Quince jam

Quince jam

5 8 reviews

Quince jam, made with ripe quinces and a little sugar, following the Apulian recipe. Amber colour and slightly tart flavour: the ideal choice for tarts, breakfast and toast.

€5.15
€5.60
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Data sheet

Manufacturer
Laterradipuglia Conserve
Reference
LTP-CAP-CONFE-COTOGNA
Origin area
Lecce / Salento
GMO Free
Si
Handmade product
Si
Preservatives used
No
Formato
200 gr
Ingredients
Quinces 83.7%, cane sugar.
Nutritional info
Average values per 100 g
Energy 137 kJ / 33 kcal
Fat 0.1 g
– of which saturates 0 g
Carbohydrate 5.3 g
– of which sugars 5.3 g
Fibre 4.9 g
Protein 0.3 g
Salt 0 g
Short production line / 0 Km
Si

Specific References

EAN13
8053689160116

Description

🫙

Apulian Quince Jam

“Just ripe quinces, and the time it takes to become jam.”

Quince jam, made with ripe quinces and a little sugar, following the Apulian recipe.

Ripe quinces Apulian recipe Amber colour, tart flavour

Quince jam is one of the autumn preserves of Apulian tradition: amber colour, slightly tart flavour, a jar ready for the table when the fruit ripens. We make it with ripe quinces and a little sugar, nothing else, following the Apulian recipe.

Its taste comes from two natural components of the fruit meeting, malic acid and tannins: hence a flavour that is never too sweet, which sets it apart from other jams and makes it as good at breakfast as it is in more savoury pairings.

Getting to know the fruit

The quince, between a pear and an apple

The quince has a golden skin and a shape that often sits between a pear and an apple. It ripens between the end of summer and the start of autumn, in the months of September and October: which is why this jam is, by tradition, an autumn product.

The right name

Quince jam or quince marmalade?

We often call this quince jam, and that's the everyday name. To be precise, though, «marmalade» is a name reserved by European rules for products made with citrus fruit only. Everything else — quince included — is a jam, even though «marmalade» is sometimes used loosely in everyday speech.

In the kitchen

How to enjoy quince jam

🍞
At breakfast
Spread on bread or toast, for a simple, sweet start to the day.
🧀
With cheese
A spoonful next to aged cheese, for a sweet-savoury pairing.
🥧
In tarts
As a filling for original tarts.
🍰
In cakes
Also good for filling layered cakes.
🍦
With yoghurt
A spoonful in yoghurt, to add a touch of fruit.
🥮
In pitteddhe
It's the filling of pitteddhe alla cotognata, the Salento pastries, already made in our shop.

The home recipe

How to make quince jam at home

If you feel like trying it yourself, here's the basic method.

1
The quinces
Wash 1 kg of quinces, remove the fuzz with a damp cloth, peel them and cut into pieces, removing the cores.
2
In water and lemon
Put them in a bowl with water and the juice of a lemon, to stop them turning brown.
3
Cooking
Blanch them for 15-20 minutes until soft, then drain and add 400 g of sugar and the lemon juice: cook over low heat for about an hour, stirring occasionally.
4
The jar
Pour the jam while still boiling into sterilised jars (in the oven at 100°C for 10 minutes), close and turn them upside down to create a vacuum seal.
💡 The flavour is never overly sweet, and that's by design: it comes from the natural meeting of malic acid and tannins in the quince, the same note that is sharper in the raw fruit.

Product details

At a glance

Product Quince jam
Ingredients Quinces, sugar
Size 200 g
Colour Amber
Flavour Slightly tart
How to use it On bread, with aged cheese, in tarts and cakes
Recipe Apulian
The right name Jam: «marmalade» is reserved by European rules for citrus fruit only

Frequently asked questions

Everything you want to know

Quince jam or quince marmalade?

Everyday speech often says quince marmalade, but European rules reserve «marmalade» for products made with citrus fruit only. This is therefore a quince jam. It's the same product.

Why does it taste a bit tart?

It's a natural trait of the fruit: quince flavour comes from the meeting of malic acid and tannins, which give it that recognisable sharp note, even in the jam.

What goes well with quince jam?

Bread and toast at breakfast, next to aged cheese, as a filling for tarts and cakes, or a spoonful in yoghurt.

Are the pitteddhe alla cotognata made with this jam?

In our shop you'll find pitteddhe alla cotognata, the Salento pastries filled with quince jam.
🫙

Quince jam, ready for your table

Ripe quinces and a little sugar, following the Apulian recipe. In a 200 g jar.

💬 Write to us

Customer reviews

in Italian

Un prodotto che ho voluto provare perchè diverso dal solito e non sempre facile da trovare: promosso!

Verified buyer
in Italian

Non solo lo consiglio, ma lo raccomando caldamente! Ho usufruito del sito per un Pacco-da-giù per i miei suoceri lombardi e avevo inserito questo articolo: è stato largamente gradito e lodato!

Verified buyer
in Italian

Sono un cliente abituale. Come sempre prodotti eccellenti, personale cortese ed estremamente disponibile.

Verified buyer

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