Our friend Patanàs gave us some quinces from Lleida and we decided to make quince jelly. We share my mother’s recipe in case anyone is encouraged… Be careful with the cooking time! If it is too short we will not get the desired texture and if it is too long it will be hard as a stone. I already have the #cavamoment in mind: I will pair the quince jelly with the wood stove, some nice cheese and a glass of Cava Guilera AGOSARAT. Oh fabulous November and long live the autumn fruits! If you want, you can share your creation on our instagram @cavaguilera and facebook @cavaguilera1927 : ]
