Quince paste

It has been a tradition in our family to prepare this fragrant fruit paste in season. Though its sugar content is unfashionably high these days, its long shelf life will allow you to enjoy it the way it is meant to be: little by little!;)


We love them as little cubes rolled in - more - sugar like a bonbon, thinly sliced or shaped in fancy molds to accompany cheese or with a slice of toast in the morning as a thick jam. 


This is just the list, the proportions are in the method section depending on how much fruit you have: quince sugar lemonjuice walnuts - optional vanilla, cinnamon, orange rind, cloves - optional feijoa - optional


Wash and brush your quince and cut them into four, then cut out the core and put them in a big, jam cooking pot. Cover it with water (optionally, you can add vanilla and spices here to make it more fragrant) and cook it at medium-high for about 30 minutes.The fruit needs to soften well. If you want to add some feijoa (for 3 kg of quince I added about 8 big ones), you can add the whole fruits into the pot for the last 5-6 minutes. Discard the poaching liquid and spices and then make a puree with the fruits with the help of a standing or a stick blender. Measure the fruit puree and for every kilo of it you need to add 700g of sugar and a tbs of lemon juice in the jam pot. Cook it at medium heat for about 35 minutes stirring it often so that it would not stick to the bottom. My grandma's trick is to keep a small plate in the fridge while cooking and when you drop a small bits on it from the cooking mixture and it starts jellying then it is ready! Let it cool a bit (you can add some walnuts here if you fancy) then distribute the mixture in tins that you lined with cling film (loaf tin for the sliced version, shallow tin for the cubes) or in silicon molds that you have. Depending on the moisture level of the air where you are, leave the paste in the forms for a couple (or more) days until they are able to keep the shape without the tin, then dry them without, too until the texture gets a bit chewy. Then you can cut your cubes and roll them in sugar and keep them, like the rest of it, in airtight containers. Enjoy!
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