Quince Jelly
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- quince hearts and peels (membrillo)
- sugar
Instructions
- Cook the hearts and peels of quince in the same water used to cook the quinces previously.
- Strain the liquid. Measure the strained liquid in glasses, then add an equal volume of sugar.
- Cook the mixture until it reaches the soft-ball stage (punto de bola).
- You will know it is ready when you drop a small amount onto a cold plate and it does not spread or run.