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Autumn pairings: Gran Reserva cava, cheese and quince jelly _ recipe.

Our friend Patanàs gave us some quinces from Lleida and we decided to make quince jelly. We share my mother’s recipe in case anyone is encouraged… Be careful with the cooking time! If it is too short we will not get the desired texture and if it is too long it will be hard as a stone. I already have the #cavamoment in mind: I will pair the quince jelly with the wood stove, some nice cheese and a glass of Cava Guilera AGOSARAT. Oh fabulous November and long live the autumn fruits! If you want, you can share your creation on our instagram @cavaguilera and facebook @cavaguilera1927 : ]


Ingredients: 1kg of quinces, 750gr of sugar and 1 lemon.
Wash the skin with a new scourer.
Cut the quince very small and weight it.
Weight the sugar: 750gr per quilo of quince.
Squeeze the juice of one lemon.


Mix quince, sugar and lemon juice and cover it.
Let it macerate overnight…
Boil for about 90 minutes and stir occasionally.
Beat until no lumps remain.
Store the quince jelly in small tupperwares and let it cool.