Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: maddy on May 08, 2010, 01:34:11 pm
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I'm at the 29 minute mark (out of 50) of cooking the liquid/quince/sugar......and it's not looking pink ???
When does the pink colouring come, am I being impatient......or are the quinces still not ripe?
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I've never made it maddy, sorry can't help. Hope the colour changes for you. If not, put in a bit of red food colouring. Perhaps the quinces weren't ripe after all. I don't know how you tell that they're ripe as I've never grown them...
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Maddy, I've never made it but have a couple of recipes that you may be able to compare???
PM me your email address if you'd like them sent through.
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Thanks for that bimby :)
5 minutes to go and YAY.....it's looking pinky-red ;D
I used Mr.T's recipe, so I will post results tomorrow.
I thought they had to be ripe as the birds were starting to get stuck into them.
I must say though, it sure has a weird aroma whilst cooking! :-\
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All in moulds, and already setting beautifully :D
Note to self.....don't make at night when kids are trying to sleep.....very noisy process 8)
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Glad to hear you got it all sorted maddy! ;D
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Maddy, Iv'e made 2 lots now, from Thermomixer's recipe. Both a nice mid pink colour. The quinces don't have to be fully ripe, that is can still have quite a bit of green on them. Mine isn't as pink as that in Thermomixer's photo, but very nice all the same. I like your idea of tipping into moulds.
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Unmoulded this morning, and very happy with them.
Will be tasting them at lunch time, with some wine and cheese of course :D
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_1601.jpg)
Thermomixers recipe with 1500g quinces, made 11. (6 smaller, and 5 bigger ones.)
On the left I used a silicone muffin tray, lightly greased with olive oil.
The right side was a texas muffin pan, lightly oiled as well.
For the finish, I think the metal muffin tins produce a smoother appearance.
I just ran a small pointed silicone spatula around the edges, and they popped out perfectly.
My consultant has given me a different recipe, so I will try that too.....just for comparison ;)
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Wow Maddy, they look great, very impressive. I've never tasted quince paste, obviously it must be nice and by what you have said, it's served with cheese and crackers.
I must see if I can buy some to see if I like it or not. ;D
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Thanks Julie :)
Thermomixers recipe is a good one......loved it, and I do prefer it without the pulp in it.
It's tart, but has sweetness, and really does compliment cheese well.
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_1620.jpg)
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Qunice paste with a blue vein cheese - one of the great combinations!
Great job Maddy.
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How are you going to keep all those quince pastes maddy? Are you able to freeze them?
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My Fav is Quince Paste with the King Island Smoked Chedder and a good bottle of red (BB Shiraz Mondeuse & Cabernet will do for me ;) ) the place me in front of an open fire with good company and I'm in heaven ;D
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My Fav is Quince Paste with the King Island Smoked Chedder and a good bottle of red (BB Shiraz Mondeuse & Cabernet will do for me ;) ) the place me in front of an open fire with good company and I'm in heaven ;D
Can I come? ;D
The quince paste looks divine maddy! My sis makes it and she keeps it for months just wrapped in greaseproof paper.
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The quince paste looks divine maddy! My sis makes it and she keeps it for months just wrapped in greaseproof paper.
Thanks everyone :)
I read that too MJ, so luckily we have 2 fridges. Will just have to drink some more wine to make room for them all ;)
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Wow Maddy. They look fabulous. Well done
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Sorry I wasn't around in your hour of need - but looks like you didn't really need me. They look absolutely superb!!
Well done - great work with the moulds too - perfect.
Now we need to find your quince tree.
Do you feel such a duffer not having used those quinces before ???
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My Fav is Quince Paste with the King Island Smoked Chedder and a good bottle of red (BB Shiraz Mondeuse & Cabernet will do for me ;) ) the place me in front of an open fire with good company and I'm in heaven ;D
Can I come? ;D
Sure can. Haven't met a bad egg on the forum yet, so everyone's welcome :D
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Do you feel such a duffer not having used those quinces before ???
(http://www.freesmileys.org/smileys/smiley-happy119.gif) (http://www.freesmileys.org/smileys.php)(http://www.freesmileys.org/smileys/smiley-happy119.gif) (http://www.freesmileys.org/smileys.php)(http://www.freesmileys.org/smileys/smiley-happy119.gif) (http://www.freesmileys.org/smileys.php).........Um........yes! (http://www.freesmileys.org/smileys/smiley-laughing002.gif) (http://www.freesmileys.org/smileys.php)
Guess what I will be cooking up all this week ? ;)
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Maddy, save you fridge space and just keep it in the pantry.
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True Chookie. I have vacuum packed mine, but just in the pantry will be fine covered with paper and maybe some foil.
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TMXer - thank you so much for this recipe. I thoroughly enjoyed making and eating your quince paste.
(http://thermomixdiary.files.wordpress.com/2010/05/p_1600_1200_87a1ebe2-c278-419d-8f98-05464e88086f.jpeg)
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Looks fab V! ;D
It tastes good, doesn't it.
Just think, I have a huge esky full of quinces....and equate how much you would have to pay, for the equivalent finished product.
All for the cost of some sugar :D
Love it!
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Pleasure VYY - it looks great. I used to have a plate like that! Hope it is in the back of the cupboard.
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Bummer! Had brought a big bag of quinces from the market on the weekend and had decided to make some quince jelly and some quince paste. So I'm cooking the quince jelly tonight, and just looked up Thermomixers recipe for the quince paste to discover I only have less than half the amount of quinces required :'(
But that's fine. I'll try an alternate quince jelly recipe tomorrow night and compare the 2 as I'm quiet unimpressed by the lack of jelly I've made out of the 4 quinces this evening. ;) :)
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ILB, you can make a percentage of the recipe. Just weigh the quinces and judge what proportion of the original recipe you have. I hope this makes sense. I think you get better value from making the paste. Don't forget to put the machine in the empty sink.
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Thanks Chookie. I had thought of that, but wasn't sure what would have been better value for money... ??? Thanks for your advice on that one :-*
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It would have been fine with half the amount and good value - check out how much a little 100g block costs.
It is a bit like King Island yoghurt with cinnamon!!
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Thank you Thermomixer for this recipe :-* :-* :-*. Made this last night. I have never been brave enough to attempt quince paste before and it has turned out perfectly. The smell as it was cooking was worth it alone :D :D. Next year I'll save more of my quinces before the birds get to them :P :P
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Pleasure earth mumma. It is so much fun and I love quinces.
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Hi,
We have just been given some quinces, and I would like to try making quince paste - but I cant seem to find Thermomixers recipe (referred to in this post) on the forum. Could someone please point me in the right direction?? Maddy - your photos are stunning, as usual!
Thanks!
Karen
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Hi Karen,I think this is the recipe :)
http://thermomix-er.blogspot.com/2010/04/thermomix-quince-paste.html
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Thanks Cornish Cream! I didnt think of looking on his blog - I was just searching the forum .....
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I do love quince paste (or jam) and I had an interesting experience a couple of years ago and I don't remember if I posted about it in this forum, certainly not in this thread.
I may have been distracted while cooking one batch of quince jam because I apparently added twice the amount of sugar/sweetener (I use the Splenda/Sugar baking blend).
The stuff was just so tooth-achingly sweet that it was virtually inedible (for me, anyway) the basic quince flavor was there but it was overwhelmed by the sweet.
I had a brainstorm when my eye happened to fall on a jar of "Burnt Fig" jam, a commercial product that has a slightly smoky flavor, excellent with cheeses, especially the stronger types.
The idea of cooking the quince jam the way the fig jam is made did not appeal to me so instead I brewed up a pot of very strong Lapsang Souchong tea, heated the quince jam to a low simmer, stirred in the tea until it was completely blended and continued cooking it until the liquid had reduced to the point I had the same volume of jam as I had started with.
The pectin in the quince was strong enough to set up nicely and I jarred it in 4-ounce jelly jars.
The flavor was lovely and almost everyone who tried it loved it. I sent several jars to my daughter and she asked that next time I jar it in pint jars as the little ones rarely lasted more than a day or two. I gave some to my neighbor who used one entire jar to glaze a couple of ducks.
Since then I have added this tea to fig jam, tomato jam, plum jam, etc., and have found the smoky flavor really enhances some fruits.
My proportions were as follows, in case anyone wants to give it a try.
I brewed up a quart of triple-strength Lapsang Souchong to add to 6 quarts of jam.
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This is what we portuguese call "marmelada" :)
Very traditional here. If you want it to have a deeper red colour, just leave the quinces for a while after peeling, they become oxid with get and start to darken, then it will be darker. Also the fact that you pre-cook the quince before adding the sugar might make a difference, my mother always cooked it already with the sugar.
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I turned my quince jelly into quince jam last year. It was a very firm jam but oh so lovely. I must find some quinces and do it again.
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I LOVE this forum! I would never have attempted a recipe that called for using the thermomix for 50 minutes at Varoma temp speed 5 - I never had a proper demo and so I'm always scared that I may be pushing my machine.
However - thanks to this thread and Thermomixer's blog and recipe - I made my first batch of quince paste last night and they look exactly like the pictures here and on the blog! I had never cooked with quinces before - but a friend had hundreds of huge ones on her tree and gave me several kgs. Plan on making several more batches over the coming days!
We even went and bought some cheeses and had a platter tonight - can't wait to give them as gifts!
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Isn't it amazing how we do things we never thought we would preTMX days jsthermie - well done. Now you can put yourself in the same class as Maggie Beer ;D ;D ;D
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Thanks for reminding me :P
Checked the back orchard this morning
(http://i618.photobucket.com/albums/tt266/nachothecat/104_4831.jpg?t=1302917180)
have lost several to birds and soldier beetles, but I think I have more than enough
(http://i618.photobucket.com/albums/tt266/nachothecat/104_4837.jpg?t=1302917315)
......guess what I'm cooking up this weekend!
P.S......on RC someone posted a feijoa paste recipe.....I have 4 trees of them growing, so I can't wait to make that when they're ready. I think it would make a lovely alternative to quince paste.
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Oh Maddy, lucky you. I love them simply stewed too.
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you can make a percentage of the recipe. Just weigh the quinces and judge what proportion of the original recipe you have.
I've just put a 'half batch' on... my friend's tree didn't have quite as many quinces on it as we first thought.
Any ideas as to whether I should reduce the cooking time? I've set it for the full 50 minutes but am worried that if I over cook it, it will set so hard we'll need a chainsaw to cut it :)
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litterikagairl i wish I could help you but I made it today for the 1st time, maybe check after 35mins and see what it looks like have a photo @ 50 mins let me know if you would like to see it
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Another year, and after 7 batches have cooked, and 56 little parcels wrapped.......I'm quinced out! :D
(http://i618.photobucket.com/albums/tt266/nachothecat/104_5016.jpg?t=1303876156)
A few have been eaten, several have been gifted, but there's plenty more left to enjoy.
:-* Thankyou Thermomixer for a wonderful recipe with easy to follow instructions.
I really don't think I would have bothered making this pre TM days.
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I'm yet to taste quince paste, but every time I see one of yours it makes me want to. No luck getting any quinces here. :(
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What a marathon effort Maddy,your quince paste looks sensational. :)
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yes they look lovely :)
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It must be so satisfying to do something with your homegrown fruit maddy - means a busy period but better than the fruit going to waste. Well done.
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I'm yet to taste quince paste, but every time I see one of yours it makes me want to. No luck getting any quinces here. :(
I would gladly send you some Julie....but not sure how it would fare in the post ???
It must be so satisfying to do something with your homegrown fruit maddy - means a busy period but better than the fruit going to waste. Well done.
It is satisfying, as long as I can beat the birds & possums having a grand feast first >:(
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OMG - just saw the photos. I did about 4 batches this year and have given most away.
Think this would have to be a very good use for the TMX. Makes a horrible task so easy. I recall from Maggie Beer's recipe where she wrapped towels over her arms to stop it burning when it spat up.
I have tried the recipes with pulp in, but still prefer the softer texture this produces, even if it is a little more work.
Good to see you supporting the Australian Sugar Industry Maddy ;) ;) ;)
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Thanks Maddy, it's the thought that counts. :-*
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Good to see you supporting the Australian Sugar Industry Maddy ;) ;) ;)
LOL.....just trying to do my bit :D
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you can make a percentage of the recipe. Just weigh the quinces and judge what proportion of the original recipe you have.
I've just put a 'half batch' on... my friend's tree didn't have quite as many quinces on it as we first thought.
Any ideas as to whether I should reduce the cooking time? I've set it for the full 50 minutes but am worried that if I over cook it, it will set so hard we'll need a chainsaw to cut it :)
I bought some quinces today at a farmers market, and only bought 800g of them (they felt heavier). Going to give this one a try, and not being an experienced jam maker was wondering what the cooking time ended up being for a half batch? Clues, tips and suggestions anyone?
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I just cooked a half batch of this, not much liquid came out of the quinces and so the resulting 'thing' is very pasty not jelly like in the pictures. too scared to take it out of the TM as I think its going to be burnt on the bottom. Never tasted quinces before and I don't think I will even taste this...don't think this has been a success :'(
Footnote: what a disaster, it turned into toffee :'( I managed to prise the blades out, and have everything soaking in hot water in the sink :'(
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oh non cp >:( where is maddy or thermomixer when you need them!!
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Bummer.
I've made this recipe and it turned out really very well except that it never turned pink for me. I suspect it is my quinces, though, as I've tried other recipes with them and they don't change colour.
I just cooked a half batch of this, not much liquid came out of the quinces and so the resulting 'thing' is very pasty not jelly like in the pictures. too scared to take it out of the TM as I think its going to be burnt on the bottom. Never tasted quinces before and I don't think I will even taste this...don't think this has been a success :'(
Footnote: what a disaster, it turned into toffee :'( I managed to prise the blades out, and have everything soaking in hot water in the sink :'(
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I thought that quinces would be a little like pears (ie. soft), but mine were quite hard to peel and core. Perhaps they were not ripe, although you would think that buying from a farmers market they would only sell when they were ripe wouldn't you? They had turned pink though after peeling and coring, but when the sugar was added and then cooked turned to hard toffee.
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They probably were ripe - quinces are a pretty hard fruit and don't go soft even when ripe. They always have to be cooked for a long time and are really gorgeous if slow-cooked in the oven with cinnamon and star anise.
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ah thanks Amanda, perhaps I should give this another go next weekend with the correct amount this time. Those quince pictures just look so delectable. All the toffee came off with lots and lots of soaking in really hot water. I was very careful because I was scared to ruin my blades.
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CP63, some quinces don't colour up as easily as others. You could have added boiling water to the toffee and gently reheated, like you would jam if it set too firm. bit hit and miss though. Quinces are very hard and will go rotten before they would go soft. "very strange fruit.
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I have finally seen some quinces at the local market and would love to make quince paste. But how can I tell if the quinces are ready or ripe enough to make thermomixer's recipe?
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Courton, i think that if they are mostly yellow, then they are ripe.
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Thanks Chookie!! :) :)
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The smell also really intensifies as they rippen!
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Hi, I used green and yellow quinches together to make the paste. It turned out well with a lovely dark pink colour and also very tasty. My favorate recipe is the one from the book InThe Mix.
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Hi, I used green and yellow quinches together to make the paste. It turned out well with a lovely dark pink colour and also very tasty. My favorate recipe is the one from the book InThe Mix.
Yes, the original one by Thermomixer was on here first. love it.
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OH DEAR :o guess who forgot about her quinces again!
The Currawongs have had a grand feast
(http://i618.photobucket.com/albums/tt266/nachothecat/151e8345.jpg)
Majority of the fruit looks like that :-)) have just salvaged 2 shopping bags worth, so at least I will have some paste this year.
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what a shame maddy :'(
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You've been too busy shopping maddy ;) With what you've salvaged, you'll get quite a few pots of paste.
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Oops Maddy, those birds certainly do like there quinces :)
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Didn't know what Currawongs were ??? ??? so just had a quick brush up with my ornithology in wikipedia :D :D :D
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They are currently $6 per kilo...so enjoy your home grown ones!
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They are currently $6 per kilo...so enjoy your home grown ones!
Really...wow....lucky birds :P
Didn't know what Currawongs were ??? ??? so just had a quick brush up with my ornithology in wikipedia :D :D :D
We have so many of them at the moment...and I love hearing them "talk" in the morning
(http://users.esc.net.au/~slp/birds/Grey_Currawong2.jpg)
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I'm not saying anything about quince paste - my last lot was a complete and total disaster - all my fault, I got way-laid and forgot about it - it ended up like a big, solid ball of fruit 'leather'. All I'll say is that it took me about 1/2 an hour to clean everything out of my jug and from around my blades. I think I was lucky I didn't destory my TMX motor actually.
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Maddy - we adore the currawongs, too. That photograph is just beautiful!! :D
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I just cooked a half batch of this, not much liquid came out of the quinces and so the resulting 'thing' is very pasty not jelly like in the pictures. too scared to take it out of the TM as I think its going to be burnt on the bottom. Never tasted quinces before and I don't think I will even taste this...don't think this has been a success :'(
Footnote: what a disaster, it turned into toffee :'( I managed to prise the blades out, and have everything soaking in hot water in the sink :'(
Mine didn't work either :-[
Poured it into a slab tray to cool and set.
I couldn't cut into pieces as it turned into hard toffee :-[
I want to try this recipe again....is it spreadable ?
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i made some last year and it was not spreadable,should it be ?
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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.
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Thanks maddy
I give it another go.
Rara x
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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 :)
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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
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Hi cottchick . . . this is a wonderful way to make the quince paste . . . I strained mine through three layers of muslin! A crystal clear result.
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??? 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.
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Thanks for the responses! I'll definitely try the muslin next time. I wish I wasn't so impatient...
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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.
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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.
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Wow Meaganjane how lucky was that? Great colour.
Gert
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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.
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i have read that to CP and its before cooking. i made some last year but gave most iof it away
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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.
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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.
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Courton, where do you live.? I have had some in laundry cupboard for over 2 years now. It has gone a bit sugary but no mould.
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Hi Courton,
Sorry about your quince paste going mouldy. I stored quince paste for 12 months in a kitchen cupboard and only the colour got a little darker, otherwise it tasted really good. I hope my next lot will keep thesame :)
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Sydney and I had it in the pantry cupboard
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Ah yes, I forgot. I'm just wondering whether more sugar, will stop it from going mouldy. Just a thought :)
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I wonder if it was a bit of warmth emanating from the oven about 2 ft away from it.
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Come to think of it, my blackberry jam got mouldy within a few months when I stored it into a cupboard next to the oven. It was too hot for it. Very disappointing.
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That's a real bummer courton.
I keep all of mine in the fridge.
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Could be the warmth. I live in a cold climate.
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Does anyone process their sealed jam jars in the Fowlers Vacola unit after you've made jam? Seems the latest research shows that you should sterilise jams once they're in the jars, because the air in the headspace is not sterile unless you process them like preserved fruit.
I've just started doing this with my jams.
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Merrilyn, i just freeze my jams so much easier
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Does anyone process their sealed jam jars in the Fowlers Vacola unit after you've made jam? Seems the latest research shows that you should sterilise jams once they're in the jars, because the air in the headspace is not sterile unless you process them like preserved fruit.
I've just started doing this with my jams.
When I make Jam, (this is often, have made 3 lots this week). I pour into sterile jars, place lids on immediately. and turn upside down to sterilize lids. Leave upside down for 10 minutes , and then turn up the right way. When using jam it is best to keep opened jar in fridge.
I have never had a problem, even have jars 3 years old.
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That's what I've always done in the past Chookie, but it seems the later findings from the American Food Administration board or something says that you don't get a proper sterilisation by doing that. They even say not to use paraffin wax on the top of jams. Now I know my grandmother always used paraffin and never had any problems. She also used the cellophane lids that you soak in water first and then place over the top of the jar. Makes you wonder if we're going too far the other way.
Grandma always said a bit of dirt never did anyone any harm.
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Merrilyn, I think I will stick to what I am doing. Jam keeps well, no one has been I'll from eating it. Maggie Beer says that it isn't necessary to sterilise jars, As the boiling hot jam does the job.
I use the jars with the little white rubber ring inside the lid. You can hear them pop as the jam cools. I sterilise the jars in the microwave.
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ACW do you add water to the jar and what about the lids ,i am not confident in sterilise jars.
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Hi Uni - just putting in my 2c here . . . I put the jars in a large pot of water - bring water to the boil and simmer for at least 10 minutes. then pop the jars into a very low oven to make sure they're dry. I use the jars with the screw on plastic lids - just pop those into the saucepan at the end for a minute or two and then dry thoroughly.
Pour jam into the jar, screw the lid on tightly and turn the jar upside down for 30-60 seconds or so, and then turn right way up. As the jam cools you'll notice the lid sink a little in the middle. I keep any jam in the fridge . . . .
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ACW do you add water to the jar and what about the lids ,i am not confident in sterilise jars.
Uni, I put about 1 cm. water in the jar, rest the metal lid on the top with half a turn, and zap on full power for 2 mins. Remove jar, tip out water , sit on bench. Can do several at once, just multiply by the number of jars. So 5 jars 10 mins. I do this while the jam is cooking, so the jars are still a bit warm when I bottle the jam.
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Merrilyn, I think I will stick to what I am doing. Jam keeps well, no one has been I'll from eating it. Maggie Beer says that it isn't necessary to sterilise jars, As the boiling hot jam does the job.
I do the same, never had any problems. When I tip the jars upright, they seal very well. I also have a fowlers outfit but have not done jam.
I have processed tomato sauce in it though and I think it darkens the sauce a bit, so have given up doing that. The sauce keeps very well without doing it.
Marie :)
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I bought three quinces a few weeks ago which weren't ripe and when I returned from my trip noticed one was mouldy but the others were fine, I managed to buy another two at the local Leo's so ended up with around 1800g of quinces. I ended up adding some water and cooking for around 20 mins longer to get a darker colour. It made 18 Texas muffin tins. Here are the before and after packaging this morning. I've wrapped in baking paper then foil and then vacuum sealed. Hoping I'll be able to keep in the cupboard. All up the total cost was under $10.
(http://img.tapatalk.com/d/14/04/01/yderypaj.jpg)
(http://img.tapatalk.com/d/14/04/01/7ezequ9u.jpg)
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Wow they look fantastic Wonder.
So neat.
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Looks amazing wonder
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looks good wonder.
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They look lovely Wonder. You have a supply for a while.
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Excellent Wonder, how long do you think they will last like that?
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I think Chookie mentioned she had some that was 2 years old so I'm hoping that's the case as it made a lot more than I thought and I'm keen to also make some fig and plum paste and DD loves the spiced apple and pear so we won't go through it very quickly. I think with the others I'll make a half quantity and find some smaller molds.
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Wonder if you pour it into a tray once set you can cut it up in little squares
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Great idea Uni, although I do like the round shape. I have some trays I use for mini quiches that I'm thinking might work OK
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Looks very good Wonder 8)
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Wonder these look great. I think the small round ones are a great idea. You are more likely to use it all up in one go. I used some , cut into tiny cubes, ion top of Jam Drop biscuits. Also some in a Middle Eastern dish. Mine are still ok. The better the air is excluded , the better they keep. I use small food grade plastic containers with lids. I think what you are doing is excellent, provided they are vac steeled individually.