Quince paste help needed please

[KarenH]

Hi,
We have just been given some quinces, and I would like to try making quince paste - but I cant seem to find Thermomixers recipe (referred to in this post) on the forum.  Could someone please point me in the right direction??  Maddy - your photos are stunning, as usual!
Thanks!
Karen

[Cornish Cream]

Hi Karen,I think this is the recipe
http://thermomix-er.blogspot.com/2010/04/thermomix-quince-paste.html

[KarenH]

Thanks Cornish Cream!  I didnt think of looking on his blog - I was just searching the forum .....

[andiesenji]

I do love quince paste (or jam) and I had an interesting experience a couple of years ago and I don't remember if I posted about it in this forum, certainly not in this thread. 

I may have been distracted while cooking one batch of quince jam because I apparently added twice the amount of sugar/sweetener (I use the Splenda/Sugar baking blend).
The stuff was just so tooth-achingly sweet that it was virtually inedible (for me, anyway) the basic quince flavor was there but it was overwhelmed by the sweet.
I had a brainstorm when my eye happened to fall on  a jar of "Burnt Fig" jam, a commercial product that has a slightly smoky flavor, excellent with cheeses, especially the stronger types.
The idea of cooking the quince jam the way the fig jam is made did not appeal to me so instead I brewed up a pot of very strong Lapsang Souchong tea, heated the quince jam to a low simmer, stirred in the tea until it was completely blended and continued cooking it until the liquid had reduced to the point I had the same volume of jam as I had started with. 
The pectin in the quince was strong enough to set up nicely and I jarred it in 4-ounce jelly jars. 
The flavor was lovely and almost everyone who tried it loved it.  I sent several jars to my daughter and she asked that next time I jar it in pint jars as the little ones rarely lasted more than a day or two.  I gave some to my neighbor who used one entire jar to glaze a couple of ducks.

Since then I have added this tea to fig jam, tomato jam, plum jam, etc., and have found the smoky flavor really enhances some fruits.

My proportions were as follows, in case anyone wants to give it a try.
I brewed up a quart of triple-strength Lapsang Souchong to add to  6 quarts of jam.   

[BimbyPT]

This is what we portuguese call "marmelada" 
Very traditional here. If you want it to have a deeper red colour, just leave the quinces for a while after peeling, they become oxid with get and start to darken, then it will be darker. Also the fact that you pre-cook the quince before adding the sugar might make a difference, my mother always cooked it already with the sugar.

[cookie1]

I turned my quince jelly into quince jam last year. It was a very firm jam but oh so lovely. I must find some quinces and do it again.

[jsthermie]

I LOVE this forum! I would never have attempted a recipe that called for using the thermomix for 50 minutes at Varoma temp speed 5 - I never had a proper demo and so I'm always scared that I may be pushing my machine.
However - thanks to this thread and Thermomixer's blog and recipe - I made my first batch of quince paste last night and they look exactly like the pictures here and on the blog! I had never cooked with quinces before - but a friend had hundreds of huge ones on her tree and gave me several kgs. Plan on making several more batches over the coming days!

We even went and bought some cheeses and had a platter tonight - can't wait to give them as gifts!

[judydawn]

Isn't it amazing how we do things we never thought we would preTMX days jsthermie - well done.  Now you can put yourself in the same class as Maggie Beer 

[maddy]

Thanks for reminding me 

Checked the back orchard this morning



have lost several to birds and soldier beetles, but I think I have more than enough



......guess what I'm cooking up this weekend!

P.S......on RC someone posted a feijoa paste recipe.....I have 4 trees of them growing, so I can't wait to make that when they're ready.  I think it would make a lovely alternative to quince paste.

[cookie1]

Oh Maddy, lucky you. I love them simply stewed too.

[mixotrophy]

you can make a percentage of the recipe.  Just weigh the quinces and judge what proportion of the original recipe you have.

I've just put a 'half batch' on... my friend's tree didn't have quite as many quinces on it as we first thought.
Any ideas as to whether I should reduce the cooking time? I've set it for the full 50 minutes but am worried that if I over cook it, it will set so hard we'll need a chainsaw to cut it 

[fundj&e]

litterikagairl i wish I could help you but I made it today for the 1st time, maybe check after 35mins and see what it looks like have a  photo @ 50 mins let me know if you would like to see it

[maddy]

Another year, and after 7 batches have cooked, and 56 little parcels wrapped.......I'm quinced out!   



A few have been eaten, several have been gifted, but there's plenty more left to enjoy.

   Thankyou Thermomixer for a wonderful recipe with easy to follow instructions.
I really don't think I would have bothered making this pre TM days.

[JulieO]

I'm yet to taste quince paste, but every time I see one of yours it makes me want to.  No luck getting any quinces here. 

[Cornish Cream]

What a marathon effort Maddy,your quince paste looks sensational.