Cotognata Italian Quince Jelly

The quince grows in the form of apple and pear and is less used than other fruits because it should be eaten only cooked. It is a pity that this fruit is not so much eaten because it can be very useful for our health.

Apart from making a delicious jam with them, it is also possible to make a solid jelly called in Italy Cotognata.

But how is quince prepared according to tradition?

There are many recipes to prepare this dessert, because over time each region has reinterpreted quince jelly in its own way, adding secret ingredients and small variations.

Here are the steps to prepare an excellent quince at home, following the traditional recipe that we still use today to prepare our quince:

1 kg =35 oz.quinces

1 kg=35 oz. sugar or 800 gr=28 oz. white sugar and 200 gr=7 oz. brown sugar

Water

2 lemons

100 gr.=4 oz. icing/confectioners’ sugar

Peel the quinces and remove the core

Cut them into wedges

As you cut them, put them in a bowl with one lemon juice.

Cook the quinces in a pot with half a glass of water and ½ lemon squeezed and a piece of lemon zest

When soft pass the apples with the vegetable mill, or a blender

 put it in a saucepan with sugar and brown sugar.

Cook for another 30 minutes, thickening the pulp.

 The mixture will be good when taking a spoonful, it will not fall from it

transfer it to molds, or in a rectangular container (1 cm=half an inch thick), covered with icing/confectioners’ sugar and let it cool for a whole day.

Slice in the desired size and cover again with the icing/confectioners’ sugar. Let it dry another day

Your quince is ready to be enjoyed.

Quince if perfectly dry, you can store several months in a tin box or a glass container.

How to serve it? Throughout Italy, the quince jelly is eaten as it is, savoring it among the desserts at the end of the meal or as a delicious snack but it is also perfect with savory dishes, with cheeses and cold cuts.

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