Heavenly Quince and Honey Marmalade Recipe for Cozy Mornings

Preserving summer’s golden bounty, this delightful quince and honey marmalade captures the essence of seasonal sweetness.

Fragrant quinces burst with complex flavors when slowly simmered with rich, golden honey.

The deep amber preserve sparkles with natural sugars and delicate floral notes.

Each spoonful tells a story of rustic kitchen magic and careful crafting.

Artisan techniques transform humble fruits into a spreadable treasure that sings of late harvest mornings.

You’ll find this marmalade dancing perfectly on warm toast or stirred into morning yogurt.

Let this recipe be your gateway to a world of homemade preserve perfection.

FAQs

• What are quinces and where do they come from?

Quinces are yellow fruit related to apples and pears, native to the Caucasus region in Southwest Asia. They have a hard, fragrant flesh that becomes soft and sweet when cooked, making them perfect for jams and marmalades.

• Why do I need to cook quince for so long?

Quinces have a tough texture and high pectin content that requires long, slow cooking to break down the fibers and develop their rich, complex flavor. This process transforms the hard fruit into a smooth, delicious spread.

• Can I use another sweetener instead of honey?

While honey adds a unique flavor, you can substitute with white sugar or maple syrup. However, each sweetener will slightly alter the taste and texture of the marmalade, so honey provides the most traditional and authentic result.

Quince Honey Marmalade With Old World Charm

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Quince Honey Marmalade Ingredient Checklist

• Quince: A golden-yellow fruit with a unique, fragrant flavor that forms the base of this marmalade.
• Water: Helps soften and cook the quince to create a smooth texture.
• Honey: Provides natural sweetness and a rich, golden color to the marmalade.

• Lemon Juice: Adds brightness, helps balance the sweetness, and assists in setting the marmalade.

• Potato Masher or Immersion Blender: Used to create a smooth consistency for the marmalade.
• Sterilized Jars: Essential for storing and preserving the marmalade safely.

Steps for Making Quince Honey Marmalade

Step 1: Softening Quince

Place quince slices in a large pot or Dutch oven. Cover with water and bring to a boil over medium-high heat.

Lower temperature to medium-low and gently simmer until quince becomes incredibly tender and easily mashable, which typically takes around 60 minutes.

Step 2: Transforming Texture

Using a potato masher or immersion blender, thoroughly mash the quince until achieving a smooth, consistent texture.

Step 3: Sweetening the Mixture

• Honey
• Lemon juice

Bring the mixture to a boil over medium heat. Reduce heat to low and allow to simmer for approximately 30 minutes, or until the marmalade reaches your preferred thickness.

Step 4: Checking Marmalade Readiness

Test marmalade’s doneness by placing a small amount on a chilled plate. Allow it to cool briefly.

Gently slide your finger across the surface. When the marmalade wrinkles upon touch, it indicates perfect consistency.

Step 5: Preserving the Marmalade

Allow marmalade to cool slightly. Carefully pour into sterilized glass jars.

Seal jars completely. Store in a cool, dark location for up to six months.

Good Notes for Marmalade Cooking Success

• Mash the quince thoroughly using a potato masher or immersion blender to ensure a smooth, creamy texture without any chunks.
• Use the plate test by placing a small amount on a chilled surface and watching for wrinkles when pushed, which indicates the perfect marmalade thickness.
• Sterilize glass jars before filling to extend shelf life and prevent bacterial growth, ensuring your marmalade stays fresh for up to 6 months.
• Adjust honey quantity based on quince's natural tartness, tasting and adding more if needed for a harmonious flavor profile.
• Simmer at low heat to develop rich flavors and prevent burning, stirring occasionally to maintain even consistency.

New Styles for Quince Honey Marmalade

• Pear and Maple Marmalade: Replace quince with ripe pears and swap honey for pure maple syrup, creating a delicate, woodland-inspired spread with a lighter flavor profile.
• Spiced Apple Honey Preserve: Use apples instead of quince, add ground cinnamon and nutmeg for warmth, maintaining the honey base for a comforting autumn-style marmalade.
• Ginger-Infused Citrus Marmalade: Substitute quince with mixed citrus fruits like oranges and grapefruits, incorporate fresh grated ginger for a zesty, aromatic variation that adds bright complexity.
• Low-Sugar Quince Alternative: Reduce honey quantity, use stevia or monk fruit sweetener for a diabetic-friendly version that preserves the traditional quince essence while lowering overall sugar content.

What to Serve With Quince Honey Marmalade

• Pair with Crusty Artisan Bread: Spread the quince and honey marmalade on warm, freshly toasted sourdough or rustic country bread for a delightful breakfast or afternoon snack.
• Complement with Soft Goat Cheese: Serve alongside creamy, tangy goat cheese to balance the sweet marmalade's intense flavor and create a harmonious taste experience.
• Match with Earl Grey Tea: Brew a hot cup of Earl Grey tea to enhance the marmalade's delicate floral and citrusy notes, creating a sophisticated and comforting pairing.
• Enjoy with Aged Manchego Cheese: Slice aged Manchego cheese and top with a dollop of the marmalade for a rich, complex flavor combination that highlights the marmalade's sweetness.

Marmalade Storage for Sweetness That Lasts

• Transfer cooled marmalade to airtight glass containers and store in the refrigerator for up to 3 weeks. Ensure a tight seal to maintain freshness and prevent contamination.
• Pour marmalade into freezer-safe containers, leaving 1/2 inch headspace. Seal tightly and freeze for up to 12 months. Thaw overnight in the refrigerator before using.
• Process sealed sterilized jars in a water bath for long-term preservation. Store in a cool, dark pantry for up to 18 months. Check seals periodically to ensure safety.
• Keep unopened sealed jars in a cool, dark pantry for 6 months. Once opened, refrigerate immediately and consume within 3 weeks.

Quince And Honey Marmalade Recipe

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4.6 from 15 reviews

• Total Time: 1 hour 45 minutes
• Yield: 6 1x

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Description

Sweet quince and honey marmalade weaves Mediterranean magic into a delightful preserve. Fragrant golden spread promises winter comfort with delicate fruit notes and golden honey essence you’ll savor slowly.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 pounds (907 grams) quince, peeled, cored, and sliced
• 1 bag (12 ounces/340 grams) frozen honey

Liquid Ingredients:

• 3 cups (710 milliliters) water
• 1/4 cup (60 milliliters) lemon juice

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Instructions

1. Wash and slice quince into uniform pieces, removing seeds and core.
2. Transfer quince to a large pot, cover with water, and heat to a rolling boil over medium-high temperature.
3. Reduce heat to medium-low, allowing quince to simmer gently for approximately 60 minutes until extremely tender and easily crushable.
4. Utilize a potato masher or immersion blender to transform quince into a smooth, consistent puree.
5. Incorporate honey and freshly squeezed lemon juice into the quince mixture, stirring thoroughly.
6. Return the mixture to medium heat, bringing it to a vigorous boil, then immediately lower temperature to a gentle simmer.
7. Continue cooking for 30 minutes, stirring periodically to prevent scorching and achieve desired thick consistency.
8. Verify marmalade’s readiness by conducting a quick gel test: drop a small amount on a chilled plate and allow to cool for 60 seconds.
9. Gently run a finger through the cooled sample; if the surface creates a wrinkled texture, the marmalade has reached perfect setting point.
10. Allow marmalade to cool slightly, then carefully transfer into sterilized glass containers.
11. Seal jars tightly and store in a cool, dark environment for optimal preservation up to 6 months.

Notes

• Choose ripe, fragrant quinces for the most intense flavor and best texture in your marmalade.
• Test marmalade’s thickness by chilling a small plate beforehand to get an accurate consistency check.
• Use raw, unfiltered honey for a deeper, more complex sweetness that complements the quince’s natural tartness.
• Consider adding warm spices like cinnamon or cardamom for an extra layer of aromatic complexity in the preserve.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Simmering
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 75 kcal
• Sugar: 18 g
• Sodium: 2 mg
• Fat: 0.1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0.1 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 0.3 g
• Cholesterol: 0 mg