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Quince Paste aka Membrillo recipe
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5 from 4 votes

Quince Paste - Membrillo

Quince Paste is popular in some Mediterranean countries and South America to enjoy with bread and cheese. It's like a thick spreadable jam.
Prep Time5 mins
Cook Time3 hrs 45 mins
Resting Time2 hrs
Course: Condiments
Cuisine: South American
Servings: 16 people
Calories: 130kcal


  • 2 lbs. quince peeled, cored and chopped
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 1 lemon
  • 2 cups sugar


  • Zest the lemon.
  • If using fresh vanilla bean, split the vanilla bean.
  • In a large pot, place the quince, vanilla bean and lemon zest.
  • Add about 1 1/2 cups of water - just enough to cover the quince.
  • Simmer on medium low heat for about 20 minutes, until the quince are very soft.
  • Most of the water will have evaporated.
  • Drain and puree the soft quince with 1/2 cup of water in a food processor.
  • Measure the quantity of quince puree.
  • Place the puree and equal amounts of sugar back in the pot - about 2 cups.
  • Cook on medium heat until the sugar has dissolved. Add juice of the lemon and cook on VERY LOW HEAT, stirring often for 45 minutes, until thickened and rosy color.
  • Preheat oven to 200 F..
  • Line a baking dish with parchment paper.
  • Transfer the thickened quince to the oven and bake for 2 1/2 hours until most of the moisture is gone and it is quite firm.
  • Chill for at least 2 hours, but preferably overnight.


Calories: 130kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 112mg | Fiber: 1g | Sugar: 25g | Vitamin A: 23IU | Vitamin C: 9mg | Calcium: 6mg | Iron: 1mg