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Quince Paste

10 Quinces

1 & 1/3 cups water

Juice of 1 large lemon


Put quinces (with any bugs chopped out) into a pan with lemon juice and water.  Cook until tender.  I level the skin on.

Strain the quinces through a sieve and put the remaining pulp through a sieve or mouli to make a puree

For each cup of puree add 1 cup of sugar.

put into a heavy-bottomed pot and cook until it is the consistency of thickened cream and has no liquid.  This will take approx 1.5 hours.

Put into sterilised jars while hot and put lid on.  Once the lid has popped down, you're all good to store it for 12 months - if it lasts that long!

Alternatively, you can put it into a square container, lined with baking paper - slice it and dehydrate for 7 hours on a low setting (55 degrees celsius). When done allow to cool and cut up for presents, wrap and you're all good to go.

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