Quince Marmalade Recipe

Quince marmalade in a white ramekin

beyhan yazar / Getty Images

Prep: 20 mins
Cook: 75 mins
Total: 95 mins
Servings: 96 servings
Yield: 3 pints
Nutrition Facts (per serving)
65 Calories
0g Fat
17g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 96
Amount per serving
Calories 65
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 2%
Total Sugars 14g
Protein 0g
Vitamin C 10mg 50%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 61mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You may not have experienced quince fruit before, but marmalade is likely familiar--it's typically thought of as a transparent fruit spread made by boiling citrus, water, and sugar together, including the peel. Marmalade goes back to at least ancient Rome, and the earliest versions of marmalade was originally made with quince fruit. This might seem confusing, because we associate marmalade with citrus fruits and quince isn't in the citrus family. But marmalade with quince was more reminiscent of a quince paste than marmalade as we know it today.

Quince fruit is highly aromatic and can be described as a cross between a pear and an apple but it's firmer than both. Quince is not a fruit you typically eat raw, because they are hard, so that's why it's often poached, baked, or turned into a preserve of some sort.

This is a traditional recipe for quince marmalade and it uses lemon peel. Use it on toast--or serve it with fish such as salmon or swordfish.


  • 3 1/2 pounds quince

  • 5 cups water

  • 5 lemons, halved

  • 6 cups sugar

Steps to Make It

  1. Gather the ingredients.

  2. Wipe fur from outside skin of quinces with a damp cloth. Quarter and core fruit reserving all cores, seeds, etc. Place reserved cores and seeds in a cloth, tied at the top with string.

  3. Dice quinces with a knife. Put into a jam pan with water, along with the reserved cores and seeds inside the cloth.

  4. Thinly slice lemons, as for marmalade, and add to pan.

  5. Simmer until fruit is quite tender, about 45 to 60 minutes. Watch carefully so the fruit does not boil over. Use tongs to remove the cloth containing the seeds and cores and discard.

  6. Warm sugar by placing in a steel bowl in a 250 F oven for 5 minutes, or microwave in nonmetallic bowl for 1 minute. Stir in warmed sugar into jam pan with fruit.

  7. Boil rapidly until setting point is reached, by which time quince should be a beautiful rich pink color. Test a little of the marmalade on a saucer chilled in the refrigerator. Place a small amount of sauce on the saucer. If a skin forms on top quickly and it runs off saucer in a lumpy formation, it is ready to set.

  8. Pour quince marmalade into sterilized jars, and lid. Invert the lidded jars using a cloth to protect your hands, for two minutes to sterilize the lids.

  9. When cold, wipe jars and label. Store in a cool place and it will keep for at least 12 months.


They're available seasonally during the winter months and can often be found at farmers' markets, if you haven't seen them in the grocery store.

How to Store and Keep Quince Marmalade

Unopened, jars of quince marmalade will keep for at least a year. Once opened, refrigerate quince marmalade in the refrigerator and use within 2 to 3 months.