Tart with custard and peaches
preserves from Italy - Veneto
Quince marmalade
Quince marmalade
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
For this quince jam I left the fruit with the peel.
preparation
step 1
Cut them into quarters leaving the peel. Remove the torso that will be very hard, so be careful not to cut it. Place them in the jars, dip in a bowl with water and half a squeezed lemon.
step 2
When finished, drain and place in a large pot with sugar, water and lemon peels. Cook with fire at idle, until they are held.
step 3
Sift the quince apples with a passoverdure. Take the boil again, stirring so that the jam does not stick to the bottom.
step 4
When the jam mumble, it should be ready: transfer the pulp into the sterilized jars and put them down to form a vacuum that will allow your jar to last for a long time.