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.
Instructions
- Take a mature quince. I had 1.3 kg. Wash thoroughly and put in a saucepan.
- Fill with water, put on fire and cook for 30 minutes.
- 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.
- 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.
- Cool the finished marmalade and dry it in a flat bowl.
- After the marmalade has cooled, cover it with parchment and put it in a dry place for a week.
- In a week our marmalade is ready. You can eat this dessert with tea or liqueur.
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