Como hago Dulce de Membrillo Untable - Silvana Cocina

Hi! If you love quince paste as much as I do, stick around for this recipe! My way of preparing this delicious paste is simple. I used 2400 grams of whole quinces. After peeling and chopping them, they yielded 1500 grams, or 1.5 kilos. Regardless of the amount of chopped quince you end up with, you'll need the same amount of sugar. Once the quinces are cooked, add the sugar and the juice of one lemon. I used 1.5 kg of sugar. Mine was spreadable because I took it off the heat a little early, but it was already at the right consistency. For a darker and firmer paste, cook it longer. ALL RIGHTS TO THESE VIDEOS ARE RESERVED. THE SOLE OWNER IS THE CREATOR, SILVANA COCINA. My book in Chile can be found in bookstores: Feria Chilena del Libro, Librería Antártica, and Librería Contrapunto, and in some Jumbo supermarkets in the book section, from Arica to Punta Arenas. My book is available online for international readers at: www.buscalibre.com My book is available online in Chile at: www.megustaleer.cl www.linio.cl www.buscalibre.com (this last site ships outside of Chile) Remember to subscribe and turn on notifications so you'll be alerted when I upload a new video! Kisses and thanks for watching!