Quince paste help needed please

[achookwoman]

ACW do you add water to the jar and what about the lids ,i am not confident in sterilise jars.

Uni,  I put about 1 cm.  water in the jar,  rest the metal lid on the top with half a turn, and zap on full power for 2 mins.  Remove jar,  tip out water , sit on bench.  Can do several at once,  just multiply by the number of jars.  So 5 jars 10 mins.   I do this while the jam is cooking,  so the jars are still a bit warm when I bottle the jam.

[Emme]

Merrilyn,  I think I will stick to what I am doing.  Jam keeps well,  no one has been I'll from eating it.  Maggie Beer says that it isn't necessary to sterilise jars,   As the boiling hot jam does the job. 
 

I do the same, never had any problems. When I tip the jars upright, they seal very well.  I also have a fowlers outfit but have not done jam.
I have processed tomato sauce in it though and I think it darkens the sauce a bit, so have given up doing that.  The sauce keeps very well without doing it.

Marie 

[Wonder]

I bought three quinces a few weeks ago which weren't ripe and when I returned from my trip noticed one was mouldy but the others were fine, I managed to buy another two at the local Leo's so ended up with around 1800g of quinces. I ended up adding some water and cooking for around 20 mins longer to get a darker colour. It made 18 Texas muffin tins. Here are the before and after packaging this morning. I've wrapped in baking paper then foil and then vacuum sealed. Hoping I'll be able to keep in the cupboard. All up the total cost was under $10.

[Bootobethin]

Wow they look fantastic Wonder.
So neat.

[Bedlam]

Looks amazing wonder

[fundj&e]

looks good wonder.

[cookie1]

They look lovely Wonder. You have a supply for a while.

[judydawn]

Excellent Wonder, how long do you think they will last like that?

[Wonder]

I think Chookie mentioned she had some that was 2 years old so I'm hoping that's the case as it made a lot more than I thought and I'm keen to also make some fig and plum paste and DD loves the spiced apple and pear so we won't go through it very quickly. I think with the others I'll make a half quantity and find some smaller molds.

[fundj&e]

Wonder if you pour it into a  tray once set you can cut it up in little squares

[Wonder]

Great idea Uni, although I do like the round shape. I have some trays I use for mini quiches that I'm thinking might work OK

[Cornish Cream]

Looks very good Wonder

[achookwoman]

Wonder these look great.  I think the small round ones are a great idea.  You are more likely to use it all up in one go.  I used some , cut into tiny cubes, ion top of Jam Drop  biscuits.  Also some in a Middle Eastern dish.  Mine are still ok.  The better the air is excluded , the better they keep. I use small food grade plastic containers with lids.  I think what you are doing is excellent, provided they are vac steeled individually.