Homemade quince paste
Total time5 h 45 min Preparation 30 min · Cooking 1 h 15 min · Chilling 4 h How this time is calculated
Preparation excluding the indicated waiting: 30 min · Cooking: 1 h 15 min · Chilling: 4 h.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
Servings12
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 5 h 45 min Preparation 30 min · Cooking 1 h 15 min · Chilling 4 h How this time is calculated
Preparation excluding indicated waiting: 30 min · Cooking: 1 h 15 min · Chilling: 4 h. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Recipe characteristics
View full classification 19 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Breakfast · Afternoon snack
More than 2 hours
Method
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Peel and core quinces and weigh 1600 g flesh. Dice.
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Put in a pan with water, cover and cook gently for 30 minutes until tender. Stir and check it does not stick.
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Blend cooked flesh and pass through a fine sieve.
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Return to the pan, add 800 g sugar and cook uncovered over low heat for 45 minutes, stirring often, until a thick paste forms and the pan base shows briefly.
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Spread in a container lined with baking parchment in a layer about 2.5 cm deep. Cool and refrigerate for at least 4 hours until firm enough to hold its shape.
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Cut into rectangles and refrigerate in a closed container.
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