Thank you, looks delicious. I am making quince paste now, it is exactly like your ‘spoon stand’ stage at the moment, so here’s hoping! I am also poaching quince in the slow cooker for my mother and mother-in-law for Mother’s Day tomorrow. Regards from New Zealand.
Also depends on how ripe your quince is. I pick mine when they start to fall. Then i let them ripen in a cardboard box in my garage for 1.5 months. Not as sweet as apple but cook with water and strain mine to leave a juice which has half the sweetness of apple
@@meetmeinmadrid I'll be making some soon. I've never had any kind of quince before, so I don't know what flavour to expect anyway. It should be interesting. I bought Japanese quince at the supermarket recently even though I didn't know what I could do with them (I live in Japan). I've been curious about this fruit for a while. I used to see quince trees lining a certain lake and wondered what the fruit tasted like.
@@alukuhito I'd say it tastes like an apple or a pear. Hopefully you'll like it! Also, you may be the first person to make Membrillo with Japanese quince! :)
I bought dulce de quince from trip to Spain. I can only eat a little at a time. How long will it last after opening? And should I place it in the refrigerator?
Hola! Gracias por tu comentario. El azucar suele compensar con el amargor del membrillo. Un truco para que no se oxide es agregar el jugo/zumo de un limon inmediatamente despues de pelar el membrillo. Esto puede que ayude. Saludos.
WAY TOO MUCH SUGAR!! He is reducing the mixture down to the same or higher sugar content as jam. But you eat this in blocks. Not spread across bread/crackers. Just imagine eating a third of a jar of jam with a spoon. Too sweet for most people. If you plan on reducing down you want 300g or less sugar. If want to preserve more flavour and a less hard membillo (more like a paste/jelly) then 450g is plenty. Another tip. Not all quince are the same. Mine have a very coarse texture. Some texture is good. But too much is unpleasant. So I put it through sieve strainer/mouli to take out some, but not all of the coarseness.
So sorry about that... We were unaware of it at the time. Upon the feedback that we have received in the last 2 years, we changed the settings and now, we are very careful about it in our new videos.
La mejor receta ,gracias desde Lima Perú🇵🇪👍😘
Muchas gracias! :)
Quince jam is the queen of jams
Thank you, looks delicious. I am making quince paste now, it is exactly like your ‘spoon stand’ stage at the moment, so here’s hoping! I am also poaching quince in the slow cooker for my mother and mother-in-law for Mother’s Day tomorrow. Regards from New Zealand.
Hope it turned out well and you had a great Mother's Day! :)
Excellent, simple and very tasty recipe! I made it today and it was delicious. Thank you!👍
Thank you for your kind words! Glad you liked the recipe :)
❤Thank you! Wonderful to see recipe and try…used to eat in South America often….thank you😘 ps LOVED the music….
Thank you so much for your kind words ♥
Gracias ❤😊
Very yummy
Thks so much
Thank you so much for watching! :)
Good video, thank you.
Thank you for your nice comment :)
Thank you for this recipe! My Annual it's used to make this but I was too young to learn from her! New sub in Hawaii. Stay blessed!
Hey, thanks for this, I have usually just made quince jelly with mine, but will definitely try this recipe! Thanks for sharing :)
Reminds me of my childhood.
Top recipe, thank you. Best use of 2kg of quince.
Every year we wait for the quince season to come to make this recipe. Hope you like it too! 🤞🏻
Every year we wait for the quince season to make this recipe again. Hope you like it too!
Got a bag of ripe quince and planning on naming this later today. Love the colour. Question - can I use less sugar?
Yes, you can :) Quince is not very sweet, that's why we added sugar in abundance
Also depends on how ripe your quince is. I pick mine when they start to fall. Then i let them ripen in a cardboard box in my garage for 1.5 months. Not as sweet as apple but cook with water and strain mine to leave a juice which has half the sweetness of apple
That looks good. I've never had membrillo. Would you happen to know if it works with Japanese quince too?
Hi! I've just checked it, and it looks quite similar! I think you can give it a try and let us know how it turns out! :)
@@meetmeinmadrid I'll be making some soon. I've never had any kind of quince before, so I don't know what flavour to expect anyway. It should be interesting. I bought Japanese quince at the supermarket recently even though I didn't know what I could do with them (I live in Japan). I've been curious about this fruit for a while. I used to see quince trees lining a certain lake and wondered what the fruit tasted like.
@@alukuhito I'd say it tastes like an apple or a pear. Hopefully you'll like it! Also, you may be the first person to make Membrillo with Japanese quince! :)
I bought dulce de quince from trip to Spain. I can only eat a little at a time. How long will it last after opening? And should I place it in the refrigerator?
It should last for quite a long time if it is kept in the fridge.
Can I make this in a crock pot?
Just made it in the crockpot and came out amazing 🤩
Thank you, looks delicious, I love membrillo dark red
Thank you! :)
Q es una olla exprés donde lo aces
Can this be done with left over quince, that I've used to make quince jelly?
If you have enough quince, it may work. The exact amount we used is in the description box :)
Buenas! Salió excelente la receta. Solo que salió bastante ácido el dulce. Sabes que le agrego para bajarle la acidez?
Hola! Gracias por tu comentario. El azucar suele compensar con el amargor del membrillo. Un truco para que no se oxide es agregar el jugo/zumo de un limon inmediatamente despues de pelar el membrillo. Esto puede que ayude. Saludos.
من اصل اندلسي عربي
Demasiado hecho
Mine doesn't turn dark red.
Don't worry if it turned out lighter. It should still taste ok :)
Que es membrillo?
Una fruta mediterranea parecida a la pera
you don't need to peel the quince?
Nope :) It softens and blends with the rest of it
CREO QUE TIENE MUCHO AZUCAR...YO LE PONGO MENOS AZÚCAR ME SALE MÁS CREMOSO ( NO TAN DENSO ) PERO MENOS KALORIAS
No me gusta tan oscura lo hacemos más claro
WAY TOO MUCH SUGAR!! He is reducing the mixture down to the same or higher sugar content as jam. But you eat this in blocks. Not spread across bread/crackers. Just imagine eating a third of a jar of jam with a spoon. Too sweet for most people. If you plan on reducing down you want 300g or less sugar. If want to preserve more flavour and a less hard membillo (more like a paste/jelly) then 450g is plenty. Another tip. Not all quince are the same. Mine have a very coarse texture. Some texture is good. But too much is unpleasant. So I put it through sieve strainer/mouli to take out some, but not all of the coarseness.
Can’t hear you over the music. Don’t even need music. Just why?
So sorry about that... We were unaware of it at the time. Upon the feedback that we have received in the last 2 years, we changed the settings and now, we are very careful about it in our new videos.
Ese membrillo esta quemado
Demasiado hecho
After you blend it, do you cover it for the next hour?
We didn't cover but we put it in the fridge for some time to cool off
Demasiado hecho esta quemado
Ohhh pressure Cook it all together ohhh mine never turn out that colour
It's okay as long as the taste and the consistency is okay! No problem at all if it has a lighter color :)