1. Place the prepared quince in the KAMBROOK pressure cooker for 13 minutes (white rice – digital). Release pressure and strain the liquid from quince. Process the cooked quinces until smooth.
  2. Weigh the quince puree (1.4kg) and add to the slow cooker. Add three quarters of the quinces weight in sugar (1.1kg). Add the sugar to the quince in the slow cooker and stir until combined. Place the cut lemon into the quince paste. Place the lid on and turn the dial to HIGH. Cook for 6-7 hours stirring occasionally in the first 4 hours then regularly in the last 2-3 hours of the cooking process to avoid burning on the outer edges.
  3. Spray a metal 12 cup cupcake baking tray with baking spray.
  4. Remove the lemon and seeds using tongs.
  5. When the cooking process is complete – BE CAREFUL  AS SUGAR RISES TO HIGH TEMPERATURES – and scoop 1/3 cup of quince paste into each cupcake well.  Place in the fridge overnight.
  6. Place 2cm of hot water into a deep baking dish that can fit the cupcake tray or use the sink – BE CAREFUL NOT TO GET WATER ON THE QUINCE PASTE – and let the cupcake tray sit in the hot water for 30 seconds and then turn the cupcake tray upside down onto a flat tray - YOU MAY NEED TO LIFT THE TRAY SLIGHTLY AND ASSIST THE QUINCE PASTE OUT WITH A RUBBER SPATULA.
  7. Keep in the refrigerator until required – will keep for 2 months if treated well.
  8. Wrap in cling wrap and decorate with ribbon for a gift.