Chilean conserva de membrillos con murta is a traditional preserve of quince wedges and murta berries layered in jars and covered with a light cinnamon syrup, then sealed in a boiling water bath. It takes 20 minutes of preparation plus 50 minutes of cooking and serves 8 people.
Murta, or murtilla, grows wild in southern Chile and is a small red berry with yellow tones, similar in shape to a blueberry, while the quince is a fruit of southwestern Asian origin from the rose family.
How to Make Chilean Quince and Murta Preserve?
Quince with murta is a classic Chilean dessert made in spring and summer and preserved in glass jars to enjoy all year. The fruit goes into the jars raw, the hot syrup is poured over it, and the jars are processed in boiling water.
Nutritional Information
Each serving of quince and murta preserve contains approximately 180 kcal, 45 g of carbohydrates, 0 g of fat, 0 g of protein, 4 g of fiber, 40 g of sugars, 0 mg of cholesterol, and 5 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Conserva de Membrillos con Murta Recipe
Preparation: 20 minutes
Cooking: 50 minutes
Servings: 8 people
Ingredients
- 1.5 kg (3.3 lb) of murta berries
- 750 g (3 3/4 cups) of sugar
- 6 quinces
- 1.5 liters (50 fl oz) of filtered water
- 1 cinnamon stick
Instructions
- Peel the quinces, cut them into wedges, and keep them in a large bowl covered with water. Wash and clean the murta well, removing the little stems but keeping the crown. Set aside.
- In a large pot, combine the sugar and 1.5 liters of water, stir until dissolved, add the cinnamon stick, and heat over medium high heat until you have a light syrup.
- Arrange the quince wedges and murta in clean, sterilized glass jars in alternating layers, fill each jar with syrup to at least 1 cm below the rim, and close tightly.
- Place the jars in a pot lined with kitchen towels on the bottom, fill with water, cover, and boil for 15 minutes. Turn off the heat and let them cool in the pot. Store and enjoy whenever you like, refrigerating once opened.
Additional Tips
Flavor the syrup
Add a strip of orange or lemon peel, or a split vanilla pod, to the syrup to lift the flavor of the quince and murta without masking them.
Macerate overnight
Before sealing, let the fruit rest in the hot syrup for at least 8 hours or overnight, covered and off the heat, for a sweeter, more tender result.
Keep the quince covered
Quince browns quickly once cut, so keep the wedges under water until you fill the jars.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| White sugar | Brown sugar | 1:1 | Deeper, caramel notes |
| Murta | Blueberries | 1:1 | Sweeter, less aromatic |
| Cinnamon stick | Vanilla pod | 1:1 | Sweeter aroma |
| Water bath | Oven processing | Not recommended | Less reliable seal |
Frequently Asked Questions (FAQs)
1. How long does this preserve keep?
Properly sterilized and sealed, it keeps for up to 12 months in a cool, dark place. Once opened, keep it refrigerated.
2. Can I use brown sugar?
Yes. Replacing some or all of the white sugar with brown sugar gives the syrup a deeper, slightly caramel flavor.
3. What is quince pectin?
Quince is one of the fruits richest in natural pectin, a fiber that helps the syrup gel slightly and is associated with healthy cholesterol levels.
4. How do I know the jar sealed properly?
Once cool, press the center of the lid. If it does not click or move, the vacuum has formed correctly.
What Is Murta?
Murta or murtilla (Ugni molinae) is a small aromatic berry native to southern Chile, used in jams, liqueurs like murtado, kuchen, and preserves like this one. It is prized for its perfume and antioxidant content.
Quince and Murta in Chilean Cooking
Quince and murta ripen around the same time in southern Chile, and preserving them together is a traditional way to enjoy both fruits long after the season ends.
Did You Know?
The quince is native to the Caucasus and northern Iran and has been cultivated since ancient times; the Romans introduced it to Europe, from where it spread around the Mediterranean.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Quince Jam Recipe
- Homemade Quince Jelly Recipe
- Chilean Murta Berry Jam Recipe
- Chilean Murta Kuchen Recipe
