Quince cheese from Pam the Jam: The Book of Preserves (page 124) by Pam Corbin

  • granulated sugar
  • quinces

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on November 06, 2024

    I make quince paste in a similar way, cooking the quinces in the oven before using the flesh for the paste. Once cooked as per recipe, I place the paste in trays, a couple of cm deep, and then dehydrate until sufficiently set. Then I turn them out and dehydrate some more (till well set but not impossibly chewy). This will keep for a couple of years, properly wrapped and in an airtight container. Sometimes I add a little rose water to the paste while cooking - it adds something quite special to the paste.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.