Now is the time to use the ripe quinces to make paste!
Anyone who has ever tried to eat quince raw could have had a very unpleasant experience. Even when ripe, quinces have a high pectin content, their flesh is very hard, and their taste is tart and sour.
Despite its “raw” properties, it is now a fruit spread all over the world. Its homeland is probably the Caucasus region and Persia.
In spring, it decorates the garden with whitish and flesh-colored flowers, and its fruit ripens at the end of September or October, depending on the variety. It contains 7-15% sugar, 1-3% pectin and 15-25 mg% vitamin C. Its vitamin P content, also known as citrine, can reach 300 mg%. Vitamin P is used to prevent and cure diseases associated with haemophilia and similar to scurvy.
A Treat for the Winter Season
An extremely tasty treat can be made from quince, which can sweeten the gray autumn and winter days. Wash the ripe quinces thoroughly, remove the gray coating from their skin. Then cut them into quarters and remove the core. Cut out any parts of the flesh that have been chewed by worms.
Boil in hot water until soft, then crush the strained fruit (as if making mashed potatoes). Cook the crushed quince until you can see the bottom of the pan while stirring. For every kg of crushed fruit, mix 80 dkg of sugar and stir for another 10-15 minutes. If you cook for too little time, there is a risk that the paste will mold prematurely due to the high water content.
When it’s ready, pour it into molds, but make sure you hurry, because it sets very quickly. If you like, you can mix in or put walnuts, almonds, hazelnuts or raisins on top. When it has congealed, take it out of the molds and leave it to dry for 2-3 weeks in a dry spot at room temperature, turning it upside down from time to time. When ready, store it wrapped in household cellophane until you eat it.
