they differ depending on the type of quince. To process the pulp, these stones have to be removed. Additionally, the core contains quince kernels, which are poisonous, so it’s essential to remove them.

To make life easier and to ensure that I get as much pulp as possible, I quarter the quinces, remove the stem and the flower, and then remove the kernels. This makes it easier to process the fruit later without any little stones or poisonous seeds.

I then cook the quarters in a pot of water that has been acidified with lemon juice and wait until they are soft. After that, I blend it altogether, including the juice and quince. This is when I discovered how incredibly hard and tough those little stones are, which is why I highly recommend getting a fine strainer to remove them.

Finally, all that’s left is to boil it down, so it lasts longer. Once it has reached its desired thickness, you can store it in a jar and enjoy it whenever you like.

I hope this video has been helpful in solving your quince problem. Don’t forget to share your experiences and any other ideas you might have that I haven’t covered in this video.
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