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Kotonjata (Christmas
Candy Made with Quince Fruit)
Ingredients:
13 lg Quince
2 Lemons
2 c Water
Sugar
1 c Lemon juice; strained
Select 13 even coloured quince,
not spotted. Wash and peel as you would an apple. Use a shredder and grate on
largest holes. Place all meat in a heavy pot with juice of 2 lemons and 2 cups
of water. Cook over lowest flame for at least an hour or an hour and a half.
Test to see if quince is soft. Remove from fire. Measure the cooked quince by
cup and return to pot. Add equal number of quince and sugar in the same pot.
Stir well until blended. Cook on medium heat, watching carefully that it doesn't
scorch. Reduce heat to lowest setting for an hour, stirring frequently. After
first half hour add 1 cup strained lemon juice. Test quince by placing a
teaspoonful on a small plate. If it doesn't run, it's ready to pour on platters
or in Pyrex bakiing dish about 1/4 inch thick. Let dry for 3 days, turning
frequently. Cut in smaller pieces to help turn easier. When hardened, wrap and
refrigerate until used.
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