623. Cotognata

Quince Jelly

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 3 kilos (about 6 pounds) of quinces
  • 2 kilos (about 4

Method

Cover the quinces with water and put them on the fire; when they begin to shrivel, remove from the fire, peel, and grate them as best you can to remove all the pulp, which you will then strain through a sieve. Put back on the fire with the sugar, and stir constantly so that it doesn’t stick. Seven or eight minutes cooking time should be sufficient, but the moment it starts to fall in threads fr