Quince Marmalade Is a Gem of a Jam{17}

Quince marmalade with its best friends butter and toast.

Quince marmalade with its best friends butter and toast

Quince (Cydonia oblonga) are the unsung stars of my autumn larder, each resting like an artful still life awaiting a transformative trip to the kitchen. The beefy little orbs tend to be hard as rocks, but release a fruity perfume when appropriately ripe. Their real magic (in addition to outward beauty) comes when the fruit is cooked, at which time it softens further and turns a rich blush or rusty orange, depending on the variety.

Quince, as beautiful on a tree as it is delicious on a plate

Quince, as beautiful on a tree as it is delicious on a plate

When I share my quince, I’m always asked, “Well what do you do with them?” I happily share two recipes. One I’ve already posted: Quince Chutney; and another big favorite I will provide here, Quince Marmalade.

A gem of a jam

A gem of a jam (I added rosemary for some depth of flavor.)

Why Make Quince Marmalade?

  1. Easy to make
  2. Just a few ingredients
  3. Sets easily, as quince is pectin-rich
  4. Creates a jewel-like jam, with chunky marmalade bits
  5. Flavor is tart and unique
  6. Works well for sweet and savory foods, as a jam or an accompaniment to cheese and Charcuterie.

Quince Marmalade Recipe

Meal type Condiment
A great recipe that lends itself to adding herbs or spices for a greater depth of flavor. Sometimes I add rosemary or thyme sprigs, and other times, I'll add some whole spices like allspice, cinnamon stick and clove, which I later remove before jarring up.


  • 5lb Quince
  • 5 cups Sugar
  • 2 lemons or limes (juiced)


Quince Marmalade is a fine autumn treat, well worth making. If you've never made jam or jelly before, this is a great recipe to try, as it is quite foolproof, and easier to make than most preserve recipes that require setting the fruit to a jellied stage.


Jam Base
Step 1
Wash and chunky chop 3 pounds of quince, no need remove cores or seeds.
Jam Base
Step 2
Put chopped quince in a stock or soup pot. Add enough water to come up to the top of the chopped quince.
Step 3
Simmer until quince is soft, about 30 minutes. Remove from heat and strain liquid, discard quince pulp (compost or feed to the chickens)
Step 4
Pour strained liquid into a preserving pan or stockpot, and add sugar. Simmer on low heat to dissolve sugar.
Marmalade Step
Step 5
With remaining 2 pounds of quince, remove cores (as you would an apple) and grate with medium grater, skin and all.
Marmalade Step
Step 6
Added grated quince to stockpot of sugared quince liquid, continue to simmer. Add lemon or lime juice, stir regularly to prevent scorching
Step 7
Simmer until marmalade thickens and changes color from apple white to a glossy rose blush .
Step 8
When you think the marmalade is thick enough, shut off the heat and let it sit. When cooled, check to see if it is a thick marmalade consistency. If yes, then just reheat and simmer to soften the marmalade, and then jar up (1/2-inch head-space) for a 10-minute water bath.
Step 9
If you found the marmalade too runny, just reheat to thicken and then jar up. Quince is a pectin bomb and will solidify more readily than most fruits.
Chop, chop, ready for the stew pot

Chop, chop, ready for the stew pot


An hour or two later, a jewel-like spread that packs a tart punch. Your toast and taste buds will thank you.