Tipo di piatto: marmellate

Ingredienti

1 kilo quince pulp, 1 kilo sugar, cinnamon, lemon juice and lemon zest, 2 or 3 clove

Preparazione

Wash and dry the quince. Cut off the core with the seeds and grate the quince flesh with a cheese grater until you have 1 about a kilo of grated quince.
Put water in a large, wide, thick-bottomed saucepan and bring to a boil. Add the grated quince, lemon juice and lemon zest. Reduce heat and simmer until the quince is soft.
Add the sugar, a pinch of cinnamon and the clove (remove them later) and bring to boil again until the quince jam turns pink and thickens.
Ladle into hot, sterilized canning jars and seal; or, alternatively, pour the puree on a marble table top and with the blade of a wide knife spread the jam with the thickness of about 1,5 cm; allow to cool and then cut in little bricks; pour some sugar on them and let dry in the sun.
The quince jelly made in this way is wonderful.

Porzioni:
Fonte: From: Fruits and its by-products By Mariuccia Ragaù