In Sicily, quince jelly (cotognata) isn’t just a sweet—it’s sunshine captured in a mold. Made with fresh quince, a hint of jasmine and plenty of patience, this old-world delicacy is lovingly poured into molds and left to dry in the sun for several days. The result? A jewel-toned candy that’s sweet, firm and full of Sicilian soul.
Often gifted at Christmas or Easter, cotognata becomes even more special when shaped in decorative molds—especially terracotta ones, which give it the most authentic shape and rustic charm. Wrapped in wax paper, each piece—molded or not—is a charming, ready-to-gift treat.
Quince Jelly (Cotognata)
Ingredients
- 2.2 lbs (1 kg) quince
- 3 lemons per kilogram of quince
- Equal weight of sugar (1 kg sugar for 1 kg purée)
- ¼ cup jasmine water (per 2 kg of purée)
- Water to cover the fruit
Instructions
1. Cook the quince and lemons. Wash and quarter the quince. Place them in a large pot with 3 lemons (cut in half) per kilo of fruit. Add enough water to just cover the fruit. Boil for 30 minutes, until the quince is soft.
2. Remove and purée. Remove the lemons and drain the quince. Pass the cooked quince through a food mill or sieve to create a smooth purée.
3. Add sugar and jasmine water. Weigh the purée and add an equal weight of sugar. Stir in jasmine water (about ½ cup for every 4.4 lbs/2 kg of purée).
4. Cook slowly and stir. Place everything back into a heavy-bottomed pot. Cook over low heat, stirring constantly until the mixture thickens into a dense, glossy jam.
5. Pour into molds. Spoon the hot mixture into decorative molds (traditionally terracotta). Let cool at room temperature.
6. Dry in the sun. Place the molds in direct sunlight for 2 days. Carefully remove the jelly from the molds and let them dry for another 2–3 days on a clean tray until fully set.
Grandma & Aunties’ Kitchen Wisdom:
«Choose very ripe quinces—they give the best color and flavor»
