Quince butter

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Spread on crackers with cheese, on toast, or enjoy with desserts to add a delicate citrusy flavour.

90 Minutes

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  • 1kg firm ripe quinces, washed and roughly chopped
  • white granulated sugar
  • juice and zest of 1 lemon
  • butter


  1. Place the quinces in a jam pan or a large, wide saucepan with just enough water to cover the fruit. Bring the water to a boil, then simmer over medium heat until the quinces are very soft and pulpy, about 45 minutes.
  2. Push the pulp through a sieve. Measure the pulp back into the pan and for every cup of pulp add 3/4 cup (185g) sugar.
  3. Add the lemon juice and zest and place the pan over medium heat, stirring until the sugar dissolves. Stir in 3 tablespoons of butter for each cup of pulp.
  4. Simmer, uncovered, until thick, about 20 to 30 minutes. Take care at this stage as the mixture bubbles and spits and can cause a nasty burn.
  5. Ladle the quince butter into warmed, sterilized jars, allow it to cool a little, and then seal.
  6. Store in a cool, dry place. Refrigerate after opening.
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