Have you tried preserved quince?
This confection has many names, including membrillo, quince paste, quince cheese, quince jam or even quince chutney!
It takes just sugar and quince to form this delicious paste, without the need for added pectin or messing with a thermometer.
Traditionally eaten at Christmas as a sweet treat, it's often served with cheese and cold meats and makes an ideal gift too.
Have a look at this easy recipe.
Enjoy!
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🤔 FAQs
Preserved quince paste or cheese, or membrillo in Spanish, orignated on the Iberian peninsular.
Quinces are naturally very high in pectin, the substance which sets jams that is often found naturally in fruit. This means that it's easy to make quince jelly or quince paste.
When it is cooked it sets to a firm consistency and was typically set in a shallow dish. It is then cut into squares or shapes, dipped in sugar and served as a piece of confectionery, predominantly at Chrtistmas time.
It is also used as an accompaniment for cheese and cold meats, where the aromatic sweetness goes perfectly with strong flavoured cheeses. You can normally buy it in really good delicatessens.
Quince jelly is more widely available and is made slightly differently by setting the juices from cooked quince into a clear jelly. This is particularly good with game, such as partridge and is also delicious to enrich a sauce to go with the meat. 
Quinces are available from late summer to spring, but they are not often found in supermarkets and you are most likely to find them in independent stores and farmers markets or growing in someone's garden.
The first thing that hits you when your are in close proximity with quinces is the aroma. It's a sweet and almost floral smell that is quite intoxicating.
In it's raw form it resembles a pear in colour and shape and it has the same slightly grainy texture.
However, when you cut into in, there is hardly any juice compared to a pear.
It is quite bitter and bland eaten raw, but when it is cooked the flavour really shines and is a cross between a rose and an overripe honeydew melon.
Many people believe that quince shouldn't be eaten raw but it is not poisonous. The seeds do contain a small amount of cyanide, but you would need to consume a vast quantity to become ill.
The flesh of the quince is a creamy white with a yellowy green skin that is not peeled when cooking.
Rather like wine getting it's colour by the skin of the grapes, when quinces are cooked they release their own natural pigments, which can be anything from orange to a deep red.
Fruit cheeses, butters and curds were traditionally part of an English tea in Edwardian and Victorian times.
Curds and butters are essentially spread on bread, while cheeses have a firmer texture and were often set in moulds then cut into slices or bottled.
I have to confess that I was unaware of preserved quince until I moved to France. I had no idea what pate de coing was in the shops, when I saw little glass pots arranged around the gorgeous array of regional and artisan cheese.
It was curiosity that made me try it with cheese and it was amazing! You really need to try it.
Recently I was lucky enough to be gifted a bag of quinces from a colleagues garden and I knew exactly what I was going to make.
❤️ Why you will love this dish
- Just 2 ingredients.
- No need to peel or core the fruit.
- Ideal as a gift.
- Make as a sweet treat cut into pieces or preserve in jars to go with cheese with the same recipe.
- Delicious with cheese, cold meats and hot roast meats.
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🥘 Ingredients
- Quinces - these are in season at the end of summer and will often seem to be mouldy as it has a slightly furry skin which is perfectly safe. Choose umblemished fruit and wash before using.
- Sugar - you will need regular plain granulated sugar as it will be dissolved in the membrillo paste.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
🍽 Equipment
- large saucepan with lid
- wide heavy based saucepan or preserving pan
- wooden spoon
- fine sieve or food mill
- ladle
- sharp knife
- chopping board
- colander
- large bowl
- measuring jug
🔪 Instructions
Remove the stalk and cut the quinces into roughly 1 centimetre or half an inch pieces.
💭 Top Tip
- Even when ripe, quince fruit is extremely hard. Take care cutting it into pieces.
Put the fruit into a large saucepan and cover with water.
Bring to the boil and place the lid on.
Simmer for about 20 minutes until tender then drain into a colander.
💭 Top Tip
- Depending on the ripeness of the fruit you may need to simmer for up to 45 minutes.
Place a sieve over a large bowl and use a wooden spoon to press the flesh through the sieve in batches.
💭 Top Tip
- Using a sieve will take some time. It's much quicker if you have an old fashioned food mill.
Measure the pulp in a measuring jug and measure out 400 grams / 14 oz / 2 cups of sugar for 600ml / 1 pint / 2.5 cups of pulp.
Put the pulp and sugar in a wide saucepan or preserving pan.
⏲️ Cooking Time
Cook over a low heat, stirring until the sugar has dissolved.
Increase the heat and simmer the mixture for about 40 to 50 minutes until the mixture has reduced to a very thick paste.
Leave to cool for a few minutes.
Use a ladle to transfer the preserved quince into warm, sterilised jars.
Allow to cool thoroughly before adding the lid.
Leave to mature for 2 months if possible before eating.
How to sterilise jars
It's really important to sterlise any container that you are using for preserves as bacteria can easily develop and spoil the contents.
I tend to recycle jam jars and lids to use with preserves. It's advisable not to use a jar lid that has been in contact with vinegar as this destroys the seal. Remove any old labels and glue by soaking in hot water.
Heat the oven to 130 C or 270 F . Wash the jars and lids with hot soapy water and rinse well without drying them. Place on an oven tray with the jars open and the lids flat on the tray. Heat for 15 minutes.
If you are using preserving jars with rubber seals place them in a saucepan, cover with water and boil for 2-3 mins to sterilise.
You can also sterilise the jars, (but not the lids) in the microwave. Wash the jars and leave wet. Place in the microwave on full power for 40 seconds.
Alternatively, sterilise any jar, lid or seal in the dishwasher. You can do this if you have an intense setting. However, the items should be sterlised on their own and not with dirty dishes. This means that it it not a very economical method!
For best results, fill the jars when they are still warm from the oven and when your preserve is just ready and still hot. This will reduce the chances of any bacteria growing in the jar.
If you are making something with a longer life, such as a jam or chutney, it is advisable to place a waxed disc over the contents before screwing on the lid.
🥗 Serve with
Serve quince chutney with cheeses, cold meats and cold dishes like these.
Or, serve with hot roast meats or game.
- Slow Roast Belly Pork
- Roast Partridge with Shallots
- Slow Roast Lamb Shoulder
- Bourbon Glazed Ham
- Roast Venison Haunch
🍣 Storage
- Refrigerator - store opened jars for up to 3 months.
- Freezer - in containers for up to a year.
- Pantry - store unopened jars in a cool, dry place for up to 2 years.
🍱 Prepare in Advance
- As the preserved quince needs to mature if packed in jars or dry out if made into sweets, ideally it should be made 2 months in advance.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
More spreads and accompaniments
📋 Recipe
Preserved Quince
Equipment
- large saucepan with lid
- wide heavy based saucepan or preserving pan
- wooden spoon
- fine sieve or food mill
- airtight containers or preserving jars.
- ladle
- sharp knife
- chopping board
- Large bowl
- Measuring jug
- colander
Ingredients
- 1.5 kg quince
- 800 g granulated sugar approximately
Instructions
- Remove the stalk and cut the quinces into roughly 1 centimetre or half an inch pieces.
- Put the fruit into a large saucepan and cover with water. Bring to the boil and place the lid on.
- Simmer for about 20 minutes until tender then drain into a colander.
- Place a sieve over a large bowl and use a wooden spoon to press the flesh through the sieve in batches.
- Measure the pulp in a measuring jug and measure out 400 grams / 14 oz / 2 cups of sugar for 600ml / 1 pint / 2.5 cups of pulp.
- Put the pulp and sugar in a wide saucepan or preserving pan.
- Cook over a low heat, stirring until the sugar has dissolved.
- Increase the heat and simmer the mixture for about 40 to 50 minutes until the mixture has reduced to a very thick paste.
- Leave to cool for a few minutes.
- Use a ladle to transfer the preserved quince into warm, sterilised jars.
- Allow to cool thoroughly before adding the lid.
- Leave to mature for 2 months if possible before eating.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
More sauces, dips and spreads
🍲 Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
Katherine
We have an old quince tree in the garden that's finally got some fruit this year. Thanks for the recipe so I know what to do with it!
Aimee Mars
I'm in America but our grocery store sells a clotted cream that I buy often and this jam would go perfectly with it. I love how easy it is to make too. What a treat!
Ieva
We always make quince jelly, but never quince jam. Love you simple recipe - will definitely try it next year!
Tavo
Loved it! The quince jam came out so good! I am using it over toast with butter for breakfast!
Andrea
Only 2 ingredients how easy to make this delicious quince preserve.
Elizabeth
Such a unique fruit! I would love to try this sometime. Thanks for sharing!
Gloria
This sounds like a great food gift for the holidays. Something you can't buy in the store. Now I just have to see if I can find Quince here.
Michelle
We just got back from Spain and I'm disappointed we didn't see this there! I'm glad to be able to make it at home and compare when we go again! Was delicious!
Janessa
This was the perfect addition to the snack board that we recently made! Love the flavour paired with cheese.