Ingredients
1 kg boiled quince
800 g sugar
sunflower oil
Method
Quince passed through a press to produce a fine slurry, which is mixed with 500-700 g of sugar. The mixture was heated to give a thick jam. Marmalade spread on paper towels, greased with sunflower oil and bake (dried) at very low oven for several hours. When the surface dries, jam sheet is cut into squares that are rolled in granulated sugar.
Containers:
Difficulty
Average
Tested
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Source
magazine. Culinary journal