You’ll never be able to convince me that a cheese board is ever complete without quince paste. The perfect flavour balancer for blue cheese and the ultimate biscuit spread, quince paste is a true unsung hero in my eyes. I love turning this recipe into little gifts at Christmas time too. All you need to do is set the mixture in smaller jars instead of the bigger tin. Then, once you’ve got lids on your jars they will keep in the fridge for up to 6 months!
How to make quince paste: key tips
You may think that making quince paste would be complicated, but it actually only takes 3 ingredients! The trick is to ensure you have set aside time for this recipe because it’ll need to be on the stove for a few hours and you’ll need to stir semi-regularly during that time. Be sure to keep a close eye on the simmering quince to ensure it doesn’t catch and burn on the bottom of the saucepan.
What goes into our quince paste recipe?
There are only 3 ingredients in our quince paste recipe: quince, orange and sugar, so you’re probably wondering where quince paste gets its lovely red-orange colour from. During the cooking process, quince actually changes colour from pale yellow to pink-orange!
Looking for some other homemade food gift ideas? Check out our chilli jam, pickled baby cucumbers, and ricotta recipes.
Recipe and photo by Greer Worsley with additional notes by the Australia’s Best Recipes team.
Ingredients
- 4 quince (approx 1.2kg-1.4kg)
- 1 orange
- 600g sugar
Method
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Step 1Peel, quarter and core quince, and reserve the peel, core and seeds. Roughly chop the quince - this should yield 1kg. Place in a saucepan with 2 cups water. Use a sharp knife or peeler to remove two long strips from the orange and add to the saucepan. Place the reserved quince peel, core and seeds in a piece of muslin cloth or a new Chux cloth. Tie to enclose and submerge under the water in the saucepan. Bring to the boil, reduce heat and simmer for 25-30 minutes until the quince is soft.
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Step 2Remove orange peel and muslin parcel from the saucepan. Use an immersion blender to puree quinces, or transfer to a blender in batches. Return pureed mixture to saucepan and add sugar. Juice the orange and add juice to saucepan. Bring to the boil, stirring continuously, until sugar has dissolved. Reduce heat and allow to simmer, stirring often, as mixture thickens and darkens - up to 2-3 hours. My mixture was ready in 1.5 hours. To test for readiness, place a small plate in the freezer to chill. Add a dollop of quince mixture on the cold plate. Leave for 1 minute, then run your finger through the mixture. It should hold its shape on the plate and not run back together.
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Step 3Line a small loaf pan with baking paper. Pour hot quince mixture into the pan. Cover with another layer of baking paper. Leave to cool and set. Once completely cool, turn out onto a board and cut into thick slices. Serve alongside cheese and crackers.
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Step 4Store unused slices well-wrapped in an airtight container in the fridge.
Recipe Notes
How does the quince paste thicken?
Quince is naturally high in pectin, which is a crucial factor in making quince paste. Pectin is a natural thickening agent found in many fruits, and it helps quince paste achieve its characteristic firm and jelly-like texture. When you cook quince with sugar, the pectin interacts with the sugar and acid, helping the mixture to set and thicken as it cools. This is why quince paste can hold its shape and be sliced easily. Quince will vary in their pectin levels, however, so cooking time will vary accordingly.
Can I use less sugar?
While you can adjust the sugar to taste, keep in mind that sugar helps preserve the paste and contributes to its texture. Reducing sugar may affect the setting and shelf life.
Can I add spices or other flavours?
Absolutely! Many people add cinnamon, cloves, or vanilla to enhance the flavour. Experiment with different spices to suit your taste. This is particularly fun if you are gifting your quince and want to make a bit of a secret recipe!
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