Ingredients
- 4 quinces, fur/down rubbed off and roughly chopped (weigh and make a note, no more than 1 kg)
- 1 lemon, flesh and pips only
- 80 g water
- 750 g sugar, approx
Accessories you need
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Varoma -
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Chop in two batches 10 - 20 seconds Speed 6 with lemon. You want it finely chopped but not puree mush!
- Place all chopped quince mixture into TM bowl, add water, scrape sides of bowl, wash and dry lid and MC. Cook 30 minutes 100 degrees Speed 3 until perfumed aromas are present.
- Carefully turn dial up to Speed 6-7 and pulverise 20 - 30 seconds until desired texture is reached and all pips etc are finely chopped. Check and repeat if desired.
- Add sugar (approximately 75% of raw quince weight) ie 750g sugar if there was 1kg quince placed into bowl at the start.
Combine on Speed 3 for 5 - 10 seconds, scrape down sides of bowl and rinse lid to remove sugar/fruit particles.
NB: Washing lid/scraping sides assists in reducing contamination and will aid in maintaining storage life of end product. - Insert Butterfly, place Varoma onto Lid (bowl part only will allow steam to escape and reduce kitchen splatter). Cook 30 - 45 minutes at Varoma temperature Speed 2 (or 115 degrees TM5 and TM6) until desired colour, texture and moistness is reached.
Cook another 10 - 15 minutes if required.
NB: Using the Butterfly increases the rate of evaporation and reduces the chance of it sticking.
Also, if you remove the Varoma/TM Lid a few times and shake the water off you will get rid of the moisture much more efficiently and reduce the cooking time. - Quickly scrape into containers of choice to cool/dry out. Shallow tray/molds lined with greaseproof paper (paste depth is usually 1-2 cm), no lining required if using silicone bakeware, small tubs or jars will also work well.
- Air dry mixture in a warm place if necessary. Your kitchen bench top, sunny window, mantelpiece etc for as long as required (time will depend on residual moisture) or in a low oven.
Store in an airtight container - keeps a year if not contaminated.
Tip
New quinces that have greenish tinges on the skin improve pectin set as does using the skin, cores and pips. After pulverising, texture will be good with a little “grittiness”.
Quinces are considered a high pectin fruit and the addition of acid is essential to trigger the pectin reaction with the high sugar level to result in good density/chew.
Juice also assists with colour change to ruby red, if your lemon is small or "dry", add extra juice or the flesh of another lemon.
Lemons (or limes will work too) need to be fresh (supermarket is fine, just not sitting on the counter for weeks/bottled) as acidity drops with age.
No lemons/limes? Use 1/2 teaspoon Citric Acid instead.
Test set on a cold (refrigerated) saucer. Raw quince moisture level and amount of pectin present will influence time to cook and dry.
Un-pulverised “bits” will be captured in the butterfly as it stirs through in the last cook.
To utilise bowl residue, don’t wash, make custard or poach some quinces in the basket or make quince jelly.
NB I have recipes for Jelly and Poaching (there's two methods - TM6 Slow Cook Blade Cover or any model basket) here on Recipe Community. Click my "User Name" to check them out.😉
Excellent served with game or as part of a gravy/glaze or on a cheese board or add a small piece to Thermomix Custard for a delicious flavour boost.
I make mine in small 50g disposable containers and take them to friends as a dinner party gift.
Cost is about $7 for 1000g vs $5 for 100g in the shops!
Your vote and comments are always appreciated!.....Happy Cooking
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Love this recipe and made 5 batches. The first time it is started to go mouldy, considering how long it cooks for
kristij:Yes, they give extra pectin so you get a good set. The butterfly will grab any biggish bits which you discard and texture will be very slightly grainy (however not unpleasantly so).
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Is the skin and seeds of quince left in?
lemieuxhelm:If you've a TM31 try cooking longer on 100°C before switching to Varoma (for a shorter time)...😉
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
This is THE BEST quince paste recipe! No waste, either. I’ve been making this recipe for many years. Thanks for your updates, Sharon.thermomix!
Amelia's mum
OMG This was seriously successful, with free quinces, lemons (little) from my own tree and all I paid for was sugar. Have made quince balls and quince in pate form which I will cut into rectangular shapes. Not gritty. Perfect. Used Raw sugar, so colour is a beautiful golden colour.
Absolutely delicious! I used to make large batches in the slow cooker but this is so much easier
thank you for sharing your recipe.
Lizcooks: Thanks Liz - I too use silicone ware for super easy shaping and no paper mess to deal with!👏👏
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
I've never seen a quince before this recipe hahaha.
This recipe came out perfect. Cooked for 30 mins and it was enough. I was worried that it wasn't going to go pink, but it did after the sugar was added. Yay.
They got spooned into silicone muffin trays and retain their shape wonderfully. I can't wait to share with family and friends
First time quince paste maker. Great recipe! Accidentally chucked the whole lemon in...actually, used 2 small lemons. Reduced the sugar to 700g for 1kg quince. Cooked for 40m min. Yum!