Quince paste

Ingredients

1 kg quinces (approximately 12)
peeled 1 kg sugar

Slowly oven-cook the quinces until soft and pink or boil enough quinces to produce 1 kilogram of flesh. Purée the flesh including some of the pips and cores. Add the purée to a heavy-based large pan and add sugar (an equal amount of sugar to purée). Cook and stir constantly until the purée thickens and turns a dark red colour, approximately 11?2 hours. Beware of spitting, lava hot quince paste and tired arms! When a spoon is drawn through the paste it should leave a distinctive trail on the bottom of the pan. Spoon or pour paste into greaseproof-lined trays or plastic tubs. Dry this in a warm place for a couple of days until it becomes more solid. Cut, wrap and pack into airtight containers.

Recipes courtesy of Denise Kretschmer

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Primary Industries Education Foundation Australia-PIEFA

Supporting the backbone of Australia: Farmers. We must continue inspiring and engaging students from the city to the bush, about food & fibre production and the importance of careers in Agriculture. Highlighting the endless possibilities in Australian Agriculture to the next generation is crucial if we want to continue to eat Australian & wear Australian. Well said Primary Industries Education Foundation Australia-PIEFA ‍‍

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