Step by step recipe

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Stage 1 - 3 min.

Wash and brush 800 g quinces, but do not peel, as the skin add to the flavour.

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Stage 2 - 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.

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Stage 3 - 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.

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Stage 4 - 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.

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Stage 5 - 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.

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Stage 6 - 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.

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Stage 7 - 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.

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Stage 8 - 3 min.

Mix well, bring back to the boil and cook for 3 minutes, stirring constantly.

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Stage 9 - 1 min.

Add the rest of the sugar all at once.

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Stage 10 - 3 min.

Mix well, bring back to the boil and cook for a further 3 minutes, stirring constantly.

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Stage 11 - 1 hour

Pour into a mould or tin, lined with a sheet of cooking parchment.

Leave to cool for at least 1 hour.

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Stage 12 - 10 min.

Turn out and cut into pieces about the size of a sugar cube.

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Stage 13

You can make the paste look more attractive by rolling the pieces in a little granulated sugar, but this is not essential.

Remarks

Nutritional information

How much will it cost?

• For 900 g : 16.91 €

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