Quince paste help needed please

[Frozzie]

yes they look lovely 

[judydawn]

It must be so satisfying to do something with your homegrown fruit maddy - means a busy period but better than the fruit going to waste. Well done.

[maddy]

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. 

I would gladly send you some Julie....but not sure how it would fare in the post 

It must be so satisfying to do something with your homegrown fruit maddy - means a busy period but better than the fruit going to waste. Well done.

It is satisfying, as long as I can beat the birds & possums having a grand feast first 

[Thermomixer]

OMG - just saw the photos.  I did about 4 batches this year and have given most away.

Think this would have to be a very good use for the TMX.  Makes a horrible task so easy.  I recall from Maggie Beer's recipe where she wrapped towels over her arms to stop it burning when it spat up.

I have tried the recipes with pulp in, but still prefer the softer texture this produces, even if it is a little more work.

Good to see you supporting the Australian Sugar Industry Maddy 

[JulieO]

Thanks Maddy, it's the thought that counts. 

[maddy]

Good to see you supporting the Australian Sugar Industry Maddy 

LOL.....just trying to do my bit 

[CreamPuff63]

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 

I bought some quinces today at a farmers market, and only bought 800g of them (they felt heavier). Going to give this one a try, and not being an experienced jam maker was wondering what the cooking time ended up being for a half batch? Clues, tips and suggestions anyone?

[CreamPuff63]

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 

[Frozzie]

oh non cp    where is maddy or thermomixer when you need them!!

[Amanda]

Bummer.
I've made this recipe and it turned out really very well except that it never turned pink for me.  I suspect it is my quinces, though, as I've tried other recipes with them and they don't change colour.

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 

[CreamPuff63]

I  thought that quinces would be a little like pears (ie. soft), but mine were quite hard to peel and core. Perhaps they were not ripe, although you would think that buying from a farmers market they would only sell when they were ripe wouldn't you? They had turned pink though after peeling and coring, but when the sugar was added and then cooked turned to hard toffee.

[Amanda]

They probably were ripe - quinces are a pretty hard fruit and don't go soft even when ripe.  They always have to be cooked for a long time and are really gorgeous if slow-cooked in the oven with cinnamon and star anise.

[CreamPuff63]

ah thanks Amanda, perhaps I should give this another go next weekend with the correct amount this time. Those quince pictures just look so delectable. All the toffee came off with lots and lots of soaking in really hot water. I was very careful because I was scared to ruin my blades.

[achookwoman]

CP63, some quinces don't colour up as easily as others.  You could have added boiling water to the toffee and gently reheated,  like you would jam if it set too firm.   bit hit and miss though.  Quinces are very hard and will go rotten before they would go soft.  "very strange fruit.

[courton]

I have finally seen some quinces at the local market and would love to make quince paste. But how can I tell if the quinces are ready or ripe enough to make thermomixer's recipe?