Marmellata di Mele Cotogne.
The quince is an old fruit known back to ancient civilizations. Italian marmalade was originally made of quince, it was the only way to use the fruit as it is inedible raw .
The fruit is very hard and to get the best result for the marmalade you have to collect the quince very mature or simply pick up the fallen fruits.
Quince is also pretty for decorations and will last a very long time in a centrepiece.
500 g Quince, very mature
200 g Sugar
2 Lemons juice and zest
1/2 dl water
Wash the fruits, remove cores and seeds and chop into equal size chunks. Place in a saucepan add water and sugar, let simmer for 30-45 minutes.
When the fruit is tender add lemon juice and zest stir well and season to taste with lemon and sugar. To make the marmalade smooth blend the cooked fruit, transfer back to the saucepan and heat up again.
Fill the marmalade in clean sterilized jars, tighten the lid and let them cool completely upside down.