Quince Paste

Quince paste is a kind of solid jam made from quince apples, with a gummy texture reminiscent of jelly. It is a traditional specialty of some Italian regions, especially in Sicily, but also in other Mediterranean areas. Here is how to prepare it.

Ingredients

• 1 kg of quince apples
• Sugar (the quantity depends on the weight of the pulp, as we will see in the procedure)
• Juice of one lemon
• Water (as needed)
• [Optional] Vanillin or a vanilla bean

Preparation

1. Thoroughly wash the quince apples, cut them into pieces without peeling them, and remove the seeds. Do not throw away the seeds because they contain pectin which helps with the gelling.
2. Put the quince apples in a pot, cover them with water, and add the seeds collected in a cheesecloth or a tea sachet so as not to lose them.
3. Cook over medium-low heat until the apples are very soft, which may take about an hour.
4. At this point, drain the apples and put them through a food mill to obtain a fine puree. If you prefer, you can remove the peel before proceeding with the food mill.
5. Weigh the quince puree and add an equal weight of sugar (for example, for 500 g of puree, use 500 g of sugar).
6. Put the puree and sugar back in the pot, add the lemon juice, and if you wish, the vanillin or vanilla.
7. Cook over low heat, stirring frequently to prevent it from sticking to the bottom of the pot, until the mixture has thickened and taken on a nice amber color (cooking can take up a couple of hours).
8. To check if the quince paste is ready, you can do the saucer test: pour a teaspoon of the mixture onto a saucer and tilt it. If it does not run, the quince paste is ready.
9. Pour the hot mixture into molds slightly moistened with water and sugar, or into a baking tray lined with parchment paper, and let cool.
10. Once the quince paste has solidified, you can cut it into pieces and wrap it in powdered sugar sheets for storage.

Curiosity

Quince paste was very much appreciated already in Roman times, and its recipe has been handed down to the present day. In the past, it was a sweet that was prepared for festivities, and traditionally it is consumed during the Christmas period.