Quince paste always reminds me of Christmas, however it’s delicious at any time of year. Serve with cheese and cured meats or spread in sandwiches.
Prep time: 30 minutes
Cooking time: 1 hr 20
Makes: 4-6 individual wheels
Ingredients
1.5kg quince
1kg sugar (approx, see recipe)
1 lemon, juiced
4-6 lightly greased cookie/pastry cutters or a small lined baking tin.
Method
Wash the quinces, remove any black bits from each end and roughly chop (you do not need to peel or core them). Place in a large saucepan and cover with water and the lemon juice. Bring to a simmer for 30-40 minutes until the fruits are soft and tender.
Drain and blitz the quince in a food processor or with an electric hand mixer. This will make the quince easier to sieve. Once blended pass through a fine sieve.
Weigh the sieved quince puree and place in a saucepan with the same amount of sugar. e.g. if you have 500g quince puree, add 500g sugar.
Cook over a medium heat stirring regularly for 30-40 minutes. The quince paste is ready when a spatula can be pushed through the mixture and it holds, allowing the bottom of the pan to become visible.
Spoon the paste into greased cookie cutters or a small lined tin and allow to cool and set.
For gifts, wrap circles or slices of the quince paste in baking paper and tie with string. They will keep for up to a year in the fridge.