Print Recipe

“Homemade Gift: Quince Pâte de Fruit”


  • 720 grams quince juice
  • 400 g corn syrup
  • 50 g citric acid or 60 ml lemon juice
  • 150 g pectin


  • Bring 720 grams of poaching liquid to a boil.
  • Add the lemon juice and corn syrup and simmer.
  • Sprinkle in the pectin while whisking constantly and bring the temperature of the mixture to 227° F.
  • Cook at this temperature for 5 minutes while skimming the top.
  • Sprinkle a sheet tray with water and line it with plastic wrap. This will make the jellies easy to remove once they're set.
  • Pour the mixture onto the plastic covered tray and let cool until completely set.
  • Once cool, the jellies can be cut into squares and tossed in sugar.