Quince jam from the island of Ischia, with only local products.

Quince, by shape can be more elongated or more rounded, yellowish in color and covered with a thick down. Originating from the East, today they are found throughout Europe and Italy, particularly in Puglia, Campania and Sicily. The pulp is very consistent, the taste is typically astringent and the smell is intense.
Due to their characteristics, quinces are usually not eaten raw, unless very ripe.In the kitchen they are cooked to make jams, jellies, mustards and quinces, but they can also be an excellent side dish for roasts, game or lamb meat. An excellent vinegar, a pleasant grappa and a characteristic cider are also obtained from the quinces.