Quince Paste Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
Method

Ingredients

 Quinces5
 Water1 Cup (16 tbs) (As Required To Cover)
 Honey1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1169 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.13 g0.63%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 56 mg2.3%

Total Carbohydrates 315 g105%

Dietary Fiber 24.1 g96.2%

Sugars 123.2 g

Protein 5 g10.9%

Vitamin A 10% Vitamin C 313.7%

Calcium 14.7% Iron 52.1%

*Based on a 2000 Calorie diet

Directions

Wash, core, peel and chop quinces.
Cover with water.
Bring to a boil and simmer until quinces have turned a deep pink orange color (45 minutes to an hour).
Drain off juice.
Reserve for jelly.
Puree pulp, add honey and cook in a heavy-bottom saucepan over low heat, stirring frequently, until it is as thick as possible.
Line a cookie sheet or flat pan or platter with cheesecloth, spread the puree on it 1/2 inch thick and cover with more cheesecloth.
Leave in a cool, airy place for 1 to 2 weeks to dry, turning it every few days to enable it to dry on both sides.
When the paste peels off of the cheesecloth easily, lay it between two sheets of wax paper or plastic wrap.
Roll out as thin as possible with a rolling pin.
Roll up paste in the plastic into a tube and store in cool dry place.
To serve, allow people to tear off the size piece they desire.
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