Quince marmalade (cotognata) – an Italian cuisine for beautiful, fragrant and very tasty marmalade. This marmalade is a classic of all marmalades; in many countries it is prepared not only for your own pleasure, but also for a Christmas present. If you pour still warm marmalade into a beautiful mold, after hardening, sprinkle with powdered sugar and you get a wonderful, but also tasty gift.
Quince marmalade ingredients
Quince marmalade recipe
To prepare Italian cuisine recipe quince marmalade, wash the quince well, cut into four parts, remove the core and cut into pieces. Wash the lemon and cut into large pieces without removing the peel.
Pour the chopped quince, chopped lemon and peel into a deep saucepan, add water and put on medium heat. Boil quince, lid, until soft, about 20-30 minutes.
When the quince becomes soft, drain the water, and mash the lemon and quince. Quince and lemon puree has a lot of fibers that we don’t need at all, so you need to grind the mashed potatoes through a sieve.
Add sugar to the mashed quince and lemon puree, mix and put on a slow fire, without covering. Cook mashed potatoes on the stove until large breathing bubbles appear on the surface.
After put mashed in an oven preheated to 200°C (390°F). Marmalade is prepared from 1 to 3 hours, every 10 minutes it must be removed from the oven and mixed.
Pour the finished marmalade into molds or onto a baking sheet covered with parchment and allow to cool. After cooling, the marmalade sets and hardens almost immediately, it can be removed from the mold. Ready to store quince marmalade by transferring it with baking paper and cut into cubes before use. If a baking sheet was used as a form, sprinkle with powdered sugar, starch or small sugar.