Membrillo Aka Quince Paste
Discover the sweet and tangy delight of Membrillo, or quince paste, a traditional treat that's as versatile as it is delicious. Made with just four simple ingredients—fresh quinces, sugar, lemon juice, and water—this rich, amber-colored confection boasts a smooth texture and a bright, fruity flavor perfect for pairing with cheese boards, pastries, or even as a spread. The natural pectin in quince skins gives the paste its signature firmness, eliminating the need for added thickeners. With a slow, patient simmer that develops its deep hue and caramelized taste, this Spanish-inspired recipe transforms humble quinces into a gourmet, long-lasting delicacy. Ready to elevate your appetizers or add a touch of elegance to your desserts? Membrillo is the perfect homemade condiment to impress your guests!
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Recipe Information
Ingredients
- 2 lbs Quinces
- 2 cups Granulated sugar
- 2 tbsp Lemon juice
- 4 cups Water
Instructions
Wash the quinces to remove any fuzz on the skin, then roughly chop them into large chunks. There’s no need to peel or core them, as the skin and cores contain natural pectin that helps thicken the paste.
Place the chopped quinces in a large pot and pour in the water, ensuring the fruit is just covered. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 45 minutes, or until the quinces are soft.
Drain the quinces and let them cool slightly. Pass the cooked fruit through a fine-mesh sieve or food mill to create a smooth purée. Discard the skins and seeds.
Weigh the quince purée using a kitchen scale. Combine an equal weight of granulated sugar with the purée in a large, heavy-bottomed pot. For example, if you have 2 pounds of quince purée, use 2 pounds of sugar.
Add the lemon juice to the pot and stir well to combine. Place the pot over medium heat and cook, stirring continuously, to prevent sticking or burning.
Over time, the mixture will thicken and darken in color, turning a deep amber-orange. This process can take about 1 to 1.5 hours, so be patient. To test if the paste is ready, run a spoon across the bottom of the pot; it should form a clear line that holds for a few seconds.
Once cooked, quickly transfer the quince paste to a greased or parchment-lined baking dish or mold. Smooth the surface with a spatula.
Allow the membrillo to cool completely at room temperature, then cover and refrigerate for at least 6-8 hours (or overnight) to fully set.
To serve, slice or cut the quince paste into desired shapes. Store any leftovers in an airtight container in the refrigerator for up to 3 months.
Nutrition Facts
Calories |
106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 26.2 g | ||
| Protein | 0.2 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 99 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
