Membrillo - quince jelly recipe, sweets and desserts of Andalucia, food and drink of Andalucia, Spai
Wash the quinces and dry thoroughly with a cloth. Cut into chunks, removing the seeds and centre core, and place in a pot with just enough water to cover. Bring to a boil and then cook on medium...
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Ingredients
- 1 ½ kg ripe quinces
- 1 ¼ kg sugar
- water
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