Quince Paste
Transform your fall fruit haul into a luxurious homemade treat with this rich and velvety quince paste, also known as membrillo. Bursting with sweet-tart flavor, this traditional recipe highlights the natural pectin in quinces to create a luscious, jewel-toned paste that's perfect for serving alongside cheeses, charcuterie, or even as a sophisticated spread. Made with just three simple ingredients—quinces, sugar, and a splash of lemon juice—this classic recipe is simmered slowly to develop its signature deep ruby-red hue and silky texture. While it requires a bit of patience, the reward is a pantry staple that stays fresh for months, adding a touch of artisanal charm to any grazing board. Perfect for cheeseboard pairings, gift-giving, or an unexpected twist in your favorite desserts, quince paste is a must-try for anyone looking to explore gourmet homemade condiments.
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Recipe Information
Ingredients
- 1.5 kg quinces
- 1.0 kg granulated sugar
- 2 tbsp lemon juice
Instructions
Wash the quinces thoroughly under running water to remove any fuzz on their skin. Core and chop them into small pieces, leaving the skin on to preserve the pectin content.
Place the quince pieces into a large pot and add just enough water to cover them. Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook for about 40–50 minutes, or until the quinces are very soft and tender.
Drain the quinces and allow them to cool slightly. Using a food processor or blender, purée the cooked quince until smooth.
Weigh the quince purée using a kitchen scale. For every 1 kg of purée, measure out 1 kg of granulated sugar. Adjust the sugar quantity proportionally based on the weight of the purée.
Return the purée to the pot and stir in the granulated sugar and lemon juice. Place the pot over low heat and cook, stirring constantly with a wooden spoon to prevent sticking.
Continue cooking the quince mixture for about 60–90 minutes, or until it thickens significantly and takes on a deep ruby-red color. Be patient, as this process requires constant attention to prevent it from burning.
Once the paste has thickened and holds its shape when stirred, carefully transfer it to a parchment-lined baking dish or container. Spread it out evenly using a spatula or the back of a spoon.
Allow the quince paste to cool completely at room temperature, then cover it and let it set further in the refrigerator overnight.
Once firm, cut the quince paste into desired shapes or pieces. Store in an airtight container in a cool, dry place or the refrigerator for up to 3 months.
Nutrition Facts
Calories |
4664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 1229.5 g | 447% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 1187.5 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2955 mg | 63% | |
*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.
