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Quince Paste

  • Author:
  • Prep Time: 3 hours 15 mins
  • Cook Time: 45 mins
  • Total Time: 4 hours
  • Yield: 16 tablespoons 1x


If you are lucky enough to find quince in your market, you must make this two-ingredient quince paste. It is great with crackers, manchego cheese, as a pastry filling and can also be used instead of jelly.



  • 2 large quince
  • 1 1/2 cups of sugar
  • 1 tbsp freshly squeezed lemon juice
  • 2 1/4 cups of water


  1. Peel quince and cut in half.
  2. Remove seeds and place them in a small piece of cheesecloth. Create a pouch and tie it with cooking twine.
  3. Cut quince into large chunks
  4. In a large sauce pan combine quince, sugar, lemon, water, and seed pouch.
  5. Bring to a boil, lower the heat until it comes to a low boil (where small bubbles come rapidly to the water surface) for 45 - 60 minutes or until all the water has evaporated and the quince has turned into an orangy color and the quince is very soft.
  6. Let it cool, take out the seed pouch, and puree the quince with an immersion blender or in the food processor until smooth.
  7. Spread the paste into a rectangular, square or round shallow dish have a  ( preferably with a lid, if your dish doesn' have a lid you can cover it with plastic wrap).
  8. Cover and refrigerate for 3 hours or more until the dulce de membrillo is set and you can cut it with a knife.
  9. Serve over crackers, plain, with Manchego or sharp cheddar cheese or use it as a pastry filling

  • Category: Dessert
  • Method: Stove top
  • Cuisine: Spanish


  • Serving Size: 1 tbsp
  • Calories: 67
  • Sugar: 15.6
  • Sodium: .5
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 17.4
  • Fiber: .2
  • Protein: 0
  • Cholesterol: 0

Keywords: Dulce de membrillo, quince, membrillo, Spain, gluten free, vegan, kosher