Homemade Quince Paste

Follow our step-by-step guide on how to make Homemade Quince Paste.

1. Step 1

   Start by thoroughly washing, peeling, and coring the quinces, ensuring you keep the cores and peels for later use.

2. Step 2

   Coarsely chop the quince flesh and place it in a large pan.

3. Step 3

   Gather the reserved cores and peels in a piece of cheesecloth, tie it securely with kitchen string, and add this pouch to the pan.

4. Step 4

   This step is essential, as the peels are rich in pectin, which will help your paste achieve the perfect firmness.

5. Step 5

   Pour enough water into the pan to fully submerge the quinces.

6. Step 6

   Bring the mixture to a boil, partially covering the pan, and let it simmer until the fruit softens, which should take around 30 to 40 minutes.

7. Step 7

   Once the quinces are tender, remove the cheesecloth bag and pass the softened flesh through a sieve or food mill.

8. Step 8

   Avoid using a food processor, as it can create an overly fine texture.

9. Step 9

   You should yield about 2 ½ pounds of luscious fruit pulp.

10. Step 10

    Transfer this pulp to a saucepan and add an equal weight of sugar.

11. Step 11

    Stir gently over low heat until the sugar dissolves completely.

12. Step 12

    Continue cooking the mixture, stirring frequently with a wooden spoon, until it thickens and transforms into a deep orange hue, which will take approximately 1 ½ hours.

13. Step 13

    To test the consistency, draw the spoon along the bottom of the pan; it should leave a clear trail, and the mixture should cling to the spoon.

14. Step 14

    Prepare a 9x13-inch baking dish by lightly greasing it or lining it with greased parchment paper.

15. Step 15

    Pour the quince paste into the dish, spreading it to a thickness of about 1 ½ inches, and smooth the top before allowing it to cool.

16. Step 16

    For drying, place the dish in an oven set to the lowest temperature, no higher than 125°F or 52°C, for about 1 ½ hours.

17. Step 17

    Alternatively, you can let it air dry in a cupboard for about 7 days, allowing the remaining moisture to evaporate and resulting in a firmer paste.

18. Step 18

    Once completely cooled, slice the quince paste and store it in an airtight container in the refrigerator.

19. Step 19

    As it ages, the color and flavor will deepen, offering a delightful treat that captures the essence of autumn.