Why not try out this delicious Quince Jelly? Plus, making quince jelly means you have fruit pulp leftover for making membrillo. Membrillo is a very thick paste traditionally served alongside cheese. Quince Jelly Ingredients (Makes about 3 to 4 half-pints) 3 1/2 pounds quinces 7ml water sugar (for amount see method) 2 tablespoons lemon juice Quince Jelly Method 1. Wash, remove stems and chop quinces into 1/4-inch pieces. 2. Place in a large heavy saucepan with the water. 3. Cover and bring to a boil, then reduce the heat and simmer, mashing and stirring frequently, until the fruit is thoroughly soft, about 30 minutes to 1 hour. Strain through a jelly bag or a clean, doubled kitchen towel. Reserve the pulp to make membrillo, below. 4. For each 225ml of clear juice, add 225 g of sugar. 5. Stir in the lemon juice 6. Boil rapidly, stirring frequently, to the jelling point*. Remove from the heat and skim off any foam. Pour the hot jelly into hot sterilised 1/2-pint jars, leaving 1/4-inch headspace. *Generally, the easiest way to tell you’ve reached the jelling point is when the liquid reaches 220˚F, but for quince, which contains a lot of pectin, you may want to remove it from the heat at about 218˚F. You can also use the quick-chill test. Put a plate in the freezer before you start making the jelly. As the liquid cooks and thickens, occasionally drop a small amount of the liquid onto the cold plate. Put the plate back in the freezer for a couple minutes. If, the liquid wrinkles when you run your finger through it, the liquid has reached the jelling point. Membrillo Paste Ingredients (Makes about one 8x12x3/8-inch slab) Pulp from quince jelly above 675 g sugar Membrillo Paste Method 1. Run the pulp from jelly-making, above, through a food mill and discard the solids remaining in the food mill. Add the sugar to the pulp. 2. Preheat the oven to 200˚F. Spread the pulp in an ovenproof dish and bake, stirring every 30 minutes or so, for about 5 hours or until the pulp is very, very thick and a deep reddish color. 3. Spread the pulp evenly in an 8×12-inch sheet pan lined with parchment or a silicone baking mat. Let the pulp cool to room temperature, then refrigerate, uncovered for several days until the membrillo can be cut with a knife. Cut into squares and wrap individually in parchment or plastic wrap and store in an airtight container.