Apples make an excellent substitution for the quince that is more traditionally used to make Membrillo. Especially when partnered with musky purple plums that give a fabulously rich and wintry purple colour to this thick-set fruit paste / jelly. It will be terrific to slice into and serve with cheese - or maybe try a little piece stirred into the sauce of a stew of a sweet, fruity note.
Makes: approx 1.2kg
500g eating apples
1kg purple plums
500ml dry cider
approx 800g caster sugar
2 tsp sherry vinegar
1 tbsp sunflower oil
Cut the apples into quarters, or smaller if the apples seem big, and put into a large pan. There’s no need to peel or core the apples first. Halve the plums and add those, along with their stones. Pour the cider over, cover the pan with a lid and cook gently for around 45 mins until the fruit is so soft it has collapsed.
Allow to cool for a few minutes, then strain the fruit through a sieve. Use the back of a spoon to really push at the fruit and get as much out of it as you can. Weigh the fruit puree, return it to the pan, and add the equivalent weight of sugar to the puree.
Stir in the sherry vinegar and then bring it all to a rolling boil to reduce. Stir frequently. It will take about an hour - maybe more - and is done when a spoon run through the mix leaves a clear trail. Take extra care to keep a close eye and stir more often as it gets close to being ready to avoid it getting too thick or burning at the bottom.
Lightly oil some greaseproof paper and use to line a loaf tin. Pour the fruit mixture in and put aside to cool and set. Once it has, turn the membrillo out, wrap in more greaseproof paper, and store in the fridge. It should keep for months.
(This recipe originally featured for Borough Market.)