Quince Paste (Dulce de Membrillo)

1. Gather the ingredients.

   

   

2. Peel and core the quince, and cut into large wedges.

   

3. Place the fruit in a pot and cover with water.

4. Add the lemon juice.

   

5. Bring the water to a boil and cook the fruit until it's very soft.

   

6. Drain and let cool for 5 minutes.

   

7. Process the fruit in a food processor or blender until it is smooth, about the consistency of applesauce.

   

8. Measure the fruit – you should have about 2 cups – and place it in a heavy-bottomed pot.

   

9. Add sugar equal to three-fourths of the amount of fruit and stir the sugar into the fruit. (If you have 2 cups of fruit, add 1 1/2 cups of sugar.) Add a pinch of salt.

   

10. Bring the sugar and fruit to a low boil and simmer, stirring frequently, on low heat.

    

11. Cook slowly, keeping the mixture barely at a boil and stirring often to prevent burning, until the mixture thickens.

    

12. Continue to cook over low heat, stirring constantly, until mixture is a thick paste that stays together in a ball. The mixture should seem stretchy and almost dry. The fruit will change color and become a bright orange-red.

    

13. Pour into a lightly oiled dish and let cool.

    

14. Slice when firm.

    

15. Fruit paste will keep for several weeks, covered, in the refrigerator.

About Quince