Quince candy - kotonjata - scores high marks among Croatians, Serbians, Bulgarians and other Eastern Europeans. This fruit is high in natural pectin making it perfect for jams, preserves and jellied fruit. Kotonjata is sometimes referred to as Christmas candy. Domestic quinces are available in the United States from September through December and, imported from Chile, from May through July.
View these step-by-step instructions for Quince Candy.
Makes about 36 pieces of Quince Candy
View these step-by-step instructions for Quince Candy.
Makes about 36 pieces of Quince Candy
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
- 12 quinces, washed, quartered and cored
- 1/4 cup water
- 1/4 cup lemon juice
- Sugar
Preparation:
- Cook as for Quince Butter, adding 1 cup of sugar for every 1 cup of strained puree. Cook the puree until a wooden spoon drawn through the bottom of the pot leaves a track.
- Line a 9"x13" pan with parchment paper and pour the hot puree into the pan. Cover with a piece of parchment paper and pat to even out. Let cool completely. When cool, invert the pan onto a flat surface or cutting board. Remove the parchment paper.
- Cut the rectangle of candy into 36 equal pieces. Transfer the squares to a clean piece of parchment paper. Let dry for up to 3 days, turning frequently until no longer sticky. Dust in granulated sugar, place in candy papers and store covered for up to 6 months.
