Preserved Quince
Preserved quince, also known as membrillo, quince paste and quince cheese, is easy to make with just 2 ingredients. Perfect with cheese.
Equipment
- large saucepan with lid
- wide heavy based saucepan or preserving pan
- wooden spoon
- fine sieve or food mill
- airtight containers or preserving jars.
- ladle
- sharp knife
- chopping board
- Large bowl
- Measuring jug
- colander
Ingredients
- 1.5 kg quince
- 800 g granulated sugar approximately
Instructions
- Remove the stalk and cut the quinces into roughly 1 centimetre or half an inch pieces.
- Put the fruit into a large saucepan and cover with water. Bring to the boil and place the lid on.
- Simmer for about 20 minutes until tender then drain into a colander.
- Place a sieve over a large bowl and use a wooden spoon to press the flesh through the sieve in batches.
- Measure the pulp in a measuring jug and measure out 400 grams / 14 oz / 2 cups of sugar for 600ml / 1 pint / 2.5 cups of pulp.
- Put the pulp and sugar in a wide saucepan or preserving pan.
- Cook over a low heat, stirring until the sugar has dissolved.
- Increase the heat and simmer the mixture for about 40 to 50 minutes until the mixture has reduced to a very thick paste.
- Leave to cool for a few minutes.
- Use a ladle to transfer the preserved quince into warm, sterilised jars.
- Allow to cool thoroughly before adding the lid.
- Leave to mature for 2 months if possible before eating.
Nutrition
Serving: 159Calories: 60kcalCarbohydrates: 16gProtein: 0.1gFat: 0.1gSaturated Fat: 0.002gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 45mgFiber: 0.4gSugar: 12gVitamin A: 9IUVitamin C: 3mgCalcium: 3mgIron: 0.2mg
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