3 May 2012

Dulce de Membrillo - Quince Jam paste









This is my second time I posted a quince jam (dulce de membrillo) but really I love this recipe.
Is from a chilean friend Pamela who has a really nice blog with chilean recipes .
In this time we eat a lot of quince jam cause we are in autumn so if you live in North hempishere  you can save this recipe.
I dedicated this recipe to Betsy a lovely friend from Ohio and love quince jam:)
I have a quince tree and is nice but this year is a little sick you know, we never disinfect it, we dont like quimical but this year we are have to do.
The quince jam have some work but is really nice and you can use not only with toasts, we made tarts and others treats.

To Canadian friends

NOTE:
 Im including  a note from quinces in Canada because some of you tell me dont know or dont have idea where buy quinces.
This link is for your dearies:)

http://www.organic-food-for-everyone.com/quince-fruit.html





Ingredients

 2 kg. of quinces
 sugar (about 1  1/2 kg)

some loafs molds

Method

Wash and cut the quinces careful because the center is hard where have the seeds
(Save some centers to add the quince cook)
 If you want you can remove the skin but is not necessary I think.
In a large pot  cook the quinces with some centers with seeds (by the pectine) bring to boil about 15 to 20 minutes until tender but whole.
Put in a colander  cooked  quinces for strain  the juice or water, cover with a plate and put  weighing up to throw the water, leave for a while.
(the liquid may be reserved is  really nice)

Before to process removing the hard parts and seeds
 When the fruit is ready grind in a food processor.


Place the paste in a  large non stick pot  and using a teacup place a sugar cup for cup of quince paste.
So if you have 5 cups of quince paste add 5 cups of sugar.
Stir well.
Cook to slow to medium heat always stirring.
(You can add butter to the bottom of pot to dont stick)
Cook by to 40 minutes until the paste have a golden color .
When you stir and see the bottom of the pot is ready.

Pour into a mold, matching, allow to cool to room temperature and cover with foie (aluminum).
Take to the fridge for about two days and unmold.
You can use to mold a loaf pan.




PRINT RECIPE HERE



Im sharing with

Miz Helen’s Country Cottage








EN ESPAÑOL
DULCE DE MEMBRILLO










Hace tiempo que quería hacer esta receta de dulce de membrillos (es la segunda que posteo) es de un blog super bueno en que me encantan las recetas porque son excelentes y cocina un poco como lo haciamos en el sur y además me cae super bien, el blog se llama Mi mesa del pellejo y es de mi amiga Pamela las que no la conocen vayan les encantará.
La Pamela es del sur de la VIII región o sea de mi misma zona donde nací. :)

Ya dije arriba pero  lo pongo en español esta receta se la dedico a Betsy una amiga que tengo en Ohio y que tiene un blog super entretenido y que le encanta el dulce de membrillo.
Quien dijo que yo no hago patria??  ja,ja
Es un amor la Betsy y vale la pena conocer su blog.


Ingredientes

2 kilos de membrillos
azúcar (1 kilo y 1/2)
algunas cajas o moldes cuadrados
(sirven las cajas de helados tambien)

Preparación

Lavar muy bien los membrillos y cortarlos en cubos.
Cortar con cuidado porque el centro donde van las semillas es muy duro.
Reservar algunos centros (por la pectina) despues se retiran.
Colocar los trozos con algunos centros  dentro de una olla y cubrir con agua, llevar a fuego medio  y cocinar 20 minutos desde el momento de la ebullición o hasta que estén blandos.


Escurrir, retirar las semillas, el corazón y colocarlos dentro de un colador para que boten el liquido ojalá ponerle un pesos encima porque deben quedar sin jugo.
Moler la pasta en un porcesador o mini piper.
 Colocar la misma cantidad de azúcar dentro de la olla junto con el membrillo escurrido y hecho puré.
O sea una taza de azúcar por una taza de membrillo cocido.
Llevar a fuego medio hasta que comience a hervir y bajar el fuego  lo más posible. (yo uso el tostador antiguo el mismo que uso para el arroz)

Revolver siempre con cuchara de madera. Cocinar durante unos 40 minutos
 Verter en un molde, emparejar, dejar enfriar a temperatura ambiente .
Llevar al refrigerador y dejar adentro unos dos dias antes de desmoldar


84 comments:

  1. Feeding all again. You want the cat to bury you?..LOL

    Dedicating it to Betsy too, oh dear how nice.

    ReplyDelete
    Replies
    1. OMG ! and you are the first:(

      Delete
  2. Que rico el dulce caserito. Hermosos los liquidambar de tu parque.
    Saludos

    ReplyDelete
  3. I've never tried quince jam!

    ReplyDelete
    Replies
    1. is so nice I think you would like Duckie!

      Delete
  4. Dear Gloria, Thank you for your visit and kind comment. I always look forward to you.
    The sweet jam looks wonderful with the crackers and tea. It comfort.
    Blessings dear friend. Catherine xo

    ReplyDelete
  5. I have never tasted this before...and where do you find quince trees ? I don't think there are some in Canada..ha..ha.. Thanks Gloria ~

    ReplyDelete
    Replies
    1. Heaven I think you can find quince jam in USA are quince trees if you find quince jam try:)))

      Delete
    2. Thanks for the links Gloria ~ Checking it out ~

      Have a good weekend ~

      Delete
    3. you are welcome Grace

      Delete
  6. Oh, I wish I could reach through the screen and take that plate! lol. And while I was at it, I might as well take the lovely cup of tea! ;) Thanks, Gloria..looks WONDERFUL!

    ReplyDelete
    Replies
    1. Thanks Betsy Im glad you like :))

      Delete
    2. yes, love it...sounds perfect for fall! I was expecting cinnamon in it! But it is so simple and easy! It's a lovely color, too!

      Delete
    3. really have a little work but when are cooked always need patience that you have lol

      Delete
    4. It's kind of fun to have something like that simmering on the stove if you are home all day and can watch and stir it. And then it smells so nice in the kitchen!

      Delete
    5. haha is true!! but is really nice I love my kitchen office LOL

      Delete
  7. oh this is something new for me, Gloria...never tried it! Maybe one day!

    ReplyDelete
  8. I wish we grew quinces in Canada. They're so good, but it's rare for me to try one. Thanks for sharing!

    ReplyDelete
    Replies
    1. I dont know you havent in Canada but I think you have from USA:)

      Delete
  9. I have never tried Quince Jam paste but it looks just delicious!!

    ReplyDelete
  10. Replies
    1. Hola amiga dí que sí es un postre delicioso... muchos besos.

      Delete
  11. Gloria, I love quince jam! My grandmother always brought it home from her stay in Florida. You jam looks so think and hearty! YUMMY!

    ReplyDelete
    Replies
    1. thanks Yvonne I love to make because my grand mom. alwaus made, im glad your mom loved too:)

      Delete
  12. That looks so interesting! I love that pretty cup and saucer!!!!!
    Hugs,
    Kris

    ReplyDelete
  13. I think it would love this jam but quince is difficult to find here. Too bad!

    ReplyDelete
    Replies
    1. So sad dear I think was more easy find quinces there:(

      Delete
  14. That looks so different!! I've never heard of quince, but now am intrigued to find it. I wonder if it's sold here... lol

    ReplyDelete
    Replies
    1. In NY? of course!
      Did you know Bon Appetit magazinr! always have quince recipes!

      Delete
  15. Gloria, te quedó super lindo tu dulce, con galletas de soda es muy rico, se disfruta mucho más su sabor. Muchas gracias por tu mención.
    Un montón de saludos.

    ReplyDelete
    Replies
    1. pamela por supuesto es tu receta y es muy buens cariños y gracias amigs!

      Delete
  16. I didn't know that quince grows in Chile

    ReplyDelete
    Replies
    1. You didn't know dear?? My chilean grand mom made Membrillo jam all the years in this time Autumn and for school we had bread and quince jam I have one at home:))

      Delete
  17. Buonissima la marmellata di mele cotogne, è una delle mie preferite con quel suo gusto dolce-aspretto. Buon week end, baci

    ReplyDelete
    Replies
    1. Grazie Federica I love membrillos to:)

      Delete
  18. I know it's hard work cooking jam but it's so worth it if it turned out delicious! Yours definitely looks worth the effort!

    ReplyDelete
  19. I don't think i will be able tp stop eating them till they are finished.

    ReplyDelete
  20. Gloria, what a beautiful and yummy jam!!!
    Have a nice week end

    ReplyDelete
  21. That is something I love! Perfect with cheese.

    Cheers,

    Rosa

    ReplyDelete
  22. Never tried quince jam before but would love to after looking at your yummy jam! Have a nice weekend , Gloria! :)

    ReplyDelete
  23. Que rico Gloria! yo hago membrillo todos los años (tengo membrillero)con esa misma receta. Te ha quedado perfecto. Besos

    ReplyDelete
    Replies
    1. Tengo que desinfectar el mio Rosana porque los centros de los membrillos estan con polillas espero hacerlo este año besos

      Delete
  24. Que rico dulce Gloria, me encanta el membrillo, suelo prepararlo también, de hecho tengo uno abierto, es para todo, tostadas, galletas y dulces, una delicia.
    Besos.

    ReplyDelete
    Replies
    1. Gracias Kako nos encanta el dulce membrillo me gusta como postre también!

      Delete
  25. I have not seen a quince before! Cannot find it over here! Your quince jam looks so good, would love to have some for my toast!

    ReplyDelete
    Replies
    1. Is really nice Kitchen Flavours !

      Delete
  26. How funny! The blog I just came from featured quince, too...she's from Peru! I've only tried quince paste with some Manchego on a cracker...mmmmm. Your jam looks softer and so yummy!

    ReplyDelete
    Replies
    1. WEll in Peru we have some similar recipes dear Lizzy anyway I fin quince recipes in Estonia Croacia and others countries:)
      Lizzy we used in tarts and others tarts and I love in toasts at breakfast . When I was a child my favorite lunch was quince bread!!

      Delete
  27. My mother-in-law has quince trees in her summer cottage garden. I am going to save this to try when autumn comes! It is perfect for my breakfast!

    ReplyDelete
    Replies
    1. Nice idea! What lovely she has quince trees I have one but give us a lot of quinces:) LOL

      Delete
  28. Thank you for the link Gloria; i have never seen quince around here. This sure looks good,
    Rita

    ReplyDelete
    Replies
    1. thanks Rita hope you can find quince jam in jars:)

      Delete
  29. Hola Gloria:
    me encanta el dulce de membrillo,especialmente con yogurt.

    Saludines desde Ñuñoa

    ReplyDelete
    Replies
    1. que buena idea Monica a mi me encanta tambien!

      Delete
  30. YUM! It looks so good Gloria.

    ReplyDelete
  31. This is new to me. Mouthwatering!!

    ReplyDelete
    Replies
    1. really Alida? quince jam is really delicious, wr make tarts, pies and also empanadas:)

      Delete
  32. perfect & absolutely tempting..:P
    Tasty Appetite

    ReplyDelete
  33. Mi abuelita siempre hacía... yo nunca he hecho acá son carísimos y no crecen donde vivo...

    ReplyDelete
    Replies
    1. Eso me he enterado que no hay en todas partes lo curioso que tengo muchas recetas de alla. Mi abuelita tambien hacia, si hay algo que me recuerda a mi abuelita es el dulce de membrillo:)

      Delete
  34. I had a quince tree in my house when I was young but I never ate it.....I am very curious how this jam tastes! Looks fantastic!

    ReplyDelete
    Replies
    1. what amazing you never try, anyway I prefer coocked or injam if you try. frrsh maybr you find a little acid many people eatthem with salt lol
      but jam is the best!

      Delete
  35. Hi Gloria, didn't know that you could make jam out of quince fruits. We get in abundance here in Asia.

    ReplyDelete
  36. well you can find here in a lot of houses they have in theit yard.
    I have one here! lol

    ReplyDelete
  37. would you believe i've never tasted quince? it's true, and it's sad--this looks so yummy!

    ReplyDelete
  38. Gloria, thank you for linking us to where we can get more info on Quince. Yes, your right, us Canadians, rarely get a chance with this fruit. We do however, get access to it once and a while...only in some specialized markets.

    Thanks for sharing such a wonderful jam ;o)

    Ciao for now,
    Claudia

    ReplyDelete
  39. How fortunate you are to have a quince tree, Gloria! This looks fabulous!

    ReplyDelete
  40. perfetto e buonissimo!!un abbraccio!

    ReplyDelete
  41. great jam and easy preparation

    ReplyDelete
  42. Oh dear, your quince jam paste looks amazing. thanks for sharing it.
    Hope you're having a great day, dear.
    Kristy

    ReplyDelete

I appreciate your opinions and comments, Thanks for stopping by!

Not anonymous users

Gracias por pasar un momento y comentar, gloria.

.

p

Related Posts Plugin for WordPress, Blogger...

Printfriendly