Recipe: Membrillo (Quince) Marmalade

By Brenda Storch, La Vitamina T

Similar to the guayaba in texture and flavor, I didn’t know that membrillo or quince was a fruit, much less did I know that the candy or ate that it’s made from is a colonial legacy. After investigating what’s behind this delicacy , I discovered that the Spaniards include ate de membrillo in their culinary repertoire. This Sephardic candy was very popular in the XII century.

My friend Luisa Lopez, a fabulous cook who runs her household under a strict calendar of Mexican festivities, celebrated membrillo season in her kitchen. She’s made a variant of the Ate: a membrillo marmalade. Luisa generously agreed to share her magnificent recipe with La Vitamina T. 

Ingredients:

•  4 pounds of quince
•  4 cups water
•  3 pounds of sugar
•  Zest of lemon

Directions:

Step 1
Wash, peel and cut the quince into four equal parts. Remove the center along with the seeds and other sections that may be too dry.

Step 2
Put the fruit with 4 cups water to boil in medium heat for 35 minutes. Let cool slightly and blend with the same water they were boiled . After boiling, strain .

Step 3
Heat the strained memberillo salsa in a sauce pan over a medium heat. Stir continuously, cook for 10 minutes. Add the lemon zest and continue stiring until it boils . Turn off the heat and let cool.

You can store in several containers or a single large container; place in the refrigerator if you won’t be eating it soon.

Enjoy it with natural yogurt, spread on bread with the cheese of your choice. It’s delicious !

This article was originally published in La Vitamina T.