Homemade Mebrillo (Quince Paste) Recipe
With a soft, creamy texture and gentle, sweet flavor this simple homemade membrillo recipe is a great way to preserve and enjoy quince fruit year-round.
Prep Time30 minutes mins
Cook Time8 hours hrs 30 minutes mins
Total Time9 hours hrs
Course: Snack
Cuisine: American
Keyword: apples, dessert, quince, snack
Servings: 48 pieces
Calories: 255kcal
Author: Jane and Sonja
Cost: $20
- 3 kg quince cleaned and cubed
- 2 kg cooking apples e.g. Mutsu, Empire, Granny Smith (ideally organic)
- 2½ kg brown sugar
- 2 cups water
- juice from one lemon
Wash quince and apples, cut in quarters then remove core (we leave the skins on). Cut into cubes.
Cook the cubed quince and apple 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 340°F 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 200°F 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.
Calories: 255kcal | Carbohydrates: 66g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 237mg | Fiber: 2g | Sugar: 55g | Vitamin A: 48IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 1mg