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A slicable fruit preserve, delicious eaten with cheese.
1kg quinces
500g - 750g granulated sugar
Wash the quinces and roughly chop them leaving peel and cores intact.
Put in a preserving pan with just enough water to cover, then bring to the boil.
Simmer until soft (about an hour and a half), adding a little more water if needed.
Leave to cool, then rub through a metal sieve.
Weigh the pulp and return to the cleaned out pan with the same weight of sugar,
Bring to the boil stirring to ensure the sugar all dissolves, then simmer for about an hour. The mixture needs to be very thick, so be careful it doesn't stick towards the end. You should be able to see the base of the pan for a few seconds after drawing a wooden spoon through it. (see this blog post about chutney for a similar thickness)
The membrillo can be poured into silicon moulds, or baking trays lined with greaseproof paper. It can also be poured into sterilised jars and sealed with a lid.
Store membrillo from moulds in the fridge wrapped in greaseproof paper.
Jars will keep unopened for up to a year.
This recipe is adapted from the one in Pam Corbin's River Cottage Preserves.
See here for a blog post about making the membrillo recipe.
