The Quince jelly: a very sweet caloric bomb. The cotognate is a sweet simple, which is made with quinces in Spain and generally in southern Italy. The recipe of the cotognata has only three basic ingredients, Quince, lemon and sugar, but you can spice up at will, for example with a little’ cinnamon or vanilla. The whole procedure can look, literally step by step, also in VIDEO RECIPE of the cut-off on my You Tube Channel. The quince has varying degrees of maturation, for example, in the Aeolian Islands it eats hard, almost dry, chewy, sweet and concentrated. I like the quince tough, but not hard. Useless, practically, give you the doses: the only rule is that sugar should be in equal amount of fruits. I made two pounds of quinces and I got 12 small cookie cutters. I anticipate that the only effort, not just, you wipe the quinces, especially from hard parts that enclose the seeds. For the rest, make the quince is easy.
If you prefer a different consistency, creamier, then the recipe for you is that of QUINCE APPLE JAM, with the same ingredients, less sugar and a similar but shorter process.
The quince lasts a long time: I like soda but fresh, eaten the day after preparation, but more is to air and dry and, becoming dehydrated, it becomes sweet and concentrated. With each passing week, It hardens almost like candy and you just have to suck. A delight. If you want to try some other recipe with quinces, I suggest SPICY SOUP OF QUINCES or the TART WITH QUINCES AND CHOCOLATE. And of course have a look at all my SICILIAN RECIPES. Have a good day.
1 kilo of Quince (I mean a pound NET, then puree already obtained)
1 kg of sugar
the juice of a lemon
Before making the recipe, look at the STEP-BY-STEP RECIPE VIDEO TO MAKE QUICHLED. The doses of this recipe are for 12 single-portion molds or for a unique mold not too large. To prepare the quince, Wash the quinces, Peel and split them in half (use a big knife and put quinces on a schedule, otherwise you risk to get hurt). Then ripping them apart, not too small, and remove the seeds and the Woody parts of the enclosing. Fill a large pot with water and put it on the fire: When it is boiling, combine the apples and cook until they hold. It will take about 30 minutes. Put them in a colander and let cool.
Pass the quinces to masher, until you have a smooth puree, as you see in VIDEO RECIPE STEP BY STEP,or you can blend with hand mixer and then sieve to eliminate any residual hard part. Weigh the purée to make sure the amount of sugar, that must be equal to the weight of quinces. Put the puree for quince jelly in a saucepan with the sugar and lemon juice and cook over low heat, stirring constantly because it tends to stick, for at least 30 minutes. As the cook quince, you will see that the puree becomes darker and polishes, as you see in VIDEO RECIPE.
Once the quince is ready, wetting with cold water stencils (ideal are those of terracotta, but it is also fine those non-stick or even aluminum ones), fill them with Quince, level the surface and let cool. The Quince must breathe, then keep it in a well-ventilated (better if exposed to the Sun) covered with a retina. The more it stays in the air and the sun, the more the cotognate dries and gets hard: you decide how you like it, if you love the quince hard or the softer. Maybe you could try it in different degrees of aging, to decide which one you like best. Bon appétit!