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
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.