Quince Paste

1. 1 Quince≈ $5.00 per kg 280 g
2. 2 Sugarpack 1 kg ≈ $1.60 150 g
3. 3 Citric acid 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Sterilize a 250 ml jar and lid: steam the jar or heat it in the oven at 120 °C for 10 minutes, and boil the lid for 5 minutes.

2. Wash the quince¹, peel and core it, then cut it into 2–3 cm pieces. You should have about 250 g of flesh.

3. Cover the quince¹ with 150 ml water, bring to a boil, and simmer covered for 20–25 minutes until soft.

4. Blend the quince¹ into a smooth puree, return it to the pan, and stir in 150 g sugar² and 1 g citric acid.

5. Cook over low heat for 30–40 minutes, stirring constantly, until the mixture is very thick and pulls away from the bottom.

6. Pack the hot paste firmly into the jar, seal it, and turn it upside down.

7. Leave it to cool in a warm place for 24 hours. Store in a cool, dark place for up to 12 months, and refrigerate an opened jar for up to 1 month. Remove the set paste from the jar and slice it.