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.
- 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
- Peel and chop the quinces. Place in a bowl and pour the lemon juice over the fruit pieces.
- 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.
- 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.
- Place the quince in a bowl and blend with a blender (or food processor) until the quince mixture is completely smooth.
- 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.
- Grease a mold and pour the quince. Let it cool before refrigerating.
- To serve, unmold using a knife to unstick.