Pantry / RICETTI
Maltese quince preserve
An old-fruit preserve linked to Dingli family traditions.
◷ 120 min / 20 servings
Method
- Wash quinces, peel and remove hard cores. Chop flesh.
- Cover with water and simmer 40–60 minutes until tender. Drain, reserving a little liquid, and mash lightly.
- Weigh pulp and add sugar in the stated ratio, lemon and a little liquid if dry. Dissolve sugar over low heat.
- Boil 20–30 minutes until thick and a cold-plate drop wrinkles. Cool and refrigerate up to 2 weeks or freeze.
✳ From the kitchen
The Cliffs documented reviving this family tradition after three generations. This version uses refrigerated storage.
Tradition reference
The Cliffs · Reviving Dingli family quince-preserve traditions ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.