Tonight, I was determined to make membrillo. I took the last 8 cups of quince pulp, added some juice and water to puree it in the blender, measured the sugar and pectin and cooked. And cooked - we're going on four hours now and I don't think it's going to be membrillo, so this, too, will be quince butter.
I also took the rest of the first membrillo attempt, added juice and pectin to it and made it into a nice thick but still liquid quince butter. I just hope it is still spreadable once it cools -- I'm afraid the first batch of quince butter is going to be rather firm and sticky, ideal for crispy toast or spreading on a slice of manchego (for those non-vegans) but not so good for soft bread. Might make a killer filling between two pizzelles, though.
I confess that this stuff is probably really good out of the jar with a spoon but I'll pass along those calories to my friends and family instead.
Quince butter #1 (super caramelized, same as Monday's batch)
4 - 12 oz jars
8 - 8 oz jars
1 - 4 oz jar
plus one 10 oz jar that went into the fridge.
Quince butter #2 (dark pink)
12 - 8 oz jars