📋 Quince Paste Recipe

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

Course Canned & Jam

Cuisine French, Italian, Mediterranean, Spanish

Diet Gluten Free, Low Lactose, Vegan

Keyword quince jam, quince paste, quince preserve

Prep Time 20

Cook Time 1 10

Resting time 2

Total Time 2 1 30

Servings loaf

Calories 2708kcal

Author Laura Tobin

Equipment

Ingredients

3 quince yield 22 oz - 625 gr of mashed quince
1 lemon juice
15 oz caster sugar For each 2 lb - 1 kg of cooked quince, you need to weigh 28 oz - 800 gr of sugar

US Customary - Metric

Instructions

Mashing the quince

Clean and cut the quince into quarters
3 quince
Fill a large pan with water and add some lemon juice
1 lemon juice
Place the quince into the pan and let them boil for 30 minutes
Drain them from their water
While still hot, pass them through a vegetable strainer
If you use a KitchenAid strainer, it will automatically remove the seeds and skin
Check the weight of the mashed quince, I got 22 oz - 625 gr with 3 quince
For each 2 lb - 1 kg of cooked quince, you need to weigh 28 oz - 800 gr of sugar
15 oz caster sugar

Caramelizing the quince paste

Place the mashed quince and the sugar back into a pan
Bring it to a boil while stirring
Simmer for 40 minutes, continuously stirring, as the quince will tend to stick to the pot
You will slowly see the paste changing its color into deep orange-pink and will detach from the walls of the pot. The quince paste is ready
Cover a rectangular mold with aluminum foil or parchment paper
Pour the quince paste immediately before it cools down
Shape it flat with a wet knife or spatula
Cover with a cheesecloth and let it rest for 48 hours

Cutting it into cubes

Remove the quince paste from the mold
Cut it into slices
Cut each slice into a square or rectangular bites
You can coat them with sugar or serve them as they are
It can be eaten like candies or served as the Spanish do on a piece of bread with manchego cheese

Video

Notes

I recommend using an electrical vegetable strainer that automatically removes the seeds and skin from the flesh.
If you are using a manual vegetable strainer, you have to remove the seeds and the skin before straining them
Simmer for 40 minutes, continuously stirring, as the quince will tend to stick to the pot
The quince paste will be very sticky, do not put the cheesecloth directly over it. The paste needs to dry out, so place something on top that will let the air circulate.
You can store them in airtight containers or jars.
Sprinkle with sugar to avoid them from sticking to each other.

Nutrition