Quinces have a hard, slightly hairy skin with an uninviting appearance, yet these autumn fruits (from the same family as apples) are great for making jams and jellies. Unlike other apple varieties, you can’t eat quince raw – you have to cook it.
Familiar with quince?
Harvested in October, you can tell that quince is ripe when it takes on its characteristic intense yellow color. The longer they stay on the tree, the better they taste. Quince is a delicate fruit that spoils easily. For this reason, you’ll find them packaged or sold individually at the supermarket. If kept in a cool, dark, and dry place, quince fruits can be stored for several weeks. Just don’t leave them near other fruits or vegetables because they absorb odors easily. The quince’s pulp blackens quickly – so you’ll need to soak them in water and lemon juice while peeling them to slow down the oxidation process. Use a very sharp knife to cut them. (Their skin is very hard.) Quince is also a fruit that’s rich in pectin, making it perfect for jellies and jams.
Cotognata (Quince marmelade)
This typically Southern Italian recipe is somewhere in between a jam and a jelly. Make it by boiling, cleaning, and peeling the quince in water. Once soft, the quince is mashed and cooked with sugar and lemon juice. The usual quantities are: 1 kg cleaned quince for every 700g sugar. Cotognata can be eaten as is or you can keep it stored in a cold place, divided into cubes for serving.
Confettura di mele cotogne (quince jam)
For quince jam, you don't have to boil the fruit first. Just cook them directly with the sugar and lemon juice for 1-2 hours over low heat, like a classic jam.
Mostarda di mele cotogne (quince mustard)
With this fruit, you can also make a delicious mostarda to accompany boiled meats and aged cheeses. The recipe takes a lot longer, though. First of all, you need to let the fruit macerate in sugar for 24 hours. Then you’ll cook the juice for 30 minutes. And in the last two minutes, you add the apples. This process is repeated twice after 24 hours. Only at the end are drops of mustard essence added (20 drops for each kilo of mostarda). Then the mostarda needs to rest one month before serving.
