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These versatile, lemon-accented big chunks of Quince Marmalade can be used as a glaze or as a toast topping.


  • 2 lb. sliced cored peeled quince (about 6 quinces)
  • 4 cups of sugar
  • 1/4 cup fresh lemon juice
  • Pinch of Warm spices like (cardamom, nutmeg, cinnamon or allspice) – optional


Combine sugar and quince slices in a large saucepan, cover with lid and let quince to release liquid (about 2-3 hours).

Bring to a boil. Add lemon juice to bring out the flavors of the fruit, and some warm spices if you choose. Reduce heat to medium, and cook 1 hour and 30 minutes. (Mixture will continue to thicken as it cools.)

Cool. Store marmalade in an airtight container in refrigerator up to 2 weeks. If you wish to can it, when it has done cooking, while marmalade still boiling, carefully spoon it into prepared canning jars, leaving 1/4 inch headspace and seal it with lid.