- Wash and clean the quinces by removing the stems, the hard parts and the skin.
- Put the purified quinces in a baking sheet and bake in oven at 180 Celsius for approximately 2 hours OR put them in a cooking pot, cover them with water and boil them until they become soft. When ready you can drain the water.
- Grind the quinces
- Measure the pulp in glasses and then put it in a large cooking pot.
- Add sugar at the same amount of glasses and add it.
- Stir and leave it for an hour to melt the sugar.
- If you want you can use honey instead of sugar. The quince paste becomes transparent with honey.
- Begin cooking over medium heat, stirring constantly with a wooden spoon.
- Continue stirring, if necessary, lowering the heat until the mixture is reduced in volume and the colour to be darker.
- If you wish, at this point, you can add blanched almonds.
- Lay wax paper on a baking tray and pour the mixture.
- Flatten the surface to have the same thickness and leave for 2-3 days to dry.
- Cut the surface into small pieces of your choice.
- If you want, you can roll them in granulated sugar and then wrap with plastic film.
- You can preserve them in a dark place, out of the refrigerator, wrapped in gelatin for 1 year.