Quince paste (dulce de membrillo)
For 1-1½ kg of quinces, more or less
- Cut the quinces in quarters, with pips, skin and all
- Put them in a pan, cover with water
- Boil them for 20-30 minutes until soft when poked with a fork
- Drain, setting the water apart for use below
- Weigh the semi drained boiled fruit, multiply that weight by 0.75 giving x
- pass the quinces through a food processor or similar and put in a large glass bowl to go into the microwave
- heat on high for 10 minutes
- weigh x grams of sugar, as per previous step
- add the sugar, mix well until sugar has dissolved
- heat on high for 10 minutes
- stir until well mixed
- repeat step 10 and 11 until the mixture becomes reddish
- line a glass mould with plastic wrap
- pour the mixture into the lined mould
- let it cool
Exquisite served with Havarti or Manchego.
from Menno
Quince jelly
For a litre of juice, (assuming you only just covered the quinces with water, no more)
500 g of sugar
Bring the juice and sugar slowly to the boil and reduce to at least 1/3 of the volume, boiling slowly and monitoring the process.
You will know it is ready when
- the colour turns from gold to reddish
- you take some of the juice with a tablespoon and is flows as if a little syrupy string almost yielding drops at the end
- put the jelly in jars and let it cool and set
Category: Jam Fruit Quince
