Cotognata is a sweet jelly made from quince  and commonly known in English as quince paste. In Spain it is called membrillo. The quince is a special fruit, it is large and irregularly shaped and not eaten raw because of its excessively sour taste.  It is also an old fashioned, intensely aromatic and much loved fruit. It’s not an easy fruit to prepare, as it needs to be poached or cooked before it can be used in recipes.

Quinces resemble a cross between a pear and an apple, but they are a separate and distinct fruit. The plant from which they derive is part of the same family as the rose, cherry and almond trees. Quinces are not commonly found in Italian fruit markets and apparently in Italy not much land is dedicated to their cultivation. They are also only available for a limited period, from October to November. Cotognata or jams made with quince confettura di mele cotogne can be a little expensive, so when their strong floral aroma fills the market counters, many like to take advantage of their 1 month availability to make these precious jams and sweets at home.