Membrillo of quince
A classic preparation of quince. In Portugal, it is known as 'marmelada'. For this recipe, you use the quinces natural richness of pectin. Which fully gelatinizes the quince like a pâte de fruit.
Makes 2 kg.
Allergens & dietary requirements
- Vegan
Ingredients
- 2 kg quinces
- 1 lemon
- 1 kg sugar
Preparation method
- Roughly dice the quinces, including the peel and seeds as they contain the most pectin.
- Slice the lemon.
- Add the quince and lemon to a pot of water and cook for 1 hour, until the quince is completely cooked.
- Strain out the quince, remove the skin and seeds, add the sugar.
- Cook in a pot for 1 to 1.5 hours, stirring regularly.
- Pour into a desired mould and leave to cool.
Serving suggestions
- Perfect as a condiment with a cheeseboard.
- Delicious in a dish with goat cheese, grapes, and sultana bread.
- Pairs nicely with pumpkin, vanilla, and cake.
