Simple Homemade Membrillo Recipe (Quince Paste)

When mom brought over some of her latest quince fruit creation I was pleasantly surprised at the flavor and texture. She told me it was quince cheese, but when I went to look it up I discovered that the actual name for it is quince paste or membrillo.

As mentioned in our recent post on how to make quince jam we have a beautiful quince tree in the backyard at our family cottage.

In the last couple of years it has been particularly fruitful and lent itself to lots of experimenting with delicious new recipes.

Last year mom made some apple cider and quince vinegar which was delicious. This year she’s added to her quince jam, quince jam with apples and now this quince paste recipe.

How to Enjoy Quince Membrillo:

• eat on its own as a snack;
• slice it into small piece and serve with cheese and crackers;
• use it for baking jam-filled cookies such as kiflice.

Once prepared, the homemade membrillo can stay in the freezer in a sealed container or even in the fridge for up to 6 months.

Although you can make this recipe using all quince (5 kg) you can use apples instead of the quince if you don’t have enough.

Mom made this particular batch with apples. You can use any apple that is good for cooking such as Mutsu, Empire, Granny Smith (firm and tart). If you don’t have organic apples, consider peeling them first.

Mom uses the quince skins in her recipe – it is full of natural pectin so you don’t have to add any to the recipe.

Ingredients Needed to Make Quince Paste with Apples:

• 3 kg quince, cleaned and cubed
• 2 kg cooking apples – Mutsu, Empire, Granny Smith (ideally organic)
• 2½ kg brown sugar
• 2 cups water
• Juice from one lemon 

Note: For a lower sugar option: Replace 1.5 kg of the sugar with Stevia sweetener to taste (check conversion ratio on the package).

Helpful Tools:

• large pot
• roasting pan
• blender or handheld mixer
• wooden spoon

How to Make Quince Membrillo:

Wash, cut in quarters then remove core (we leave the skins on). Cut into cubes.

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Cook the cubed quince until softened (about 20-30 minutes).

Blend in a blender or handheld mixer.

Stir in sugar while the mixture is hot.

Pour the mixture into a roasting pan. Put uncovered in the oven at 340F for 4 hours, mixing every 30 minutes or so to make sure that it is not burning on the bottom.

To set the membrillo, spread the mixture onto a parchment lined cookie sheet – about 2  inches thick. Place back into the oven at 200F for 4-5 hours.

About half way through, line a second cookie sheet with paper. Place it on top of the membrillo and flip over to help the bottom side dry out.

Remove from oven and let cool completely before cutting.

Your homemade membrillo is all done! Just before serving you can dip the sliced or cubed paste in some coconut, ground walnuts or crystallized sugar.

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