Spanish Quince jelly

My family has a house in the mountains near Madrid and it is where we all congregate every Christmas. We are completely spoiled in that you only have to walk out of the house to come across wonderful natural ingredients: mushrooms, asparagus, thistles, game, fish, nuts, wild fruits and berries. As you may well imagine I’m very used to cooking with all of these wild ingredients and Christmas is a great time for making preserves for the year ahead which are shared between all the family members. So, back to the point, here is my foolproof recipe for quince jelly.
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Omar Allibhoy | The Spanish Chef xx

[@llamamem]

Ay como he echado de menos este año la carne de membrillo de mi madre :(

[@nomanejane5766]

❤

[@pizzapanic1]

You know its great when his son reaches for more 😌😌

[@tititichirca8250]

Sweet, with a bit of cheese on top! Madre mía!

[@valireehall8834]

I do mine opposite. Pull jam 1st then cook longer. I add cardamom and nutmeg. I am going to try the loaf pan idea! Last time i reserved ½ added walnuts shaped into logs and rolled in shredded coconut. Homemade candy 🍬

[@tititichirca8250]

Apples do great

[@vaazig]

That looks great Omar. I have never made it with that texture before. Will give it a go.
But, that's not quince jelly! 😅
I boil the cores and peels with a couple of scotch bonnets and make a beautifully translucent jelly.
A recipe of it would be great for the international crowd. 😋

[@alway_scooking]

I’ve never eaten quince before 😲

[@gallanosa]

I've only ever had it in membrillo form. 😋

[@DavidFSloneEsq]

I’ve got to admit, when I saw the title of this video, I thought, “Why would anyone ever bother to make they’re own membrillo?”
Then I saw the texture of what you made! My family may not have a home in the mountains with hot and cold running quince on tap, but I’m going to have to try this sometime, even if all I can get to make it out of are crabapples.