Ingredients
1000 g
- 4 quinces, fur/down rubbed off and roughly chopped (weigh and make a note, no more than 1 kg)
- 1 lemon, flesh and pips only
- 80 g water
- 750 g sugar, approx
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6
1h 30min
Preparation 1h 30minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
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Recipe's preparation
- Chop in two batches 10 - 20 seconds Speed 6 with lemon. You want it finely chopped but not puree mush!
- Place all chopped quince mixture into TM bowl, add water, scrape sides of bowl, wash and dry lid and MC. Cook 30 minutes 100 degrees Speed 3 until perfumed aromas are present.
- Carefully turn dial up to Speed 6-7 and pulverise 20 - 30 seconds until desired texture is reached and all pips etc are finely chopped. Check and repeat if desired.
- Add sugar (approximately 75% of raw quince weight) ie 750g sugar if there was 1kg quince placed into bowl at the start.
Combine on Speed 3 for 5 - 10 seconds, scrape down sides of bowl and rinse lid to remove sugar/fruit particles.
NB: Washing lid/scraping sides assists in reducing contamination and will aid in maintaining storage life of end product. - Insert Butterfly, place Varoma onto Lid (bowl part only will allow steam to escape and reduce kitchen splatter). Cook 30 - 45 minutes at Varoma temperature Speed 2 (or 115 degrees TM5 and TM6) until desired colour, texture and moistness is reached.
Cook another 10 - 15 minutes if required.
NB: Using the Butterfly increases the rate of evaporation and reduces the chance of it sticking.
Also, if you remove the Varoma/TM Lid a few times and shake the water off you will get rid of the moisture much more efficiently and reduce the cooking time. - Quickly scrape into containers of choice to cool/dry out. Shallow tray/molds lined with greaseproof paper (paste depth is usually 1-2 cm), no lining required if using silicone bakeware, small tubs or jars will also work well.
- Air dry mixture in a warm place if necessary. Your kitchen bench top, sunny window, mantelpiece etc for as long as required (time will depend on residual moisture) or in a low oven.
Store in an airtight container - keeps a year if not contaminated.
Accessories you need
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Varoma
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Butterfly
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Spatula TM5/TM6
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Tip
New quinces that have greenish tinges on the skin improve pectin set as does using the skin, cores and pips. After pulverising, texture will be good with a little “grittiness”.
Quinces are considered a high pectin fruit and the addition of acid is essential to trigger the pectin reaction with the high sugar level to result in good density/chew.
Juice also assists with colour change to ruby red, if your lemon is small or "dry", add extra juice or the flesh of another lemon.
Lemons (or limes will work too) need to be fresh (supermarket is fine, just not sitting on the counter for weeks/bottled) as acidity drops with age.
No lemons/limes? Use 1/2 teaspoon Citric Acid instead.
Test set on a cold (refrigerated) saucer. Raw quince moisture level and amount of pectin present will influence time to cook and dry.
Un-pulverised “bits” will be captured in the butterfly as it stirs through in the last cook.
To utilise bowl residue, don’t wash, make custard or poach some quinces in the basket or make quince jelly.
NB I have recipes for Jelly and Poaching (there's two methods - TM6 Slow Cook Blade Cover or any model basket) here on Recipe Community. Click my "User Name" to check them out.😉
Excellent served with game or as part of a gravy/glaze or on a cheese board or add a small piece to Thermomix Custard for a delicious flavour boost.
I make mine in small 50g disposable containers and take them to friends as a dinner party gift.
Cost is about $7 for 1000g vs $5 for 100g in the shops!
Your vote and comments are always appreciated!.....Happy Cooking
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Add a commentkristij:Yes, they give extra pectin so you get a...
kristij:Yes, they give extra pectin so you get a good set. The butterfly will grab any biggish bits which you discard and texture will be very slightly grainy (however not unpleasantly so).
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Is the skin and seeds of quince left in?
Is the skin and seeds of quince left in?
lemieuxhelm:If you've a TM31 try cooking longer on...
lemieuxhelm:If you've a TM31 try cooking longer on 100°C before switching to Varoma (for a shorter time)...😉
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
This is THE BEST quince paste recipe! No waste,...
This is THE BEST quince paste recipe! No waste, either. I’ve been making this recipe for many years. Thanks for your updates, Sharon.thermomix!
Amelia's mum
OMG This was seriously successful, with free...
OMG This was seriously successful, with free quinces, lemons (little) from my own tree and all I paid for was sugar. Have made quince balls and quince in pate form which I will cut into rectangular shapes. Not gritty. Perfect. Used Raw sugar, so colour is a beautiful golden colour.
Absolutely delicious! I used to make large batches...
Absolutely delicious! I used to make large batches in the slow cooker but this is so much easier
thank you for sharing your recipe.
Lizcooks: Thanks Liz - I too use silicone ware for...
Lizcooks: Thanks Liz - I too use silicone ware for super easy shaping and no paper mess to deal with!👏👏
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
I've never seen a quince before this recipe...
I've never seen a quince before this recipe hahaha.
This recipe came out perfect. Cooked for 30 mins and it was enough. I was worried that it wasn't going to go pink, but it did after the sugar was added. Yay.
They got spooned into silicone muffin trays and retain their shape wonderfully. I can't wait to share with family and friends
First time quince paste maker. Great recipe!...
First time quince paste maker. Great recipe! Accidentally chucked the whole lemon in...actually, used 2 small lemons. Reduced the sugar to 700g for 1kg quince. Cooked for 40m min. Yum!
Made this today with Quinces I had in freezer from...
Made this today with Quinces I had in freezer from last year, it turned out beautifully,
cant understand how some got it so wrong! I'm now doing the Poached Quinces as you suggested. Thanks for sharing. I noticed you must have put this recipe here around 2012, it's now 2020 and Covid 19 virus had us all in lockdown, great way to use up stuff in freezer and experiment with new recipes.
I made this today and it is divine. For the white...
I made this today and it is divine. For the white sugar I used CSR Lite Reduced Calorie Sugar and it worked perfectly. It does create a large batch of yummy paste. Very nice. Thank you Sharon thermomix.
Yummy and soooooo easy. Thank you.
Yummy and soooooo easy. Thank you.
Soooo delish!! Such a simple cost effective side x...
Soooo delish!! Such a simple cost effective side x thank you
i did accidentally add the sugar in the first step 🙄 but still worked fine lol
Ahhhhmazing!! Made this & took some to a party...
Ahhhhmazing!! Made this & took some to a party last night-completely gone! I didn’t read the recipe properly so I forgot the lemon 🤦🏻♀️ Chopped it in a separate TM bowl & adeed it to Step 5 & worked perfectly (I actually think it was a lime though, can’t tell when it comes off our trees). Also lessened the sugar by about 40 grams. I used Kmart silicone mini bar tray to set & wrapped in cling wrap. Can’t notice the grittiness, it’s so sticky & delicious! Going to try adding figs next time. Thanks for a wonderful recipe!
First time making quince paste as I picked up...
First time making quince paste as I picked up quince for $4/kg. Amazed at how easy this recipe is. Does how some grittiness to it but flavour is amazing and I don’t think I’ll notice the grittiness once I’m eating it with cheese and crackers. Thanks for the recipe.
Tinks87:Sorry you've quince "toffee" Kelly!...did...
Tinks87:Sorry you've quince "toffee" Kelly!...did you shorten the cooking time at all? I'd suggest shorten both steps by about a third, however start checking after half way in the final cook step coz it will depend how moist your fruit was to start with.....it should look cohesive and holding thick shape and then it will cool to firm stage. If it wasn't far enough and a bit too moist, see Step 7 for ways to naturally dry it off a bit more....good luck!
The science is: For jam/sauce/paste recipes the extended cooking without the MC is required to evaporate off the fruit moisture so the fruit/sugars can get past 100 degrees and firm up to the desired texture.
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Made this today but only had 500g of quinces so...
Made this today but only had 500g of quinces so halved everything else. It turned out VERY sticky like toffee and now after being in the fridge the paste is rock hard. Would love some advice on what I did wrong so I can try again. Thank you
Kelly Fraser: Great result! Bargain containers for...
Kelly Fraser: Great result! Bargain containers for you!
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
First time making quince paste (although I've been...
First time making quince paste (although I've been eating it for years!) Fabulous recipe, turned out perfect. I cooked mine for 40 mins and had a gorgeous ruby red colour, I'm very impressed! Will be making more for gifts. I found an 8 pack of 50ml containers from Woolworths for $2! I managed to fill 20 containers with just under 1kg of quinces.
smiley6: Glad you’re making use if the season...
smiley6: Glad you’re making use if the season with success!✔️™️🤓
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Love this recipe... Comes out perfect, thank you....
Love this recipe... Comes out perfect, thank you. On my second batch now 😁
Dani75: Sorry you weren’t happy with the texture...
Dani75: Sorry you weren’t happy with the texture Dani. It will always have a bit due to using skins etc however it shouldn’t be excessive and I usually make mine later in the season so maybe there’s a science thing going on with the fruit that makes a difference??
An option might be to chop longer (someone else has mentioned in another comment and I’ve adjusted the recipe that they chop for double time when they make it) or of course peeling and coring will give a totally smooth texture (however might need to add more lemon juice as core/skin content gives the setting pectin in this recipe)...
Thanks for your feedback.....😊
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Dani75:...
Dani75:
I always clean and scrape the lid to make sure all food particles are cooked to the full high temperature (coz some bits might be up under the lid from the chop step) which should reduce the chance of spoilage (as quice season is so short my paste has to last a long time!).....hope that helps.😊 I’ve now added a note to the recipe to assist others.
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
After reading mostly positive comments I decided...
After reading mostly positive comments I decided to give this a go. So gritty. Yes there was alot that the butterfly retained but the texture is odd and not particularly enjoyable which is a shame as I was planning on giving some away.
Can someone please clear this up for me.... why...
Can someone please clear this up for me.... why wash the lid and measuring cup after blitzing fruit before cooking?
Glad it worked for you.'👍
Glad it worked for you.'👍
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Absolutely loved the quince paste. I made 2...
Absolutely loved the quince paste. I made 2 batches. The first was a dark red colour and the 2nd slightly lighter. I realised I didn’t cook the 2nd batch as long so that might be why. Also, with the 2nd batch I ground the quince and seeds down for double the time and I think this worked better.
Thanks for sharing.
Happy that you'vegot a supply for gifts or cheese...
Happy that you'vegot a supply for gifts or cheese boards now
!
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
This recipie is so easy to make and taste...
This recipie is so easy to make and taste fantastic. Stores in the fridge well.
Was able to make lots of batches all in a day.
so yummy and easy thank you
so yummy and easy!! thank you
Amazing Now I just need wine and cheese
Amazing! Now I just need wine and cheese
Ive never used quince before but this recipe was...
I've never used quince before, but this recipe was fantastic. Very easy to follow and tastes great. One batch made 15 small pots (aboit the same size you buy for too much money!). On my second batch today. Yum.
Fantastic!...
Fantastic!
First try at quince paste, and OMG great!!
Thank you.
Why do I struggle to get a
Why do I struggle to get a nice deep red color!? My first batch made on the stove top last year was pale, 2nd batch was perfect, and I haven't been able to recreate the success since then! I've tried another thermie recipe this year and loved the flavor but again was pale, now hoping this one would work bc it was so simple but the longer it cooks the harder and more rubbery it goes! What am I doing wrong? Does the age of the quince matter?
Edited1/10/16. I've been working my way they the two batches of quince paste I made last year, one of which was this recipe. Unfortunately I've chucked the majority of this batch out and wont be trying it again., The gritty bits were actually really bad, my MIL cracked her tooth on it and I've nearly done it a few times myself, and I'm a dentist, so i know this dangerous territory. I don't know if it was my quince that I used or if the thermomix just couldn't get it blitzed fine enough, but even the tiniest bit of grit from this batch is enough to worry me. I'll stick to recipes that remove the pips and cores before blitzing. Flavor is lovely though, and I did get a beautiful deep color in the end by cooking a bit longer.
Thank you! Simple
Thank you! Simple ingredients, and clear instructions. I'm making my second batch, as it was a great hit with work colleagues. They think I'm really clever!!! (Shhhh, our little secret.
)
Thank Alison...appreciate
Thank Alison...appreciate your input and happy that your having success!
The little tubs are from a food packaging supplies shop and the paste just pops out really cleanly with a nice gloss on the underside. I've has some in the fridge for over a year stores this way (as long as everything is super clean). I've also seen them online however you might need to split the order with girlfriends. Base and lid are sold separately and I use the 50ml capacity as it seen as to be the "right" size. Happy Cooking!
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
PS Sharon - the little
PS Sharon - the little disposable cups are a brilliant idea! May i ask where you got them?? Does the paste pop out of them easily, or do you just cut a bit out of the cup each time you add it to a bikkie? I sliced mine up and vacuum wrapped them, but i like that cup idea! Thanks for publishing this recipe, its great!
In response to Rebecca's
In response to Rebecca's comment - And yet i've made this recipe and it was perfect, and Tenina's didnt work for me. There are so many variables - the quality of the fruit, the chef's ability and adherence to the steps etc. Not really the author of the recipes fault if it didnt work for you. In my experience, giving it another go might be worth a try. Similarly, getting frustrated and chucking the whole lot out is a bit silly - to get a deeper colour, especially from fruit that is of questionable quality, cooking it down for a bit longer works a treat.
Also, google is a good asset - i've googled 'thickening quince paste" etc, not particularly brainy questions, and thats where i found all sorts of info on how to cook it further for better results.
I am just about to make
I am just about to make another batch. Thanks for sharing. I really can't belive the comments some people leave on this recipe community. Great recipe. Thanks once again.
I just made a batch. I added
I just made a batch. I added 15 mins, the results were rich deep colour. Can't wait to gift some. So easy and a big $ saver for me with free quince and lemons from freinds trees. Thank you.
Kazzer
Sorry to hear that it didn't
Sorry to hear that it didn't work out for you Bek and I'm glad you've got a favourite that works for you...
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
I have been making quince
I have been making quince paste every winter since I got my TM 5 years ago. I have always used Tenina's recipe. Today I thought I'd give this one a go and it was a complete failure. It is thick and gluggy, really really gritty, gave me error messages on my machine, didn't change that gorgeous red colour I am use to. The entire batch has gone in the garbage. I am so annoyed because I won't be able to buy quinces in Central Queensland now until next year. Stick to Tenina's recipe peeps. It's a huge thumbs down for me. Really really annoyed right now to be honest.
This was excellent, one batch
This was excellent, one batch made enough to fill in a tupperware slice form, plus several silicon cupcake moulds. It peeled out of all those really smoothly. Afterwards we made custard with the residue in the bowl (as suggested in the tips) and that had a lovely quince flavour diffused throughout.
Great recipe....everyone
Great recipe....everyone loved in my household!!
Joelle Colless
Thank you so much for this
Thank you so much for this recipe! I have just made my first ever batch of Quince paste after being given some quinces and I love it! I will probably make another batch it was so easy.
Very easy to make and
Very easy to make and although not as dark as yours the colour is very good. For me a little sweet but I guess it has to be. The cheese will tone it down. Such a great idea to poach quinces afterwards. I'm doing that right now. Thanks so much for your recipe and tips.
The Wife loves it and sings
The Wife loves it and sings it praise.
Just made this for the first
Just made this for the first time, it was so simple & easy. Looks magnificent, smelt divine whilst cooking. I used Jam setta sugar!
I'm no expert but I believe
I'm no expert but I believe it's something to do with the acidity of the cooking liquid that releases the hidden red colours when heated in a sugary environment. My lemons come from my Meyer tree and are quite large (as its in fruit in winter) so there is probably a good 40g of juice per batch. Maybe add some extra juice next time - and I'll make a note in the tips now that I've found this out!
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
It's just the flesh and seeds
It's just the flesh and seeds included .....add them in step one Mandyhu..Good Luck..Sharon
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729