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Quince Jam

Cotognata

Typical recipe of the Emilia Apennine Mountains.

Ingredients: 2 kg of ripe quince apples, 1.6 kg of sugar, 2 lemons.

Preparation: wash the quinces, cover them in water and let them boil until the peel breaks. Drain the quinces, remove the cores and cut into small pieces. Add the sugar and the lemons cut into slices, and put everything back onto the stove, cooking it for about 40 minutes, stirring frequently. Put everything through a vegetable mill or food processor, then let it dry out on the stove, until the jam takes on a bright orange color and comes away from the pot. Pour the jam, still hot, into aluminum containers evenly, then brush with grappa and let them dry for 24 hours.

Recipe sent by: Paola Cristofori - Reggio Emilia

Last modified May 26, 2011

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