Cajeta de Membrillo. Step 5: Sugar & Cook.

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The more sugar you use the better it becomes cajeta, the fruit paste.

I don't like cajeta granularly sugary hence prefer less sugar. Some people tell you a cup to a cup sugar to fruit. Not my preference. I have about 4 cups of fruit, so one and a half cups of sugar. If I'd had more fruit I still would've used the same amount of sugar. You can always add more.
Add a little of the water to the pan now to help mix the sugar and form a hot bath in the bottom of the pan or pot.