Argentina’s classic quince preserve, dulce de membrillo, is made in this quick version by briefly cooking grated quince with sugar. Unlike traditional molded quince paste, this version is soft enough to eat with a spoon. Its gentle cinnamon note pairs well with breakfast cheeses.
Coarsely grate the quince with the peels on. Mix it right away with the lemon juice to prevent browning.
Put the grated quince, sugar, water, and cinnamon stick in a saucepan. Cook over medium heat for 15 minutes, stirring continuously, until amber-colored and thick enough to coat the back of a spoon.
Remove the cinnamon stick and spoon the mixture into clean jars while hot. Let the steam escape for 5 minutes before closing the jars.
Do not discard the quince peels; their high pectin content helps the preserve set. If you fill the jars while the preserve is hot, turn them upside down and let them cool, it will keep longer.
Kıvamı kontrol etmeden ocaktan aldım, kavanoza koyunca oldukça sulu kaldı. Tarifte yazan 15 dakika benim ocağımda yetmedi, tam kıvama gelmesi neredeyse 35 dakika sürdü; bir dahakine soğuk tabakta damla testi yapacağım.
Kıvamı ocakta değil soğuk bir tabakla test etmenizi öneririm: birkaç damlayı tabağa damlatıp parmakla ittiğinizde kırışıyorsa reçel hazırdır. Ocağınız zayıfsa süreyi birkaç dakika uzatabilirsiniz.
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