My granny back in Galicia used to make tonnes of marmelo (membrillo in Spanish and quince jelly/paste in English) when I was a kid. I was always amazed at this weird-looking fruit that we weren't allowed to eat raw, that resembled a cross between a deformed apple and a lemon.
Marmelo was one of those childhood staples, usually given to you in your sandwich with some cheese. At some stage, there was some shop-bought ones in the 80s that were a funky '3-flavour/colour' magnet to all the kids in my neighbourhood. Home-made marmelo was so not-cool...
It is a very Autumny treat as well and some people used to keep them in their closet to keep their clothes perfumed (some people do that with apples too).
So, after a visit to the Gorey Farmers Market yesterday, I decided to buy a few quinces from the Organic shop and today I'm making some marmelo. Here's the process (flexible!):
-1kg of quinces
-500grms sugar
-water
First I wash the quinces, chop them in quarters and get rid of the cores.
Boil them in water (or steam them) until they are very soft.
Pass them through the sieve.
Cook the paste with the sugar
you'll have to keep stirring with the wooden spoon until it feels like it has become a bit solid.
Pour onto a deep tray. Let it set for a few days (covered) and then keep cool (fridge is good) in a container with a lid.
Slice to eat - excellent with cheese.
Marmelo was one of those childhood staples, usually given to you in your sandwich with some cheese. At some stage, there was some shop-bought ones in the 80s that were a funky '3-flavour/colour' magnet to all the kids in my neighbourhood. Home-made marmelo was so not-cool...
It is a very Autumny treat as well and some people used to keep them in their closet to keep their clothes perfumed (some people do that with apples too).
So, after a visit to the Gorey Farmers Market yesterday, I decided to buy a few quinces from the Organic shop and today I'm making some marmelo. Here's the process (flexible!):
-1kg of quinces
-500grms sugar
-water
First I wash the quinces, chop them in quarters and get rid of the cores.
Boil them in water (or steam them) until they are very soft.
Pass them through the sieve.
Cook the paste with the sugar
you'll have to keep stirring with the wooden spoon until it feels like it has become a bit solid.
Pour onto a deep tray. Let it set for a few days (covered) and then keep cool (fridge is good) in a container with a lid.
Slice to eat - excellent with cheese.
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