Quince paste: sliceable quince preserve

Tip: tap a step to mark it as done.

1. Prepare the quinces

   Wash the quinces and rub off the gray fuzz with a dry kitchen towel. Cut them into quarters, remove the cores and seeds, and cut the quarters into smaller pieces. There is no need to peel them; the skins will remain in the sieve when you press the fruit through.

2. Cook until tender

   40 min

   Place the quince pieces in a pot and add about 1 l of water, enough to almost cover them. Cover and cook for 30–40 minutes, until easily mashed with a fork.

3. Make the purée

   Drain the tender quinces and press them through a sieve while still warm. If needed, blend them with an immersion blender first. Weigh the purée; 2 kg of quinces usually yields about 1.2 kg.

4. Cook down with sugar

   1 hr

   Place the purée in a wide, heavy-bottomed pot and add the sugar (about 800 g per kilogram of purée) and lemon juice. Cook over low heat, stirring constantly, for 45–60 minutes, until the paste thickens, turns amber, and pulls away from the bottom as you stir. The thickening paste splatters, so use a long-handled wooden spoon.

5. Let it set

   Line a pan measuring about 20 × 30 cm with parchment paper. Pour in the hot paste in a 2–3 cm layer and smooth the top. Cover with a clean kitchen towel and let set and dry at room temperature for 1–2 days.

6. Cut and store

   Turn out the set quince paste, peel off the parchment, and cut into cubes. Coat them in sugar and store in a tin, placing parchment paper between the layers. They will keep for several weeks in a cool, dry place.

Tip: The paste is thick enough when a wooden spoon drawn across the bottom of the pot leaves a visible trail for a moment. If it still seems too soft to slice the next day, let it dry for another day.

This recipe was translated from the Slovak original: Dulový syr – domáca dulová marmeláda na krájanie