Preparing the quince cheese is simple but you need a little patience because quinces are not edible raw; they need a long cooking to release their great taste 🙂 .
We had prepared this jam many years ago with our mother, then after we had lost and forgotten the recipe, we tried it again two years ago… The preparation was completely wrong and transformed the recipe in a harsh fight, us vs the quince, with geysers and boiling jam splashes that reached the ceiling! Hopefully, after this hard experience, today’s recipe will not endanger your life :p .
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- 2 kg of quince
- 1 kg of sugar
- 2 lemons
- 1 vanilla bean
Peel the quinces, brush them and and remove their center, cut into regular pieces. Weight the quinces once clean.
Boil them in water with the juice of a lemon for 30-35 minutes, until you can easily pierce them with a fork.
Drain and mash the quinces (keep aside the juice, you can use it for a good quince jelly).
Add sugar (half the weight of clean quinces), the vanilla seeds and the juice of a lemon. Cook everything over low heat (3.5-4 induction) for 2.5-3 hours, until the quince cheese will become very hard.
Distribute it evenly on the baking sheets covered with baking paper, and let it dry for about 2-3 days, turning every 24 hours. To avoid that the cheese takes too long to dry, you better spread the jam not too thick (about 1 cm).
Cut into pieces and stored in the refrigerator, the quince cheese keeps well for months.