Quince marshmallow at home - step-by-step recipe

Preparing quinces for making marshmallows takes a little longer than for ordinary apples, but nevertheless, the result is worth it.

The size and shape of the quince do not matter, the main thing is that it is ripe. Wash, dry the quince and cut it into quarters. Remove the core and place in a pan of boiling water.

After 15 minutes, use a slotted spoon to carefully remove the quince pieces and remove the skin. After such cooking, it will peel off in a thin layer and you will not lose the precious pulp.

Using a masher or blender, puree the quince pieces until smooth and add sugar. For 1 kilogram of quince you need at least 800 grams of sugar. Quince has aroma and tartness, but lacks sweetness.

Start boiling the puree again. It should be very thick and viscous. This usually takes about an hour if you simmer it on very low heat. To check, scoop the puree from the bottom of the basin with a spoon, and you should be able to see the bottom of the basin.

Add cinnamon, lemon juice, stir and place in a thin layer on a silicone baking sheet. Flatten it with a knife and leave the marshmallow to dry for a day in a warm and dry place.

You can speed up the drying of marshmallows by using the oven. Turn on the oven at +90 degrees, and without closing the door, dry the marshmallow for 2-4 hours, depending on the thickness of the marshmallow layer.

Cut the finished marshmallow into diamonds or squares, roll in powdered sugar and you can invite little tasters.

And what they don’t eat right away, put it in plastic or glass containers with tight-fitting lids.

Don’t be afraid to experiment, and be sure to try making pastille or quince marmalade. And how to do this, look at the video: