[Greenerlife]

I was given some Japonica quince and I thought I would make some Membrillo (quince paste) as I love it with strong cheese.  Didn't realise that I could also make quince jam with the liquid, so now have a larder with both, just for the price of the sugar and time! 

The paste takes forever to cook, but well worth the wait! 

[WinslowPorker]

Hi,
I have just made quince jelly, how do you make quince paste? can i have the recipe

cheers
WP

[Olly398]

Membrillo is absolutely the best thing ever with a hard, sharp salty cheese. Yum!

[Greenerlife]

This is the recipe I used.

http://www.bbc.co.uk/food/recipes/quincepastemembrillo_85978

Because I used Japonica quince it was a bit of a pain, because I did peel them and they were tiny!  It will be much easier with proper quinces thats for sure!  I wouldn't bother chopping or coring them though, as you can just scrape off the cooked from the core and pips.  Messy!  then you can make more quince jelly from the juice!

[lazybee]

Just found this: simplyrecipes.com/recipes/membrillo_quince_paste/  Might have to give this a go as I have lots of quince trees in my garden. They usually fall on the ground. Mine aren't the Japanese type though.

[Olly398]

Dredged this old thread because I've made quince paste again and it is extremely good. I used Japonica, no peel method, recipe is here.
 

[Greenerlife]

I am still eating the membrillo from wo ears ago! 

[HesterF]

Oooh, interesting. My parents brought some quinces over but they were in such a state, I binned them. Hopefully our baby quince tree will be fruiting within a year or two.

Reminds me I need suggestions for medlars - will post a new thread!

H