Membrillo (Quince Paste)

Page: www.bbcgoodfood.com/recipes/2667653/quince-and-rosewater-jelly-and-quince-paste

| Course Type: Jams/Preserves

(1 review)

Tags: quinces forgotten fruits and vegetables preserve membrillo fruit cheese

Recipe Reviews

Very nice! As with the Quince and Rosewater Jelly, I used 2:1 preserving sugar, meaning I used 1 part sugar and 2.2 parts quince pulp. I cooked it for the whole 45 min on low heat, stirring constantly, but yet it ended up being burnt at the bottom of the pan - luckily not something you notice in the membrillo (be careful not to scrape the bottom).

I thought the instructions on how long you really need to cook the membrillo (what I like to call 'the Moses test' - it even looked like a red sea!) were still relatively vague. My membrillo ended up being relatively soft, compared to that of my MIL, but apparently mine is more like the membrillo you can buy at shops (not that I would know). Also, my MIL used more sugar, which made her membrillo sweeter (obviously), but I think that also influences how hard the membrillo will get (or how long it takes to get there).

Last, be careful: hot membrillo is hostile and will hiss and spit at you, I have several blisters to attest to that.

(edited 15th November 2014) (4) comment (0) useful  

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