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.
Servings
10
Cook Time
60minutes
Servings
10
Cook Time
60minutes
Ingredients
Instructions
  1. 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.
  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.
  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.
  5. 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.
  7. In a week our marmalade is ready. You can eat this dessert with tea or liqueur.
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