Quince Marmalade

A marmalade that pairs excellently with pastries. It is particularly useful for preparing Danish pastries. The preparation is time-consuming, but the taste will certainly not disappoint.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 210 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 2 kg Quince

  • 0.5 cups Water

  • 1 kg Sugar, white

  • 1 spoon Lemon, fresh, without shell

Steps

  1. Preheat the oven to 180 degrees Celsius. Thoroughly wash the quinces and dry them with a towel. Be careful to remove all the fuzz. Line a baking dish with aluminum foil and arrange the quinces on it. Place the dish in the oven and bake the quinces for an hour and a half until they are completely softened. Let the baked quinces cool, then peel them and remove all the hard cores.

  2. Place the quinces in a food processor, add water, and blend into a smooth mixture. Add more water if necessary, but the mixture should not be too runny. Weigh the quince mixture and measure an equal amount of sugar. Pour everything into a large pot. Add a tablespoon of lemon juice to the pot, then mix everything together and let it cook on low heat for 1 to 2 hours. Stir frequently during cooking to prevent sediment from forming in the marmalade. The marmalade is ready when a drop of marmalade placed on a cold plate remains firm.

  3. Pour the prepared marmalade into sterilized jars and seal them airtight.

Nutrition Information (Per 100g)

  • Calories: 158.7 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 40.85 g
    • Sugars: 31.33 g
  • Protein: 0 g
  • Fiber: 0.63 g

Advice

While cooking the marmalade, perform the gel test several times. Drop a small amount of marmalade onto a plate with a spoon and place the plate in the refrigerator for a short time. If the drop of marmalade is firm after cooling, start filling the jars. You can also use a larger or smaller amount of sugar.