Preparation
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Wash and rinse the containers in boiling water and let them dry well.
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In a large pan, add 150 ml of water. Add a layer of quince pieces that have already been washed and cut into small pieces. Add a layer of brown sugar on top of the quinces. Repeat the same operation until all the sugar and quinces are used up.
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Place over medium-low heat and let the mixture cook, stirring occasionally, until the sugar begins to melt. When the sugar is completely melted, continue to cook the quinces until they are cooked through and the mixture reaches a thick consistency, about 1 hour.
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Pass with a hand blender until you obtain a homogeneous pulp. Put the pan back on the heat, but now on low heat. Continue to cook, stirring frequently, until the marmalade reaches the desired consistency - this may take some time, about an hour. To test the point, place a small amount on a cold plate and check if it forms the famous '''road point''''.
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Fill each cup with marmalade, shaking/rotating the cup from one side to the other, vigorously, in order to try to smooth the surface, without disturbing the marmalade.
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Transfer the hot marmalade to clean, sterilized containers. You can use plastic or glass containers. Let the marmalade cool completely before closing the containers tightly.
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Marmalade can be stored in a cool, dark place for a long time. If you wish, you can brush the surface of the marmalade with brandy before closing the containers - this helps prevent it from developing mold.
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Place the bowls in a sunny window and let the marmalade dry. When ready, the marmalade will last a long time without spoiling, up to a year.
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To see the entire manufacturing process, watch the video below!
