Kotonjata (christmas Candy) Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
13 large: Quince,
2: Lemons,
2 cup: Water,
Sugar,
1 cup: Lemon juice, strained
Directions:
Select desired number of even colored (not spotted)
quince. I use 13 large quince. 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 doesnt 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 doesnt
run, its 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.
Source: Anka Prkacin "Our Favorite Recipes" St.
Anthony Croatian Catholic Church Typed for you by
Karen Mintzias
Source from luhu.jp
quince. I use 13 large quince. 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 doesnt 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 doesnt
run, its 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.
Source: Anka Prkacin "Our Favorite Recipes" St.
Anthony Croatian Catholic Church Typed for you by
Karen Mintzias
Source from luhu.jp