Good on you for deciding to grow one because there don’t seem to be as many around as there used to be, and it is such a delicious fruit when cooked. It won’t matter either way though as the pureed liquid is weighed before the sugar is added. My 1 cup jars take about 3 hours to dry in an oven set to 200 degrees F. Patricia – You’re not missing anything with uncooked quince! Our UK membrillo are very small and very hard and very bitter. Jose – Thanks for the info. Cooked and let the fruit steam for 5 min. Cooked it’s like a bitter pear. What is the flavor compared to? Didn’t know that membrillo means quince in Spanish. I am eating quince paste right now. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Got the consistency but it never turned red. I had the same problem with my quince paste- cooked, then had it in a slow oven for about 10 hours, then in the fridge- still soft like jam, ended up scooping up the paste and putting it in those little takeaway sauce containers sometimes used for chilli sauce from the chinese takeaway- I have 100ml containers and the taste of the paste is fantastic. Change ), You are commenting using your Google account. Something I’ve always wanted to make but never been gutsy enough to attempt so I’m doubly impressed Wendy! Thanks Wendy. , 2 kg quinces, skin left on, quartered and cored, 500ml water (Read Jose’s advice in the comments below.). Laura – I’ve no idea why yours didn’t turn red. I believe that the Cydonia Oblonga (the tree) is the “Membrillo” that makes the wonderful paste, pie and other treats. UNLESS OTHERWISE NOTED, TEXT AND PHOTOGRAPHS Simmer with the lid on for 45 minutes. Didn’t think it’d ever change colour…. Wendy- thank you for your kind reply and taking my suggestion into consideration in your lovely food blog. Strange how tastes change! Store in foil in an air tight container for up to a year. Fig jam is made with figs which have a unique taste. I just add lemon, salt and chili powder. Remove bay leaf (if using) and pour quince paste into very lightly oiled moulds to a depth not exceeding 1.5 cm. I will certainly be trying your recipe which I have revisited! My quince paste never really set and got firm… but the exterior did after letting it room dry for a while with the center remaining soft like a jam. In addition i took some suggestions from other food blogs. I bought a jar of Spanish Quince Paste last year and have been unable to buy it locally since then. Thanks Barbara, Barbara – From what I’ve read, membrillo will keep as long as jam if stored in an airtight container. Pass the liquid through the fine mesh strainer again, lined … OH QUINCES! . love the recipe – regards, your friendly fruit growing gardener. Membrillo, a Spanish quince paste, is one of my go-to mates for cheese. I haven’t tested my new changes, but will once i get some more membrillos. How bummed I have been that for two years in a row I missed their season over here. If you happen to live in the North West of England, Booths (supermarket) are selling Quince. Loads of free quince! Great post! . Added pureed quince and equal weight of sugar (i found that 3lbs+ of sugar was quite a lot, so next time i will only do about 1/2-3/4 cup of sugar per lb of fruit) to pot and set to medium until it simmered and reduced heat to 3 setting (next time will keep at medium and stir constantly until desired thickness and color is achieved. David – It’s only in the last few years that I’ve kept my eyes open for what’s edible around me. did i do something wrong? The paste will be ready when it has thickened and turned a dark red colour. Now I wonder the safe way to preserve it for winter. This, I later discovered, was partly because the fruit wasn’t fully ripe yet (the skin should have been more yellow than green) but mostly because quinces don’t taste nice raw. Let me tell you, yours looks 10 times better. Thank you! Once the quince paste is ready and set, you can dice it and wrap each cube in wax paper: place these old time candies in a big jar or in a paper bag for a timeless Christmas gift.. Thanks Gloria. People say you have to cook it, but it is up to the person eating it. Subscribe to our newsletter to get the latest recipes and tips. The sweetness was quite overwhelming for my palette. . There is nothing like having quince sit around in a bowl in the house, too, for it perfumes a room with its tropical fragrance. I’ll be making it again this year too. I’m afraid it will burn. I would say that the quince was more jam than paste, but so superb. Another reason for a quince tree not fruiting is insects. It has bloomed every yr. since I set it out. First time to try to make quince jelly. Now I’m wanting to make my own. I realised years later what I had been missing out on. so nice your pictures. The pale flesh was very hard and tasted extremely bitter. Alternatively, quarter them (do not peel), Get every recipe from … Congratulations Wendy, this is not an easy thing to make! It was a hit of the evening. After 30-45 minutes the paste should be thickening. And so yesterday, I decided to make some. I am with you on the cheese and jam concept! Holler – In all seriousness, it’d survive the post if you’d like some! anon340772 July 5, 2013 . My neighbor’s tree is brimming with quince. I’m looking forward to giving pieces to friends. What quinces were exactly, I wasn’t sure. Have you tried or now how you would can the quince paste? I love cheese and jam too (cheddar and bramble, mmm). I think maybe you needed to cook the quince puree/paste for a bit longer…mine took over 1 – 1.5 hours to turn a darker orange/brown colour…and that is when the pectin will be released to set it. It has yet to set a single fruit. It does taste amazing with salty cheeses though. Is similar that I make, very good recipe. Perhaps it doesn’t taste like it should!!! Insect Infestation. I’ve commandeered my mom’s plot quite a bit last summer and think she will draw the line somewhere. Once the paste has become thick enough to stand a spoon in and is a deep orange colour, remove the pan from the heat. This looks so good, Wendy! Ignorant at the time to free fodder, I thought it was just a decorational bush. I also used a French variety of quince paste that is less grainy than others (and use the less ripe ones as they have more pectin in them). Once the mixture has reached the correct consistency line the bottom of your ramekins with greaseproof paper and then grease the sides. I’ve just made my first batch of Membrillo. Did you blog about it? Cheese and membrillo is sometimes called a Martín Fierro after the most famous figure in Argentine literature. . Early in the year I planted a small quince bush in my front garden. Quince do not quickly rot, but interestingly when they do only a brown spot appears. The colour and smell that fills your home. If not, I think you may be using a different type of quince. Recipe: membrillo (quince paste) It’s so good to be home after a week of driving around Southwest Colorado and shooting fall colors alone. That last picture reminded me of eating it with my mom last year out on the store’s patio. The flavor of the spices i used though were enjoyable. How I love thee! I’ve never really dealt with them but know they must be cooked. The recipe called for no added commercial pectin, I followed the recipe to a "t" and it hasn't set yet. Edam and strawberry jam – yum. Imagine that would be lovely. Add the vanilla pod and bring to the boil. I found quince paste on my wall over 5 metres away from the splatter!). Still after about an hour my paste was still light in color. Refrigerate overnight. The Talk forum is closed - check out our Reddit, Facebook, and Twitter accounts instead. Amanda – Thank you! I didn’t grease the paper beforehand so am hoping it comes away from the paste when it’s dried. I tried to make the paste. Cheese and jam in any guise is one of my favorite combinations too. Please drop me a line when you read this. It looks like it really goes with the brie, mmmmmmm. Going through old entries of yours and found this. I got a lot of splattering at this level of heat) let cook for about 1.5 hours maybe more since we did watch Horton Hears a Who throughout the whole cooking. Keep in a warm place (airing cupboard or 50oC oven) for 12 hours. They’re little beauties those quinces, aren’t they? Helen – Do let me know how it works out. Sound great. Delicious! Luckily I can purchase this from our local Provisions of Central Otago. In the end, mine came out light in color- i sure hope it isn’t too soft like a jelly. Membrillo is actually the Spanish name for quince, dulce de membrillo is the paste. Shaun – Had I known quince would fragrance a room, I’d have kept one. ( Log Out /  Can i reheat and add some commercial pectin? Is the quince 2 kg after coring so that more than 2kg are needed? Thanks for the instructions! I have an Aromatnaya quince from Raintree. Will email you. It is delicious. Quince Jelly Recipe - The BEST homemade quince jelly. ( Log Out /  In a rush to purchase a gourmet treat for a friend’s 60th evening celebration two days ago I chose Quincessential and a beautiful Brie cheese upon the recommendation of the delicatessen’s owner. , Truffle – Thank you! I’d love to grow my own, but haven’t the garden space for it. To a medium pot, add the quince wedges and lemon peel, then cover with enough water to just about cover the quince wedges. Wendy, I am so amazed of all the goodies that your garden has given you this year! Membrillo in Spanish, quince paste is typically served with Manchego cheese. I make a killer Quince Relish (also beautiful with a cheese platter) and when you bake them? Do i just have some beautiful quince syrup now or what? 6 regular (medium- like a big red apple) quince (i bought them ripe, so ripe that you could eat it raw)- halved, cored, then quartered and diced. 4..Grease the 9-inch baking dish. Line a baking dish with baking paper. Pour the paste into the dish and smooth the top. Spread the quince paste in the baking dish and smoothen it with the back of the spoon. I have a Chenomeles (previous post) in my garden but it’s rather neglected after years of being grown over by other bushes. I have done lots of canning and preserving but this has me sad. The tart, grainy, amber jelly was an absolute treat with the chunk of Mull brie left over from last week’s extravagances. Bravo on your first successful attempt at membrillo, Wendy! You beat me to it. There’s still heaps left! Believe it or not, I’d never seen a whole quince before! Wendy – in the 1st house I bought 10 years ago I had a little bush in the front garden with loads of fruit on. I started with about five pounds of quince, and ended up with just over two quarts of finished paste. Just found this site after Googling, ‘Membrillo’. The raw fruit is like an tiny unripe apple. I don’t mind being alone, but it gets mentally exhausting because I’m all up in my head with myself from before sunrise to well after sundown assessing weather, light, topography, and of course the aspens. Over here it’s a choice of grow them or don’t have them! I love membrillo, first had it in south American, but have never tried to make my own. Wendy I come to see your membrillo’s recipe!!! When, later the same day, a friend kindly gave me a big bag full of ripe quinces I knew not to waste my time nibbling on them raw. Having only made quince paste once or twice before with varying results, with this many quince at my disposal it seemed necessary to try once again. Invert the ramekins, peel off the greaseproof paper and serve with cheese and bread. Gloria – Good luck with your quince bush! Stir-fried rice noodles with shrimp, pork, and vegetables. I have done lots of canning and preserving but this has me sad. Annemarie – I’ve never seen quinces on sale before. The jelly is pale pink in color and tart yet sweet in taste, and is often eaten on toast or used in fruit tarts. Quince paste is a labour of love requiring a lot of patience but once you try a home made quince paste, you may not ever want to buy it again. I loved how you decided to integrate the skin component of the fruit. It is still setting on my kitchen counter. It was taking quite some time to reach a simmer, so i cranked it up to medium until it reached a boil then reduced it to #3 setting. Only had that brie in my fridge (not wise to have lots of cheese around me) but will buy some hard cheese soon! Place the quince pieces into a large pan and add enough water to cover. Susan – I’m impressed they sell them in your markets. Spoon out the mixture into the ramekins and leave to set. And now I can see why every household in 1790 had two quince trees, and also why so few do now – the need to set jellies by mixing in quince derived pectin is not a household priority. It turns out of the dish beautifully and I trim the edges and cut it up into pieces that I think are good for a cheese platter. I had no idea that the combination of the two on crackers would be so utterly delicious! Membrillo is so wonderful to have on hand, and I’m so impressed that your quince fruited its first year! As its name suggests, quince jelly is a type of preserve made from quinces, a pear-like fruit native to the Middle East. Will keep this info in mind next year and try less water. First time to try to make quince jelly. Are you in the UK? ( Log Out /  Darn it! Bring the quinces, water and lemon juice to the boil then reduce heat. Christina – Will be interested to see if you use the same method. Maryann – Thank you! my quince is not turning that characteristic “orange” color. The irony... anon357102 December 1, 2013 . If your friends are gourmands and curious eaters, keep the quince paste … ALL RIGHTS RESERVED. This is why i suggest that the water amount be reduced or just used when softening the fruit for pureeing (puree only the fruit and discard the water). If I see one more quince recipe, I will scream with delight and frustration! This is its 4th yr. in the ground. Try Jose’s idea about less water? Still being surprised! Every day since, the vision has been taunting me with the prospect of homemade membrillo. i think this might account for all the differences people are experiencing with the cooking & final results of the recipe. Hope that helps. It turns a gorgeous colour when cooked, doesn’t it? I can’t stand in a kitchen stirring a pot of molten sugar and fruit for 3 1/2 hours though so have decided to try the slow cooker approach. Thanks. Elizabeth – I haven’t but I certainly will this year. NO PART OF THIS BLOG MAY BE REPRODUCED AND/OR COPIED BY ANY MEANS WITHOUT THE CONSENT FROM This year she made it into jams instead , Cooking Ninja – May try jam next year! You should be able to grow the Cydonia in Scotland, as it is fairly cold hardy. Is there enough sugar and/or acidity that it is safe to home can as one would jelly or jam? Your paste is now ready! Mine set on the top but is quite soft underneath so I’m not sure whether to transfer the squares to a plastic ‘Tupperware’ type container or scoop it all up into a Kilner jar? Enter your email address to follow this blog and receive notifications of new posts by email. A friend from Mexico says his mother used to prepare quince with red chili powder, lemon juice, salt and a little garlic … has anyone ever tried something like this? Not sure what variety until I go along to get some. How do you store your quince paste and what container do you store it in? Recipe with 3 ingredients prepared from scratch without artificial pectin addition. Deb – What can the flavour be compared to? Laura- I was concerned about that too… quite frankly i was tired of getting splattered with napalm, so i gave up after about 1 hour and 30min. Fingers crossed. These are the crispiest, most flavorful roast potatoes you'll ever make. Let the paste cool in the baking dish. I spotted this bountiful sight of a quince-laden tree outside my sister’s window last week. I didn’t know what they were till this year. Betty C – I know you can casserole them too. It all sounds so delicious, your floral and fruit syrups! Your quince looks wonderful; if I can find any in the markets this week, I shall be making some too (since having some paste on hand is partially an excuse to bring more cheese into the house). if you ‘google’ both names (separately) & go to the ‘wikipedia’ Looks fabulous! site on each, you will see what i mean. I was just going to pick up some quince paste. Quince Paste Substitute Fig jam. Quince paste ” pâte de coing” is quite a frequent sweet to make at home in this part of France. Quince paste and other fruit pastes and cheeses go back hundreds of years as way of preserving fruit without refrigeration. All the best from Lancashire, England. https://alongthegrapevine.wordpress.com/2014/10/21/japanese-quince-paste If canning, when fully dried from the oven, water bath process for 10 minutes. Your membrillo looks perfect. ps. Keep a closer eye on the paste at this point, stirring continually. Marie – It keeps for such a very long time simply wrapped that I hadn’t considered it. Change ). Yum, yum. A friend of mine made a sort of chutney out of one, but I did not get to taste it. Set the fruit pulp aside.You can run it through a food mill if you'd like and make quince paste, quince butter, or serve it on toast. I’m assuming this type have more pectin in them and therefore need more water to get the right consistency. Can i reheat and add some commercial pectin? 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How they turn out didn ’ t taste like it really goes with the of! Elizabeth – I know you can casserole them too look forward to late Autumn/beginning Winter because of it them your... S a choice of grow them or don ’ t turn red get. Address to follow this blog may be REPRODUCED and/or COPIED by any means without the my quince paste has not set from AUTHOR home!