🍐🤔 Quince season is just around the corner! As summer comes to an end and September approaches, Grandma Sita is making the most of the last quinces from the previous harvest while getting ready for the new season. Did you know that raw quince can be frozen for up to a year? Simply wash, cut and freeze the fruit — you can leave the skin on — and use it later in both sweet and savoury recipes.
😋 Quinces are wonderfully versatile. From pickles, jams and jellies to pies, cakes and stews, there are so many delicious ways to enjoy this fragrant autumn fruit. And, of course, one of the most traditional is Spanish quince paste, known as membrillo — a naturally vegan recipe made by slowly cooking quince with sugar until it becomes a thick, rich paste.
🌱👩🍳 Grandma Sita makes her homemade membrillo with simple ingredients and a little patience. Enjoy it on its own, pair it with savoury foods, spread it on toast or crackers, or use it as a delicious filling for cakes and pastries. It’s also a wonderful way to preserve quinces and enjoy their flavour long after the harvest.
♻️ Grandma Sita loves recipes that help us make seasonal food last longer. So, if you have some quinces waiting to be used, let’s turn them into something delicious that can be enjoyed for months to come. Less waste, more flavour, the Grandma Sita way! 💚
INGREDIENTS
1 kg ripe quince
1 kg sugar
METHOD
1. Wash, core and roughly chop the quinces.
2. Place the quince pieces in a large saucepan, cover with water and bring to the boil. Cook for 30–40 minutes, or until the quince is tender.
3. Drain the quince, transfer the pieces to a blender and blend until smooth.
4. Weigh the quince purée. You will need the same amount of sugar as quince purée.
5. Return the quince purée to the large saucepan and heat over medium-low heat. Add the sugar and stir with a wooden spoon until it has completely dissolved.
6. Cook very slowly until the mixture becomes very thick and develops a deep orange-pink colour. Stir regularly to prevent it from sticking to the bottom of the pan and burning.
7. Pour the quince paste into a baking tin lined with baking parchment. Leave to cool to room temperature, then place in the fridge to set into a firm block.
8. To serve, cut into squares or wedges. Store in the fridge.
👵💚 Grandma Sita’s tips
- 🍐 Choose ripe quinces: Ripe quinces change from pale yellow to a beautiful golden colour and become wonderfully aromatic. Quinces can continue to ripen after being picked, so don’t worry if yours are not quite fully ripe when you buy them.
- 🍎 Don’t worry about brown patches: Quinces can develop small brown areas inside once they are cut, just like apples do when exposed to air. This natural browning does not necessarily mean the fruit has gone bad. Simply remove any damaged or spoiled areas before cooking.
- 🌱 Keep the skin on: The skin of quince is edible when cooked, so peeling is optional. Keeping the skin on can also help reduce food waste. Always remove the seeds and core before eating, as quince seeds should not be consumed in significant quantities.
- ❄️ Freeze quinces for later: If you have more quinces than you can use, wash, core and cut them into pieces and freeze them for later. Frozen quince is perfect for making membrillo, compotes, jams, pies and other recipes.
- 🫙 Store fresh quinces carefully: Whole quinces keep well in a cool, dry place and can last for several weeks. Because they have a strong, beautiful aroma, it is best to keep them away from other fruit.
- 🍯 Be patient with the paste: Quince paste needs slow cooking to develop its characteristic thick texture and beautiful reddish-pink colour. Stir regularly, especially towards the end, when the mixture becomes very thick and can easily stick to the bottom of the pan.
- 🥄 Use the purée-to-sugar ratio: For a firm traditional membrillo, use the same weight of sugar as quince purée. Weighing the purée after cooking and draining makes it easy to get the right proportion every time.
- ♻️ Make the most of every batch: If you have more quince purée than you need for membrillo, use it in cakes, pastries, crumbles, tarts or compotes. A larger batch can also be divided into portions and enjoyed throughout the year.
- 🧊 Storage: Once set, keep the quince paste well wrapped or in an airtight container in the fridge. Cut off only what you need and keep the remaining membrillo covered to prevent it from drying out.
📗Did you know?
The word “marmalade” has an interesting connection with quince. It comes from the Portuguese word marmelo, meaning quince. Originally, marmelada referred specifically to a quince preserve before the meaning of marmalade evolved and became associated mainly with citrus preserves.
🗑️ A little food-waste fact
Seasonal fruit is often wasted simply because it becomes too ripe, develops blemishes or is not used quickly enough. Quinces are particularly good candidates for preserving because cooking transforms this firm, aromatic fruit into something that can be enjoyed for much longer.
Turning ripe or slightly imperfect quinces into quince paste, compote, jam or other preserves is a simple way to extend their life and make the most of the harvest. And remember: a fruit does not have to look perfect to become something delicious!
🌱 Make the most of the season
Traditional autumn treats such as fruit preserves, jams, marmalades and compotes are wonderful ways to give seasonal fruit a second life. They allow us to enjoy the flavours of the harvest for longer while helping us use fruit before it goes to waste.
Grandma Sita has always believed that preserving food is another way of caring for it. So, when the quince season arrives, cook a little extra, save it for later and enjoy every last bit of this beautiful autumn fruit.
This autumn, make something delicious from seasonal fruit, not food waste. Less waste, more flavour, the Grandma Sita way! 🍐💚