{"id":47121,"date":"2025-10-21T16:45:38","date_gmt":"2025-10-21T14:45:38","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=47121"},"modified":"2025-10-21T16:45:38","modified_gmt":"2025-10-21T14:45:38","slug":"quince-paste-recipe-no-gelling-agents","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/quince-paste-recipe-no-gelling-agents\/","title":{"rendered":"Quince Paste Recipe (No Gelling Agents)"},"content":{"rendered":"<div id=\"attachment_18056\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-18056\" class=\"wp-image-18056 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2022\/10\/recette-pa%CC%82te-de-coings-maison-sans-pectine.jpg\" alt=\"Homemade Quince Paste Recipe\" width=\"800\" height=\"1200\"><p id=\"caption-attachment-18056\" class=\"wp-caption-text\">Easy Homemade Quince Paste<\/p><\/div>\n<div><strong><span style=\"font-size: 18pt;\">Quince Paste Recipe without Pectin<\/span><\/strong><\/div>\n<p>As its name suggests, <strong>quince paste<\/strong>, also known as <strong>membrillo<\/strong>, is a fruit paste made from quinces and sugar. It&#8217;s a simple confection to make that requires neither a thermometer nor additives, unlike other jelly candies such as <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/lemon-pate-de-fruit-jelly-candies\/\">lemon p\u00e2te de fruit<\/a>. Quince is naturally rich in pectin, which helps achieve a firm and delicious texture.<\/p>\n<p>Making your own homemade quince paste is not as difficult as you might think. The recipe is very simple, made with just two ingredients and no added gelling agent, agar-agar, gelatin, or confectionery sugar. You get a quince paste with a melt-in-your-mouth texture and authentic taste. It&#8217;s a treat we love to enjoy, like chocolates, marshmallows, or nougat. It&#8217;s perfect for fully enjoying quince season and also makes an excellent gourmet gift idea for Christmas.&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-18057 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2022\/10\/pa%CC%82te-de-coings-facile-.jpg\" alt=\"easy homemade quince paste recipe\" width=\"800\" height=\"1067\"><\/p>\n<h2>Tips<\/h2>\n<p>If you want to achieve a beautiful amber-pink quince paste, do not add lemon to the cooking water. However, if you prefer a lighter paste, like mine, add lemon to the water to prevent the quinces from oxidizing and changing color.<\/p>\n<p>To make successful quince paste, it&#8217;s important to cook the fruit thoroughly so it sets properly after cooling. The paste must cook long enough to become very thick. Towards the end of cooking, when it boils, it forms craters on the surface and can splash when it falls back into the pot. It&#8217;s ready when it&#8217;s dense and, when you take a little with a spoon and let it drop back into the pot, it forms a thick mound. The paste usually reduces by one-third of its initial volume.<\/p>\n<h2>Video Recipe<\/h2>\n<p><iframe src=\"\/\/www.youtube.com\/embed\/omoL_uLGoSY\" width=\"560\" height=\"314\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h2><strong>Ingredients<\/strong><\/h2>\n<p><span style=\"background-color: #f7e7d7;\"><b>Note:<\/b> Find the printable recipe card at the end of the article.&nbsp;<\/span><\/p>\n<ul>\n<li>6 large quinces<\/li>\n<li>Sugar (equal to the weight of the cooked quinces)<\/li>\n<li>2 to 4 packets of vanilla sugar<\/li>\n<li>2 teaspoons of vanilla extract<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-18061 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2022\/10\/Recette-pa%CC%82te-de-coings-maison.jpg\" alt=\"Delicious Easy Quince Paste without Pectin\" width=\"800\" height=\"1067\"><\/p>\n<h2>Preparation Steps:<\/h2>\n<h3>Cooking the Quinces<\/h3>\n<p>Choose ripe quinces with a beautiful yellow color and smooth skin. Avoid any with dark spots, as these indicate worm damage.<\/p>\n<p>Rub them gently by hand or with a sponge under running water to remove the fuzz.<\/p>\n<p>Cut the quinces in half on a board with a large knife, then cut each half in two again. Peel them and remove the hard cores and seeds.<\/p>\n<p>If you also plan to make quince jelly, do not discard the peels and seeds.<\/p>\n<p>Place the cleaned quince quarters in a large pot filled with lemon water. If you want to save the cooking water for jelly, use an amount of water equal to the weight of the quinces (1 kg of quince = 1 liter of water).<\/p>\n<p>Cut the quarters into cubes. For the jelly, place the peels and seeds in a clean muslin cloth, tie it securely, and place it in the pot.<\/p>\n<p>Bring everything to a medium heat and cook until the quince pieces are tender. Check for doneness by piercing a piece with a knife or crushing it between your fingers, it should mash easily.<\/p>\n<p>Drain the quinces in a colander and reserve the cooking water if you plan to make jelly. Strain it and keep it until you\u2019re ready to prepare the jelly; otherwise, you can discard it.&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-18062 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2022\/10\/Comment-faire-une-pa%CC%82te-de-coing.jpg\" alt=\"quince paste preparation\" width=\"800\" height=\"800\"><\/p>\n<h3>Preparing the Quince Paste&nbsp;<\/h3>\n<p>Weigh the cooked quince pieces to determine their total weight.<\/p>\n<p>Blend them into a smooth pur\u00e9e and pour it back into the pot.<\/p>\n<p>Weigh out the same amount of sugar and add it to the pot as well. In this recipe, I had 1.238 kg of cooked quinces, so I added an equal weight of sugar:<\/p>\n<div class=\"pcrstb-wrap\"><table style=\"border-collapse: collapse; width: 52.4676%; height: 54px;\">\n<tbody>\n<tr>\n<td style=\"width: 100%; border-style: solid; background-color: #f7e7d7; text-align: center;\">1.238 kg of quinces = 1.238 kg of sugar<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n<p>Add the vanilla sugar and\/or vanilla extract.<\/p>\n<p>Mix everything well with a wooden spoon and bring to medium heat.<\/p>\n<p>Stir frequently, scraping the bottom of the pot well. Cover partially, leaving a small gap to allow the steam to escape.<\/p>\n<p>Cooking takes about 30 minutes from the time it starts to boil, but this can vary depending on the amount of quince and the heat of your stove.<\/p>\n<p>The quince paste will gradually reduce in volume and change color. It thickens, becomes shiny, and takes on a translucent appearance.<\/p>\n<p>It forms craters as it bubbles, so be careful not to get burned. I recommend watching this step in the video.<\/p>\n<p>When you scoop up some paste with a spoon and let it drop back into the pot, it should fall in a thick mound. The paste will have reduced by about one-third of its initial volume.<\/p>\n<p>The quince paste is now fully cooked.&nbsp;<br \/>\n<img decoding=\"async\" class=\"aligncenter wp-image-18065 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2022\/10\/Comment-faire-une-pa%CC%82te-de-fruits-maison.jpg\" alt=\"Cooking the Quince Paste\" width=\"800\" height=\"800\"><\/p>\n<h3>Drying the Quince Paste<\/h3>\n<p>Place a frame on a Silpat mat or a sheet of parchment paper.<\/p>\n<p>If you want to use silicone molds, place them on a baking sheet.<\/p>\n<p>Pour the still-hot quince paste immediately after removing it from the heat. Add enough to the frame to reach a thickness of about 2 cm.<\/p>\n<p>To fill silicone molds, transfer the quince paste into a piping bag or a freezer bag. Cut off the tip and fill the mold cavities. Tap the tray gently to level the paste.<\/p>\n<p>Use an offset spatula to smooth the surface and remove any excess.<\/p>\n<p>Cover with a plate or a clean cloth and let dry in a dry, well-ventilated place. I usually leave mine on the living room table.<\/p>\n<p>Drying time will vary depending on the ambient air and room temperature. My paste was completely dry by the third day. To check, press it lightly with your finger, it should resist pressure and no longer be sticky.<\/p>\n<p>Unmold onto a board and cut into cubes or strips.<\/p>\n<p>You can let it dry for another day or two, turning it occasionally.<\/p>\n<p>Roll in sanding sugar if desired, or leave plain.&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-18066 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2022\/10\/Pre%CC%81paration-pa%CC%82te-de-coings-maison-pa%CC%82te-de-fruits.jpg\" alt=\"homemade quince paste preparation step \" width=\"1000\" height=\"1500\"><\/p>\n<h3>Storing Quince Paste<\/h3>\n<p>Once the quince paste has dried completely and you have cut or unmolded it, you can store it without rolling it in sugar.<\/p>\n<p>Place it in an airtight container, separating each layer with parchment paper.<\/p>\n<p>Stored this way, the quince paste will keep for up to one month in the refrigerator or up to one year in the freezer.<\/p>\n<p>When you want to enjoy it, remove it from the freezer and place it on absorbent paper, with another sheet on top. Let it thaw and dry off any excess moisture.<\/p>\n<p>Then roll it in granulated sugar if desired and enjoy.<\/p>\n<p><em>I took a photo of this quince paste, which had been in the freezer since last November.<\/em><\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-18055 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2022\/10\/recette-pa%CC%82te-de-coings-facile-et-inratable.jpg\" alt=\"easy homemade quince paste\" width=\"800\" height=\"800\"><\/p>\n<p>Now all that&#8217;s left is to offer this quince paste to your loved ones. It can make a delicious gourmet gift box for the holiday season. You can prepare it now.<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-47119\" class=\"wprm-recipe-container\" data-recipe-id=\"47119\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-recipe-new\"><div class=\"wprm-recipe-image wprm-block-image-circle\"><img decoding=\"async\" style=\"border-width: 5px;border-style: groove;border-color: #f8f3ef;\" width=\"200\" height=\"200\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2022\/10\/pa\u0302te-de-coings-facile--500x500.jpg\" class=\"attachment-200x200 size-200x200\" alt=\"\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2022\/10\/pa\u0302te-de-coings-facile--500x500.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2022\/10\/pa\u0302te-de-coings-facile--150x150.jpg 150w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2022\/10\/pa\u0302te-de-coings-facile--800x800.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2022\/10\/pa\u0302te-de-coings-facile--585x585.jpg 585w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/div>\n<div class=\"wprm-recipe-template-recipe-new-container\">\n\t<div class=\"wprm-recipe-template-recipe-new-header\">\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Quince Paste Recipe (without Gelling Agents)<\/h2>\n\t\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; 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d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\">Cliquez sur les \u00e9toiles pour voter<\/div><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Easy homemade quince paste recipe, without pectin or gelling agents. A simple treat to prepare and perfect as a food gift.<\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n\n\n\t\t<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n\t\t\n\t\t\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n\n\t\t<a href=\"#commentform\" class=\"wprm-recipe-jump-to-comments wprm-recipe-link wprm-block-text-normal wprm-recipe-jump-to-comments-inline-button wprm-recipe-link-inline-button wprm-color-accent\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-comments-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M24,11c0-5.5-5.4-10-12-10S0,5.5,0,11s5.4,10,12,10c1,0,2-0.1,3-0.3l5.6,2.2c0.1,0,0.2,0.1,0.4,0.1 c0.2,0,0.4-0.1,0.6-0.2c0.3-0.2,0.4-0.6,0.4-0.9l-0.5-4.7C23.1,15.4,24,13.2,24,11z M14,14H7v-2h7V14z M17,10H7V8h10V10z\"\/><\/g><\/svg><\/span> LEAVE A COMMENT<\/a>\n<a href=\"https:\/\/gateauetcuisinerachida.com\/en\/wprm_print\/quince-paste-recipe-without-gelling-agents\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"47119\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#ffffff\" 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data-media=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2022\/10\/pa\u0302te-de-coings-facile-.jpg\" data-description=\"Quince Paste Recipe (without Gelling Agents)\" data-repin=\"\" role=\"button\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-inline-button wprm-recipe-link-inline-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#ffffff\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> PIN<\/a>\n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"47119\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> SAVE<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"47119\">Enregistr\u00e9!<\/a><\/span>\n\t\t\n\t\t\n\t\t<div class=\"wprm-spacer\"><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Christmas recipe, Confectionery<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">French, Spanish<\/span><\/div><\/div>\n\t\t\n\t\t\n\t\t\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">Rachida<\/span><\/div>\n\t\t\n\t<\/div>\n\t\n\t<div id=\"recipe-47119-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-47119-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"47119\" data-servings=\"0\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">INGREDIENTS<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div>&nbsp;&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-47119-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"1\" data-recipe=\"47119\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"1\" data-recipe=\"47119\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"1\" data-recipe=\"47119\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">large quinces<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-name\">Sugar<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">equal to the weight of the cooked quinces<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">2 to 4<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">packets of vanilla sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">of vanilla extract<\/span><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-47119-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-47119-instructions-container wprm-block-text-normal\" data-recipe=\"47119\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line\" style=\"\">PREPARATION<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div><\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Cooking the Quinces<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-47119-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Choose ripe quinces with a beautiful yellow color and smooth skin. Avoid any with dark spots, as these indicate worm damage.<\/div><\/li><li id=\"wprm-recipe-47119-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Rub them gently by hand or with a sponge under running water to remove the fuzz.<\/div><\/li><li id=\"wprm-recipe-47119-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cut the quinces in half on a board with a large knife, then cut each half in two again. Peel them and remove the hard cores and seeds.<\/div><\/li><li id=\"wprm-recipe-47119-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If you also plan to make quince jelly, do not discard the peels and seeds.<\/div><\/li><li id=\"wprm-recipe-47119-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the cleaned quince quarters in a large pot filled with lemon water. If you want to save the cooking water for jelly, use an amount of water equal to the weight of the quinces (1 kg of quince = 1 liter of water).<\/div><\/li><li id=\"wprm-recipe-47119-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cut the quarters into cubes. For the jelly, place the peels and seeds in a clean muslin cloth, tie it securely, and place it in the pot.<\/div><\/li><li id=\"wprm-recipe-47119-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Bring everything to a medium heat and cook until the quince pieces are tender. Check for doneness by piercing a piece with a knife or crushing it between your fingers, it should mash easily.<\/div><\/li><li id=\"wprm-recipe-47119-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Drain the quinces in a colander and reserve the cooking water if you plan to make jelly. Strain it and keep it until you\u2019re ready to prepare the jelly; otherwise, you can discard it.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Preparing the Quince Paste<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-47119-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Weigh the cooked quince pieces to determine their total weight.<\/div><\/li><li id=\"wprm-recipe-47119-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Blend them into a smooth pur\u00e9e and pour it back into the pot.<\/div><\/li><li id=\"wprm-recipe-47119-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Weigh out the same amount of sugar and add it to the pot as well. In this recipe, I had 1.238 kg of cooked quinces, so I added an equal weight of sugar:<\/div><\/li><li id=\"wprm-recipe-47119-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>1.238 kg of quinces = 1.238 kg of sugar<\/strong><\/span><\/div><\/li><li id=\"wprm-recipe-47119-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the vanilla sugar and\/or vanilla extract.<\/div><\/li><li id=\"wprm-recipe-47119-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Mix everything well with a wooden spoon and bring to medium heat.<\/div><\/li><li id=\"wprm-recipe-47119-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Stir frequently, scraping the bottom of the pot well. Cover partially, leaving a small gap to allow the steam to escape.<\/div><\/li><li id=\"wprm-recipe-47119-step-1-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cooking takes about 30 minutes from the time it starts to boil, but this can vary depending on the amount of quince and the heat of your stove.<\/div><\/li><li id=\"wprm-recipe-47119-step-1-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">The quince paste will gradually reduce in volume and change color. It thickens, becomes shiny, and takes on a translucent appearance.<\/div><\/li><li id=\"wprm-recipe-47119-step-1-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">It forms craters as it bubbles, so be careful not to get burned. I recommend watching this step in the video.<\/div><\/li><li id=\"wprm-recipe-47119-step-1-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">When you scoop up some paste with a spoon and let it drop back into the pot, it should fall in a thick mound. The paste will have reduced by about one-third of its initial volume.<\/div><\/li><li id=\"wprm-recipe-47119-step-1-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">The quince paste is now fully cooked.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Drying the Quince Paste<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-47119-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place a frame on a Silpat mat or a sheet of parchment paper.<\/div><\/li><li id=\"wprm-recipe-47119-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If you want to use silicone molds, place them on a baking sheet.<\/div><\/li><li id=\"wprm-recipe-47119-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pour the still-hot quince paste immediately after removing it from the heat. Add enough to the frame to reach a thickness of about 2 cm.<\/div><\/li><li id=\"wprm-recipe-47119-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">To fill silicone molds, transfer the quince paste into a piping bag or a freezer bag. Cut off the tip and fill the mold cavities. Tap the tray gently to level the paste.<\/div><\/li><li id=\"wprm-recipe-47119-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Use an offset spatula to smooth the surface and remove any excess.<\/div><\/li><li id=\"wprm-recipe-47119-step-2-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cover with a plate or a clean cloth and let dry in a dry, well-ventilated place. I usually leave mine on the living room table.<\/div><\/li><li id=\"wprm-recipe-47119-step-2-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Drying time will vary depending on the ambient air and room temperature. My paste was completely dry by the third day. To check, press it lightly with your finger, it should resist pressure and no longer be sticky.<\/div><\/li><li id=\"wprm-recipe-47119-step-2-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Unmold onto a board and cut into cubes or strips.<\/div><\/li><li id=\"wprm-recipe-47119-step-2-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">You can let it dry for another day or two, turning it occasionally.<\/div><\/li><li id=\"wprm-recipe-47119-step-2-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Roll in sanding sugar if desired, or leave plain.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-video\"><\/div>\n\t\n\t\n\n\n<\/div><\/div><\/div>\n<p>Thank you for visiting my blog and for your comments.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quince Paste Recipe without Pectin As its name suggests, quince paste, also known as membrillo, is a fruit paste made from quinces and sugar. It&#8217;s a simple confection to make&hellip;<\/p>\n","protected":false},"author":3,"featured_media":24461,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"yes","_lmt_disable":"","footnotes":""},"categories":[4407,4477],"tags":[8338,10978,4516],"class_list":["post-47121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-recipe","category-sweet-recipes","tag-easy-recipes","tag-quince","tag-vanilla"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.7 (Yoast SEO v27.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Quince Paste Recipe (No Gelling Agents) | G\u00e2teau et cuisine Rachida<\/title>\n<meta name=\"description\" content=\"Easy homemade quince paste recipe, without pectin or gelling agents. 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