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Quince Preserves

The subtle charms of quinces are easily revealed. Naturally occurring pectin in the fruit lets preserves set without added thickeners.

  • yield: Makes about 7 cups




  • 4 quinces (about 2 pounds total), trimmed
  • 5 1/2 cups sugar
  • 5 cups water
  • 3 tablespoons fresh lemon juice

Cook's Note

Refrigerate in airtight containers for up to 2 weeks.


  1. Step 1

    Bring quinces, 1/2 cup sugar, and the water to a boil. Cover, reduce heat, and simmer gently until quinces are tender, about 1 1/2 hours. Transfer quinces to a plate to cool. Reserve cooking liquid.

  2. Step 2

    Coarsely chop quinces, and return to pot (including seeds, cores, skins). Bring to a boil. Slowly stir in remaining 5 cups sugar and the lemon juice. Cook, stirring, until preserves are thick, orange, and register 220 degrees on a candy thermometer, about 25 minutes. Pass through a fine-mesh sieve; discard solids. Let cool.

Martha Stewart Living, October 2007

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Reviews (3)

  • 7 Dec, 2010

    What did I do wrong? I went by the recipe, and the preserves are YUMMY; however, it only resulted in 2 cups rather than 7.

  • 8 Oct, 2009

    I made the quince preserves last year (we have two trees). They are so delicious, and pretty. I will make the preserves again this year, and plan to make the cake to put them on. Yum!

  • 28 Feb, 2009

    I'd never tried quinces before but, when I saw a basket at the farmer's market, I snagged them up. This recipe turned out to be delicious and I had plenty of preserves to freeze for future use.