Hi everyone,
I wrote this recipe a lot of yrs ago, I was sure that quince jelly was a typical dessert only in Italy, and always yrs ago I went in Canary Island and I saw quince jelly exactly as we make it in Italy, travelling is so importat to open our mind and heart.
Quince is one of the fruit that make u think immediatly to the autumn season, this fruit was originally cultivated by the Babylonians, it is native to the areas of the Caspian Sea where it grows spontaneously.
Both the Romans and the Greeks consumed it raw with honey or made a tasty cider (I love cider, strange that it has not spread to Italy).
It was called Cydonia like the location on the island of Crete, where it is thought to come from, but for its color and hardness it was also called Chrysomelon, the famous golden apple of mythology.
In Crete I was lucky enough to visit the famous labyrinth palace, the one where it was said there was the Minotaur, it was and is one of my favorite stories. Maybe one day I will tell you about that incredible vacation.
And now let's start with the recipe.
Quince Jelly or Cotognata in italian
Ingredients
1,5kg quince
600 gr sugar
1 lemon
Put the quince and a lemon cutted in half in a pot, cover with enough water to cook through until soft enough to pierce.
Drain water but conserve it, peel it cut in small pieces and puree the fruit with a food processor or with a hand blender.
Put the puree in a pan or in a pot add sugar and two ladle of water mix it.
Cook it util it became brown (2h more or less).
Pour puree into a baking dish let it become cool.
Cut in small pieces and sprinkle with sugar, this part is optional I prefer this without sugar because it’s already so sweet.
If it doesn't thicken enough it means you didn't cook it for long enough, but don't worry because if you got the time wrong you can use it as jam.
Like always thank u so much to all new an old subscriber U ARE AWESOME!
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Okay, I've never tried this but description makes my mouth water!