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Quince Jelly and Paste
1 litre water 2.5kg sugar + about 4 cups extra for Quince Paste 8 (2.5-3kg) medium whole quinces
© Annabel Langbein Media
Bring sugar and water to a boil, stirring to dissolve sugar (15 minutes). Wash the whole quinces, removing any fuzz, and add them to the syrup. Simmer until mixture turns deep, dark red (about 80 minutes), turning fruit now and then so it cooks evenly.
Carefully lift fruit from syrup and set aside to make Quince Paste. To test whether the syrup is ready to form a jelly, drop a spoonful onto a chilled saucer and allow to cool for a few seconds. The surface should set – push it with your fingertip; if it wrinkles up, it's ready. If not, simmer a further 10-15 minutes then retest. Pour into sterilised, warm jars and seal tightly while still hot.
Allow the reserved cooked quinces to cool before removing and discarding the cores. Purée the flesh then measure the purée. For every cup of purée stir in 1/2 cup sugar.
Preheat oven to 50˚C fanbake and line 2 sponge roll tins or a large roasting dish with baking paper. Transfer the purée to prepared tin/s and spread evenly – it should be about 3-4cm thick. Bake until firm enough to slice (24-30 hours depending on thickness of purée). Cool, slice and store in a jar of caster sugar in a cool place.
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