The Cotognata is a "hard" jam is a cross between a jam and a jelly that is prepared and spread in almost all of Sicily and especially in the eastern part. Unlike the other apples, this variant is not good to eat raw, but is enhanced by cooking. Quinces are harvested in October, when they are ripe and have a characteristic intense yellow color. The more they mature on the tree, the better they are.
The difficulty in preparing the Cotognata according to the traditional recipe is to find precisely the quinces, typically autumn apples that are very good for preparing jams and jellies.
Of the recipe of the Cotognata, there is also a spreadable version, but the traditional one remains the hard one, made to dry in the terracotta forms. It is usually consumed in small pieces, it is excellent for breakfast accompanied with bread. The recipe of Cotognata is a legacy of Spanish domination: this delicious preparation was in fact imported into Sicily during the Aragonese kingdom and is still used today in Latin America and Israel.
For the realization of the Cotognata according to the traditional recipe, arm yourself with a little patience, it is not too laborious but it requires a little patience. Before consuming it we will have to wait at least a week from the day we decide to prepare it. Quince pulp turns black quickly, so as you peel them, dip them in water and lemon juice to slow down the oxidation process.
They are delicate fruits and are easily ruined.
A few ingredients are needed for this recipe.
Ingredients for the Quince jelly
1 kg of quince (about 5)
1 Kg of caster sugar
1 lemon.
For every kg of fruit, use one kilogram of sugar.
Process for the Quince
Choose for the recipe of Cotognata, beautiful quince, ripe and free of bruises. Wash them well and rub them with a cloth, taking care to remove all the hair on the skin.
Once this is done, cut the quince in half and remove the core. Boil them and as soon as they are softened (do the fork test as for the potatoes), remove from the water, cool them, peel them (if you have not done it before) and pass them to the vegetable mill or to the mixer, thus obtaining the purée.
In a fairly large pan (the ideal would be the earthenware or aluminum one), add the sugar with ½ glass of water and cook over low heat until the sugar begins to stick to the sides of the pan.
At this point add the quince puree, remove everything from the heat and stir vigorously until the two ingredients are perfectly blended.
Put everything back on the moderate heat and bring to the boil while stirring constantly. As soon as it reaches a boil, keep the jam on the stove for no more than 5 minutes.
Let it cool and pour the quince in slightly moist terracotta forms. Level the molds well with a spoon.
Once this operation is completed, place the exposed forms in the air, covered with a veil.
After a few days (2-3 at the most if there is no humidity in the air) remove the quince from the molds and put them back in the air to dry even on the still damp side.
After a further 3-4 days, store it in a cool, dry place and consume it into small pieces.
For other traditional recipes, consult my Blog: https://blog.giallozafferano.it/fantasiaincucina/
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