Membrillo
By: Mark Gaffney
Published: Monday, October 25, 2010 - 10:39am

Ingredients




5 kilograms Quince
2 Juice of lemons
7 1/2 kilograms G. sugar
Water

Preparation

1 Scrub quince in warm water 2 Roughly chop the quince, including seeds. 3 Add chopped quince & lemon juice to a pot and cover with water. 4 Bring the quince to the boil and simmer gently for 30 mins & then remove from the heat 5 Mash the quince mix and pass through a metal sieve, pushing through with a wooden spoon 6 Weigh the quince mixture and add 800g of sugar for each kilo of quince. Make sure all the sugar is mixed in and dissolved. 7 Put the mix back on the heat and slowly bring to a boil. 8 Simmer gently for 45-60 mins. Keeping a constant stir so the mix does not catch on the bottom of the pan and burn. 9 When the mix has reduced to a deep rich burnt orange colour and is a dthick glossy paste it should be ready. 10 If using a prob a temperature of 104.5 degrees Celsius will give a very good consistency. 11 Remove from heat put into warm pre sterilized jars. 12 Leave to mature for 4-6 weeks before using 13 Will keep in a fridge for 12 months +