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Lemon juice (from1 lemon)

1 kg quinces

1 bag of vanillin

700 gr sugar


Clean the quinces. Wash thoroughly and cut into four pieces without peeling. Take off the core and cut into small cubes.

As you cut the apples, place them in a bowl of water with a few slices of lemon to prevent them from blackening.

Remove them from the water, let them drain well and place in a pot adding two glasses of water.

Cook over medium heat until the fruit is softened and not mushy.

Transfer the quince in a blender for sifting and put back the obtained pulp into the pot: add the sugar, vanilla and cook over low heat for 40 minutes, stirring occasionally with a wooden spoon.

When the mixture is smooth and homogeneous, add the lemon juice and cook for 5 more minutes.

Lower the heat to the minimum and pour the boiling quince jam into sterilized jars that you will close and you will put them upside down on a plan so that the vacuum is formed.

Bottegaio’s tips:

If you have a quince tree in the garden pick the fruits when they are still green and let them ripen in a warm place until they turn yellow and fragrant. 

For dietary reasons or, in general, due to health problems, you can replace sugar with fructose.

Choose a clear, dry day to make jam.

Be certain to follow safe canning procedures.

Properly canned, unopened marmalade should be stored in a cool, dark place up to one year.

Always refrigerate after opening and use within 6 months.

Discard jam at the first sign of any mold.

The zest will be easier to remove from a whole fruit. Zest the fruit and then cut for the juice.

Leftover zest can be sealed in a ziptop bag and frozen up to 6 months. No need to thaw before using.