Quince Marmalade

To cook 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 puree through a sieve.

Add sugar to the mashed quince and lemon puree, mix and put on a slow fire, without covering. Cook quince puree on the stove until large breathing bubbles appear on the surface.

After put quince puree in an oven preheated to 200°C (390°F). Marmalade is cooked 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.