Quince jam: the famous COTOGNATA – Italian Cuisine


Quinces do not look good and are not good to eat, but cooked they are excellent for jams, jellies and mustards

Their skin is tough and a little hairy and a uninviting appearance, yet these typically autumnal apples are very good to prepare jams and jellies.
Unlike the other apples, this variant is not good to eat raw, but it comes enhanced by cooking.

We know the quince

They are collected at October, when they are mature and have a characteristic color intense yellow. The longer they mature on the tree, the better they are.
They are delicate fruits and are easily ruined. For this reason they are sold individually.
If held in a cool, dark and dry place, quinces are preserved for several weeks, but do not leave them near other fruits or vegetables because they easily absorb odors.
The quince pulp blackens quickly, so as you peel them, immerse them in water and lemon juice to slow down the oxidation process. To cut them use very sharp knives because their skin is very hard.
Quinces are rich in pectin and for this reason ideal for the preparation of jams and jellies.

Quince jam: the quince jelly

This typically southern recipe is one halfway between a jam and a jelly. It is prepared by boiling clean and peeled quinces in water. Then, once soft, they are reduced to puree and cooked with sugar and lemon juice. The proportion is one kg of clean apples for 700 grams of sugar. This sort of jam can be consumed as it is or it can be stored in a cold place inside a mold and then served in cubes in the form of jellies.

Quince jam

In this case you don't have to boil the apples first, but cook them directly with sugar and lemon juice for one or two hours over low heat, like a classic jam.

Quince Mustard

With this fruit you can also prepare delicious mustards to accompany boiled meats and mature cheeses. The preparation is a bit long and laborious.
We must first let it soak fruit in sugar for 24 hours. Then the juice is cooked for 30 minutes and the apples are added for the last two minutes of cooking. This procedure comes repeated twice after 24 hours. Only at the end are added drops of essence of mustard (20 drops per kilo of mustard). The mustard prepared in this way must rest a month before being consumed.

Here is the following our recipes made from quince

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