Quince was known for centuries in the Mediterranean where it had been cultivated from an archaic period. Some ancients called the fruit “golden apples.
Pronounced "twins", quince are cultivated around the world in warm climates. The fruit is a member of the same family as apples and pears. The immature fruit is green with dense grey-white fine hair, most of which rubs off before maturity in late autumn. The fruit changes colour to yellow with hard, strongly perfumed flesh tree that bears hard, aromatic bright golden-yellow fruit, similar in appearance to a pear. Ripe quince fruits are hard, tart, and astringent. They are seldom eaten raw, but are processed into marmalade, jam, paste (known as membrillo) or alcoholic beverages.
At Jam Goddess, Quince is made into a lovely aromatic jelly that tastes somewhat of honey. It is best eaten as an accompaniment to cheese. The Portuguese traditionally pair it with Manchego.
If you should ever run into Quince and wish to make your own jelly, you should follow the same method as for crabapple jelly. However, Quince are rock hard and take a good hour of simmering to soften. And if you don’t want to go to the trouble, you can buy it from us.