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 Quince Marmalade Recipe
It's quince season. You will say that this fruit is not to your taste... I suggest making quince marmalade, and you will fall in love with this fruit. Moreover, we will prepare not just marmalade, but a gift for the new year. By the way, the Russian name marmalade comes from the Portuguese word marmela, which translates as quince.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Special Food Dishes
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Special Food Dishes
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Here she is - our beauty!
    Here she is - our beauty!
  2. Rinse the quince thoroughly, cut into quarters, remove the core, cut into pieces. And immediately put it in the water so that it does not darken. Add the washed and chopped pitted lemon. Close the lid and cook after boiling for 20-30 minutes. Quince should be soft, it is easy to pierce it with a fork. This is very important, because we will wipe it through a sieve, and if the quince is not cooked, it will be very difficult to wipe. By the way, in the original, they are boiled together with the seeds or boiled separately, and then marmalade is boiled in this broth, since the seeds contain a lot of gelling substances. This does not allow you to beat it with a blender and pass the sauce through a sieve for longer, so I went the easy way.
    Rinse the quince thoroughly, cut into quarters, remove the core, cut into pieces. And immediately put it in the water so that it does not darken. Add the washed and chopped pitted lemon. Close the lid and cook after boiling for 20-30 minutes. Quince should be soft, it is easy to pierce it with a fork. This is very important, because we will wipe it through a sieve, and if the quince is not cooked, it will be very difficult to wipe. By the way, in the original, they are boiled together with the seeds or boiled separately, and then marmalade is boiled in this broth, since the seeds contain a lot of gelling substances. This does not allow you to beat it with a blender and pass the sauce through a sieve for longer, so I went the easy way.
  3. Drain the water and do it with juice or lemonade. Beat the fruit puree with a blender with lemon and rub through a sieve.
    Drain the water and do it with juice or lemonade. Beat the fruit puree with a blender with lemon and rub through a sieve.
  4. Add sugar, mix thoroughly and cook without a lid. Stirring continuously, bring to a boil, reduce the heat and cook, stirring occasionally, for about an hour. It is better to mix with a wooden spatula, so the dishes will not be scratched and a large area of the bottom will be cleared of marmalade. We don't need the jam to burn. Now we will focus on the state of the jam.
    Add sugar, mix thoroughly and cook without a lid. Stirring continuously, bring to a boil, reduce the heat and cook, stirring occasionally, for about an hour. It is better to mix with a wooden spatula, so the dishes will not be scratched and a large area of the bottom will be cleared of marmalade. We don't need the jam to burn. Now we will focus on the state of the jam.
  5. So, when large bubbles begin to appear on the jam and it will be dangerous to burst, put the baking sheet in the oven, preheated to 200 grams.
    So, when large bubbles begin to appear on the jam and it will be dangerous to burst, put the baking sheet in the oven, preheated to 200 grams.
  6. We will cook from an hour to three. Stir every 10-15 minutes
    We will cook from an hour to three. Stir every 10-15 minutes
  7. Marmalade will change color, it will boil by about 30-50%, it will be easy to lag behind the walls. This marmalade is ready for molding.
    Marmalade will change color, it will boil by about 30-50%, it will be easy to lag behind the walls. This marmalade is ready for molding.
  8. You can flatten it on a greased baking sheet or pour it into molds. You can also use silicone.
    You can flatten it on a greased baking sheet or pour it into molds. You can also use silicone.
  9. Or such a plastic for casting soap. When the marmalade cools down, it can be cut.
    Or such a plastic for casting soap. When the marmalade cools down, it can be cut.
  10. If your marmalade is not dry enough and poorly cut, cover the mold with paper and leave it in a warm place so that it reaches, it may take from 7 days. My longest term was 3 days. Sometimes I turn the marmalade leaf over to speed up the process. The finished sliced marmalade remains to be decorated. For everyday meals, just cut to the size of cookie cutters. Then wrap in plastic wrap or baking paper and store in a cool pantry or refrigerator. Until the moment of donation, we store it without decoration, and before the celebration we roll it in ground nuts, sugar, powdered sugar or corn starch - a matter of taste. That's it! It remains to wait for the new year, beautifully packaged, bandaged and presented!
    If your marmalade is not dry enough and poorly cut, cover the mold with paper and leave it in a warm place so that it reaches, it may take from 7 days. My longest term was 3 days. Sometimes I turn the marmalade leaf over to speed up the process. The finished sliced marmalade remains to be decorated. For everyday meals, just cut to the size of cookie cutters. Then wrap in plastic wrap or baking paper and store in a cool pantry or refrigerator. Until the moment of donation, we store it without decoration, and before the celebration we roll it in ground nuts, sugar, powdered sugar or corn starch - a matter of taste. That's it! It remains to wait for the new year, beautifully packaged, bandaged and presented!
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