Membrillo Jelly Recipe (Quince Paste)
This is a fantastic recipe for making the traditional Spanish quince jelly (quince paste) as referred to as "Dulce de Membrillo". This recipe is easy and the membrillo quince marmalade is wonderderfully delicious. Membrillo paste is perfect served with toast, manchego cheese, and a cup of coffee or tea.
Ingredients
- 2 pounds fresh quince fruit
- 3 cups granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
Instructions
- Rinse, peel, remove the seed, and cut the quince into small cubes.
- Place the quince pieces in a medium-sized pot, then add the water, sugar, and lemon juice.
- On medium heat bring the mixture to a boil stirring occasionally, then reduce the heat to low, and simmer for 45 minutes, or until the quince has softened.
- Using a standard blender or immersion blender, puree the quince until smooth.
- Pour the mixture into the greased baking dish and allow it to cool down at room temperature for one hour.
- Once the membrillo is cooled, cover it with plastic wrap and place it into the refrigerator so the quince paste can set. For the best result allow it to set overnight.
- Remove the membrillo (quince marmalade) from the refrigerator and invert it onto a serving plate.
- Slice and serve.
- Enjoy!
