Quince Paste (Membrillo). - Ask Extension
I cooked my chopped quince with the appropriate amount of sugar and a small amount of vanilla. I got it up to 103C and poured it into the appropriate...
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Quince Paste (Membrillo). #922182
Asked November 19, 2025, 6:02 PM EST
I cooked my chopped quince with the appropriate amount of sugar and a small amount of vanilla. I got it up to 103C and poured it into the appropriate shallow baking dishes. It has not set up. I realize this is not ‘canning’ as the heating process and the large amount of sugar is how it is preserved. I need to know if I reheat and bring to 105C will it jell? Or should I add pectin? I have quite a lot and would rather slice the paste than process into jars. Thank you so much.
Clackamas County Oregon
Expert Response
Hi Bimbi,
I just finished making a batch of membrillo and feel your pain at a failed set.
You mentioned cooking the quince pieces in sugar with some vanilla. Sounds delicious! Can we review your recipe?
Quince paste, or membrillo, is made through a two-step process.
First, the fruit is cored and sometimes peeled, then poached in water with lemon rind (or baked) until soft.
Then they are mashed with a food mill, measured by volume, or by weight, and cooked with the appropriate amount of sugar and vanilla to 103 ° or 105 °C.
Did you use lemon juice or lemon rind at any stage?
The reason I ask about the lemon is that quince are high in natural pectin but don't have much natural acid, and acid is needed in combination with fruit, sugar, and pectin to form a gel. Adding lemon rind during the second cooking process or lemon juice during poaching can help. Lemon can also be added to the water when cutting up the fruit to help prevent browning.
How much sugar did you use? Anywhere between 3 parts sugar to 4 parts quince, up to equal parts sugar and quince, is enough sugar. Too little sugar could affect the set.
If you have already done all the things I mentioned above, you may want to consider returning it to the pot and cooking it to 105 °C, or look for other clues to know when the paste is ready.
It should be cooked on the stovetop until it becomes very thick, holds its shape on a spoon, and often will turn a deep ruby-red color. A common test is to drag a spoon across the bottom of the pot; if it leaves a distinct trail that doesn't fill in immediately, the paste is ready to set.
Line a baking dish with a non-stick liner, such as a Silpat or silicone sheet protector, or foil, to help turn it out of the pan without sticking, and let it cool about 8 hours. Then, turn it out onto a baking sheet and let the bottom dry out a bit. This can be repeated a couple of times. Then cut it to the appropriate serving size for your use, double-wrap in plastic wrap or a wrap of your choice, and store in the fridge.
I don't recommend leaving it at room temperature for extended periods, even with that amount of sugar, as it could mold. If you see mold, toss it.
I hope this helps.
Thank you for Asking Extension!
Warmly,
Buffy Rhoades
Clackamas County Family and Community Health
I just finished making a batch of membrillo and feel your pain at a failed set.
You mentioned cooking the quince pieces in sugar with some vanilla. Sounds delicious! Can we review your recipe?
Quince paste, or membrillo, is made through a two-step process.
First, the fruit is cored and sometimes peeled, then poached in water with lemon rind (or baked) until soft.
Then they are mashed with a food mill, measured by volume, or by weight, and cooked with the appropriate amount of sugar and vanilla to 103 ° or 105 °C.
Did you use lemon juice or lemon rind at any stage?
The reason I ask about the lemon is that quince are high in natural pectin but don't have much natural acid, and acid is needed in combination with fruit, sugar, and pectin to form a gel. Adding lemon rind during the second cooking process or lemon juice during poaching can help. Lemon can also be added to the water when cutting up the fruit to help prevent browning.
How much sugar did you use? Anywhere between 3 parts sugar to 4 parts quince, up to equal parts sugar and quince, is enough sugar. Too little sugar could affect the set.
If you have already done all the things I mentioned above, you may want to consider returning it to the pot and cooking it to 105 °C, or look for other clues to know when the paste is ready.
It should be cooked on the stovetop until it becomes very thick, holds its shape on a spoon, and often will turn a deep ruby-red color. A common test is to drag a spoon across the bottom of the pot; if it leaves a distinct trail that doesn't fill in immediately, the paste is ready to set.
Line a baking dish with a non-stick liner, such as a Silpat or silicone sheet protector, or foil, to help turn it out of the pan without sticking, and let it cool about 8 hours. Then, turn it out onto a baking sheet and let the bottom dry out a bit. This can be repeated a couple of times. Then cut it to the appropriate serving size for your use, double-wrap in plastic wrap or a wrap of your choice, and store in the fridge.
I don't recommend leaving it at room temperature for extended periods, even with that amount of sugar, as it could mold. If you see mold, toss it.
I hope this helps.
Thank you for Asking Extension!
Warmly,
Buffy Rhoades
Clackamas County Family and Community Health
https://open.substack.com/pub/catherine244/p/all-things-quince?utm_campaign=post&utm_medium=web
Sent from my iPad
This is a link to the recipe that I used. I cooked the clean large-diced quince in water with the juice of 1 lemon and the rind. I did this is my pressure cooker, took 10 minutes total. I then strained the pulp and put it into a different pot with 2-1 sugar. Two parts pulp to 1 part sugar. I actually added a bit extra on the sugar. At this point I grated the zest of two lemons, but did NOT add additional juice, and the vanilla paste, probably a scant tablespoon. I had just over 3 quarts of pulp. I used a stick blender on half of the pulp after spending far too much time with a strainer on the other half. Honestly, the way most of the recipes were worded, they made the lemon sound like a ‘taste’ issue. Annoying.
I saved the poaching liquid and made syrup, which I took to my quilt club and used as a fund-raiser for the new heater that we need, lol. It is delicious btw.
Should I consider adding additional sugar, more lemon and possibly an addition of pectin (dry or liquid?). And then getting it to a solid 105C and checking the spoon etc .
I used plastic wrap inside my vessels. I do not know how I could get a silpat into them and foil? That seems odd for some reason.
I have far too much time invested in this to fail again. Any thoughts you have would be greatly appreciated.
Thank you so much.
Bimbi
Sent from my iPad
On Nov 19, 2025, at 5:00 PM, Ask Extension wrote:
On Nov 19, 2025, at 5:00 PM, Ask Extension wrote:
Hi Bimbi,
Thank you for sharing the recipe and photos!
Addressing your questions about lemon, sugar and pectin:
Notes:
Please be careful when cooking on the stovetop, as it thickens, it becomes like lava. Use a long-handled spoon and wear long sleeves to protect your skin. (It's okay to take it off the heat to let it settle if it starts boiling too hard, or if your arm needs a rest from stirring.) At this stage, there's a risk of sticking and scorching, so be sure to stir the bottom of the pot to prevent this.
Re: lining the pan-
I pour mine into a large roasting/baking dish lined with a thin Silpat-like sheet. If you're using plastic wrap, there's no need for foil or the silicone. If you're using a beautiful mold, like the author did, a neutral oil is good.
I hope this helps!! And Bimbi, if it doesn't set, it will still be a delicious spread.
Warmly,
Buffy
Thank you for sharing the recipe and photos!
Addressing your questions about lemon, sugar and pectin:
- The lemon cooked with the quince should be adequate.
- Your recipe's ratio is the minimum amount of sugar needed for a good set. I know it seems like a lot of sugar, but if you started with 3 quarts of pulp, I would use a total of 2+ quarts of sugar. Sugar helps binds the available water in the fruit, helping with the set. It also helps preserve color and shelf life. If you add sugar, consider diluting it with some water to make it easier to stir into your quince. If you like the sweetness and dont want to add sugar, you will need to cook it longer.
- I would not add pectin. Manufactured pectin is temperature sensitive and can break down with extended cooking. It would also be a challenge to know how much to use and keep the desired texture.
Notes:
Please be careful when cooking on the stovetop, as it thickens, it becomes like lava. Use a long-handled spoon and wear long sleeves to protect your skin. (It's okay to take it off the heat to let it settle if it starts boiling too hard, or if your arm needs a rest from stirring.) At this stage, there's a risk of sticking and scorching, so be sure to stir the bottom of the pot to prevent this.
Re: lining the pan-
I pour mine into a large roasting/baking dish lined with a thin Silpat-like sheet. If you're using plastic wrap, there's no need for foil or the silicone. If you're using a beautiful mold, like the author did, a neutral oil is good.
I hope this helps!! And Bimbi, if it doesn't set, it will still be a delicious spread.
Warmly,
Buffy
