Confiture de coings 🥄

Hello everybody, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Confiture de coings 🥄. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Confiture de coings 🥄 is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It's enjoyed by millions daily. Confiture de coings 🥄 is something that I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Confiture de coings 🥄, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Confiture de coings 🥄 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Confiture de coings 🥄 is 2 bocaux. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Confiture de coings 🥄 estimated approx 1 heure (+ -).

To get started with this recipe, we have to prepare a few ingredients. You can cook Confiture de coings 🥄 using 6 ingredients and 11 steps. Here is how you cook it.

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Ingredients and spices that need to be Take to make Confiture de coings 🥄:

1. 1 kg coings
2. 500 g sucre
3. 200 ml d'eau
4. 2 cs pectine
5. Vanille
6. Le jus d'1 citron

Instructions to make to make Confiture de coings 🥄

1. Commencez par nettoyer les coings en les frottant avec le pousse pour enlever le duvet.
2. Ensuite lavez et égouttez le coing.
3. Plongez le coing dans un récipient d'eau citronnée.
4. Coupez le coing en deux sur la longueur ensuite en quartiers puis enlevez le trognon en gardant le trognon avec les pépins et mettez dans un infuseur à thé ou une bourse.
5. Coupez le coing en morceaux ensuite en morceaux fins.
6. Versez l'eau dans une casserole ou une marmite et portez à ébullition.
7. Incorporez les morceaux de coings et l'infuseur ou la bourse et cuire à découvert pendant 15 minutes à feu moyen.
8. Une fois le fuit cuit rajoutez le sucre (gardez 2 cs) et laissez cuire à feu doux pendant 15 minutes.
9. Pensez à écumer la mousse qui se formera sur la surface.
10. Rajoutez les 2 cs de sucre à la pectine, mélanger ensuite incorporez à la confiture en pluie en mélangeant, pensez à orez l'infuseur ou la bourse de trognons et de pépins.
11. Remplissez les bocaux stérilisés, fermez avec le couvercle ensuite retournez jusqu'à refroidissement complet.

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