Comments on: Membrillo (Quince Paste)

By: Wendy

Wendy — Fri, 06 Jun 2008 10:37:48 +0000

Helen - Do let me know how it works out. I’ll be making it again this year too. :)

By: Helen

Helen — Thu, 05 Jun 2008 09:09:56 +0000

In a rush to purchase a gourmet treat for a friend’s 60th evening celebration two days ago I chose Quincessential and a beautiful Brie cheese upon the recommendation of the delicatessen’s owner. I had no idea that the combination of the two on crackers would be so utterly delicious! It was a hit of the evening. I would say that the quince was more jam than paste, but so superb. Luckily I can purchase this from our local Provisions of Central Otago. I remember our huge quince tree in the orchard from childhood days and actually hated the jelly my mother made year after year. Strange how tastes change! I will certainly be trying your recipe which I have revisited! Thanks so much.

By: Wendy

Wendy — Wed, 02 Jan 2008 15:36:36 +0000

Barbara - From what I’ve read, membrillo will keep as long as jam if stored in an airtight container. Hope that helps. :)

By: Barbara Lear

Barbara Lear — Thu, 20 Dec 2007 21:21:00 +0000

loved my first try at membrillo - leftover from the beautiful juice I used for jelly. Now I wonder the safe way to preserve it for winter. Is there enough sugar and/or acidity that it is safe to home can as one would jelly or jam? Thanks Barbara

By: Wendy

Wendy — Sun, 11 Nov 2007 14:01:21 +0000

Cooking Ninja - May try jam next year! :)

By: The Cooking Ninja

The Cooking Ninja — Sun, 11 Nov 2007 10:00:42 +0000

My MIL make this almost every year ;) She coat the fruit paste with sugar and it’s super delicious. This year she made it into jams instead :)

By: Wendy

Wendy — Sun, 28 Oct 2007 07:14:48 +0000

Chrisine - You’re welcome. :)

Shaun - Had I known quince would fragrance a room, I’d have kept one. As it is, they all ended up in the membrillo. Thanks for the tip though! Will most definitely keep it in mind for next year.

By: Shaun

Shaun — Sat, 27 Oct 2007 20:26:01 +0000

Wendy - I LOVE mebrillo and am jealous that you have a quince tree. Good on you for deciding to grow one because there don’t seem to be as many around as there used to be, and it is such a delicious fruit when cooked. In fact, it is my favourite, and I look forward to late Autumn/beginning Winter because of it. There is nothing like having quince sit around in a bowl in the house, too, for it perfumes a room with its tropical fragrance. Your membrillo looks perfect.

By: Christine

Christine — Sat, 27 Oct 2007 00:07:36 +0000

Beautiful membrillo! I love membrillo, first had it in south American, but have never tried to make my own. Thanks for the instructions!

By: Wendy

Wendy — Fri, 26 Oct 2007 19:12:36 +0000

Gloria - Good luck with your quince bush!

Susan - I’m impressed they sell them in your markets. Over here it’s a choice of grow them or don’t have them!

Megan - It did. :)