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Murta con membrillo (Chilean guava and quince paste): recipe illustration
Snacks & baking

Murta con membrillo (Chilean guava and quince paste)

A dense, dark paste combining murta, a small fragrant berry from Chile, with quince, cooked for a long time with sugar until it forms a firm jelly that is cut into slices. Traditionally served with fresh cheese in the south of the country.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Wash the murtas, remove the stems, then lightly mash them with a fork.
  2. Peel the quinces, cut them into pieces removing the core and seeds, then put them in a pan with the water.
  3. Cover and simmer over low heat for 30 minutes until the quinces are very tender.
  4. Blend everything with the mashed murtas until you get a smooth purée, then pass it through a sieve.
  5. Return the purée to the pan with the sugar, lemon juice and zest. Cook over medium heat, stirring often.
  6. Continue cooking for 45 to 60 minutes, until the paste pulls away from the sides and the spoon leaves a clear trail.
  7. Pour into a rectangular mould lined with baking paper and let cool completely, then slice and serve with fresh cheese.

Variations and tips

Softer version. Reduce the sugar to 300 g for a softer paste, to be kept refrigerated.

With what's available here. Replace the murtas with blueberries or wild blackberries, using the same quantities.

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Original Ecomely recipe.