Choose quince which are yellow with a slight green tinge to them. this indicates that the quince is still a little under-ripe which in turn means the pectin levels are higher. Wash any ‘down’ from the surface of the quinces and chop roughly at this point there is no need to peel or core the fruit. place the chopped quinces in a saucepan with 750 ml water. Bring to the boil, reduce heat and simmer until soft.
Drain off the excess water and pass the softened fruit through a sieve. Weigh the quince puree then place in a deep, heavy-based pot with an equal weight of sugar. add the lemon juice and cinnamon sticks.
Use a long-handled wooden spoon to stir over low heat, then increase the heat and boil until the mixture turns pink and begins to thicken. as it thickens, it is important to stir constantly so the paste doesn’t catch on the base of the pot and burn.
Once thick, pour the paste into sterilised jars or containers. Leave to cool before covering. if properly sealed in sterilised containers, quince paste will last at least 1 year in a cool, dry area. once opened, keep refrigerated.
1 comments:
Quince?what is that?
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