Preparation
Start by peeling the quinces and remove the pits.
Cut them into small pieces.
In a pan place the quinces, sugar, cinnamon sticks, lemon peel and 300 ml of water.
Stir, cover and cook for 1 hour over low heat.
Cut them into small pieces.
In a pan place the quinces, sugar, cinnamon sticks, lemon peel and 300 ml of water.
Stir, cover and cook for 1 hour over low heat.
Ingredients
- 3 kg of quinces
- Coneellae and lemons
- sugar (must use (of the weight of the marmels)
- 2 cinnamon sticks
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