Wash quince and remove any fur off quince.
Cut quince in quarters and remove the core.
You can choose to leave or remove the skins. Leaving skin on will affect the taste only slightly.
I removed the skin for this recipe.
If you choose to remove the skin, place the skin together with the core in a cheese cloth, and tie cloth tightly.
Place the quartered quince in a large pot and fill it up with water, until the quince is just covered.
Cut vanilla pod in the center, and remove vanilla paste with the edge of a knife, and place the paste into the pot, together with the pod.
Add the lemon juice, cinnamon sticks, lemon peel and lemon juice to the pot.
Add the cheese cloth with the core and peel into the pot, and cook on high, until quince is soft.
Once quince is cooked and soft, if you intend to make jelly or jam, simply strain liquid into a jug.
Place drained quince into a food processor, discarding the cinamon sticks, lemon peel, vanilla pod, core and skin, and blitz on high until pureed.
Decanter puree through a sieve to remove any lumps and bumps, and place equal volume of sugar to equal volume of quince puree into a slow cooker.
I ended up with 350 grams of quince puree, therefor I addedd 350 grams of raw sugar.
Stir gently to combine and allow mixture to slowly cook on high for six hours, stirring occasionally.
Quince should turn into a beautiful ruby red colour and paste will thicken as it cooks.
Once ready, pour cooked paste into a lined tray and let it cool.
Cover the cooled paste with cling wrap and allow it to dry on the counter for two to three days before cutting, or alternatively, you can use a dehydrator, or place paste in the oven, with just the light on to dry to speed up the drying process.
Once dried, quince paste, should be easy to handle, and not too sticky to cut.
Use a lightly oiled knife to cut the quince paste into desired portions.
Wrap in parchment paper and store in an air tight container, and quince paste will last easily for a year or two.
You can choose to keep the skin on or off.
Leaving the skin on, gives it a very slightly different taste.
If you don't have vanilla pod on hand, 2 tsp of vanilla paste or extract will work fine.
Reminder to measure the qty of your puree, and add equal part sugar too puree.
I had 350 grams of quince puree, therefore I add 350 grams of raw sugar to make the quince paste.
Volume may differ each time.
You can also use caster or normal white sugar.
Quince paste mixture, can be poured into silicon mould if you want to get creative. Be sure to rub a bit of flavourless oil around the mould to insure easy removal of paste.
Quince paste mixture can also be poured into sterilised jars and stored in jar once cooled.
Drying time for quince paste varies depending on room temperature and air circulation.
For a firmer texture, let quince out to dry for longer.
Quince paste will become firmer in texture overtime.
Store in an air tight container, and quince paste will last easily for a year or two.
*Nutrition information is approximate and is meant as a guide only