No ImageMembrillo (Quince Paste)

Did you make it? Rate it!

  1. Ghislaine.

    I just tried the recipe, I had to add pectin powder diluted in a few tablespoon fulls of the cooking juice of the quince I had not discarded yet as a retrofit option, as even with a muslin bag of all the quince pips included and the lemon rind it was not going to set any time soon, checking with the cooling spoon test I usually do with jams and jellies. Fortunately I found one pectin product you could do that with (Special Ingredients Premium Quality Natural Pectin Powder as I do not have a microwave oven for health reasons. The 1 1/2 hours were needed to get to a thick fromage frais/smooth cottage cheese consistency. Once pectin in and brought back to a rolling boil for 1 minute, then cooled down for 10 minutes, I poured it in a dish lined with parchment paper at the recommended thickness on a low fan assisted oven setting of 100oC with the oven door ajar for 1 hour on one side with a rest of 1/2 day and another hour on the other side to get 3/4 there in the drying. It is now resting at room temperature with a tea towel on top to finish it off for a couple more days and it looks very promising. So far it tastes just like the quince “pate de fruit” I was given when I was little and living in France. I enjoyed the scrapings from the sides of the pan before washing it ! what a trip down memory lane ! I have another 2 batches to make, I may try the jelly with the second one and blanch/freeze the 3rd for later use, as it is said that quince freezes well.

  2. Brian in Umbria

    I made this deep in the umbrian hills in Italy from a surprisingly large crop of Quinces this year. it is a perfect consistency. I did wrap all the cores with pips in a muslin bag and suspended this in the fruit boil and i think it may well have contributed to a very firm set.
    Great recipe and thanks

    xxxxxyyyyy

  3. Tim in Srattle

    I made this….it is delicious!
    I am not sure how firm it is supposed to be. Mine turned out easily spreadable, more firm than jam,

    xxxxxyyyyy

  4. Paul

    The amount of sugar appalled me but having ordered quince—and seen that this goes with manchego (a cheese I was already planning on serving) off I went—but with 3/4 of the called for sugar. I also cooked the sugared puree at ultra-low heat for over an hour and a half which did away with the oven time for drying (although it left a stove and floor spotted with quince goo) which may have been prevented by using a fry-type screen. This a.m the membrillo was nice and firm and sliceable leading me to think I could probably get away with one less cup sugar—or half the called for amount. And yes, it is delicious. Now I wonder if there are any molds for this?

    xxxxxyyyyy

  5. Sarah

    We never freeze or refrigerate it. Keeps perfectly well wrapped in baking parchment and stored in the pantry.

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