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SPANISH-STYLE QUINCE MARMALADE (MEMBRILLO) – SWEET, AROMATIC, AND PERFECTLY SET

By Delicious Recipes!Posted on
SPANISH-STYLE QUINCE MARMALADE (MEMBRILLO) – SWEET, AROMATIC, AND PERFECTLY SET

SPANISH-STYLE QUINCE MARMALADE (MEMBRILLO) – SWEET, AROMATIC, AND PERFECTLY SET

This traditional Spanish quince marmalade, known as Membrillo, pairs beautifully with Manchego cheese. In Romania, a similar quince preserve was traditionally made alongside plum marmalade. Stored wrapped in paper in the pantry during winter, a small slice was a cherished sweet treat—fragrant and pleasantly chewy.

I reduced the sugar from the original recipe to highlight the quince’s natural flavor. Despite the lower sugar, the marmalade set perfectly thanks to slow cooking and the pectin in quince.

🕒 Prep Time: 30 min

🍳 Cook Time: 1.5 hours + 1 hour drying
🍰 Yields: About 1.8 kg marmalade

🥄 Ingredients

  • 2.2 kg ripe quinces
  • 1 cinnamon stick (or 1 vanilla pod)
  • Juice and peel strips from 1/2 lemon
  • 600 g sugar (adjust during cooking to taste)

👩‍🍳 Instructions

  1. 🍏 Wash quinces thoroughly and peel using a vegetable peeler. Slice and core them. To prevent browning, keep peeled quince submerged in water while preparing.
  • Save peels and cores for making quince jelly (pectin-rich).
  1. 🍲 Place quince slices in a wide, heavy-bottomed pot (a cast iron wok works well). Cover with water just enough to cover the fruit. Add cinnamon or vanilla and strips of lemon peel (avoid the bitter white pith). Simmer until quinces are soft (about 30 minutes).
  2. 🥄 Remove cinnamon stick, drain quinces, reserving cooking liquid if desired for jelly.
  3. 🤖 Blend quinces into a smooth puree. Weigh the puree.
  4. 🍬 Return puree to pot, add sugar (typically half the weight of the puree) and 3 tbsp lemon juice. Adjust sugar to taste but avoid excessive amounts that mask quince flavor.
  5. 🔥 Cook over low heat, stirring occasionally to prevent burning, for about 1.5 hours. During the last 15 minutes, increase heat slightly and stir continuously to speed thickening. Marmalade is ready when very thick, coats the spoon, and develops a deep orange-brown caramel color.
  6. 🧈 Butter a baking tray. Spread puree evenly in a thin layer, smoothing with the back of a spoon dipped in cold water.
  7. 🔥 Dry in an oven at 50°C (122°F) for 1 hour to further set and reduce moisture.
  • Use a springform pan for easy removal or a small square pan for thicker slices.
  1. ❄️ Cool in tray, then unmold. Cut into desired shapes with pastry cutters or cubes.
  2. 🗃️ Store wrapped in parchment or in airtight containers. Layer pieces with baking paper to prevent sticking.

💡 Tips

  • Control sugar to balance sweetness and preserve quince aroma.
  • Slow cooking and pectin content are key for firm set.
  • Optional spices add warmth but keep flavor simple to highlight quince.

🎉 Perfect For

  • Serving with Manchego or other cheeses
  • Homemade gifts and preserves
  • Enjoying a nostalgic sweet treat

📝 Final Thoughts

This Membrillo-style quince marmalade is a beautifully fragrant and firm preserve that celebrates quince’s natural flavor. The reduced sugar and careful cooking result in a delicately sweet, chewy marmalade perfect for pairing or snacking.