Page title and description

Sauces, conserves & preserves
Membrillo
Ingredients
- 2kg quince, or a mixture of cooking apples and quinces if you don't have enough, unpeeled and roughly chopped
- granulated sugar
Method
Prep time:
10 min
PT10M
Cooking time:
1h
PT1H
-
Step 1
Put the quince in a pan with 300ml water. Cover and cook very gently until tender - you may have to mash it a bit towards the end. -
Step 2
Push the cooked fruit through a sieve or a mouli-légumes to make a purée. Measure the purée in a measuring jug and then put it in a deep, heavy-bottomed saucepan. For each litre of purée, add 550g granulated sugar. Heat very gently, stirring occasionally, until the sugar is thoroughly dissolved. -
Step 3
Then raise the heat to bring the mixture to the boil and cook until thick. It will become a darker red and start popping as it leaves the sides of the pan. The trick is to stir continuously with a heavy wooden spoon so it never catches and burns. As it reduces you will need to protect your hand with a tea towel or oven glove. -
Step 4
Once you can hardly move the spoon, take the pan off the heat and transfer the mixture to a baking tray lined with baking parchment, spreading it out in a layer about 1cm thick. Leave it, uncovered, for a few days in a warm room or airing cupboard, or even in an oven on the lowest possible setting. Then cut it into cubes with a hot knife. To store, pack them in an airtight container, sprinkled with sugar.