Comments on: Membrillo (Quince Paste)

By: Membrillo | Backyard Cooks

Membrillo | Backyard Cooks — Sat, 26 Nov 2011 23:53:30 +0000

[...] up several recipes for the stuff, and ended up combining ideas from two of them (this one and this one) because vanilla pods are expensive and I had lemon juice but not a whole lemon at the time. If you [...]

By: Arlene

Arlene — Mon, 24 Oct 2011 19:05:34 +0000

If you happen to live in the North West of England, Booths (supermarket) are selling Quince. Not sure what variety until I go along to get some. But hurry, I think the season ends soon!

By: Dot Folwell

Dot Folwell — Fri, 21 Oct 2011 10:55:52 +0000

I’ve just made my first batch of Membrillo. It’s worked beautifully, although I think I overdid the lemon juice a trifle.
I’m looking forward to giving pieces to friends.

By: peter dugan

peter dugan — Mon, 05 Sep 2011 19:33:53 +0000

my quince is not turning that characteristic “orange” color. did i do something wrong?

By: Arlene

Arlene — Mon, 16 May 2011 19:26:46 +0000

ps. Thank you for the lovely photographs at the beginning of this post!

By: Arlene

Arlene — Mon, 16 May 2011 19:23:33 +0000

Just found this site after Googling, ‘Membrillo’.

I bought a jar of Spanish Quince Paste last year and have been unable to buy it locally since then. Delicious! Now I’m wanting to make my own.

I have a Chenomeles (previous post) in my garden but it’s rather neglected after years of being grown over by other bushes. Time for some TLC and possibly looking to see if I can plant a ‘Membrillo’.

All the best from Lancashire, England. )

By: Rachel

Rachel — Fri, 27 Nov 2009 23:57:56 +0000

I believe that the Cydonia Oblonga (the tree) is the “Membrillo” that makes the wonderful paste, pie and other treats. The flowering bush (chenomeles) does fruit, but is not nearly as tasty. You should be able to grow the Cydonia in Scotland, as it is fairly cold hardy.

By: Wendy

Wendy — Tue, 17 Nov 2009 07:58:46 +0000

Marie – It keeps for such a very long time simply wrapped that I hadn’t considered it.

Laraine – Aahhhh… Suspect you may have just solved the mystery. Thank you!

Margaret – It was 2kg before coring. It won’t matter either way though as the pureed liquid is weighed before the sugar is added.

By: Margaret

Margaret — Tue, 17 Nov 2009 05:10:56 +0000

Is the quince 2 kg after coring so that more than 2kg are needed?

By: laraine

laraine — Sun, 18 Oct 2009 13:30:40 +0000

hi, having just found your quince recipe & read the comments, i am wondering if the ‘very small’ quince you describe are from one of the ‘chaenomeles’ side of the ‘family’ which are usually grown (and known) as ‘the flowering quince’ in this country, and usually produce small fruit, rather than the ‘cydonia oblonga’ which is the one that grows to small tree size & has the very big fruit.
i think this might account for all the differences people are experiencing with the cooking & final results of the recipe.
if you ‘google’ both names (separately) & go to the ‘wikipedia’
site on each, you will see what i mean.
love the recipe – regards, your friendly fruit growing gardener.