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please note — Thermomix was only used to puree the paste the mixture boils up too high to make a decent sized batch

we love a totally
no waste process

this recipe was changed 2009
and found to be very improved on a 12 month trial
this new recipe is a great improvement because the finish is fast and it lessens the chance of burning the paste

quince paste
makes a 30cm a 40cm slab

5kg quinces, scrubbed
5kg water
5kg sugar
100g fresh strained lemons juice
25g agar agar

Prepare a tin by lining it with baking parchment and stand it on a rack.
Core the quince and use them to make quince jelly – see recipe below. Put the quinces and water into a large pot (at least twice as big as the volume or it will boil over) and place it on high heat. Boil rapidly until the quince turn a very pale pink.
Add the sugar and stir just long enough to lift the sugar from the bottom and boil until the quinces have a good colour.

The next stage is very fast
Either process the fruit in a Thermomix, food processor, blender or use a stab and puree. Bring to the boil again, add the lemon juice and whisk in the agar agar. Boil for two minutes and then pour into the prepared tin.

Allow to cool completely,stand a rack on top and cover with a towel.

The next day, sterilise storage containers and wearing food service gloves cut into manageable portions and wrap in baking parchment.

tip — provided they are microwave safe, plastics can be sterilised in the microwave. Put about 5cm of hot water into bottom of container and put the lid in the container. Microwave on high until the water boils. This is an excellent way of recycling take away containers and keeping them safe for packing preserves.

Five kilograms of fruit makes the following:

  • approximately 1.5l glacé quince (savoury or sweet)
  • 75ml vinegar quince jelly
  • 3l sweet quince jelly
  • 16cm x 11cm x 5cm deep slab of quince paste
  • Take 5kg of ripe quinces and put them into cold water. Scrub the fur from them with a vegetable brush and rinse them. Using a very sharp cook’s knife, cut the ends from the quinces, cut them into quarters, cut away the core, then peel them using a very sharp paring or beaked knife.

    Put the ends, cores and peels into one pot and the peeled quince quarters into another pot. To the cores and peels, add 10l of cold water and place the pot on high heat. Cook until the quinces start to go pink, then add 4.5kg of sugar. Continue cooking until the quince pieces are very dark ruby red. Test a tablespoon of the jelly on a cold plate to make sure it sets, then strain off the quince jelly, bottle in sterilised jars and seal.

    Mouli the remaining pulp (you can expect to have about 60 per cent waste) and put the sieved quince into a tin that has been lined with baking paper. Cover the top with baking paper and cook unattended at 125?C for 2 hours. Allow to cool standing on a rack for 24 hours, remove from the tin and further air dry uncovered on a rack for 4 days. (Yes, no more dreaded burns from the boiling quince paste, exquisite dark colour and no stirring for hours.)

    To the quince quarters add 2.5l water and 1l of white wine vinegar for savoury, or 3.5l of water for sweet, and put them on high heat. When they start to pink slightly, add 2.5kg sugar, stir through and boil, skimming the scum that comes to the surface. To the savoury, add 30g whole pimento.

    Continue cooking, stirring frequently as the colour starts to turn dark ruby red, until the sauce will set on a cold plate and the fruit has that wonderful translucent glacé appearance. Either pack in sterilised jars with fruit and jelly, or separate the two and pack independently. You might like to make half savoury and half sweet.

    If you’re short on time, you might like to double the recipe and hire two 50l pots and big gas burners from a hire company – four hours and you’ll have enough for a year.


    quince and pomegranate
    water colour on paper
    Ann Oliver — 2001 sold