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GITLITZ’ VERSION OF QUINCE PASTE (p 257) IN HUICI’S TRANSLATION OF AL-ANDALUS #522. PASTA DE MEMBRILLO, p 284
Sugar (see Variations)
Perfect on dry biscuits with cheese and wine.
Photo from: Life Images by Jill
1. Wash the quinces and remove the stems and leaves. Put the fruit in a large pot and add barely enough water to cover (see Variations). Bring to a boil, then cover and simmer until the fruits have become completely mushy and are falling apart, about an hour. Turn the heat off and set the pot aside to cool.
2. Carefully run the liquid and fruits through a fruit strainer into a large pan. Be sure to strain out the seeds and skins.
3. Measure the resulting pulp and then put it into a heavy, clean pan. Add sugar equal to one half of the amount of pulp (see Variations). Stir well. Place over low heat and simmer gently. Stirring often, until the pulp thickens to a consistency between apple butter and jelly, about 30 minutes.
4. Remove from the heat and pour into hot sterilized jars. Let cool. Seal tightly. Jars of quince paste may be stored in the freezer for several months.
Add ¼ c cider vinegar to the water in step 1.
Instead of using white sugar, use a combination of white and dark brown sugars or a combination of ¾ white and ¼ honey.
Add more sugar for a sweeter paste.
Add 2 tsp rosewater at step 3.
Add one or both of the following spices to step 3:
1 tsp cinnamon
¼ tsp cloves
 It is not known if Jews or Jewish converts used this recipe but taking into account their love for fruit and sweets this is a logical and economical choice as quince is a fruit of autumn. Further, it is a very common product in all Spanish homes.
 The original MSS gives two options first: to remove the seeds from 1 lb quinces and boil in 3 lbs honey or second: to boil quinces in water and then add sugar.
 The MSS lists advantages of consuming this paste: it relieves adnominal pains; it eliminates bitter taste in the mouth; and wets the appetite. It also obstructs bad vapors rising from the stomach to the brain.