Quince Jelly

Quince Jelly

Quince jelly or membrillo is a typical Spanish dessert. It consists of a very sweet, dense jelly made with the fruit of the quince tree. Quince paste is usually eaten with cheese, such as  Manchego.

Quince Jelly
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  • 1 kg/2 lbs quince fruit
  • Juice from half a lemon
  • 1.5 l/6 cups water
  • Half a cinnamon stick (optional)
  • 400 g/14 oz sugar
  • 1 kg/2 lbs of quince jelly


  1. Peel and chop the quinces. Place in a bowl and pour the lemon juice over the fruit pieces.
  2. Place the fruit pieces in a saucepan. Pour in enough water to cover the chopped quince (about 6 cups). If desired, add the cinnamon stick to the saucepan.
  3. Heat on medium heat and bring to a boil. Simmer for 25-30 minutes or until tender. Remove from the saucepan and drain. Discard the cinnamon stick.
  4. Place the quince in a bowl and blend with a blender (or food processor) until the quince mixture is completely smooth.
  5. Put the quince mixture back in the saucepan and add the sugar. Cook on a low heat, stirring constantly to prevent sticking. Cook until the quince mixture thickens into a sticky paste and its color darkens. It will take 20-30 minutes.
  6. Grease a mold and pour the quince. Let it cool before refrigerating.
  7. To serve, unmold using a knife to unstick.

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