2kg quinces
2 tablespoons lemon juice
caster sugar (about 1kg)
1. Line a 20 x 30cm tin with non-stick baking paper. Peel, quarter and core the quinces. Keep half the cores (and any seeds) and wrap all these in a square of muslin. Tie with kitchen string to secure.
2. Chop the fruit into 2-3cm pieces, and place into a large, deep, heavy-based pan, also adding the muslin bag. Add the lemon juice and 1 cup of water. Cover and bring to the boil, then reduce the heat to medium low and cook for about 40 minutes, until the quinces are very soft. Discard the muslin bag.
3. Allow to cool slightly, then puree the mixture in a food processor until smooth. Use a wooden spoon to push the puree through a sieve. Weigh the puree and return to the large pan. Add an equivalent amount of caster sugar to the pan. Stir without boiling over low heat until the sugar has dissolved.
4. Increase the heat slightly and cook, stirring regularly, for about 1 hour and 10 minutes, until the mixture is very thick. Take care that it does not burn on the base of the pan, particularly near the end of the cooking time. It may also splatter, so take care and use a long-handled wooden spoon to stir.
5. Transfer the mixture to the prepared tin and set it aside to cool completely. Once it’s cold, cut it into squares and place it into an airtight container.
How to use quince paste
• Serve the paste with cheese (delicious with blue cheese) and crackers.
• A little quince paste goes a long way, so wrap some up and give away to your friends. It will keep in an airtight container in a cool dark place for up to 6 months.
• Dissolve quince paste into the juices in a roasting pan or just in some stock to make a delicious sauce to accompany meat.
For even more quince recipes and tips
See our other quince fact sheet – click here
