Membrillo

Ingredients

5 kilograms Quince

7 1/2 kilograms G. sugar

Scrub quince in warm water

Roughly chop the quince, including seeds.

Add chopped quince & lemon juice to a pot and cover with water.

Bring the quince to the boil and simmer gently for 30 mins & then remove from the heat

Mash the quince mix and pass through a metal sieve, pushing through with a wooden spoon

Weigh the quince mixture and add 800g of sugar for each kilo of quince. Make sure all the sugar is mixed in and dissolved.

Put the mix back on the heat and slowly bring to a boil.

Simmer gently for 45-60 mins. Keeping a constant stir so the mix does not catch on the bottom of the pan and burn.

When the mix has reduced to a deep rich burnt orange colour and is a dthick glossy paste it should be ready.

If using a prob a temperature of 104.5 degrees Celsius will give a very good consistency.

Remove from heat put into warm pre sterilized jars.

Leave to mature for 4-6 weeks before using

Will keep in a fridge for 12 months +

6.0 servings

Monday, October 25, 2010 - 10:39am