Quince paste help needed please

[fundj&e]

i made some last year and it was not spreadable,should it be ?

[maddy]

What I do differently to the recipe is cook it on speed 4 (not sure if that makes a difference though)....and as soon as the cooking has finished, I pour immediately into a microwave jug with spout, and pour straight into oiled muffin tins.  I found if you let it sit around for the few minutes in the hot thermomix jug, it starts to set before pouring.

Edit....fundj, think I misread you.....do you mean the consistency once it's been set?
If so, it is meant to be like a firm jam consistency.  Cut off sections rather than spreadable.

[Rara1]

Thanks maddy
I give it another go.
Rara x

[maddy]

I also don't put the chux over the lid, under the insert basket.
Condensation does trickle in, so maybe that helps too
I also don't include the pips or the black bits on the end.
when I strain the pulp, I let it sit for at least 10 minutes in the fine mesh sieve before gently squeezing out the juice with a spatula.
.....have another go, it's really worth it 

[cottchick]

While it tastes wonderful, the quince paste I just made has lots of very hard little lumps in it. Why would that be? I used a mesh strainer, just an ordinary one. Should it be a very fine one? I strained the paste while hot but didn't get all the lumps. Also its a little cloudy, not that lovely shiny gel I see in some pics.

Oh well its my first crack at it so will just try not to break a tooth and enjoy the lovely taste. Any tips re the lumps would be greatly appreciated. I used Thermomixer's recipe.

Cheers,
Serena

[goldfish]

Hi cottchick . . . this is a wonderful way to make the quince paste . . . I strained mine through three layers of muslin!  A crystal clear result.

[maddy]

   it's strange you had lumps cottchick, As the pulp is not included.  I would definitely try a fine sieve next time, and perhaps gently coax out the juice from the pulp.

[cottchick]

Thanks for the responses! I'll definitely try the muslin next time. I wish I wasn't so impatient...

[courton]

It is a wonderful recipe..so do try again. We had quince, cheese and crackers even last night. I used a very fine sieve and did not have any lumps. I left the cut quinces out for 30 mins and it oxidized and was as pink asthe Maggie beer version.

[meganjane]

I've made it a few times and the batch I made today turned out a deep ruby red!

It was a total accident - I had to go out to the paddock and wouldn't be back for an hour. The Quince Paste had eight and a half minutes to go, so I just turned it off.

When I got back, I opened the lid and didn't know what I'd find! I was thrilled to see the paste was a gorgeous deep red colour. The temperature was still on 80, so it had gently cooked while I was away. I did give it ten more minutes, but I doubt it needed it.

I made two batches today, the first one on the left was the regular one and the one on the right, the 'rested' one.

[gertbysea]

Wow Meaganjane how lucky was that? Great colour.

Gert

[CreamPuff63]

I tried the quince paste but didn't have much luck as it was a really light colour, and need to see some quinces before trying again. I read somewhere about leaving the quinces abit as they will oxidise and the colour will be deeper. Not sure if that was before or after cooking  Looks absolutely gorgeous MJ, you've done a fantastic job.

[fundj&e]

i have read that to CP and its before cooking. i made some last year but gave most iof it away

[courton]

Cp, I got the man in the fruit shop to choose the quinces for me and he chose really ugly and furry looking ones...surprisingly they were perfect for making the paste.

[courton]

Ok, this is a warning...I stored my yummy quince paste in the cupboard and approximately 3 months later is full of mould. Yuk. Yuk.yuk.