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Candied Quince

Are you ready for the Autunm? With this recipe you will be the sweetness of the quince will cut through any could and very evening. The perfect snack for sitting down and reading a book or relaxing with your friends. And also useable in a lot of other dishes.

Season: Fall

Ingredients for 3 jars:

  • 50 cl of water

  • 1 kg of sugar

  • 2 tsp of cinnamon

  • 1 pinch of nutmeg

  • 1.5 kg of quince


  1. Peel and seed the quinces before cutting them into quarters.

  2. In a saucepan, cook the quince slices in the water with the sugar over low heat.

  3. Let macerate for 3 or 4 hours so that all the sugar is well dissolved.

  4. Bring to a boil, and boil for 20 minutes, stirring occasionally.

  5. Let cool for 24 hours.

  6. Resume cooking, bring to a boil, and cook over low heat for another 30 minutes. The pieces and the juice must be red.

  7. Put in scalded jars, close well, and turn the jars upside down.

  8. These candied quinces can be used in pastries: pie shells, cakes, muffins, fondant, or soft cakes... In savory dishes: Tagine for example or drained to replace the raisins of certain savory preparations.

Nutritional values per 100g: 110 kcal | 0.6g protein | 43.5g sugar | 5.4g fiber

CO2 emissions per jar: 239g

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