Sweet Quince Preserve (Mogwachung) with Honey: A Delicious & Healthy Recipe
How to Make Quince Tea and Preserve: Honey Quince Preserve Recipe, Vegan Quince Tea
Don’t let their appearance fool you! Quince, often considered ‘ugly,’ is a treasure for health, especially for colds. This recipe details how to create a delightful honey quince preserve (Mogwachung) that enhances quince’s natural aroma with the pure sweetness of honey, the rich flavor of jujubes, and the zesty tang of lemon. It’s perfect for anyone to enjoy. Adding jujubes also aids blood circulation and can help with cold sensitivity, making it an ideal winter tea. Lemon balances quince’s astringency, while honey amplifies the overall fragrance. Boost your well-being this season with this wonderfully healthy and tasty quince preserve!
Ingredients (Measurement: Cup)
- 1 Quince (approx. 600ml after preparation)
- 4-5 Dried Jujubes
- 1 Lemon
- 300ml Sugar
- 300ml Honey
Cooking Instructions
Step 1
When selecting quinces, look for ones with bright yellow skin, no blemishes, and a strong, pleasant aroma. A quince that feels heavy for its size is a sign of freshness and good quality.
Step 2
Thorough cleaning is essential. Gently scrub the quince, lemon, and dried jujubes with baking soda to remove any dirt or residue.
Step 3
To minimize the natural stickiness of quince, you can briefly blanch it. Submerge the quince and lemon in boiling water for a moment, turning them, then rinse under cold water. This step helps to make the surface smoother. (Optional, but helps reduce stickiness).
Step 4
After washing, pat the quince and lemon completely dry with paper towels. Any remaining moisture can encourage mold growth, so ensure they are thoroughly dry.
Step 5
Remove the seeds from the dried jujubes and slice them thinly into strips. Removing the seeds will make the tea more pleasant to drink without any obstruction.
Step 6
Trim off the top and bottom ends of the quince, then cut each quince into four equal wedges. This makes it easier to remove the core and seeds.
Step 7
Carefully remove the seeds and core from each quince wedge. Then, slice the quince flesh as thinly as possible into matchsticks. Quince can be quite firm, so slicing thinly might be challenging, but it allows the sugar and honey to penetrate better, resulting in a more flavorful preserve. (If it’s too difficult, slightly thicker slices are also acceptable).
Step 8
Wash the lemon thoroughly, as we will be using the peel. Slice the lemon into rough pieces. You can either zest it lightly or use the peel as is, ensuring you remove any seeds.
Step 9
Measure the prepared quince using a measuring cup. In this recipe, we assume the prepared quince fills approximately 600ml. (Actual volume may vary slightly).
Step 10
Add an equal volume of sugar (300ml) and honey (300ml) to the measuring cup containing the quince. A common ratio for quince preserve is 1:1 quince to sugar, and adding honey enhances both sweetness and flavor.
Step 11
In a large bowl, combine the prepared quince, sliced jujubes, and sliced lemon. Pour the sugar and honey over the ingredients. Use a spatula to gently mix everything together, ensuring all components are evenly coated. Adding honey at this stage helps the sugar dissolve more easily and prevents clumping.
Step 12
It’s important to be patient and stir occasionally to help the sugar dissolve completely. Don’t worry if the sugar doesn’t dissolve immediately. Let the mixture sit at room temperature for about a day, stirring periodically. This allows the sugar to melt gradually.
Step 13
Once the sugar has dissolved and the mixture has become syrupy, transfer it into a sterilized glass jar. Allowing it to mature at room temperature for another day after jarring can further deepen the flavors and aromas.
Step 14
Here’s how to enjoy your delicious quince tea: In a teapot, combine 250ml of water with 2 tablespoons of the quince preserve. Bring it to a boil, then reduce the heat to low and simmer for about 10 minutes. Pour the fragrant quince tea into a mug and enjoy it warm!
