Quince Paste Recipe:
There are so many variations on this recipe as with anything else. Here is one that I know is foolproof and the pictures show the finished product:
Lemon Juice (optional but recommended)
Method: Peel and core quince, like you would an apple (some recipes tell you to reserve the skins and core and place into muslin bag while cooking the quince but I don’t find that this is necessary for paste). Cut quince into large chunks and cover with enough water to cook through until soft enough to pierce. Drain water and puree the fruit through a sieve, with a masher or in a food processor. Weigh the puree and add equal amounts of sugar in weight as the puree in a pan and cook (while stirring constantly) until the mixture starts to get very thick. If you want a thick quince paste that can be sliced, cook until the mixture starts to pull away from the pan. Be careful, when fully boiling, it can be very hot and spurt out and stick to your skin so try to cook it on the lowest heat possible to avoid being scalded. The best test is, if the paste does not come together again when you create a line through the mixture with a spoon, then it is done. Pour paste it into a non-stick pan to cool or a pan lined with good parchment paper or even in individual muffin pans.
I have read recipes that say to place into a very low oven for 12 to 24 hours. We tried the oven and stovetop method and the oven produces a much darker paste. We opted for putting it on a higher oven setting (about 150C) and stirred it occasionally and it took roughly about 5 to 6 hours and honestly, although I had reservations about doing it this way, I find that it is easier in the oven.
A few tablespoons of lemon juice can be added to brighten the flavour.