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Quince marmalade




Natural mineral water

100 grams

Lemon peel

30 grams

White sugar

600 grams


1000 grams


1/2 unit

preserves from Italy - Veneto

Quince marmalade

Quince marmalade


ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Quince marmalade

For this quince jam I left the fruit with the peel.

Quince marmalade step 1

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.

Quince marmalade step 2

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.

Quince marmalade step 3

step 3

Sift the quince apples with a passoverdure. Take the boil again, stirring so that the jam does not stick to the bottom.

Quince marmalade step 4

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.

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