Kotonjata (christmas candy)
Last updated 6/12/2012 12:46:26 AM. Recipe ID 6706. Report a problem with this recipe.
Title: Kotonjata (christmas candy)
Categories: Candies, Fruits, Desserts
Yield: 1 Batch
13 lg Quince
2 c Water
1 c Lemon juice; strained
Select desired number of even colored (not spotted) quince. I use 13
large quince. Wash and peel as you would an apple. Use a shredder
and grate on largest holes. Place all meat in a heavy pot with juice
of 2 lemons and 2 cups of water. Cook over lowest flame for at least
an hour or an hour and a half. Test to see if quince is soft. Remove
from fire. Measure the cooked quince by cup and return to pot. Add
equal number of quince and sugar in the same pot. Stir well until
blended. Cook on medium heat, watching carefully that it doesn't
scorch. Reduce heat to lowest setting for an hour, stirring
frequently. After first half hour add 1 cup strained lemon juice.
Test quince by placing a teaspoonful on a small plate. If it doesn't
run, it's ready to pour on platters or in Pyrex bakiing dish about
1/4 inch thick. Let dry for 3 days, turning frequently. Cut in
smaller pieces to help turn easier. When hardened, wrap and
refrigerate until used.
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