Print Recipe
 Thick Quince Marmalade Recipe
I found the recipe for this marmalade in a book by the Spanish cook Jorge de Angel Moliner. I really liked this delicious dessert, so I decided to share it with you, dear chefs. The recipe was repeated, as in the book, the only thing we decided to add 2 tablespoons of black currant jam to the product during the cooking process.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Take a mature quince. I had 1.3 kg. Wash thoroughly and put in a saucepan.
    Take a mature quince. I had 1.3 kg. Wash thoroughly and put in a saucepan.
  2. Fill with water, put on fire and cook for 30 minutes.
    Fill with water, put on fire and cook for 30 minutes.
  3. We take out the boiled quince, peel it and cut it into slices. We weigh it, we get 1 kg of quince mass. Beat thoroughly with a hand blender, add 1 kg of sugar, lemon juice, jam.
    We take out the boiled quince, peel it and cut it into slices. We weigh it, we get 1 kg of quince mass. Beat thoroughly with a hand blender, add 1 kg of sugar, lemon juice, jam.
  4. Put on the stove and cook for 25-30 minutes on low heat, stirring occasionally. When the marmalade is ready, it will thicken and darken.
    Put on the stove and cook for 25-30 minutes on low heat, stirring occasionally. When the marmalade is ready, it will thicken and darken.
  5. Cool the finished marmalade and dry it in a flat bowl.
    Cool the finished marmalade and dry it in a flat bowl.
  6. After the marmalade has cooled, cover it with parchment and put it in a dry place for a week.
    After the marmalade has cooled, cover it with parchment and put it in a dry place for a week.
  7. In a week our marmalade is ready. You can eat this dessert with tea or liqueur.
    In a week our marmalade is ready. You can eat this dessert with tea or liqueur.
0 0 votes
Article Rating
       

Related posts:

Quince Marmalade Recipe A Thick Cold Soup “Gazpacho” with Chickpeas Recipe Melon-Vanilla Marmalade Recipe Cottage Cheese Dessert with Marmalade Recipe Quince Jam with Cranberries and Nuts Recipe Christmas Duck Stuffed with Quince Recipe Cake “Bird’s Milk” with Marmalade Recipe Cherry Marmalade on Pectin Recipe Apricot Marmalade Recipe Apple-Rowan Marmalade Recipe Honey Cakes with Quince and Raisins Recipe Pumpkin Casserole with Rice and Quince Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments