Preparation
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Wash and rinse the glasses in boiling water and let them dry well.
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Cut the parchment paper into the shape of each bowl/cup, so that you can then cover the marmalade.
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Start by washing the quinces very well, one by one. Remove the core. Cut into small pieces, place them in a pan, cover with 100 ml of water and sugar, mix everything together.
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Cook over medium heat until the sugar starts to melt. Cover and let cook for 1 hour.
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Pass with a hand blender until you get a very smooth puree. Cook over medium-low heat, stirring regularly so that the bottom doesn't burn, until it reaches the boiling point.
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Add the walnuts and cook over medium low heat for 5 minutes.
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Fill each cup with marmalade, shaking/rotating the cup from one side to the other, vigorously, in order to try to smooth the surface, without disturbing the marmalade.
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Let it dry a little, so that it gains a layer on the surface.
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To cover the marmalade, rub alcohol on one side of the parchment paper and place that side in contact with the marmalade.
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Place the bowls in a sunny window and let the marmalade dry. When ready, the marmalade will last a long time without spoiling, up to a year.
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To make the jelly: place the seeds in a pan of water until they are submerged, cook over a low heat for about 1 hour and allow to reduce by at least half.
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Filter the liquid through a fine strainer to retain all impurities.
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Bring to the boil and add the sugar (for each liter add 800 g of sugar) for about 60 minutes.
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Bring to the boil and add the sugar (for each liter add 800 g of sugar).
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Check the consistency: the jelly should still be liquid but thick (the so-called road point: use a wooden spoon and make sure you can see it).
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Remove from the heat and let it cool. Store the jelly in sterilized jars with lids.
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To see the entire manufacturing process, watch the video below!
