Quince Paste Recipe

Pass the cooked fruits through a fine sieve. Sift them if necessary. Weigh them. Weigh out the same amount of sugar.

In a jam pot, put the well-moistened sugar, no more. Add the sieved pulp, mix. Bring to a boil, then gently cook the mixture until it reaches 108°C, stirring constantly.

Grease a mold, you can line the mold with parchment paper, pour in the batter, and press down evenly to a thickness of 2 cm. Let it dry in a dry place for several days (1 week).

Invert the quince paste onto a board, cut it into sticks, then into squares. Roll them in crystallized sugar, place them on a rack, and let them dry in the air for 2 to 3 days.

Finally, they will keep in a tin, layered with parchment paper.