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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.
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
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,
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?
We never freeze or refrigerate it. Keeps perfectly well wrapped in baking parchment and stored in the pantry.
You never need to peel the quince! Just rub off the fluff and cut it up. The peel is very soft and disappears. The addition of ginger and/or cayenne pepper is good too…
So good! Recipe turned out well but the slabs are very sticky snd not quiite as firm as I’d hoped. Delicious!
How long does it last please and does it have to be refrigerated constantly? I want to make some as Xmas presents in a hamper but not sure if it will last until then x
Hi Bryony, think of it as you would a jar of jam that you have opened. You want to store it in the refrigerator. It should last months, if wrapped and stored properly because of the sugar content. Great idea to put some in a hamper, it should last a day or two (your only real risk is of mold) well wrapped at room temp.
Mine came out perfectly! I only had 8 quinces from my little tree, which made 2 pounds of quince flesh, but otherwise, I followed your recipe with no problems. It turned out looking just like the picture above and I thought it was fairly easy to do. Thank you!
It is amazing… but this fruit I use is not the same as the picture you have on the site. Mine seems to be the fruit of a tree like a cotoneaster?This is th fist time I have been successful in making the membrillo. It looks wonderful but not taken in out of the tin yet.Will it freeze?
Hello Hilary, I’m not sure how to answer your question. A cotoneaster is a completely different plant than a quince. As for actual membrillo made from quince, I haven’t tried freezing it but I don’t see why you couldn’t do so.
From your description I think you’re talking about about a flowering Quince Which is an ornamental bush which does make some small fruit- not choice for cooking.
that’s a japonica or false quince…but the membrillo it makes is almost identical and delicious. Not sure why you would bother freezing ? it keeps perfectly packed in waxed paper in the fridge for more than a year…
I gave up peeling and coring quinces. Too much hard work and very difficult.
Instead I wash well. Halve and put in a slow cook . Cover with boiling water and cook on high for two hours.
When cooled, lift out quinces with a slotted spoon and use the remaining juice for quince jelly.
The skin will be falling off the quinces, so just remove it and then slice out the cores. The remaining flesh is so soft there is no need to seive ( another thankless task). Also I have not purées as the flesh breaks down during cooking.
The bit I still struggle with is drying. I find the paste sticks to everything like glue and never looks like the photos. After hours in the oven it is still sticky. I’m not sure air drying works in the uk ? When I tried it the quince paste got stickier not drier.
I have planted two different quinces and both started fruiting within 18 months. So I encourage you to plant.
I think you’re throwing out a lot of pectin in the water……
Yes I have now tried slow cooking without water and the membrillo was much better,
Two hours on high seems to be plenty,then remove skin and cores. Chop and weight flesh, add 2/3 weight in sugar. Boil, stirring constantly then pour thick paste into greaseproof lined tray to cool and dry.
It is an excellent recipe. But I peeled the quinces, topped and tailed them and quartered them. Then I boiled them for about 15 minutes and then cored them while warm/hot. Thereafter I followed the Bauer instructions religiously. Total elapsed time about 2 hours stirring fairly frequently, and another 2 hours in the bottom of a permanently on oven at about 170/180 C. Taste – great!
Do yourself a favor; DON’T go to Whole Foods or any place like that. Where you want to go is the nearest Mexican Supermarket and ask for it there.
looks like a good paste, and easy way to make the paste without the mess of the pot is in a slow cooker over 12 hours, coat the quince pieces with the sugar, stir occasionally once its changed colour, stick blend to form the paste and put into jars
As well as making the membrillo (Irasagar in Euskera or Basque) “jelly” in a pan in the oven, it’s possible to make quince leather by spreading the cooked, simmered puree onto food dryer sheets.
When you boil the quince and drain it, save the cook water! I have been using it in marinades for fish, but I imagine you could just add some sugar and heat it up and you would have quince jelly, or use it in place of pectin in other jam recipes for a tasty mix. (That one I have done to good effect. I’m gonna try grapes if I can find some wild concord grapes.)
Great idea David!
I’ve been making quince paste for years and always simmer the quince whole first then leave them to cool on the pan before peeling and coring, purring. I then return the quince puree to the pan with the sugar and bring it to the boil before tipping it into my large crockpot and cooking it in there for 10-12 hours. Using this method it only needs a stir every couple of hours and you don’t get quince splatters on the ceiling. When it’s cooked & cooled i spoon it into silicon muffin trays. Ive never needed to dry it in the oven. Using the muffin pans you get lovely 1.5 inch deep discs that are perfect for a cheese board.
Thanks so much for your tips Andrea!
Hello Andrea, I have made quince paste several times, the first time was my best. I think I will try your way this time, I have my quinces ready to pulp, did you use the lowest setting on the crock pot? Do you know why some recepies call for lemon or/and lemon rind? Is it to help it set? Thanks Jenny
Hi Jenny, this may be a little late but I use my current slow cooker on its low setting as it runs quite hot and it may burn. I think that the lemon is to add extra pectin. I’ve never needed it but think that some fruit sets naturally better than others – I’m not sure if that’s due to ripeness or variety.
I made a huge batch last week and ended up trying to set some into a silicon loaf tin. The muffin sized ones were perfect but the loaf size didn’t set as well. It’s wrapped in paper and sitting on the bench to see if it will dry out. Its still good – just harder to slice nicely. Hope your latest batch went well :)
I have also made this for years and have never dried it in the oven. I pour into small ramekins to make it round and allow it to air dry for about a week. It never attracts any insects/bugs. Give it a go!
Oh and I should have said – leave the lid of the crockpot offset so that the steam can escape. This helps to dry out the paste.
I’m in need of help I made a huge batch of quince. Started out to be marmade but ended up changing to paste due to not turning the right color so i threw in the crock pot let it siimmer ok n low for he’s then put in the blender then cookered in crock pot for a couple more he’s and it just stayed a mush is it suppose to do that I was told by someone to strain the liquid from the mush so I did I think I alsdo put to much sugar in I have more quince I can add to it please I’m in des operate help I have a farmers market I’m going to it’s my first time there can someone help me put the mess together I’m in desperate need of help
I made the quince paste and have had it in the fridge for a few days but it’s still a bit soft–can I add it back to the oven to dry out more even though it’s been in the fridge? Is there anyway to salvage?
Hi Chelsea, sure, I don’t see why not!
I successfully set my membrillo without baking by cooking the cores in a little water, then squeezing the result through a sieve into the membrillo puree and sugar mixture. I added lemon juice but probably wouldnt again, as I think membrillo is naturally tart.
I tried this last night and it’s great! I followed the instructions (except my ovens lowest temp setting is 170 degrees, so I had to use that). After cooling it and refrigerating overnight, I found that the top set nicely, but the bottom was too soft. I inverted the paste onto another piece of parchment, put it back in the pan upside down and peeled the old parchment off the top (what was the bottom was now on top). I put it back in the oven at 170 degrees for an hour and it did the trick!!