Dulce de Membrillo (Quince Paste)

Steps

1. Combine quince, sugar, and lemon juice in a saucepan over medium heat.
2. Stir frequently until the sugar melts.
3. Once the mixture begins to bubble, reduce heat to low and simmer uncovered for about 1 hour, stirring frequently, until it reaches about 230°F (110°C) and the quince turns a ruby red color.
4. Butter a square springform mold and place it in the refrigerator to chill.
5. Purée the quince mixture with a hand blender.
6. Pour the hot purée into the chilled mold, tapping it on a work surface to remove air bubbles.
7. Smooth the top with an offset spatula if needed.
8. Let cool completely to room temperature.
9. Cover with plastic wrap and refrigerate for 48 hours until firm.
10. Turn the quince paste out onto a plate, gently loosening the edges with a knife if needed.
11. Cut into 30 portions.
12. Cover with plastic wrap and store in the refrigerator for up to 3 months.
13. Serve with Manchego or other hard or semi-hard cheese, and bread or crackers.