George Lang

Quince Paste

Birsalmasajt

Preparation info
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 4 pounds ripe quinces
  • 7 to 8 cups sugar
  • 1 cup

Method

  1. Peel, core, and dice the quinces. Cook them till soft. Drain.
  2. Force the pulp through a sieve or purée in a blender. Weigh the purée.
  3. For every pound of purée measure 2½ cups of sugar. Cook the sugar with 2