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Do you mean quince/membrillo jelly? If the pectins already in there, you may be doomed.
Two possibles- if you're not a vege, add gelatine. It's a cheat, but it'll set and the texture will be fine. I'm guessing the mix is pretty thick already, so start with 1/3rd of what you'd use for water. Soak gelatine- warm jelly to 50 ish degrees- add leaves. Stir and keep stirring periodically until cook.
Option B- put it back on the hob, add a shit load of sugar, and reduce it until it bloody well does as you want and sets. If the mix is already pretty sweet use glucose- won't affect the flavour so much. Though I'm not sure how this will play with the pectin- did you boil it/keep boiling it when adding the pectin?
LHL-
Option B- put it back on the hob, add a shit load of sugar, and reduce it until it bloody well does as you want and sets.
have globs of membrillo up on the walls, floor and practically 2nd degree burns on my cheek and hands.
I now know what it is like to come face to face with the lava of mt etna...Set you bastard...
mands
Jam-o-philes, need some help. I got me a big batch of quice and it's in the format of a dark red thick paste.
It won't set. I've even resorted to adding 1 packet of pectin.
I've also low-baked it for about 5-6 hrs yesterday.
Help.