Step by step recipe:
- 3 min.Wash and brush 800 g quinces, but do not peel, as the skin add to the flavour.
- 8 min.Cut the quinces into quarters, then remove and discard the core. Cut each quarter into small pieces.
Put the quince pieces into a saucepan, add ½ lemon cut into 4 and just enough water to cover.
Note: From 800g of quinces, you should be left with 500 g of cut fruit.
- 20 min.Put the pan uncovered on medium heat and cook until the fruit is soft enough for the point of a knife to go through it easily.
- 5 min.After cooking, discard the lemon pieces and pass the quinces through a vegetable mill on "fine" setting.
Do not throw away the cooking liquid.
- 3 min.Transfer the quince pulp into a saucepan and weigh it (from 500 g cut fruit, you should be left with about 350 g of cooked pulp).
Weigh 30% of this weight in cooking liquid (100 g here), then mix this with the quince pulp.
You can add the zest of 1 orange at this point.
- 3 min.Weigh 450 g granulated sugar (this should be the same wieght as the mixture of fruit pulp and cooking liquid).
Take out 50 g of this sugar at mix it separately with the 30 g jam sugar.
- 4 min.Put the saucepan on high heat and bring to the boil, then tip in the 50 g of sugar with its gelling agent.
- 3 min.Mix well, bring back to the boil and cook for 3 minutes, stirring constantly.
- 1 min.Add the rest of the sugar all at once.
- 3 min.Mix well, bring back to the boil and cook for a further 3 minutes, stirring constantly.
- 1 hourPour into a mould or tin, lined with a sheet of cooking parchment.
Leave to cool for at least 1 hour.
- 10 min.Turn out and cut into pieces about the size of a sugar cube.
- You can make the paste look more attractive by rolling the pieces in a little granulated sugar, but this is not essential.