Membrillo - Spanish Quince Jelly (00141)

Cut your quinces into quarters, remove the grainy cores and chop roughly.
Put into a heavy based pan with a splash of water and cook over the lowest heat
until terracotta-coloured and very soft.
Put through a mouli-legumes.
Weigh the puree.

To every lb (or kg) of puree add 1.25 lb (or 1.25 kg) honey.

Add the sweetener and a teaspoon of lemon juice per pound (or ½ kilo).
Bring slowly to the boil & simmer gently.
When the mixture starts to come away from the side of the pan,
pour into oiled low sided trays and dry in a very low oven.

Cut into squares and store in a box to prevent the absorption of water from the air.

Eat as "Turkish delight".

Traditionally, in Spain, it is served with slices of mature hard cheese.

It can also be simmered until it begins to thicken, then either poured into sterilised jars and capped,
or rolled into small balls and gently dried further.