Membrillo
Quince Jelly
Ingredients:
- 1 ½ kg ripe quinces
- 1 ¼ kg sugar
- water
Method:
Wash the quinces and dry thoroughly with a cloth. Cut into chunks, removing the seeds and centre core, and place in a pot with just enough water to cover. Bring to a boil and then cook on medium heat, uncovered, until the fruit is quite tender.
Off the heat, use a hand blender to purée the fruit and then add the sugar. Return to the stove and cook on medium-high heat, stirring frequently, until it begins to thicken. Pour into individual serving dishes or a casserole dish or platter and let cool.
Serve with a mild Spanish cheese, such as Manchego fresco (uncured), or spread on bread as jam.