How to Make Quince Paste Roses

Quince paste (also known as membrillo) is made by slowly cooking quince fruit with sugar and a touch of lemon juice.

When raw, the flesh of the fruit is a pale beige—but as it cooks, it naturally turns a rich red. Quince is also incredibly high in pectin, which means that if you cook it long enough, it sets into a firm jelly that takes on the shape of whatever container it is poured into.

Traditionally, quince paste is poured into rectangular molds or ingots. Mainly because it's more practical when making large batches.

But a while ago I had an idea: Why not use silicone baking molds and take the presentation to a whole other level? I knew that there were some rose shaped ones and I was sure that quince paste would be perfect for them—because, as we all know... roses are red.

So when I was recently gifted some bags of frozen quince I just had to try it. I got myself a silicone rose mold and gave it a shot! The results? Outstanding.

In this Instructable I'm going to show you how you can make your own quince paste roses using silicone molds and a little help from hibiscus.

Here’s what you’ll need to make your own batch of quince paste roses:

1. 1 Kilo of Quince fruit. Preferably fresh, but frozen will do too (the colour tends to be less bright).
2. 800g of Sugar.
3. Juice of 1 lemon.
4. Hibiscus flower (optional). It helps bring up the red colour, especially if you are using frozen quince.
5. Spices (optional). They complement the flavour and give the paste some extra depth. Both cinnamon and cloves go really well with the quince flavour.
6. And finally, a silicone baking mold with rose-shaped cavities.

Roses are red, quinces are too,

Slice them and simmer — they’ll soften for you.

The first thing you need to do is wash your quinces, core them, and cut them into chunks.

Peeling the fruit is optional, leaving the skin on adds a bit more texture and color, but peeling yields a smoother, more refined paste in the end.

Next, place the quince chunks in a pot with just a little bit of water and cook them slowly over low heat until they soften.

Use the bare minimum amount of water, just enough to get things started. Adding too much will only make it take longer to reduce later on.

Once the quinces are soft, take the pot off the heat and let it cool slightly. Then use a potato masher or hand blender to turn the fruit into a puree.

Lemon for brightness, sugar for grace,

Then stir as it thickens to rich golden paste.

Now it’s time to add the sugar and lemon juice.

You might be wondering: Why not add them from the start?

Well, the sugar and acid in the lemon juice are what kickstart the gelling process. If you add them before blending the softened quince, the mixture may start setting too early, and blending at that stage risks introducing air bubbles or crystallizing the sugar.

Both of these can negatively affect the final color and texture.

So:

For every kilo of quince puree I like to add about 800g of sugar.

Some people go with a full 1:1 ratio (great for long-term preservation), while others prefer around 750g per kilo to let the fruit flavor shine through more. Feel free to experiment and find the balance that best suits your taste.

At this point, also add the juice of one lemon per kilo of fruit. The lemon not only brightens the flavor—it’s also essential to help the paste set properly.

Once combined, return the pot to the stove over low to medium-low heat. Stir frequently, especially as it thickens.You’re aiming to reduce the paste until it becomes thick, glossy, and pulls away slightly from the sides of the pot when stirred. This can take up to 1–2 hours depending on the batch size.

As it cooks, the color should deepen and turn a beautiful reddish amber...

But if your quince is a little too pale,

And summer’s warm blush begins to fail,

Let hibiscus gently come to your aid,

Infusing hot water with a fiery red shade.

Quince paste naturally turns a rich red when cooked.

This transformation happens because heat triggers the polymerization of natural, colorless phenolic compounds (mainly anthocyanin precursors and tannins) resulting in hues that range from rosy pink to deep brick red.

Sounds perfect for rose-shaped quince molds, right?

Well… things don’t always go according to plan.

In my case, the quince I used wasn’t fresh, but frozen. So some oxidation had already taken place, leading to a more muted color. Clearly not the bold red I had in mind.

But I wasn’t going to give up on having gorgeous red roses just yet—I had a little trick up my sleeve.

In come hibiscus to the rescue!

To enhance the red tone, you just need to make a hibiscus infusion. Brew a handful of dried hibiscus petals in a small amount of water, then simmer gently to reduce and concentrate the color.

This is also the perfect time to introduce some spice notes. I added a few cloves and cinnamon sticks to the hibiscus as it simmered, letting the flavors infuse into the mix. You can also stir in a little sugar—it not only rounds out the flavor, but also helps you judge the reduction by watching how the syrup thickens.

Once the hibiscus concentrate has darkened and become slightly syrupy, strain it and add it to your quince paste.

Add near the end, just a spoon or two,

Then stir till it shines with a radiant hue.

When it parts like lava in folds that hold,

The paste is ready — tinted and bold.

Now with the help of hibiscus we are ready to give the final touches to the quince paste. How do you know when it has finished cooking?

There are a few things to watch for, like if starts pulling away from the sides of the pot as you stir.

But by far my favourite method is the spoon balancing trick. As you stir, every so often try balancing the spoon on the mix. If it falls it means it hasn't fully set.

Once it's ready you will see that the spoon can stand on its own without falling to the sides. This is a very simple an easy-to-remember method. If it gets too thick for your taste you can always add a little water and cook it for some time to soften it again.

When you are happy with the consistency remove it from the fire, it's time to fill up the molds!

Then pour it warm in rose-shaped delight,

Letting each bloom set firm overnight.

Come dawn, unmolded and glistening bright,

Each sugared rose a burst of delight.

Once your quince paste is thick, glossy, and a rich reddish color, it’s time to get creative with the presentation.

Take out your silicone rose molds (or any other shape you like). Silicone works best because it makes unmolding effortless and captures intricate details beautifully.

Just remember to have some spare containers, It's hard to gauge how many you will need. It's also the perfect time to give back that tupperware you haven't returned for an embarrasingly long time. Just fill it up with some quince paste and they will be delighted to see it back!

Now regarding the filling of the molds, here's what you need to do:

First, you want to lightly grease the molds. You can skip this if your molds are high-quality nonstick silicone, but if in doubt, a very thin layer of neutral oil helps ensure easy release. I do this by soaking a kitchen paper towel in oil and gently dabbing the insides of the mold.

Next you need to spoon or pour the paste into the molds while it's hot. Work quickly but carefully. The paste should still be pliable but it will start setting as it cools. Gently tap the mold tray against the counter to eliminate air bubbles and help the paste settle into all the crevices. You can also use a smaller fork or spoon to help it fill all the corners.

Once all of your molds -or asortment of miscellaneous containers- are filled leave them to cool overnight. You can start the process at room temperature and transfer them into the fridge once they are cool enough (just don't toss them right into it when the paste is still hot!)

Now it's just a matter of time to wait for the big reveal!

Once set, gently peel the silicone back and pop out the roses. They should be firm, glossy, and hold their shape beautifully.

You can serve and eat them immediately or store for later, quince paste keeps exceptionally well. Just store your quince roses in an airtight container, ideally layered with parchment paper to keep them from sticking. Keep them in a cool, dry place (not the fridge, unless it’s very hot/humid where you are). They’ll last for several weeks, and even longer if you used the 1:1 sugar ratio.

If you're making them as gifts, you can wrap each rose in food-safe plastic or wax paper and package them in a decorative tin or small box.

Now for the good part...

If you have never had quince paste here are some serving ideas to help you along:

1. Pair with cheese: Membrillo and manchego is the classic combo, but it goes great with any sharp or creamy cheese.
2. Serve on a charcuterie board: The rose shape makes it a beautiful centerpiece among nuts, olives, and cured meats.
3. Enjoy as a tea-time sweet: Just a little slice alongside black tea or spiced infusions is a lovely afternoon treat. It also pairs really well with classic scones.
4. Use as a pastry filling: You can use the quince paste as pastry or pie filling. Look up pastafrola, it is one of my favourites!

Roses are red, quinces are too,

Slice them and simmer — they’ll soften for you.

Lemon for brightness, sugar for grace,

Then stir as it thickens to rich golden paste.

But if your quince is a little too pale,

And summer’s warm blush begins to fail,

Let hibiscus gently come to your aid,

Infusing hot water with a fiery red shade.

Add near the end, just a spoon or two,

Then stir till it shines with a radiant hue.

When it parts like lava in folds that hold,

The paste is ready — tinted and bold.

Then pour it warm in rose-shaped delight,

Letting each bloom set firm overnight.

Come dawn, unmolded and glistening bright,

Each sugared rose a burst of delight.

Now slice with pride — each curve, each line,

A tribute to color, to season, to time.

A garden of sweets, with hues that surprise,

Where quince and flower in flavor entwine.

Thanks for reading this Instructable, I hope I have enticed you to maybe give quince paste a try.

Or perhaps to share it with someone who likes making jam and preserves.

And if you are one of the brave ones giving it a shot,

Enjoy!