Quince marmalade

November 1st, 2010 Comments Off on Quince marmalade

While we leave the hot weather behind, the nature prepares for a new order. The nutriments that the human metabolism need for the cold are now in the markets, like quince. The name quince originates from Greek, ??????? (kydonia) but the tree is native to Caucasus region.

The term marmalade or marmelade in Portugese, refers quince marmalade from the word (marmelo) for this fruit.

Also, the name of a seaside town on the northwest Aegean coast of Turkey is Ayvalık (ancient Greek name ????????) meaning the place of quince.

I decided to prepare quince marmalade, when our neighbour at our summer house near Ayvalık brought us quinces picked from her tree.

  • 2 quinces (approximately 500 gr)
  • 2 T lemon juice
  • 500 gr sugar
  • clove

Peel and slice the quinces and put them into a pan. Cover with water and bring to the boil. Be careful it absorbs a lot of water. Cook until the quinces are soft and tender. After boiling without sugar, grate them or press them.

Put the boiled quinces into a larger pan. Add sugar, clove, 2-3 pips and 250 gr water. Let the quince start to gel. When it will get a rich pink colour, add lemon juice and simmer for another 30 minutes.

Put it into a sterilized jars, label and store.

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