How to make homemade quince paste, traditional autumn recipe


One of the things that attracts me the most about the beginning of autumn is the variety in terms of recipes and preserves that we can prepare for the rest of the year. One of them, which has become a tradition in many homes, is the quince paste recipe, that is why I want to show you my way of making it and leave no doubt about how to make homemade quince paste.

There are different ways to make this recipe, but this method is the one we follow at home, and although a priori it may seem a bit more elaborate, I personally consider that the result is much finer and richer. The touch that I give with white wine and cinnamon came about by chance, but since I tried it a few years ago, now I always do it this way. Of course, and although the alcohol in the wine evaporates, if there are children who are going to consume the quince paste, you can safely dispense with the wine.


For people
  • Quince 1 kg
  • Apple 2
  • Sugar 750 g
  • Squeeze lemon juice 1
  • Cinnamon stick 1
  • Splash white wine 1

How to make quince jam

Difficulty: Medium
  • Total time 1 hour
  • Elaboration 1 hour
  • Repose 8 h

We wash and dry the quinces. With the help of a peeler or knife we ​​peel and chop them, discarding any part in poor condition. We do the same operation with apples. We put everything in a saucepan and cover it with the sugar and lemon juice. We let it rest for about eight hours or overnight.

After the rest we will see that the fruit has released water. We put the casserole on the fire next to the cinnamon stick. Once it starts to boil, add the splash of white wine and let it evaporate. We lower the heat and stir often, with a wooden spoon, to prevent it from sticking and being careful with splashes as it burns a lot.

The quince will gradually unravel and acquire a nice butane color. When the fruit is soft, we remove the cinnamon stick, we mix it, leaving a very fine puree and we continue cooking for a while longer. We will check the doneness by placing a wooden spoon in the center of the casserole, when it remains standing it is ready.

We remove from the heat and quickly pour into the containers. Let cool completely, cover with a little greaseproof paper, cover and refrigerate. In this way it will be kept for many months. It also supports freezing but I do not consider it necessary.

With what to accompany the quince paste

Homemade quince jelly can be used in multiple ways, being part of desserts such as pancakes or mousses, or even savory dishes, but however I recommend it the most is to take it simply accompanied by a good strong cheese. In this case we opted for some slices of Idiazábal, which with the smoky touch that it has contrasts perfectly with the sweetness of the quince meat.

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