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:
Ripe Quince
Sugar
Water
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.
Cooking the Quince Paste
The Finished Product
Desperately Seeking Crab 
Yay!! I’m finally here! Pretty cool Blog!! “Good on ya!!” I love your homemade quince paste!! Mmmmmm…. yours is better than the store bought kind that Jeremy brought for me.
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Everything has gone well, the paste did not come together when I drew a line through it after cooking for some time stove top. I spooned the pastes into small pie tins 1 inch high by 5 inches across. I have had them in the oven at a low 170F for 6 hours and they are dry on top but still have not set all the way through. What should I do?
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Hi Winkle, the most likely reason for your quince paste not setting fully is because you may not have put enough sugar. Did you weigh the puree on a scale and add the exact amount of sugar to it? Quince has quite a bit of pectin in it so it should set well but just like jam or jellies, you need the right amount of sugar to set it.
I cannot offer much advice except to put it in the fridge and see if it sets harder. It doesn’t have to be fully firm and sliceable. You can eat it as a spooned/spreadable product with your cheeses. All is not lost.
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Dear Winkle,
My wonderful book The Cook’s Companion, by Stephanie Alexander, suggests to use fresh quinces picked when still a greenish yellow colour, as these quinces will then be exceptionally high in pectin and will make superb jelly. Using old quinces which have been refrigerated will have significantly diminished pectin levels, making the fruit unsuitable for jelly making or indeed any other use which relies on the final product setting. Thus, you could also add pectin to your quince paste to ensure it sets if you have used older quinces. In addition, my recipe calls for 8 quinces washed, peeled and cored, but adding the cores and seeds of 2 quinces. This mix is then pureed in a food processor, and the cores and pips are barely noticable. You add the cores and seeds because much of the pectin is contained in the skin and pips.
Hope this is of assistance!
Jillian.
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I love the enthusiasm when it is quince season! I have again picked masses of quinces from my favourite “by the side of the road” trees. 🙂
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I also tried some quince and seville orange jelly but only ended up with 3 small jars – do you have any tips on how to ensure you get enough fluid when making quince jelly – ie how much water do you add? Obviously I didn’t use enough water, even though I followed the recipe. I hope your recent quince pickings result in some wonderful products!
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