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  • Quince Charming

    26th November 2010RecipesStephanie Donaldson
    Quince Jelly

    Quince Jelly

    I took advantage of the vile weather to turn the quince crop into jewel-bright quince jelly and lots of lovely membrillo (quince paste).  Last time I made membrillo we seemed to spend days stirring the mixture for a not-very-satisfactory result. This time I put ‘easy membrillo’ into Google and it proved to be true to its word. I peeled and cored the quinces, gently stewed them until tender with a few slices of lemon peel.  I then poured off the liquid (which I reduced and used to make more jelly), liquidised the quinces and lemon to a puree, added the same volume of preserving sugar and a couple of tablespoons of lemon juice and simmered, stirring occasionally until it darkened and thickened. I poured it into sterilised and lightly oiled jars ready to eat with Manchego cheese, add to apple pies and enrich stews.  Very satisfactory!

    p1010898

    Membrillo with Manchego cheese and walnut sourdough – yum!

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