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+ servings
Cut in slices and let them dry

📋 Quince Paste Recipe

This is a typical winter recipe for many Mediterranean countries. You can eat it as a candy, on a piece of bread or like they do in Spain with Manchego cheese. It will last for 3 months 
Course Canned & Jam
Cuisine French, Italian, Mediterranean, Spanish
Keyword quince jam, quince paste, quince preserve
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 kilo
Calories 2708kcal


  • 3 quince
  • 3 cup caster sugar same amount as the weight of the quince
  • 1 1/2 cup fresh water


  • Boil the quince as they are, without peeling them or cutting them for about 30/35 minutes. They have to be soft but not  too mushy
  • Sieve them on a fruit strainer. I use the KitchenAid attachment so I don't have to peel them
  • Weight the pulp, I got 625 gr with 3 quince
  • Take the same amount of sugar and make the caramel. For 625 gr - 3 cups of sugar, I used 400 ml - 1 1/2 cups of water. Bring the caramel to 250 F - 120 C

  • In the meantime cook the quince pulp over a pan of boiling water to remove as much water as possible
  • Add the caramel to the quince and cook for another 30 minutes continuing to stir
  • Cover a rectangular mould with parchment paper and pour the quince past inside. Let it rest for 24 hours 
  • The next day, remove the quince paste from the mould and cut it into slices or cubes
  • Let it dry and serve it as it is, on a slice of bread or as the Spanish do with a manchego cheese 


  • Boil the quince with their skin so they don't absorb too much water
  • Make sure you do not add too much water to the quince paste
  • If too liquid keep cooking it at bain marie
  • Let it dry cut in slices
  • You can coat the quince paste with castor sugar and serve it as fruit candies


Calories: 2708kcal | Carbohydrates: 703g | Protein: 2g | Sodium: 51mg | Potassium: 1335mg | Fiber: 12g | Sugar: 598g | Vitamin A: 270IU | Vitamin C: 101.7mg | Calcium: 86mg | Iron: 5mg