Aunt Gertrude's Quince Paste

Name: Aunt Gertrude's Quince Paste (Standard)
Total time: 4 h
Yield: Approximately 1 pound
Cuisine: Holiday
Ingredients: 2 pounds Quince-firm, ripe; 1 1/2 cups Granulated Sugar; 1 cup Water; 1 tbsp Lemon Juice-freshly squeezed

⏱4h

👥Approximately 1 pound

🔥120 cal

Medium

🍽️Holiday

A traditional quince paste, perfect for cheese boards or desserts. This version uses readily available ingredients and a straightforward method.

2 pounds Quince-firm, ripe

1 1/2 cups Granulated Sugar

1 cup Water

1 tbsp Lemon Juice-freshly squeezed

(0 reviews)

⏱4h

👥Approximately 1 pound

🔥120 cal

Medium

🍽️Holiday

A traditional quince paste, perfect for cheese boards or desserts. This version uses readily available ingredients and a straightforward method.

#paste #quince #fruit #dessert #spread

Instructions

Peel, core, and quarter the Quince. Place in a large pot and cover with Water.
Bring to a boil, then reduce heat and simmer until the quince is very tender, about 60-90 minutes. Add more water if needed to prevent sticking.
Drain the quince, reserving about 1/2 cup of the cooking liquid. Place the cooked quince in a food processor or blender.
Add the Sugar and Lemon Juice to the quince. Blend until smooth. If the mixture is too thick, add a little of the reserved cooking liquid.
Pour the quince mixture into a parchment-lined 8x8 inch baking dish.
Bake at 325°F (160°C) for 60-90 minutes, or until set and slightly firm to the touch. The paste will firm up further as it cools.
Let cool completely before cutting into squares or desired shapes.

Ingredients

2 pounds 900 g Quince-firm, ripe
1 1/2 cups 300 g Granulated Sugar
1 cup 240 mL Water
1 tbsp 15 mL Lemon Juice-freshly squeezed

Equipment

Large pot
Food processor or blender
8x8 inch baking dish
Parchment paper

Instructions

Peel, core, and quarter the Quince. Place in a large pot and cover with Water.
Bring to a boil, then reduce heat and simmer until the quince is very tender, about 60-90 minutes. Add more water if needed to prevent sticking.
Drain the quince, reserving about 1/2 cup of the cooking liquid. Place the cooked quince in a food processor or blender.
Add the Sugar and Lemon Juice to the quince. Blend until smooth. If the mixture is too thick, add a little of the reserved cooking liquid.
Pour the quince mixture into a parchment-lined 8x8 inch baking dish.
Bake at 325°F (160°C) for 60-90 minutes, or until set and slightly firm to the touch. The paste will firm up further as it cools.
Let cool completely before cutting into squares or desired shapes.

Nutrition per serving

Calories 120

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Aunt Gertrude's Quince Paste

Aunt Gertrude's Quince Paste

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