Quince paste help needed please

[achookwoman]

Courton,  i think that if they are mostly yellow,  then they are ripe.

[courton]

Thanks Chookie!!

[jsthermie]

The smell also really intensifies as they rippen!

[desi]

Hi, I used green and yellow quinches together to make the paste. It turned out well with a lovely dark pink colour and also very tasty. My favorate recipe is the one from the book InThe Mix.

[achookwoman]

Hi, I used green and yellow quinches together to make the paste. It turned out well with a lovely dark pink colour and also very tasty. My favorate recipe is the one from the book InThe Mix.

Yes, the original one by Thermomixer was on here first.  love it.

[maddy]

OH DEAR     guess who forgot about her quinces again!

The Currawongs have had a grand feast



Majority of the fruit looks like that    have just salvaged 2 shopping bags worth, so at least I will have some paste this year.

[fundj&e]

what a shame maddy 

[judydawn]

You've been too busy shopping maddy   With what you've salvaged, you'll get quite a few pots of paste.

[dede]

Oops Maddy, those birds certainly do like there quinces

[Cornish Cream]

Didn't know what Currawongs were so just had a quick brush up with my ornithology in wikipedia

[courton]

They are currently $6 per kilo...so enjoy your home grown ones!

[maddy]

They are currently $6 per kilo...so enjoy your home grown ones!

Really...wow....lucky birds 

Didn't know what Currawongs were so just had a quick brush up with my ornithology in wikipedia

We have so many of them at the moment...and I love hearing them "talk" in the morning

[Cuilidh]

I'm not saying anything about quince paste - my last lot was a complete and total disaster - all my fault, I got way-laid and forgot about it - it ended up like a big, solid ball of fruit 'leather'.  All I'll say is that it took me about 1/2 an hour to clean everything out of my jug and from around my blades.  I think I was lucky I didn't destory my TMX motor actually.

[goldfish]

Maddy - we adore the currawongs, too.  That photograph is just beautiful!!

[Rara1]

I just cooked a half batch of this, not much liquid came out of the quinces and so the resulting 'thing' is very pasty not jelly like in the pictures. too scared to take it out of the TM as I think its going to be burnt on the bottom. Never tasted quinces before and I don't think I will even taste this...don't think this has been a success  

Footnote: what a disaster, it turned into toffee  I managed to prise the blades out, and have everything soaking in hot water in the sink 

Mine didn't work either 
Poured it into a slab tray to cool and set.
I couldn't cut into pieces as it turned into hard toffee 

I want to try this recipe again....is it spreadable ?