Homemade quince fruit tincture according to the recipe of Mr. Hieronim Blazejak
Frequently quince and its fruits are sometimes mistakenly called quince.
The Japanese quince is a thorny and beautifully flowering shrub. Quince fruits are very aromatic, but hard and sour. They contain large amounts of vitamin C. Because of their acidity, they are not suitable for direct consumption, but are ideal for jams, jellies and tinctures. They can also be dried and used in tea instead of lemon.
The quince, on the other hand, is a tree with fruit that is definitely larger than the quince, which is more suitable for jams than tinctures.
Quince liquor has a light golden color at the beginning, but over time it darkens to the color of strong tea.
The liquor according to the recipe of Mr. Hieronim Blazejak has been prepared uninterruptedly and invariably since 2011
I also recommend DRINDED QUince - a great addition to hot tea infusions or a Cold Brew Tee.
1 kg of quince fruit (weight after cleaning, without seeds)
500 g sugar
1 liter of 70% alcohol
cinnamon, vanilla, anise - optional, as desired
Wash the quince fruits, cut them into eighths or quarters, remove the seeds, put them in a jar or a carboy and sprinkle them with sugar. Set aside in a warm room for 3 - 4 days or until the sugar dissolves. Shake the jar vigorously several times a day.
When the sugar has dissolved and the fruit has let go of its juice, pour 70% alcohol over the whole thing. At this stage we can add 1/3 star anise, 1/3 vanilla stick, 1 cm cinnamon stick. The whole thing is carefully mixed, tightly closed and set aside in a warm place for 3 months.
After 3 months, we pour the liquid from the fruits, and pour them again with 40% vodka, so that it covers them, and set them aside for a month. After this time we get a slightly weaker tincture, which we can adjust the strength and taste of the first set. Both tinctures are therefore combined with each other according to our own tastes, of course, trying all the time if the taste suits us.
The liqueur is set aside in a cool place for a minimum of six months, but we know from experience that the tastiest is after a year, the older the better.
In the photo the liqueur from 2015, hence the dark color of the drink.
* Hieronim Blazejak - recipe featured in Kitchen Magazine 10/2011