Ingredients
Method
1.Prepare warmed, sterilised spring-top jars. I also line a tray with waxed paper, to make squares of paste.
2.Peel, core and chop quinces into large pieces. Try to trim away as much of the hard bits around the core as you can. Place cut pieces into your largest saucepan as you work, adding lemon juice (to prevent browning) and just enough water to cover.
3.Place pan on medium heat and simmer until soft (about 30 minutes). Drain then purée with a stick blender or in a processor.
4.Weigh purée and add to it half its weight in sugar. Return to pan on medium heat.
5.Stir constantly until the sugar dissolves and the mixture thickens. Be very careful; it spits horribly as it reduces – I wear a long leather welding glove to combat the scalding plops of hot sticky mixture!
6.The reduction process takes about 30-40 minutes – don’t be tempted to stop stirring as it easily catches on the bottom and burns quickly. The paste will darken to a deep pink/red when it is ready, although the exact shade varies between batches.
7.Pour into jars, and lined tray if using, then leave to cool and set. Cut the paste in the tray into squares, wrap in plastic wrap and keep in a container in the fridge. Keep jars in the fridge once opened.
8.Serve paste on cheese boards with crusty bread and any firm, tangy cheese. It’s also delicious on toast or added to a tart filling. A spoonful gives richness to winter soups, too.
Makes 4 small jars and a 22cm x 22cm slab.
Note
