Membrillo (Quince Paste).

- Easy quince cheese recipe (membrillo) | The Cottage Smallholder
- Membrillo (Quince Paste) Recipe | SimplyRecipes.com
- Membrillo
- Got Quince? Make Quince Paste! (Membrillo) — The Cheesemonger | The Kitchn
Membrillo (Quince Paste).
Method

Chop the quinces – there’s no need to peel or core them, but make sure the fur you sometimes find on their skin is washed off – and put them in a large saucepan with just enough water to cover.
Simmer gently for 30 minutes or until the flesh is really soft and collapsing.
Push the mixture through a sieve with the back of a wooden spoon, then measure the purée – there should be just under 1 litre.
Put the purée back in the pan with 450g sugar for every 600ml of purée.
Heat gently, stirring from time to time to help the sugar dissolve, then bring to the boil and cook gently for 30–40 minutes or until the mixture is so thick that if you scrape a wooden spoon through it, the purée parts and leaves a clean line at the bottom of the pan.
You need to stir frequently and get well into the edges of the pan to make sure you don’t leave bits that could stick and burn, and be careful not to get splashed by hot, bursting bubbles of purée.
Spread the mixture into lightly oiled dishes or moulds, or pot in clean, sterilised jars.
The membrillo will set firm as it cools and will keep for up to 6 months in the fridge.

Quince Membrillo is equally lovely, but I also like to make a jelly, which I store in little jars.
Quince jelly
Summary:
This is very easy to make.
If you haven’t a jelly bag, line a colander with a large piece of muslin standing over a bowl to catch the juice.
Serve the jelly with lamb and game dishes or just with toast and butter.
Quince Cydonia japonica belong to the same family as apples and pears (Rosaceae), the shape resembling either one.
Quinces are hard and cannot be eaten raw but they have a wonderful, fragrant flavour when cooked.
The seeds contain a high proportion of pectin so quinces make excellent jellies as do the ornamental fruit of Chaenomeles.
To me the smaller fruits of Chaenomeles are often more likely to be in the garden waiting to be put to some use in the kitchen.
Wedges of peeled quince give depth of flavour to an apple pie or crumble.
Ingredients:
1/2 kg sugar
1/2 litre (1 pint) quince liquid pulp
Details:
Achieving the perfect results
Wipe the fruit, cut it up roughly but do not core or peel.
Put the chopped fruit in a pan, barely cover with water and simmer until soft and pulpy.
Strain through a jelly bag overnight.
Measure the liquid, for every pint add 500g granulated or caster sugar.
Add the sugar to the pan with the strained liquid and over a gently heat, stir until the sugar is dissolved. Once dissolved boil for 10 minutes.
Test for setting by spooning a little on a plate, cool for a few minutes push your finger through the jelly and if it wrinkles it is ready for setting.
The colour should be a glorious pink.
Pour into sterilized jar, seal and label.

Redcurrant jelly.

making redcurrant jelly | Nip it in the bud
In the United Kingdom, redcurrant jelly is a condiment often served with lamb, game meat including venison, turkey and goose in a festive or Sunday roast.
It is essentially a jam and is made in the same way, by adding the redcurrants to sugar, boiling, and straining.

Measure the juice and return to a saucepan.
When it is boiling add 75g of sugar per 100ml of juice and stir until dissolved.
Boil rapidly for about 10 minutes or until the setting point is reached at 104.5C.

Gooseberry and Mint Jelly.

Allotment: From Plan to Plot to Platter: Search results for gooseberries
Gooseberries make a satisfyingly sharp jelly especially if used while slightly unripe
900 gms / 2lbs gooseberries

600ml/1 pint water
Sugar ( see method)
Large bunch of mint
½ litre [1 pint] washed, dried and finely chopped mint leaves
Method
1. Wash the gooseberries and remove leaves or pieces of twig - it isn’t necessary to top and tail them.
2. Put in a pan with the water and the large bunch of mint (use a large pan, like a preserving pan if you have).
3. Bring to the boil then simmer gently until the fruit is soft, approx 10 minutes.
Use a wooden spoon to crush the fruit occasionally as it cooks, a little more water may be added if necessary.
4. Strain the fruit through a jelly bag or muslin bag – leave overnight.
Do not squeeze the bag or the jelly will be cloudy.

5. Measure the juice and add 450g/1 lb sugar to each 600ml/1 pint juice
6. Put the juice into a clean large saucepan or preserving pan, add the sugar and heat gently, stirring to ensure all the sugar has dissolved, then bring to a rolling boil and boil rapidly until setting point is reached.
7. Skim and put into pots. Allow it to cool slightly, then add the chopped mint and stir a little to encourage the mint to mix evenly through the jelly. [If you add the mint immediately it will stay on the surface of the jelly].
---------------***--------------
Two sorts of jelly:
- Gooseberry and Mint

For the first I cooked the smallest fruits - sorted from the jam session - down with a little water and a few mint sprigs, dripped through a jelly bag overnight, then measured the liquid the next day.
I added an equal amount of sugar, stirred to dissolve then boiled to a set.
I had a couple of handfuls of mint leaves, finely chopped, which I threw in once the jelly was ready to be potted.
This keeps the colour of the herb and stops it going too dark, it doesn't need cooking as such.
Remember to wait a little while before potting - around 15 minutes - to prevent all of the mint rising to the top of the jar.
A fantastic flavour with roast meats or oily fish.
Or try using it, warmed to melt it a little, brushed over a fresh tomato tart to glaze a Summer lunch favourite.
————— *** -----------
- Gooseberry and Elderflower.
This recipe is using 1.5 kg prepared fruit.

I started by rinsing the fruit and packing it into the washed jars - it is best to prick each fruit to stop them collapsing when cooked.
Its a bit painstaking but I found if I used my small sharp knife to spear each fruit out of the colander to transfer it to the jar - makes the job less tedious.
The rubber seals from the jars should be put into a heatproof jug and pour over boiling water.

In a big pan put
- 454g soft brown or demerera sugar,
- 110g cornflour,
- 1 tsp salt and
- vanilla pod
and stir together to mix.

Gradually add 1.5 litres cold water and stir until smooth.
Gradually heat up to the boil, stirring continuously.
Once thickened pour over the fruit in the jar.
Tap the jars gently on the work surface to remove air bubbles or run a knife around the jar sides if this is easier.
Tuck a couple of halves of vanilla pod down the sides of each jar, and leave a gap of about 3 cm at the top and replace the rubber seals to the lids.

Clip the jars down and place in a pan on a cloth, covering the jars with cold water.
Turn on the heat, bring to the boil, and maintain a simmer for 20 minutes.
Lift the jars out with jar tongs and leave to cool overnight.
Next day, release the clips to make sure the seals are sealed properly.

You can now squirrel the jars away all ready for some Winter crumbles. ( I liked the look of this so much I made a second batch.)

White Currant.

White currant, banana & ginger jam.
White currant and gooseberry jam .
White currant jelly.
White сurrant jam .

Pam’s delicious autumn preserve recipes.

- Courgette chutney
- Hedgerow jelly
- Raspberry fridge jam
-------------
Courgette chutney rom Countryfile Magazine.
Ingredients:
1kg courgettes, green or yellow, under 15 cms long
2 tablespoons salt
2 medium onions
4-5 large cloves garlic
1 red chilli (more if you want to increase the heat)
25g root ginger
100ml sunflower oil
2 tablespoons black mustard seed
1 tablespoon
coriander seed
1 tablespoon
ground cumin
1 tablespoon turmeric
300ml cider vinegar
225g Demerara sugar