738. Gelatina di Cotogne

Quince Jelly

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Method

Take yellow quinces, which are riper than green ones, core and cut them into slices half a finger thick. Cover with water and boil without stirring in a covered saucepan until well cooked. Pour them into a very fine-meshed sieve over a basin to catch all the water without squeezing them. Weigh this wate