(:groupheader:)(:Title Quince Paste and Jelly:)(:Summary:Jam, Jelly:) !! Quince paste (dulce de membrillo) For 1-1&frac12; kg of quinces, more or less <:vspace> # Cut the quinces in quarters, with pips, skin and all # Put them in a pan, cover with water # Boil them for 20-30 minutes until soft when poked with a fork # Drain, setting the water apart for use below # Weigh the semi drained boiled fruit, multiply that weight by 0.75 giving x <:vspace> # pass the quinces through a food processor or similar and put in a large glass bowl to go into the microwave # heat on high for 10 minutes <:vspace> # weigh x grams of sugar, as per previous step # add the sugar, mix well until sugar has dissolved # heat on high for 10 minutes # stir until well mixed # repeat step 10 and 11 until the mixture becomes reddish <:vspace> # line a glass mould with plastic wrap # pour the mixture into the lined mould # let it cool <:vspace> * enjoy! Exquisite served with Havarti or Manchego. <:vspace> ''from Menno'' <:vspace> !!! Quince jelly For a litre of juice, (assuming you only just covered the quinces with water, no more) <:vspace> 500 g of sugar <:vspace> Bring the juice and sugar slowly to the boil and reduce to at least 1/3 of the volume, boiling slowly and monitoring the process. <:vspace> You will know it is ready when * the colour turns from gold to reddish * you take some of the juice with a tablespoon and is flows as if a little syrupy string almost yielding drops at the end * put the jelly in jars and let it cool and set <:vspace> [[Category/]]: [[!Jam]] [[!Fruit]] [[!Quince]](:groupfooter:) <:block>