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.
YIELD:
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
I've never even been able to hunt down a quince, but I'm so curious... It sounds really good!
ReplyDeleteDarn it, if you were in the Bay Area, I would happily hand over a 5# box of quince on my table -- my friend Eric hasn't been over to pick them up yet and I tell ya, after 30# of quince, I am DONE! :)
ReplyDelete"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."
ReplyDeleteMmmmmm.... yeah. Forget the toast or cheese. Right out of the jar is perfect!
The local produce market had quince last time I was in there.. they also often have fresh almonds, dates, garbanzos, etc.