Quince Jelly
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- quince hearts and peels (membrillo)
- equal volume glasses 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.