4 from 1 vote

Quince paste

Course Preserve
Cuisine Italian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Author Giulia


  • 1 kg of quinces
  • 500 g of caster sugar*
  • Juice of 3 lemons
  • 1 tablespoon of vanilla essence


  • Rinse quinces under running water, put them in a large pot and cover them with water. Bring the water to a soft boil and cook the apples for about an hour, until they are soft but not collapsing.
  • Remove quinces from the water and let them cool slightly, then cut them into pieces and pass them through a vegetable mill. This is a labour of love, but the result is guaranteed. The pectin will thicken the compote, allowing you to cut it into cubes.
  • Spoon the quince pulp into a pot and add the same weight of sugar: I had about 500 g of pulp, so I used 500 g of sugar, but it will depend on the quality of the quinces. Add also the lemon juice, which will help the work of the pectin.
  • Put the pot on the stove again, on low flame, bring it to a simmer and cook for about half an hour, stirring frequently with a wooden spoon, until the compote will turn into a pretty pinkish orange colour. It will be still quite soft.
  • Line a rectangular baking dish with parchment paper and spread the quince paste in a 2 cm thick layer. Let it cool completely, then place it in the refrigerator until completely set.
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* Weigh the apple pulp and use the same amount of sugar. It can change form time to time. I had about 500 g of quince pulp so I used 500 g of sugar.