Quince is a fruit that is not often used, well not in my circles anyway. Many years ago we discovered quince jelly and it is sensational on fresh toast with a cup of tea in the morning. Since that fateful taste my husband decided we needed our own quince tree. It’s pretty blooms excite us every spring when we think of our autumn harvest and cook up. This year I decided that we would also make quince paste instead of throwing the fruit away after the jelly was made. I love quince paste with a sharp cheddar or manchego cheese on a lazy afternoon with friends and now we have 2 trays full of paste for a few hours work and a couple of dollars. If you’re keen to tackle the quinces then give this recipe a try when you’re bottling up you quince jelly.
- 1.8 kilos of quince, washed, peeled, cored and roughly chopped.
- 2 strips of lemon peel, no white part
- 3 tablespoons lemon juice
- about 4 cups of white sugar, yes now you know why it tastes so good and why you have a small amount.
- Place the quince and lemon peel in a large pot and cover with water. Bring to the boil and then reduce to a simmer, cover and let cook until the quinces are soft, approx, 30-45 minutes.
- Strain the water from the puree (use this for your jelly, the recipe is here). Keep the lemon peel with the quince and puree the fruit in a food processor.
- Measure the puree and add the same quantity of sugar. If you have 4 cups of puree you need 4 cups of sugar.
- Heat the puree and sugar on a medium- low stove. Stir until the sugar has dissolved. Add the lemon juice.
- Cook on a low heat until thick and dark pink, approx 1-2 hours. Stir occasionally but be careful of it bubbling and burning you.
- Line a slice tray with baking paper and pour the puree in.
- Bake in a low oven 75C for a few hours until set. Allow to cool then place in the fridge.
- Cut into portions and wrap in cling wrap until needed.