Three methods: this is how the perfect homemade quince juice is made

Quince in autumn will charm gardeners not only with its scent but also with its versatility. From the hard, fragrant fruit, heavenly jelly, compote, or quince cheese can be made – but once someone has tasted homemade pressed quince juice, they will surely start again every year. We show how to get the most out of this autumn treasure with three different methods. The quince (Cydonia oblonga) is a traditional fruit in Hungary, although it is less commonly consumed raw. Due to its high pectin content, it is an excellent ingredient for jams, jellies, but it can also stand up as a natural immune-boosting drink. The golden-yellow color and slightly tart taste of freshly pressed quince juice provide a unique experience during the cold months. Processing the fresh fruit always starts with cleaning. The yellowish, downy coating (flaumont) on the skin of the quince is rubbed off with a soft kitchen cloth because it can give a bitter taste to the juice! Then it is thoroughly washed and the ...