Making Quince Paste

By Hanna Ashton-Lawson

Growing up on our little hobby farm in central Victoria, we enjoyed lots of seasonal produce. My mum still goes foraging for different produce during each season: mulberries from a big tree in Maldon, rose hips for syrup from wild roses in Yandoit, or olives from a friend’s property in Nuggety. From our property, Mum collects nettles for nettle soup, apples from the orchard (when she can beat the birds), and elderflowers for cordial and wine to be enjoyed at Christmas time. When given a basket of quinces from a friend, Mum poaches them in fragrant and sweet spices, bottling them to enjoy across the winter.

Recently, the Ashburton Community Garden had a bounty of quinces. I jumped on the opportunity to channel my mum’s seasonal cooking, and decided to have a go at making quince paste. My go-to cookbook for any simple and traditional recipes is always the CWA Cookery Book. Those CWA ladies know what they’re doing! This recipe is theirs.

Quince Paste

Ingredients:

2kg quinces (I just used what I had, around five)

Raw sugar

Method:

Scrub the fur off the quinces, wash and chop. Place them in a heavy saucepan with around 300ml of water. Cover and cook over a moderate heat for 30-40 minutes or until soft. The quinces begin to release their beautiful and sweet fragrance here! Force the pulp through a coarse sieve and discard the cores and skin.

Weigh the pulp and transfer to a clean saucepan. Add in an equal quantity of sugar. Stir over a medium heat until the sugar dissolves. Bring to the boil and stir over a medium heat for 30-40 minutes. You know it is ready when the mixture becomes a very thick paste and leaves the sides of the pan. The CWA recommends wearing rubber gloves for this part of the recipe as it spits. I didn’t need to, but used a long handled wooden spoon.

Remove from the heat and cool slightly. Spoon into shallow trays lined with plastic wrap and smooth the surface.

Leave in a warm and dry place for 3-4 days until completely firm. Turn out and wrap in plastic wrap or foil. You can also cut into shapes and store between layers of greasproof paper in an airtight container.

I realised that I had made a tonne, so I used it as an opportunity to do a little act of kindness with my neighbours. I bought some cheese and crackers and packaged them up into a gift for a doorstop drop.

Quince paste was easier to make than I expected! Next time I’d like to package it into small jars as it would be easier for storage. If you can get your hands on some quinces, give it a go! There is so much joy to be had with embracing the season and all the delicious gifts it brings.