I do believe I have found an easier way to make quince paste! Which is a good thing, considering how much time is invested in stirring a pot (cauldron?) of bubbling, lava mass.
|Quinces from our neighbour's tree|
Quinces cooking away gently while sleeping? Fantastic!
The following day, they were whizzed in the food processor until they were as smooth as they were going to get..with the addition of a little of the cooking water to help thin them down.
After all the flesh and water had been whizzed, the puree was added to my largest, favourite pot and 3/4 of the puree weight was added in sugar (for this batch I had 3.6kg of puree and added 2.7kg of sugar..which only just squeezed into my pot - phew!)
This part still takes some time. The enormous mass was heated gently until boiling, removing any scum that rose to the surface and stirring from time to time. I allowed the puree (lava?) to bubble gently for 2 hours while I was busy pottering, doing other things in the kitchen..
...after which time it had thickened to my liking (mix hard to stir, starting to come away from the sides of the pot, glorious deep colour..fearful of burning the heaving mass!).
Pour as usual into parchment paper lined tins and leave to sit for a couple of days before cutting.
Soft, fresh quince paste for cheese and crackers. Or perhaps that should be..cheese and crackers for the sole purpose of carrying quince paste to waiting mouth?
Wrap individual squares in greaseproof paper and store in an airtight container for up to twelve months - but trust me, it will be ALL gone long before then. Because hubby quite likes a late night, quince paste indulgence. And so do I. ;)
I do believe I have become a slow cooking, food processing quince convert.
How about you? Do you make quince paste? Or jelly perhaps? How do you like to go about it?