Homemade sweet quince recipe

In autumn you can not miss the sweet quince because the quince is part of the characteristic fruits of this season in which we are. The quince is one is a fruit native to Asia, yellow when ripe, its skin is velvety, it is a fruit very rich in pectin.

Its pulp is hard fibrous, acid taste, not usually eaten raw because of its astringent taste. However, it is very rich cooked, roasted in the oven, prepared to accompany different recipes, in jams, preserves or in the classic sweet quince straight line.

It is a fruit rich in nutritional properties. For example, it contributes fiber in an interesting amount, becoming a useful option against constipation and to help improve our intestinal transit.

It also provides a good amount of carbohydrates, water and less protein. Further, it is a low fat fruit and tremendously rich in vitamins (especially A, C, of ​​complex B and E), and minerals (potassium, magnesium, iron, calcium, phosphorus, manganese, sodium, copper, selenium, and zinc).

The sweet quince is a delicacy, ideal to accompany different recipes of food especially meat dishes, to accompany cheese, spread on biscuits, sponge cake, in salads, in cheese cakes, make pudding, fill tarts, fritters.

How to make quince jelly

Prepare the sweet quince is very easy and although we can get it already industrially prepared in the market, if you like to prepare homemade recipes you will surely notice the difference, we just need a little of our time and get some good quinces that are full season.


  • Two and a half kilos of yellow quince (mature).
  • Sugar (same amount of sugar as we get from quince puree).
  • The juice of a lemon.
  • Water.


We wash the quinces, we remove the skin, we cut them in half. We remove the central part of the quince to discard the seeds. We cut them into pieces.

Place the quinces in a cauldron, add the lemon juice and a little water to cover. Cook with moderate heat until it starts to boil.

When it starts to boil we lower the heat to the minimum and continue cooking for 35 or 40 minutes, until tender. We passed the quinces through the mill.

We weigh the quince paste or pulp and we will need the same amount of sugar.

Add the sugar to the quince puree and cook with low heat until it begins to boil, stirring constantly with a wooden spoon until the sugar has dissolved.

Cook with low heat for an hour, without stopping to remove to avoid sticking to the bottom of the cauldron, walls or lumps.

To check if the sweet quince has reached the right point, we will check it to note that when removing the pasta is heavy, tied and we find it hard to lift with the spoon and does not drip.

At this point, we put out the fire. Pour the sweet quince in the mold that we have chosen for the candy. Let it cool at room temperature.

The sweet quince remains well in the fridge. It can also be stored as a preserve, since sugar helps in its conservation.

How to eat quince candy?

This delicious quince dessert is characterized by having a tremendously sweet flavor and a wonderful texture, becoming an option to consume accompanied by softer foods.

For example, sweet quince with sweet cheese is ideal, although it can also be eaten accompanied by nuts (especially nuts in this sense).

That is to say, The sweet quince combines basically perfectly with salty foods, such as: bread, water biscuits, cheeses, nuts ... TopicsJam prescriptions

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