Description
Dulce de membrillo. The recipe for this marmalade I found in the book Spanish chef Jorge de angel Moliner. I really came to taste this delightful dessert, so I decided to share with you, dear cooks. The recipe is repeated, as in the book, the only thing decided in the cooking process add in the product, and 2 tablespoons of black currant jam.
Ingredients
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Quince
1 kg
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Sugar
1 kg
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Lemon
1 piece
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Jam
2 Tbsp
Cooking
Take ripe quinces. I had 1.3 kg. Thoroughly wash and put in the pot.
Fill with water, put on fire and boil for 30 minutes.
Get boiled the quinces, peel it and cut into slices. Weigh, we get 1 kg of quince mass. A good whisk, hand blender, add 1 kg of sugar, lemon juice, jam.
Put it on the stove and cook for 25-30 minutes on low heat, stirring occasionally. When the marmalade is ready, it thickens and darkens.
Put the finished marmalade for cooling and drying in a flat dish.
Once the marmalade has cooled, cover it with parchment and put in a dry place for a week.
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