Quince Paste Recipe is a typical winter recipe for many Mediterranean countries. You can eat it as a candy, on a piece of bread or like they do in Spain with Manchego cheese.
It is called Pâte de Coing in French, Cotognata in Italian and Membrillo in Spanish.
The flavour is very distinctive, halfway between a pear and an apple, and because the quince has a high content of pectin, the paste is firmer than a jam.
Quince paste will last for at least 3 months, so you can make a batch before Christmas and have a sweet snack ready anytime.
To make this recipe I use KitchenAid attachment 5FVSP Fruit and vegetable Strainer
You can find it on Amazon (affiliate link)
I find it very useful to sieve cooked fruits, tomatoes and potatoes. It separates the skin directly so I don’t have to peel them.
Here, more of my favourite kitchen tools
This is a typical winter recipe for many Mediterranean countries. You can eat it as a candy, on a piece of bread or like they do in Spain with Manchego cheese. It will last for 3 months
Canned & Jam
French, Italian, Mediterranean, Spanish
- 3
quince - 630
gr
sugar
same amount as the weight of the quince - 400
water
Boil the quince as they are, without peeling them or cutting them for about 30/35 minutes. They have to be soft but not too mushy
Sieve them on a fruit strainer. I use the KitchenAid attachment so I don't have to peel them
Weight the pulp, I got 625 gr with 3 quince
Take the same amount of sugar and make the caramel. For 625 gr of sugar, I used 400 ml of water. Bring the caramel to 120 C
In the meantime cook the quince pulp over a pan of boiling water to remove as much water as possible
Add the caramel to the quince and cook for another 30 minutes continuing to stir
Cover a rectangular mould with parchment paper and pour the quince past inside. Let it rest for 24 hours
The next day, remove the quince paste from the mould and cut it into slices or cubes
Let it dry and serve it as it is, on a slice of bread or as the Spanish do with a manchego cheese
Calories 266 calories per serving Fat 11 gr per serving Carbohydrates 33 gr per serving Cholesterol 30 mg Proteins 12 gr per serving Sugar 7 gr per serving Sodium 4422 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
I enjoy quince but have never cooked it at home. This is such a helpful post – thank you!
thank you, I am glad you find it helpful
I live in Spain, so I know what quince paste is, but I’ve never even thought about making it from scratch before. Looks fab! Better than the stuff you get in the shops 🙂
yes, it is easy and they last for at least 3 months
I really struggled to get into quince, we have a tree/bush at the end of our plot but give them away to neighbours who use it to flavour pálinka, a fruit brandy not dissimilar to Eau de Vie. I’ll have to give this a try.
I really wish you were my neighbour, you would have a supply every winter
Looks delicious! I love quince!
thanks
Sounds so tasty!!
thanks