Rub the quinces with a kitchen towel to completely remove the fur. Remove the core and cut the quinces into pieces without peeling. Bring to a boil with 0.5 liters of water in a saucepan. Simmer over low heat for about 50 minutes until the quince pieces fall apart.
Pass the mass through a sieve to remove the peel. Weigh the resulting quince puree and add the same amount of sugar to a large saucepan. Bring to a boil over medium heat. Stir thoroughly with a wooden spoon, as the mixture burns very easily! After boiling, switch back to low heat and simmer gently for at least 1 hour, stirring frequently. The mass must be quite thick. Season to taste with lemon juice so that the quince paste has a slightly sour touch. Line a flat rectangular shape with cling film. Pour in the quince paste, smooth it out and let it cool down. Cover and leave to set overnight in the refrigerator.
Traditionally, there is no lemon juice in Membrillo. This makes it taste more fruity and less sticky. But be sure to add it at the end! If you cook the mixture long enough, the color will eventually change from yellow to reddish brown. The cooking time depends on the quince. Doña Francisca also cooks the membrillo for 2 to 3 hours. I like to replace half of the sugar with brown cane sugar. That comes out well in terms of color and taste.
In Spain, membrillo is traditionally eaten with cheeses such as Tetilla or Queso de Burgos. You can replace tetilla with a good creamy butter cheese or maigouda, queso de Burgos with ricotta or a mild goat`s cream cheese. But it also goes well with heartier cheeses or blue cheese. Membrillo and cheese is served for dessert. You can also use Membrillo as a spread. Wrapped in cling film, it will keep in the refrigerator for at least 2-3 weeks.
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