Quince Preserves
Prep time
Cook time
Total time
A wonderful accompaniment to sharp cheese or as a compote with roasted meats
Serves: About 2 cups
  • 1 pound of quince
  • 1 cup of sugar, I used vanilla sugar
  • ¾ cup fresh water
  • Juice from ½ lemon
  • ½ vanilla pod, split and seeds scraped
  • Small piece of cinnamon stick
  • 3 cardamon pods
  1. Wash and dry the quince, cut them into quarters. Using a paring knife remove the core & seeds and then slice the quarters into thirds. Chop the pieces into cubes of about ¾ of an inch.
  2. Combine the chopped unpeeled quince, lemon juice, water, cinnamon stick, cardamon pods, vanilla pod & seeds into a small saucepan.
  3. Bring the mixture to a boil, then reduce the heat to low. Stir occasionally and cook until the quince becomes rosy red in color and quite thick. The jam may become thick before it colors, if so add a bit of water as needed until the jam is red and thick. Allow to cool and pack in prepared jars.
Recipe by LaBellaSorella at https://labellasorella.com/2016/10/quince-preserves-poached-quince/