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El quince jam It totally reminded me of some dinners from when I was a child and my mother from dessert he gave me a little slice accompanied by cheese.
Every year when the quince season arrives, we say that you have to make this recipe and the truth is that since I have a Thermomix, not a year goes by without making it because it is done almost alone. And to show you, we have prepared a video for you, so you will surely dare to prepare this traditional sweet.
As an recommendation I would tell you to try to do this delicious cake…it is incredible!!!
Other versions just as delicious
Without sugar for those of you who love to take care of yourself without giving up flavor.
With brown sugar
More information - Quince and Arzúa cheese cake
Adapt this recipe to your Thermomix model
Delighted to meet you (more to your recipes), it had not occurred to me to make this recipe in the thermo, I make it almost the same (in a pot), I add a cinnamon stick, but I hair the quinces, does the skin show anything? I'm going to try tomorrow. Thank you very much for these recipes
Gloria, you will surely be delighted with this recipe as soon as you make it, the result is great and the skin is not noticeable at all. You will tell me.
Hello to make sugar-free sugar-free candy. Can you give me the recipe? Thank you.
Mar, I've never made it without sugar, but try powdered sweetener. You should add half the amount of sugar. The only thing that may be slightly softer, you should leave it a few more minutes without a cup. Try to see how.
Mar, I have made the quince without sugar and also making it with sweetener, and nothing to do with it, in fact for me it is very bad. The sugar makes the quince look good, because when the sugar melts, the caramel remains and makes it thicken, with the sweetener it does not thicken. Sorry. My husband is diabetic and the poor man cannot enjoy eating a piece of quince, so I tell you that I have made it with sweetener so that he can eat it and it has nothing to do with it.
Hello Gloria, do not worry if you do not peel the quinces, as the machine goes around and around it undoes everything, just like the pulp of the orange, you do not notice anything, the testure is very fine, you can throw them without peeling, in fact I do not the hair.
And with tagatose? I'm going to test it like this. I have heard and read that baking is fantastic.
I just made the quince and now to try it, it has a pint. THANKS FOR ANOTHER RECIPE SO GOOD !!!!!!!!!
Thanks to you, Cecilia, for seeing us and we hope you continue to like our recipes. All the best.
I always find it good, but with your heather, more comfortable and great. Thank you
Gloria, I'm glad you like this recipe, the truth is that it is so comfortable that how many grandmothers would have wanted help like this, instead of turning the pot so much !!!
Hi, I'm Carmen, I've done a lot of shining and it looks good on me.
Carmen, tomorrow I have a lot of quince to do. My mother-in-law brought me more quinces. It's delicious!. All the best.
The quince recipe has been a success, my friends keep asking me for more.
Thank you
Hi Ana, Today I have to do a lot of chin up again. It happens to me like you, the family brings them to have it done and every weekend I have to do it. The truth is that it is delicious. All the best.
Hello, I made this quince recipe today and it turned out good but the color was very light… I don't know why, I've followed everything to the letter… I'll try again. regards
Hello Elena, it depends a lot on the tone of the quince. I do it often and there are some quinces with whiter flesh than others. To make it dark you can substitute part of the sugar (100 gr.) For brown sugar. But the important thing is the taste. All the best.
thank you, i will do it again. Regards .
I hope it goes well for you, Elena. You will tell us.
This great, tomorrow compare the arzua cheese in Mercadona and I will try to make the cake. A kiss
You will surely love it because it is a very rich cake and accompanied with some walnuts as Elena suggests much more.
All the best
Elena, I am like you, the whole family brings me quinces so that I can make quince meat, I have an autumn of quince meat hehehehehe but it comes out great, I have a trick since the whole family likes it to be hard and not soft As if it were jam, you leave it with the basket on (caramelize) 10-15 min. more and the quince meat comes out hard hard, and it is very good and especially to eat it with fresh cheese or yogurt, it must be delicious, the bad thing is the kilos jejejejje. All the best
María, the truth is that it is great, my mom also likes it hard, I'll tell her your little trick.
Thanks for following us
Maria, this weekend I have to do it again and I will do it as you say. Thank you.
Hello Elena! I am amused by your last name, my name is also Cabezas! I don't understand the little basket, do you put the jam inside?
Hello Conxita, so that the water contained in the quince naturally evaporates, instead of putting the beaker, we place the basket on top. In this way the steam comes out in greater quantity, but we avoid splashing since the basket prevents it. (I don't know if I have explained myself). The thing about the jam does not refer to putting the jam inside, but to the texture that the quince paste has if it has not evaporated enough water. Then, when it has cooled, instead of being consistent (to cut it with a knife) it is soft like a jam. I hope I have explained myself ... hehehe is that it is a bit difficult ...
Today I made this quince jelly and it turned out great. I have divided it into three parts, I plan to prepare more and will keep it frozen.
Thank you
Susana, I also usually do like you, she prepared and I keep something in the freezer. I like to drink it when it is not the quince season, I seem to like it more.
All the best
Hello, I have a lot of quinces and with them I am going to make the quince paste but I also wanted to make jam. Can you tell me how to do it, I mean, what difference is there when doing it with respect to the quince paste? Thanks…
Hello Ana Mª. I'm sorry I didn't answer you before, I hadn't seen your comment. Here is the recipe for a delicious quince jam in coffee. I hope you like it.
- 1,200 Kg. Of quince
- 600 grs. sugar (if you like sweeter add more)
- 1 cup of very strong coffee
- Juice of one lemon
- 150 grs. of water
PREPARATION
Wash the quinces well, split them and core. Boil the water with the hearts and seeds in a saucepan for 15 minutes.
Put the quinces in the glass to chop, add the water to cook the hearts and seeds.
Program 30 minutes at Speed 2, Varoma Temperature. At the end of the time, add the sugar, coffee and lemon juice, mix well and program 10 more minutes at the same temperature and speed. Blend a little at Speed 5.
Put in sterilized jars and close hermetically. Place them face down so that they make a vacuum.
Hello, I am a fan of your recipes, which I really like.
Now I would like if you are so kind, would you give the recipe for chestnut cream and if it can be without sugar, better.
Thank you very much in advance and greetings
Hello Milagros, do you want the recipe for the salted chestnut cream ?, that is, the one made with vegetables and broth ?.
Can it be frozen once done? It is the first time that I do it, it has turned out very good but a lot of it because only my daughter likes it.
Thanks!!
Silvia can freeze without problem. The only thing that I advise you is that you do it in different portions if your daughter only likes it and thus defrost little by little when she feels like it. Then in the fridge it lasts well for a couple of weeks.
All the best
The quince is very soft, can I undo it and do it again?
How do i undo it? Thank you
Hello Isabel, you can reheat it for a few minutes, without a beaker so that it thickens a little. I think this may be a solution, but I'm not sure why it hasn't happened to me. Try and tell me. All the best.
Hi there! My mother has been making quince all her life and many times she has kept it for months in the pantry and it is great, but other times it takes a bit of mold, many times we think to freeze it, but we don't have much space either, because my parents have trees and of course They have a lot of quinces, do you know any way to keep it in the freezer without it? some way to make it empty? We usually put it in plastic jars, because in glass ones it is more uncomfortable when eating it, but we should still pack them like jam to make it empty, right?
Maria, the truth is that I can't think of any other way to pack them than I make jams. I sometimes freeze the quince and then it is delicious anyway. See if someone sees your comment and gives us an idea.
On Saturday I was making sweet menbrillo and it came out great. A greeting I love the recipes that you put.
Quince without sugar does not come out well, not even with sweetener, because the sugar is what caramelizes the quince and gives it consistency and the sweeteners not no matter how much you put it, I did it once and it was very bad and the test was like that of compote. Nothing like sugar. Now I do it in the thermomix and it is very simple but I have been doing it by hand and looking for the point of sugar caramel.
I left a comment to see how I could improve my quince but I don't think it was the right place.
Well, following everyone's advice a bit, I put the quinces back in the thermomix and put more than 30 ′ with the basket on top. The color has changed and it is darker, but the consistency does not change, it is still soft.
Once done I put it in some tapers and close it right away so that it hardens.
Silvia can you help me to stay hard and like the one in the photo ?????
In my house they call it «» quince mousse »», ha ha ... but I want it to be tougher. Thanks
The truth is that I do not know very well why it continues to be soft with the amount of time you have put in it. Maybe it depends on the type of quince, it may have the meat with more water and it is difficult to harden. If you make them again with quinces of that type, put it on for about 35 minutes, with the basket on top for the 35 minutes and see if this time it comes out harder.
Thanks, I'll give it a try.
Hello Silvia,
I know why the quince doesn't come out hard.
I used to extract "" all the heart with the seeds "", and speaking with a friend who always works out well, she told me that in the "" heart "" is the pectin, which is the thickener. So that's the "" crux "" of the matter, thank you for your cooperation.
I have finished making the quince, because my son has been asking me, the truth is that it is very good, I already did it on another occasion and the truth is that it lasts little at home, so now I have made a double portion. You do it Greetings.
Hello Glorita, you would have to buy a sweetener and see in the manufacturer's instructions what would be its equivalence with respect to this amount of sugar. You will tell us how are you!
Hello Paquí, here is the recipe for dulce de leche:
Ingredients (1L):
- 1 liter of milk
- 1 teaspoon of baking soda
- 130 gr. brown sugar
- 200 gr. white sugar
- 1 tablespoon vanilla extract
- 20 gr. cornstarch
- 2 tablespoons of milk to dilute the cornstarch
Crafting
Everything is put together except the cornstarch and these times, speeds and temperatures are followed:
- 60 minutes at 90º, speed. two
- 60 minutes at VAROMA temperature, speed. one.
- Add the cornstarch dissolved in two tablespoons of milk and program 8 minutes at 100º, speed. two.
You will tell us about it !! And thanks for writing us.
It seems to me that it has too much lemon flavor. It loses a bit the character of the quince. Nobody tried to make it with less lemon?
Hi Xelo,
Try to do it with a splash of lemon, without putting the whole lemon. It will look great on you and taste even more like quince. Kisses!
I have prepared it in two ways, with sugar and with stevia. With sugar the same amount by weight as quince. The only thing I've done differently is grind it a little faster and a couple more minutes. and I have only put the juice of half a lemon. In this way it was great.
With stevia, which is a sweetener, I have added more quinces, I have removed the skin a little to make it less harsh and I have given it more time to cook without a mouth so that it evaporates longer ... it has also been very good.
Hello, Gloria,
I see that you are an expert in quince paste !!.
We thank you for sharing your little secrets with us.
Kisses!!
BECAUSE IF YOU PUT BROWN SUGAR TO THE QUINCE FOR MY TASTE, A MORE GOLDEN COLOR AND NOT SO PALAGOSOS, VERY GOOD.
Very good suggestion Maria. I will put it into practice.
Thanks for writing to us!!!
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It has turned out great, my family loves it.
How good Estefanía! How glad I am. The truth is that it is delicious ... and where you put the homemade ... take away the industrial!
the sweet quince recipe is the same for all thermomix ??? I mean for the new like the old ones ??
That's Manuela, it's the same 🙂
Hi !
I wanted to make the quince with stevia, how much do I put in?
Thank you
Hi Soraya:
substituting sugar for stevia is not so easy because they have different textures and react differently. I still do not have a precise answer to give you but we will publish your recipe shortly. (I hope it is shortly !!)
Regards!!
I just packed it. It has been spectacular thanks for sharing the recipe.
Hello, I tell you that I am diabetic and I have made the quince paste with tagatose and it has been spectacular, very good flavor and good consistency.
Good Vivian, thanks for the information! 🙂
Vivian, would you mind putting as you have done with tagatosa,
Hello, does anyone know why it is hollowed out ?? The first time it didn't happen to me but now it has happened to me and I can't do it in the thermomix because it hollows out all the time
Hi Susana, try taking the goblet from her and pouring a bit of water on it. It happens to me too!
Someone knows how to make it softer. I usually add half the sugar that the recipe says, maybe that's why it's hard for me
Hello Star, add a glass of water so that it is not so thick and hard at first. Greetings 😉
Hello !! Can you tell me if you can do without the lemon? Thank you very much in advance.
Hi Paqui, yes, no problem.
Hello, today I made quince paste with this recipe, it turned out great! Thank you very much for sharing it.
Thanks to you Mar, the quince paste in Thermomix is really spectacular! I'm very glad that you liked it 🙂