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(9 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

More effort

About 7 x 100ml pots

Try Jane's British version of Spanish quince paste membrillo, made with plums instead of quinces. Serve with manchego or alongside your cheeseboard

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal56
  • fat0g
  • saturates0g
  • carbs15g
  • sugars15g
  • fibre0g
  • protein0g
  • salt0g
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  • 2kg black or red plum



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 1kg bag jam sugar (with added pectin)



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…


  1. Stone and quarter the plums, then put into a preserving pan. Add 500ml cold water and bring to a boil. Cover and simmer for about 45 mins until completely cooked down, pulpy and dark, dark red.

  2. Sieve the fruit and juice through a nylon sieve back into the pan – make sure you get every bit of pulp out of the mix that you can.

  3. Stir in the sugar, then stir over a low heat until dissolved. Now turn up the heat and bubble for about 25 mins or until you have a thick, dark and fruity purée. Keep stirring so that the bottom doesn’t catch – it’s ready when the spoon leaves a trail along the bottom of the pan for a split second before the paste floods back into the gap.

  4. Pot the hot mix into small jars (using a funnel is easiest), seal, then leave to set. Will keep for up to 6 months.

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Comments, questions and tips

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8th Nov, 2010
I made this for the first time last night and while it tastes good, it is not as dense as it seems in the photo - still a bit gooey, but can turn it out of the glass jars - it just doesn't look as clean as I'd like. I think this is because maybe it needed to be cooked longer? Any thoughts? I also canned the American way - meaning boiling in the sealed jars in a pressure canner after the fact to make sure it can be stored longer. Would this have caused the problem? Any comments would be welcome.
leonam00's picture
13th Sep, 2010
I have a small crop of quince and would like to make membrillo, would I just use the same quantities as the plums?
6th Sep, 2010
2nd year of making this and is loved by all the family. A great addition to the cheese board and so easy to make.
13th Aug, 2010
I see someone has frozen theres, does this turn out ok? Also what sort of use by date would be put on this? Thanks.
30th Sep, 2009
too sweet and too sticky
1st Sep, 2009
Absolutely delicious. Very easy to make - I have frozen mine. Tastes lovely, especially with goat's cheese
8th Aug, 2009
Hmm I think I did something wrong...I have something that resembles plum toffee that I cannot remove from the containers! In my infinite wisdom I thought refrigerating it might help. It didn't, I also snapped a teaspoon in half trying to remove some. I let it simmer and bubble for the time suggested, but this does not resemble a paste...any help?
1st Aug, 2009
great recipe , worked really well and tastes as good as the quince paste any day
8th Dec, 2008
Made this yesterday. I put it in little plastic containers that come with every storage set that seem too small to use for anything!! Now I can turn straight out onto the cheeseboard as couldnt see how you could get it out of a jar, once its set. Turned out really well and every bit as good as bought membrillo
21st Nov, 2008
This is an excellent accompaniment to a cheese board. goes well with the cheese lincolnshire poacher.


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