Membrillo or Quince Jelly

I have been really remiss lately, this is the first post for ages. Sorry, will endeavour to be more productive from now on.

I tasted some membrillo recently for the first time and really liked it. As quinces are really plentiful here in France in autumn, in fact loads of people are trying to give them away to all and sundry, I thought I would try and make some.

I searched the internet for a recipe and eventually chose this one as it wasn't as sweet as a lot. Pushing the mixture through the sieve was hard work, so I helped matters a bit by putting the mixture in my mixer to break it down more before sieving it. Also within minutes of starting to cook the puree with the sugar, it had started to catch on the bottom of the pan. Luckily I had a brand new non stick wok so I finished the cooking in that. I was really pleased with result. it is delicious sliced with cheese, game or pate or just eaten on it's own.

MEMBRILLO

1.5kg Quinces

approx. 750g Sugar per litre of puree

Wash all the fur from the quinces then chop up - there is no need to peel or core them. Just cover with water and simmer until flesh is really soft and collapsing - about 1 hour. Break down a bit more in a mixer before pushing through a sieve with the back of a wooden spoon. Measure the puree, there should be about a litre.

Put the puree into the pan with the appropriate quantity of sugar, bring to the boil and cook gently for about 45 - 60 minutes until the mixture is so thick that drawing a wooden spoon through it, the puree parts and leaves a line at the bottom of the pan. You must stir often as the thicker it gets, the more it can stick and burn.

Either pot in clean sterilised pots or put into a lightly oiled roasting tin. When it is cold, it can be cut up into squares then wrapped in clingfilm. It will store in the fridge for 6 months.