QUINCE MARMALADE

 (Nanà’s recipe)

Serves: for 1 Kg. of marmalade

Difficulty: easy

Preparation time: 15 mins.

Cooking time: 40 mins.

TOTAL time: 55 mins.

Ingredients

3 kg. of quinces well ripe  peeled and without cores

2 kg. of sugar (about 4,41 lb.)

1 lemon

500 ml. water (about 2 and ¼ cups)

n.5  250g. glass jars. with unscrewing caps

Preparation

It would be advisable to prepare the jars, which are needed for our jam, by washing them well, including the rubber gaskets and lids, or if using caps, better use new ones. Actually the jars and caps should be sterilized before using by boiling them in water for at least 30 minutes. In any case if you want to learn more on sterilizing you should also read our better detailed  article “best kitchen tips”, concerning the preparation of marmalades, published on our site "THE SECRETS OF ABRUZZO".

To prevent quinces from blackening during the preparation of the recipe, prepare a bowl with some water and a squeezed lemon in it. Peel the quinces, remove the core and cut them into small pieces more or less the same so as to get uniform cooking. As you cut the quinces, place them in the bowl of slightly acidic water we prepared.

Put the pieces of apple in a pot with the 500ml. of water and add the sugar. Cook all on a medium flame mixing up often in order to dissolve sugar and quinces together.

Cooking should last about 40 minutes and/or according to the creamy consistency you want to reach.

Test for setting point by dropping a little spoon of the mixture onto a chilled coffee plate. Watching the marmalade slip away when inclining the plate can help you decide the consistency you want to reach. Better if it doesn’t slip away too fast.

Carefully pour the marmalade into the hot sterilized jars leaving approximately 1cm in space at the top of the jar. Screw the caps on tightly until hermetically sealed. Each jar must then be turned over and left to cool for about 5 minutes in order to sterilize the inner side of the covers a second time.

For a longer storage period, place the jars in a pot and fill it with water until the jars will be completely covered. Bring to a rolling boil and afterwards keep it hot with a lower flame for at least 20 minutes in order to sterilize the jars once again.

After about 10 hours, when the jars will be cooled off, they can be removed from the pot.

To preserve the jam a longer time, better use  small/medium jars and to store them in a dark dry space too.

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