942- Quince Paste / عجينة السفرجل
1kg (2 pounds) quince
500ml (2 cups) water
2 tablespoons lemon juice, divided
300g (1 1/2 cups) granulated white sugar (to taste)
Granulated white sugar (optional)
1- Wash, peel and remove the core and seeds of the quince, then cut it into medium pieces. Place the quince in a large bowl filled with water and 1 tablespoon of lemon juice to prevent oxidation.
2- Strain the quince, then place it in a large pot. Add the water and the remaining 1 tablespoon of lemon juice. Bring the mixture to a boil, then cook for 30 minutes or until the quince is soft.
3- Strain the quince while it is hot, then place it in a bowl. Blend using a hand blender until the mixture is smooth.
4- Place the quince paste in a large saucepan over medium heat. Add the sugar, then cook while stirring with a wooden spoon for 40 minutes until the mixture thickens.
5- Pour the mixture into a 19cm x 15cm (7.5in x 6in) rectangular mold lined with baking paper. Use a spatula to smooth the surface of the paste.
6- Cover the surface of the paste with plastic wrap, making sure that the plastic comes in direct contact with the paste. Set it aside on the kitchen counter to dry overnight.
7- Remove the paste from the mold, then cut it into 2cm (2/3 in) squares. Optionally roll the squares in sugar, then serve. Store leftovers in the fridge for up to 2 weeks.