Name: Dulce de Membrillo Quince Paste
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Chilean
Ingredients: 6 quinces (a little more than a kilo or 2 pounds); 750 grams of granulated sugar

Ingredients

Units

6 quinces (a little more than a kilo or 2 pounds)
750 grams of granulated sugar

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Instructions

Wash the quinces very well. Remove all the hair by rubbing with a sponge. Cut each quince in 4 and remove the seeds of half of them. Do it one by one and place them in water immediately.
Place the quinces in a pot and cover with the minimum amount of water possible. Cook; once it boils, reduce heat and simmer for 20 minutes.
Drain. Let cool for 10 minutes and then remove the rest of the seeds, and in the food processor or blender, make a puree (do not add water).
Weigh the puree and calculate the sugar. Place in a large pot with high walls to minimize the risk of burns.
Mix and cook over medium heat, stirring. Once it boils, lower the heat to a minimum, and cook for 15 minutes, stirring. At this point, it will still be yellow and a quince jam, spreadable.
Move to your smaller plate with minimum heat if you want a reddish firm paste. It should not bubble. Let cook for 1 hour and a half to two hours until it changes color. Stir every 5-10 minutes so it doesn’t burn.
Transfer carefully to a pan covered with silicone paper. Let dry overnight. Unmold and keep refrigerated.