How to Make Croatian Quince Candy (Kotonjata)

  • 01 of 10

    Here Is What You Will Need to Make Quince Candy - Kotonjata

    Quince Candy - Kotonjata
    Barbara Rolek licensed to, Inc.
    • 12 quinces
    • 1/4 cup water
    • 1/4 cup lemon juice
    • Sugar

    Makes about 36 squares of quince candy

    Continue to 2 of 10 below.
  • 02 of 10

    Wash, Core and Quarter the Quinces

    Ingredients for quince candy
    © 2008 Barbara Rolek licensed to, Inc.

    This recipe for quince candy or kotonjata requires only four ingredients -- quinces, water, lemon juice and sugar -- to produce a jellied candy with the consistency of soft gumdrops. The first step is to wash, peel, core and quarter the 12 quinces.

    Continue to 3 of 10 below.
  • 03 of 10

    Cook the Quinces in a Heavy-Bottomed Saucepan

    Place quince in a heavy-bottomed pan.
    Cook quince in a heavy-bottomed saucepan. © 2008 Barbara Rolek licensed to, Inc.

    Place the washed, peeled, cored and quartered quinces, 1/4 cup water and 1/4 cup lemon juice in a heavy-bottomed saucepan. Bring to a boil, reduce the heat to low and cook, stirring frequently.

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  • 04 of 10

    Cook Until the Quince Has Broken Down

    Cook the quinces down to the consistency of applesauce.
    Barbara Rolek licensed to, Inc.

    Cook the quince until it has broken down completely and resembles applesauce.

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  • 05 of 10

    Purée the Cooked Quinces to a Smooth Consistency

    Puree the quinces until smooth.
    Barbara Rolek licensed to, Inc.

    Use an immersion blender or a hand mixer to purée the cooked quinces until smooth. Otherwise, you will have to pass the cooked quinces through a sieve or fine-mesh strainer.

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  • 06 of 10

    Add Sugar to Quince Purée and Cook Down

    The quince puree will turn orange-red as it cooks down.
    Barbara Rolek licensed to, Inc.

    For every 1 cup of quince purée, add 1 cup of sugar and cook in a clean pot over low heat, stirring frequently, until thick. The yellow quince purée will turn an orange-red color as it cooks down and reduces.

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  • 07 of 10

    Cook the Sweetened Quince Puree Until Very Thick

    Cook the quince puree until very thick
    Barbara Rolek licensed to, Inc.

    Continue to slowly cook the quince purée until a wooden spoon drawn through the bottom of the pan leaves a track. This may take up to 2 hours.

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  • 08 of 10

    Pour Hot Quince into Prepared Pan

    Pour quince puree into a prepared pan
    Barbara Rolek licensed to, Inc.

    Pour the hot quince puree into a parchment paper-lined 13x9-inch pan, spreading evenly. Place another piece of parchment paper on top and flatten the mixture by pressing down lightly with your hands. The mixture is very hot, so be careful.

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  • 09 of 10

    Cool and Cut the Quince Paste Into Squares

    When cool, cut quince into squares.
    Barbara Rolek licensed to, Inc.
    • Let the quince cool overnight at room temperature. Remove the top layer of parchment paper. Flip the pan over onto a work surface or cutting board, remove the second piece of parchment paper, cut the quince into squares and transfer to a clean piece of parchment paper. Let them dry completely, turning often.
    • Alternatively, instead of flipping the pan, cut the quince in the pan and remove squares to a clean piece of parchment paper to dry completely, turning often. This process may take several days.
    Continue to 10 of 10 below.
  • 10 of 10

    Dredge the Quince Squares in Sugar and Package

    Dredge the quince squares in granulated sugar.
    Barbara Rolek licensed to, Inc.

    When the quince squares are completely dry and have an interior like a gumdrop, they are ready to be dredged in granulated sugar and packaged in candy papers and then in an airtight tin or box.