Membrillo – Quince Paste

Membrillo – Quince Paste

Ingredients:

• 2 lbs quince
• 3 cups water
• 2 cups granulated cane sugar (about 1 cup per pound of quince)
• ½ lemon, juiced
• Pinch salt

Instructions:

1. Peel and core the quince. Chop into 1-inch pieces, and place in a large, heavy bottomed pot with the water. Bring to a boil, reduce heat to medium and simmer until tender, about 20-30 minutes.
2. Place the cooked quince and all of its liquid in a blender and blend until smooth.
3. Return quince puree to the pot with the sugar, lemon juice, and salt. Heat over medium, stirring until sugar is dissolved and mixture begins to simmer. Reduce heat to medium low and cook, stirring occasionally, until it becomes a deep pink paste, about 1 1/2 -2 hours.
4. Spoon a small amount of the paste onto a chilled plate and nudge with your finger or a spoon. If the top wrinkles, it is done. If not, continue cooking and test again in 10-15 minutes.
5. Scrape the membrillo into a lightly oiled 8×8 baking dish. Allow to cool to room temperature, then cover and refrigerate 24 hours before serving.