Membrillo (Quince Paste)
Servings: 1 8×8 pan or 2 standard loaf pans
Quince are the hardy, somewhat furry and very tart member of the apple family. The fruit is beautiful as a centerpiece for your holiday table and beloved by the farmers who grow them (their density and tartness make them impermeable to critters). It’s appeal for preservers is quince’s high amount of pectin, the molecule that provides structure to fruits and vegetables, making this apple-like jam thick and sliceable and the perfect accompaniment to crackers and brie.Print Recipe Pin Recipe
- 4 lbs quince 1816g
- ¼ cups freshly squeezed lemon juice 60g
- granulated sugar quantity determined later
- Peel the quince and cut each into quarters. Cut out the core from your quarters without removing too much flesh. Place in a large pot(at least 8 quarts) with the lemon juice and top with just enough water to submerge the quince. Turn the heat to medium and bring the mixture to a boil.Reduce the heat to a simmer and cook until the quince are tender (but not falling apart) when poked with a small knife.
- Turn the heat off and drain the quince. Place a large bowl on a scale and weigh the quince. Divide the weight by three and weigh out that third of sugar. Place the quince and sugar back into the pot and turn the heat to medium. Stir frequently until the mixture begins to boil. Keep cooking it down, stirring more often as the mixture thickens, until it turns red and thickens to the consistency of a very thick applesauce.
- Prepare your pan by lining it with parchment paper. Brush a little oil all over the paper and pour the quince paste into the pan. It will set dramatically! We store this in the freezer, slicing off what we need whenever you want to dress a cheese plate or when a recipe calls for it.