Preparation
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Wash and rinse the glasses in boiling water and let them dry well.
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Cut the parchment paper into the shape of each bowl/cup, so that you can then cover the marmalade.
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Start by washing the quinces very well, one by one. Remove the core. Cut into small pieces, place them in a pan, cover with 100 ml of water and 1.5 kg of sugar, mix everything.
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Cook over medium heat until the sugar starts to melt. Cover and let cook for 1 hour.
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Pass with a hand blender until you get a very smooth puree. Cook over medium-low heat, stirring regularly so that the bottom doesn't burn, until it reaches the boiling 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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Let it dry a little, so that it gains a layer on the surface.
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To cover the marmalade, rub alcohol on one side of the parchment paper and place that side in contact with the marmalade.
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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!
