Recipe: Emma Dean’s quince paste
This does take a bit of time to make so set aside a few days – yes a few days! You will need scales for this recipe to measure the cooked quince flesh.
6 quinces, washed
Sugar, as required
½ – 1 lemon, juiced
½ cup water
1. Wash the quinces and place on a baking tray lined with baking paper. Bake in a 150C oven for 2 hours until they are soft and aromatic.
2. Remove the quinces from the oven and let cool. Peel the quinces and remove the cores. Reserve the cores. Mash the quince flesh.
3. Weigh out the quince flesh and then add the equal amount of sugar.
4. Transfer to a pot and mix together. Add in water and the lemon juice here as needed to get to a loose jam consistency.
5. Put the cores into a cheesecloth or muslin and tie up to form a little bag. Add the bag into the quince mixture.
6. Cook over a low heat for 4-6 hours until the jam has changed colour.
7. Once the paste has changed colour, push through a sieve.
8. Pour into sterilised jars.
This is my favourite quince paste – and I have tried a lot of different quince pastes (with cheese of course).