1 kilogram quinces (peeled and pitted)
1 kilogram sugar


1Cut the quinces to quarters and take them to bake in a pan covered with water.
2When cooked, drain the water but take one cup.
3Place the sugar in another pot with a glass of the water where the quinces were boiled and heat until it forms a road that lets you see the bottom.
4Grind the quinces and add to stiff sugar .
5Stir well and pour into bowls and let cool.
6To conserve the marmalade, cut 4 pieces of parchment paper, brush them with brandy and cover the surface of the marmalade.
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