RSS Feed


A Spanish delicacy with a gumdrop-like texture, Membrillo is a sweet, very dense jelly made from the fruit of the quince tree. The quince tree is a relative of the apple and the pear and is native to Europe and parts of Asia. Membrillo traditionally served with Manchego cheese to have a salty contrast to the sweetness of the Membrillo.


  • 2 quince, peeled, cored, and coarsely chopped (6 cups)
  • 3 strips lemon peel
  • 2 cups sugar
  • 2 Tbs. lemon juice


1. Simmer quince, lemon peel, and 6 cups water in covered saucepan over medium-low heat 40 minutes, or until soft. Drain, then purée in food processor. Return to saucepan, and stir in sugar and lemon juice. Cook over low heat 1 1/2 hours, or until pink and very thick.

2. Line loaf pan with parchment paper. Spread paste in prepared pan, and cool. Unmold onto cutting board, and slice.



3 responses »

  1. I made this one year and the quince was amazing, so floral! I really loved the quince jelly we made as well.

  2. Interesting. Looks good!

  3. I’ve been to Spain a few times, but have never seen or heard of this. I shall have to hunt some out this summer when I return. This sounds delicious.


Leave an insightful thought

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: