Every year in September, when the quince is in season, I make this traditional Sicilian compote. My grannies, my aunties and my mum have been making it since I have a memory. So, besides being one of my favorite jams/compotes, it is also a way to keep alive yet another important rural tradition.
This compote has a soft and creamy texture compared to the smooth and jelly one of a jam.
Quince is considered as one of the oldest fruits in the world. Native to Eastern Asia, they can be found also across Southern Europe and the Middle East. Quinces are appreciated for their intense aroma, flavour, and tartness. However, most varieties of quince are too hard and tart to be eaten raw.
- DifficultyVery easy
- Preparation time30 Minutes
- Cooking time30 Minutes
- Servingmakes around 5 jars of 250g each
- Cooking methodStove