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Kontonjata (pronounced KOHN TOHN' YAH TAH) is a jelled candy made of quince (dunja). It's made just like apple sauce except it's boiled longer. A natural jelling agent in the quince makes it set up firm.

Approx. 5 lbs. of cooked quince.
Approx. 4 lbs. of white sugar.
(You can use a pound or two, more or less, of quince. But keep the proportion of sugar about the same: i.e., 80% of cooked quince by weight.)

Wash off the fuzz and core the quince. No need to remove the skin. Cut into slices.
Boil in water until mashable. Drain water. Weigh. Mash like potatoes.
Add sugar (80% of cooked quince, by weight).
Slowly simmer the mashed quince (don't add water) in large pot until bottom of pot can easily be seen while stirring with wooden spoon. Be patient -- constant stirring is necessary as water boils off. This can take up to 2 hours.
Pour into a pan, spreading to 1 inch thick. It will jell as it cools. Once cool, slice into cubes. Often served on orange or lemon leaves with a toothpick inserted into each piece. Photo.

Recipe from Jane Kralj Kukuljica of Ploc"ice, Croatia. Here is a photo of her village.