A very sweet caloric bomb: the Quince jelly. Is’ a sweet simple, which is made with quinces in Spain and generally in southern Italy. The recipe for quince 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 for Quince jelly on my You Tube Channel (find the video in the oven to the post and I remind you that my You Tube Channel You can also subscribe to stay updated). 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.
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 soup spiced quince or the tart with quince and chocolate. And of course have a look at all my SICILIAN RECIPES. Have a good day.
THE COTOGNATA (Sicilian recipe)
Print This
INGREDIENTS
- 1 kilo of Quince (I mean a pound NET, then puree already obtained)
- 1 kg of sugar
- the juice of a lemon
PROCEEDINGS
The doses of this recipe are cotognata for 12 stencils portions or for a single mold not too big. 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 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, 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.
Once the quince is ready, wetting with cold water stencils (ideal are those of earthenware, 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. More is going to air and sun and the quince paste dries and becomes hard: you decide how you like it, if you love the quince hard or the softer. Maybe potrest3e try it in different degrees of drying, to decide which one you like best. Bon appétit!
19 comments
Hello,
Even to me this recipe takes me back in time, but now I want to achieve it with less sugar since the age is different…..
I can achieve it with 1/3 sugar and 1/2 ? The result will be decent?
Thanks.
hello Catherine, the kind that you see in the most recent photos are made with 1,5 kg of quince and 1,2 sugar. Do not I should go down well, because less sugar is less than the quince will be preserved
[email protected]
Hi! But I know a little something …where I can leave to dry the molds seen that this year the sun is not so present!? In a room in the dark!? It could go well?
Hello!!place it on a wire rack, Also on the oven rack, and let the air, in a ventilated place. Rivoltala occasionally, it will dry slowly
In my part of the process is a little different in the sense that boil the whole apples and then, After cooked, remove the peel and seeds before passing it. Is’ always a great difficulty, but the results make it all worthwhile!
Hi Franca! Is the procedure that I describe is slightly different: We do already peeled because, Although it is a trouble honestly Peel and remove the inside because it's all very hard, then the brewing process lasts very little. That being said I don't think it changes anything, I still do it every year because it really brings me back to childhood… I embrace you strong, ADA
Hi Ada I recently discovered your website and i congratulate you, I wanted to try making Quince jelly. Since I was treated to the Quince, I wanted you to ask for help in this: in the photo that you put the molds of Quince are polished while mine are rough where I can have it wrong? I thank you in advance Hello
Hi Layla thanks! I'm glad you like my blog. In that sense the Quince remained unfinished? It means that you are a little’ attached to containers? I use non-stick ones, Although the tradition would want you to use those in terracotta. In any case, much depends on the degree of caramelization of sugar. Maybe you should cook a few more minutes. the result, though, is good? Let me know, ADA
Hi Ada the flavor is fabulous, However I want to redo thanks
Hi Ada I'm back here, stubborn as I am, I wanted to go again and I managed really well and good, Thank you Hello to the next recipe
Hi Laila! Brava, never give up!!! Maybe you cooked a little bit more? I'm glad you came right. See you soon, ADA
A bomb of goodness that appeals so much to my grandpa, pass the recipe to my mom so can do for Christmas.
Good Sunday
Even in Sicily is inevitable on our table at Christmas! A kiss Enrica!
Hi, tell me in the South this summer and sweet is not now, because if I look out the window and I see snowflakes as big as rose petals and home-heating is racing!!! I want to migrate to warm like swallows. Anyway this cake I've tasted packaged wrapped and I think there is no comparison with those homemade. Congratulations!!!
Hello! No, the Quince is not done in midsummer, do you in the season of Quince, from late September onwards. Has a color and a summer flavor (Please note that in September by us there is plenty of sunshine and so hot, and also by October) and many do it dry in the Sun until it hardens and the sugar crystallizes. But I envy you snowflakes… here in Rome the fa once every 3 years and I like it so much… Hello and thank you, ADA
ADA, What colors have these gems! That sunny days that are seen only in the South! I've never tasted this cake, but I have no doubt … must be excellent!
Hello Michael! To the South is widespread and you're right, the color is gorgeous. This is cool, but after a while’ of days the color intensifies to become almost reddish and the texture gets harder, chewy… at that point it melts in your mouth like candy. Have a nice weekend!
My mom sometimes does just for sweets, making the Quince in toccetti and passing them from granulated sugar!!
We in Sicily we do so when is dried: cut into squares and roll in sugar. A delight! Best regards Valeria