Candied Quince Dessert and Sweet Jelly

to cook it, you can prepare the tastiest desserts and jellies. The seeds of the quince are so unique. They belong to the rose family and can form jelly-like syrup when boiled with sugar. Note that we do not eat the quince seeds and only use them for making the quince gel. Once the jelly is formed, we remove them from the mixture.

Every country has its quince desserts. For example, there is a traditional Spanish dessert called membrillo (Spanish). It is a sweet paste that is prepared from quince. Most people make quince marmalades, jellies, and jams all around the globe. In Turkey, there is the candied quince dessert. It is one of my favorite desserts in the winter. We customarily serve it with clotted cream (kaymak) and ground pistachios.

Quince is full of dietary fibers, minerals, and vitamin C.  Did you know that quince was an inseparable part of wedding ceremonies in ancient Greece? Brides ate quinces before the ceremony so that their lips smelled as pleasant as the quinces. The fresh quince peel has an impressive and appealing aroma as effective as a quality perfume.

What you will need:

You can make this traditional sweet with simple ingredients and tools. All you need is a spatula, spoon, a grater, and a large size saucepan.

Candied Quince Dessert Recipe

Try to select large quinces for this dessert. I add some grated apples in the center of the quince halves.  You will notice that the grated apple adds to the flavor. Note that adding cloves is optional but improves the aroma significantly. Bring the mixture to a boil, and continue to cook over low heat for at least an hour. It is vital that the syrup gets thickened.

Candied Quince Dessert and Sweet Jelly

Recipe by OzgurCourse: DessertCuisine: TurkishDifficulty: Easy


Prep time


Cooking time






Total time






  • 2 large quinces

  • 1 red apple

  • 1 cinnamon stick

  • 4 cloves (optional)

  • 16 tablespoons sugar (4 tablespoons of sugar on each half quince)

  • 1 1/2 cup water (see the directions for the exact amount)

  • ½ teaspoon lemon juice


  • Wash the quinces and apple well.
  • Peel the fruits.
  • Grate the apple.
  • Cut the quinces into half and keep the seeds.
  • Place the quince halves into a large sauce pan.
  • Divide and place the grated apples in the center of each quince half equally.
  • Add four tablespoons of sugar on each quince half.
  • Add water until it slightly covers the quince halves.
  • Cook on medium heat with the lid open.
  • Add a few sour cherries to the water in the pan. (This will make the syrup red).
  • Once it starts boiling, make sure to reduce the heat to low.
  • Continue to cook for an hour more or until the syrup thickens. You will notice the syrup will gradually turn red.
  • Add ¼ lemon juice to the quince syrup to prevent crystallization.
  • Turn off the heat and transfer the quince halves onto a serving plate.
  • Add a scoop of vanilla ice cream or whipped cream on top when serving. You can also decorate with ground pistachios.


  • Wait till the quince halves completely cool down. Even if you are in a hurry, make sure they come down to room temperature before serving. It is best to keep them in the fridge and serve cold along with freshly brewed black tea.
  • Keep the extra juice from the pan in a jar. Place it in the fridge and use it as a decorative jelly on other sweets such as muffins, cakes, cookies, etc.

What does quince taste like?

Yellow colored quince tastes similar to pear and apple. But it is not as sweet as pear and not as sour as an apple. This distinguished mild flavor makes it the perfect candidate for adding to casseroles, desserts, and even kebabs. Note that quince does not contain too much water. You must consume it carefully since it is harder to swallow when compared to other fruits.

What can I do with quince jelly?

It is easy to make jelly by boiling quince seeds, peels, and sugar. The result is a red-pink jelly that you can use on your cakes, tarts, cookies, crackers, and puddings. The quince is a fairly versatile and super tasty spread. Plus, it certainly looks amazing.

Why is my quince jelly not pink?

The anthocyanin molecule in the quince gets bound up with tannins, which are only released when the fruit is cooked. Note that you can add color to quince jelly all effortlessly and naturally. For example, you can add sour cherries or beet juice for red color.

Leave a Reply

Your email address will not be published. Required fields are marked *