⋆ This page may contain affiliate links, meaning I receive commissions for purchases made through those links, at no cost to you. Thank you for your support!
Quince cheese or quince jelly is a delicious sweet and thick preserve made of the pulp of the quince. It’s firm and sliceable, has a beautiful orange or pink colour and a very interesting, almost grainy texture. This here is just the perfect recipe for a very special homemade gift for Christmas.
Quince cheese is known in Spanish cuisine as Dulce de Membrillo and they serve it mainly as a part of a cheese platter. I know it from my grandparents, who made the most delicious quince cheese or birsalmasajt every year. I don’t think it was a widely popular thing in Hungary back then, but I remember I thought it’s the coolest thing ever. I loved those giant fruits with a heavenly scent, the magical recipe which turns them into a thick jelly and all the delicious nuts they served the quince cheese with. However this year was the first time I made this cheese myself. I always thought it is extremely difficult to make quince cheese, but it turned out just so easy, the recipe only requires 3 ingredients. Okay, it needs a bit longer time to cook and dry, but you don’t have to do a lot with it. I am sure I’m gonna make this recipe every year from now on!
This fragrant hard paste is fantastic served with soft or hard cheeses, walnuts and bread. I also love to put a few thin slices in sandwiches with beets and mustard. Quince cheese is also great to cut into small cubes and use as ‘dried fruit’, as a topping or for salads. But it also makes for a delicious soft candy. If you prefer to eat it as a dessert you can cut out cute little shapes with a cookie cutter and coat them in sugar. And it makes a lovely flavoring for apple pies too.
Quince Cheese
- Total Time: 2 hours 40 mins
Ingredients
- 1 large quince (about 500g)
- 250 g brown sugar
- 2 small limes (or one large lemon)
- 1 rosemary or thyme sprig (optional)
Instructions
- Wash quince very well, core, but don’t peel, then cut into smaller pieces.
- Add quince pieces to a large pot with rosemary and juice of one lime, cover with water and cook until completely soft (it took me about 2 hours).
- Drain cooked quince and remove herbs. Using a handheld blender or a blender puree the quince until smooth.
- Transfer puree to a large saucepan, add sugar, juice of the other lime, and bring to the boil, stirring until the sugar has dissolved. Simmer gently and stir frequently, for about half an hour or until really thick and sticky.
- Lightly grease some ramekins with coconut oil or line them with greased parchment paper. Once your paste is super thick, transfer it to the ramekins, spreading it about 3-4 cm thick. Smooth the top and allow it to cool and set completely.
- Once completely cool and set, turn the mixture upside down and air-dry it for a few days.
- Store in the refrigerator for months. Cut slices or cubes to serve. Enjoy!
Notes
You can add walnuts, almonds or hazelnuts to the quince cheese to make it prettier and more delicious.
- Prep Time: 10 mins
- Cook Time: 2 hours 30 mins
- Category: Snack
- Cuisine: Vegan
Well now this is beautiful and unique! I never know what to do with my quinces!
Thank you 🙂
This is new to me. I first thought it’s made with agar agar or gelatin..wish I could have a bite!
Oh no, that’s the great about quince, it is loaded with natural pectin 🙂
Evi, you seriously come up with the most spectacular recipes. Quince cheese?! Sounds so so good!
Thank you so much 🙂
Lovely! This is one of my favourite things to have with cheese and I always wanted to try making it myself. Bookmarked this recipe! Can’t wait to try it! xx
Thank you, Hannah!
I love quince cheese so much, so I finally had to make myself too 🙂
I’ve never heard of this before. It looks and sounds wonderful. Beautiful pictures!
Thank you so much 🙂
Such beautiful pictures! I have never eaten or cooked with quince but now I will have to try!
Thank you, Liora!
You definitely should try it, quince is so delicious 🙂
This is really something else! It looks amazing and I would love to taste it, it is so unusual and I like quince a lot. Hopefully I will still find some at the Turkish store, never seen any to buy anywhere else…
Thanks, Adina!
I also buy quince in Turkish stores, haven’t seen any in supermarkets or farmers’ markets before 🙁
I want to try this recipe, it sounds very interesting.
One question: Can I store it in the freezer too?
Hi Gemma,
I am not sure about that, I have never tried to freeze quince cheese before. But it keeps in the fridge for at least 6 months (old legends say even for years – but I haven’t had any there that long).