Quince Paste

Method

1. Cut, core and chop the quinces – but leave the skin on.
2. Put the chopped quince in a pot and just cover them with water. Simmer on a low heat for about 45 minutes until the quinces are very soft and most of the water has been absorbed.
3. Once soft, use a hand blender or food processor to puree the quince (including the skin).
4. Measure your puree and then measure the equivalent in sugar (eg five cups of quince means five cups of sugar.)
5. Mix the quince and sugar together and put into a slow cooker.
6. Turn the slow cooker on high and cook for five hours with the lid off. Stir frequently as it forms a skin on top.
7. The quince will darken and become a deep pink colour. Once it is thick and almost stretchy, pour it into a lined square dish.
8. Leave it overnight to dry out. It’s a good idea to put it in the oven to stop anything falling on top as it is quite sticky.
9. Cut the paste into pieces and store it in an airtight container lined with baking paper. It will last for about four months in the fridge.