Recipe Quince paste

Pâte de coing
Preparation time:
20 min
Heat treatment time:
45 min
Community rating:


Number of persons: 4 servings
  • 4 quinces
  • Juice of a lemon
  • 600 g granulated sugar
  • Parchment paper

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200g (Diameter : 82)


  1. Wash and peel the quince. Remove the core and cut into small chunks.
  2. Place the quince chunks in a pan and cover with water. Put a lid over the pan and cook on a medium to low heat for 30 minutes.
  3. Drain the juice from the quince and mash the remaining fruit into a puree (about 700g of puree). Add the sugar and the lemon juice. n.b. The quince juice is not required in this recipe however you may wish to keep it as it is a perfect base for making a quince jelly or a quince cordial.
  4. Transfer the pureed mixture to a large non-stick pan and cook on a low heat for 1hour 45 minutes. If you don't own a large non stick pan, cook for 1 hour in a regular pan then transfer to a small non-stick pan, stirring regularly for the remaining 45 minutes. It should reduce to a thick burgundy coloured paste.
  5. While it is cooking wash and sterilise your jars and rubber seals. Cut out 4 circles of greaseproof paper to fit at the bottom of your jars.
  6. Using two teaspoons transfer the hot paste into each jar. Seal and keep for up to a year. 

When serving, insert a knife carefully around the edge of the set paste to help ease out of the jar.

Enjoy with Manchego cheese or any other hard cheese. It is also delicious spread on
ciabiatta bread with a slice of chorizo.

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