|Fresh quince paste - one day old|
The quinces were peeled and chopped - half with core and half without (6/6) and placed into the pot with one cup of water and the juice of one lemon.
|The quinces start to oxidize really fast!|
|Stovetop stewed quince, with water and lemon juice|
The stewed quinces were then passed through the fine disc on our food mill. It was a little bit of an upper arm workout getting the pulp through as it can be quite stubborn however the food mill coped well with the task.
|I would be lost without the food mill in a job like this!|
|Adding the sugar to the quince pulp - note how it is still a pale straw colour|
|The changing of colour, slowly, slowly...|
The paste will need regular stirring..more often as it thickens as the last thing we want is to let it catch on the bottom of the pan - this is where a non-stick pot is worth it's weight in gold. That, and a long...really long handled wooden spoon!
It is ready when it is hard to push the spoon through and a line left in the mix with the spoon stays there without falling back in on itself.
It will also hold it's shape well on a spoon and form a thick mass that comes away from the sides of the pot.
|Observe the colour change!|
This can then be left to cool and set and if on the particularly squidgy side, allowed to air dry for a few days to reduce moisture. A small cake cooling rack placed on top of the tin, covered with a clean tea towel will keep any flying bugs out while it sets/dries.
The quince paste can then be cut up into squares, wrapped in greaseproof paper and foil and stored in an airtight container in the pantry for up to 6 months.
Serve with good cheese, crackers and fruit.