Membrillo De Doña Francisca

by Editorial Staff

Summary

Prep Time	2 hrs
Total Time	10 hrs
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

1 kg quince (s), aromatic
0.5 liter ½ water
1 kg sugar, approx.
1 lemon (s), juice it

Instructions

Rub quinces with kitchen towel to remove fuzz. Remove cores and cut into pieces without peeling. Place in saucepan with 0.5 liters water, bring to boil, then simmer on low heat for 50 minutes until pieces fall apart.
Pass the cooked mixture through a sieve to remove the peel, then weigh the resulting quince puree.
Transfer the puree to a large saucepan, add the same weight of sugar, bring to boil over medium heat, stirring constantly with a wooden spoon (mixture burns easily). Reduce to low heat and simmer for at least 1 hour, stirring frequently, until the mixture is quite thick and has darkened from yellow to reddish-brown.
Remove from heat and season to taste with lemon juice to add a slightly sour touch.
Line a flat rectangular container with cling film, pour in the quince paste, smooth it out, let cool completely, then cover and refrigerate overnight to set.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.