A traditional Chilean sweet treat.
- 6 quinces (a little more than a kilo)
- 750 grams of granulated sugar
- Wash the quinces very well. Remove all the hair by rubbing with a sponge. Cut each quince in 4 and remove the seeds of half of them. Do it one by one and place them in water immediately.
- Place the quinces in a pot and cover with the minimum amount of water possible. Cook; once it boils, reduce heat and simmer for 20 minutes.
- Drain. Let cool for 10 minutes and then remove the rest of the seeds, and in the food processor or blender, make a puree (do not add water).
- Weigh the puree and calculate the sugar. Place in a large pot with high walls to minimize the risk of burns. Mix and cook over medium heat stirring. Once it boils, reduce heat to a minimum, cook for 15 minutes, stirring. At this point, it will be still yellow and a quince jam, spreadable.
- If you want a reddish firm paste, move to your smaller plate, minimum heat. It should not bubble. Let cook for 1 hour and a half to two hours until it changes color. Stir every 5-10 minutes, so it doesn’t burn.
- Transfer carefully to a pan covered with silicone paper. Let dry overnight. Unmold and keep refrigerated.
Keywords: Quince paste, quince jam, chilean food