Quince Paste Recipe

The quince are washed and roughly chopped and then placed in a saucepan with a small amount of water. Wrap pieces of quince paste in plastic wrap and store in refrigerator.

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Quince Paste is popular in some Mediterranean countries and South America to enjoy with bread and cheese.

Quince paste recipe. The first recipe for anyone with a glut of quince is quince paste. Serve as a sweet cut into cubes rolled in sugar if desired or as an appetiser to accompany cured meats and sharp cheeses. Place a lid on the pan and boil for 30-40 minutes or until quinces are very soft.

You can also make quince paste using the leftover mash from making quince jelly. A small amount being about 1 litre to around 8 large quince. Maggie Beer was the first in the Southern Hemisphere to make commercial quince paste and in her recipe she doesnt peel them so nor will I.

I then puree the quince pieces skin and all and measure the puree. The trick to this quince paste is to cook it low and slow leaving the skin on to make the most of the pectin. Add the puree and sugar to a large pot and.

They will turn brown quickly that is perfectly okay. Prep Time 5 mins Cook Time 3 hrs 45 mins. Bring the mixture to simmer stirring.

Remove paste from the fridge 1 hour before serving. Place the diced quince in a medium pot over medium heat along with the sugar lemon juice and water. Apparently the pectin content is highest in the skin so I am going to leave the skin on to make my quince paste.

While you can buy it theres nothing like home made quince paste. Add the vanilla pod and bring to the boil. Skip boiling straining and pureeing in the recipe.

You can control the acidity and add spices to this wonderful transformative dish. Consume within 6 months. After making quince jelly youll have a bunch of strained quince mash with the peels included.

Place the quince pieces into a large pan and add enough water to cover. Run this through a food. I cut core and chop the four quinces and simmer in a pot of water for about 45 minutes until it is very soft.

Its like a thick spreadable jam.

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