Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

This is an excellent addition to apple pies, marinades, stews, sauces, soups, glazes or anything that requires a sweet/fruity/fragrant undertone. The possibilities are endless. Since their is no sugar, once opened you should try to use it up within a month. Double the recipe if you have more quince.


  1. Scrub quince well with a toothbrush to remove the fuzz. Quarter them and remove seeds if they are visible but don't cut into the core or peel the skins. IMPORTANT : As you are cutting the fruit put the quarters into a bowl of water as contact with the air will turn them brown. Place the quartered fruit into the bottom of a large pan and add just enough cold water to cover the fruit. Bring to a boil and let simmer until soft, about 30-40 minutes. Remove from heat and let sit until cool enough to handle. Carefully cut out the cores, chop and put into food processor. Do not discard the water. Add a little of the cooking water and process until smooth. You will have to do this several times. Return the pureed fruit to the cooking water and add the honey. Bring to a rolling boil CONSTANTLY stirring and let boil for 10 minutes. Lower heat and let simmer for 15-30 minutes or until it turns a shade of pink. Pour into hot sterilized jars, leaving a little bit of room at the top. Wipe the rims of the jars with a dry, clean cloth and apply lids and bands securely. Process in a boiling water bath for 10-15 minutes.
  2. Makes about 4-5 half pint jars.