Hard quince paste is a homemade sweet made from quinces, much more solid than classic jam. A red, gelatinous paste with a buttery texture. This is my family recipe that my mother always uses, and before her, grandma Benedetta. My aunt, on the other hand, makes it with the Thermomix.
In Argentina, it is called “Membrillo”.
SEASONALITY of #quinces (apples or pears):
from late September onwards, they are ripe when their skin is yellow
Recipes with quinces
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Days
- Preparation time: 15 Minutes
- Portions: Yields about 3 lbs of finished quince paste
- Cooking methods: Stovetop
- Cuisine: Well-being
- Seasonality: Fall, Winter
- Energy 310.40 (Kcal)
- Carbohydrates 82.81 (g) of which sugars 72.16 (g)
- Proteins 0.29 (g)
- Fat 0.07 (g) of which saturated 0.01 (g)of which unsaturated 0.06 (g)
- Fibers 1.36 (g)
- Sodium 4.37 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Hard Quince Paste
You can use either quinces or pear quinces (two varieties of the same family)
- 2.2 lbs quince (RIPE – net weight, without waste)
- 1 1/4 cups water (only what's needed to blend the quinces easily)
- 2.2 lbs sugar
- 1 lemon juice (about 2 oz)
- 1 tsp cinnamon powder (or a stick)
- 1 tsp ginger powder (or a small fresh piece)
Hard Quince Paste
First, thoroughly wash the quinces “Quince” to remove all their natural fuzz (do not peel them: their skin is very thin and dissolves during cooking). Remove the core and any blemished parts. Cut the cleaned quinces into uniform pieces. Then place them in a pan and cook them with a little water for 20-30 minutes or until they are soft and almost disintegrated.
Then, blend everything with the food mill (or with an immersion blender – hand blender). Let them cool overnight.
THE NEXT DAY
Add to the quince puree: the sugar, lemon juice, and any preferred flavors and cook everything until the jam thickens, about forty minutes to an hour (the quince paste is ready when it no longer falls from the spoon).
It is important to continue stirring to prevent the puree from sticking to the bottom of the pot. The color of the quince paste will transform from light brown to bright red during cooking.
Once the right consistency is reached, pour it into loaf pans lined with parchment paper (or other single-serving molds, either silicone or clay) and let it dry near a heat source or better in the sun for a few days (only if necessary, cover with a cloth, gauze, or perforated cling film).
It is very important to let the quince paste dry well in the air; the thinner it is, the faster it will harden.
If the quince paste doesn’t solidify, you can put it back on the fire and reduce it further before pouring it back into a mold.
DRYING in the oven or dehydrator
If the climate makes it difficult to solidify the quince paste, I recommend drying it in the oven (fan-assisted at 122 °F for 2 hours, turning it after an hour) or in the dehydrator (in pieces for 24 hours).
To create quince jellies, pour the hot and well-set quince paste into a tray lined with parchment paper, then level it to about 1/2 inch and let it dry well, first on one side and then the other. I place the parchment paper with the cold quince paste on a grill and near a heat source.
After a few days, it will be dry, then cut it into regular squares and sprinkle with sugar.
How to store hard quince paste?
Hard quince paste is rich in sugar and pectin and can be stored safely for months. Never seal it airtight as the lack of air could cause mold on its surface.
Try the various recipes to prepare COOKED APPLES
Where to store quince paste?
To store quince paste, it is important to keep it in a cool and dry place, ideally away from heat sources and humidity. After letting it dry well, you can wrap it in parchment or wax paper and store it in tin boxes or glass jars. It is also possible to freeze it to keep it longer, but it is advisable to consume it within a few months to enjoy it best.
Why doesn’t quince paste harden?
Quince paste might not harden for various reasons. One of the main ones is not cooking the mixture long enough to reach the right consistency. Another factor is using an insufficient amount of sugar, essential for solidification. Excessive humidity can also affect it: it is important to let the water evaporate well during cooking. Finally, it is useful to let the quince paste rest in a cool and dry place to dry correctly.
How to freeze quince paste?
To freeze quince paste, first make sure it is completely cooled and well dried. Cut the quince paste into pieces or individual portions, wrap them individually in plastic wrap or parchment paper to prevent them from sticking together. Then, arrange them in a freezer bag or airtight container. Before consuming, let it thaw at room temperature for a few hours.
