Quince marmalade cubes
During quince season, be sure to try Turkish quince jam and our incredible quince jelly.
Ingredients · Servings 20
- quinces - 1 kg (peeled and cleaned)
- sugar - 800 g
- water - 250 ml
- lemon juice - 1 tbsp.
Method · 2 h 10 min
- Peel the quinces, remove the seeds, and cut them into pieces. Boil them in water until soft. Then blend them into a smooth puree.
- Return the puree to the saucepan, add the sugar and lemon juice, and cook over low heat, stirring constantly, until the mixture thickens and begins to separate from the sides of the pot.
- Once it has thickened, pour the puree into a baking tray lined with baking paper, in a layer about 2 cm thick. Leave to dry at room temperature for 24-48 hours (or in an oven at 50°C with the door slightly ajar for a few hours). When it has set, cut into cubes and roll lightly in sugar.
- Quince marmalade is stored in a box in a dry and cool place.
