DULSE DE MEMBRIYO
Another one of those Turkish Sephardic recipe which started in Spain and went with the Jewish diaspora that emigrated to Turkey but also went with the first Spanish emigrants to Argentina during the early XVI century. Dulce de Membrillo is easily available in the stores of Buenos Aires. The Dulce de Membriyo is solid jam, one cut it in little blocks with a knife and serve it with Turkish coffee. Also delicious served on crackers, a slice of cheese, topped with a slice of quince preserve.
6 large, young green quinces
6 cups water
3 cups sugar (1cup pureed quince to 1 cup of sugar)
Lemon juice from one lemon
Peel quinces. Slice thinly into a dish containing 3 cups of cold water to which the juice of ½ lemon has been added.
Place remaining 3 cups of water and lemon juice in a heavy saucepan.
Bring to boil, add the sliced quince and lemon water and bring to the boil again.
Reduce heat and stew quince until tender. Drain and sieve.
Add 1 cup sugar for 1 cup of quince puree.
Return puree mixture to pot and cook over medium heat, stirring continuously until mixture bubbles, thickens, looks smooth and glossy and leaves the side of the saucepan.
Pour puree into a rectangular ovenware dish. Smooth surface down and allow to set unrefrigerated for a few days till one can cut it with a knife.
To serve, cut what is required and cover Pyrex with cling film and keep in the fridge. Can also be kept in the freezer.
PS: The trick is to make it so that it can harden enough to be sliced. If this does not work one can always use the jam as a normal jam. Some try to cook it again, warm it up, microwave etc.. Nothing seems to work.
PS2: The site mayihavethatrecipe.com recommended putting the pips in a muslin bag and added to the saucepan while cooking. The seeds are supposed to have pectin which acts as a thickener.
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