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Print Recipe
Thick Quince Marmalade Recipe
The recipe for this marmalade I found in the book of Spanish cook Jorge de angel Moliner. Very much I relished this delicious dessert, so I decided to share with you, dear chefs. The recipe repeated, as in the book, the only thing decided in the cooking process to add to the product 2 tablespoons of jam from black currant.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Take Mature quince. I had 1.3 kg. Thoroughly wash and put in the pot.
    Take Mature quince. I had 1.3 kg. Thoroughly wash and put in the pot.
  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 get boiled quince, clean it and cut into slices. Weigh, we get 1 kg of quince mass. Thoroughly whisk with a hand blender, add 1 kg of sugar, lemon juice, jam.
    We get boiled quince, clean it and cut into slices. Weigh, we get 1 kg of quince mass. Thoroughly whisk with a hand blender, add 1 kg of sugar, lemon juice, jam.
  4. Put on the stove and cook for 25-30 minutes over low heat, stirring occasionally. When marmalade is ready, it thickens and darkens.
    Put on the stove and cook for 25-30 minutes over low heat, stirring occasionally. When marmalade is ready, it thickens and darkens.
  5. Spread the marmalade ready to cool and dry in a flat bowl.
    Spread the marmalade ready to cool and dry in a flat bowl.
  6. After the marmalade has cooled, cover it with parchment and put in a dry place for a week.
    After the marmalade has cooled, cover it with parchment and put in a dry place for a week.
  7. After a week, our marmalade is ready. You can eat this dessert with tea or with liquor.
    After a week, our marmalade is ready. You can eat this dessert with tea or with liquor.

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