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This Easy Quince Curd recipe is a delicious blend of quince, sugar, butter, eggs, and zesty lemon that can be used as a fruit spread and so much more. Using my granny’s no-fuss method there’s no sieving, double boiler, or endless stirring involved in making this delightful aromatic curd.
The Story Behind Easy Quince Curd
Last autumn I picked ornamental Japanese Quinces (Chaenomeles japonica)from my mother-in-law’s garden for the first time.
I toyed with the idea of making quince jelly, quince cheese, (aka membrillo or quince paste), or quince jam but decided to make quince curd.
I was then gifted regular, larger quinces (Cydonia oblonga)from a lovely local Instagram follower.
This was fortunate as my first haul of ornamental quince wasn’t quite big enough, resulting in a more custardy quince curd on my first attempt.
Once my gifted haul of quinces ripened (on a windowsill), I perfected my Easy Quince Curd Recipe.
What is Quince Curd like?
Quince Curd has a sweet, floral, and subtle tart flavour with an exotic aroma.
It has a beautiful shiny gloss coupled with a slightly grainy texture from cooked quince.
What is a Quince?
A quince is a fruit that belongs to the Rosaceae family, which also includes apples and pears. It is characterized by its distinctive shape, similar to a lumpy, irregularly shaped apple or pear.
Quinces are known for their strong fragrance and tough, golden-yellow skin that turns from green to yellow as it ripens.
The flesh of a raw quince is hard and astringent on the whole, but it transforms into a soft and fragrant delicacy when cooked.
Where do Quinces originate from?
Quinces are believed to originate from the region of southwest Asia, including parts of Iran, Turkey, and the Caucasus.
They have a long history and have been cultivated for thousands of years in various world regions.
Over time, quinces have been introduced to and cultivated in different climates, and today they are grown in parts of Europe, North Africa, North America, and other temperate regions.
Where can you find Quinces?
If you’re in the UK you’ll most likely need your own quince tree or to know someone who has one.
However, I have seen them available online at Ocado (Marks & Spencer) and Waitrose but can’t remember ever having seen them in-store.
You can also find quinces in specialist markets and greengrocers.
When are Quinces available?
British quinces are ready for picking from October to November but may require further ripening.
Imported Turkish and Spanish quinces are available from September to January.
How much Curd will this recipe make?
This recipe makes 500 ml of Quince Curd so will fit perfectly into 2 x 250 ml jars. (I used 374 ml jars in my foolishness)!
How long will Quince Curd keep?
Keep Quince Curd in the fridge where it will keep for at least 3 weeks. Always use a clean spoon to serve it to avoid cross-contamination eg from a buttery crumb-laden knife.
Making Easy Quince Curd
Quince Curd Ingredients
Ripe quinces – can use regular large quince or ornamental Japanese quince which should be golden yellow and have a floral aroma.
Unsalted butter – the cold butter should be cut into cubes for quicker melting.
Caster sugar – if you don’t have caster sugar then granulated sugar will be fine, it just takes a little longer to dissolve.
Lemon – best to use unwaxed or be sure to wash and scrub before zesting an ordinary lemon.
Large eggs – need to be beaten before adding.
Equipment Needed
- Vegetable peeler – to peel the tough outer quince skins.
- Sharp paring knife – quinces are very hard so take care!
- Chopping board – I prefer wood to plastic as safer and more environmentally friendly.
- Small saucepan – for boiling up the chopped quince.
- Metal sieve – for draining the boiled quince chunks.
- Medium saucepan (non-stick preferably) – for making the curd in.
- Medium glass bowl
- Balloon whisk – for whisking in the egg.
- Wooden spoon – for stirring and checking correct consistency.
- Jam funnel – makes potting up easier and less messy.
- 2 x 250 ml (9 oz) glass jars with screw-on lids
How to make Easy Quince Curd (summary)
- Add chopped quince and cold water to a small pan, bring to a boil, and then simmer under a lid until cooked.
- Drain the cooked quince and discard the water.
- Place cooked quince back into the pan and blitz to a smooth pulp with a stick blender.
- Put warm quince puree, lemon juice, lemon zest, butter, and sugar into a medium saucepan over very low heat until sugar and butter dissolve.
- Then turn the heat up to medium to bring the mixture to a simmer and pour the egg mixture into a pan in a thin stream whilst whisking.
- Continue whisking for up to a minute until the curd thickens and coats the back of a spoon.
- Pot up into sterilised jars immediately and screw on the lids.
- Allow to cool and refrigerate.
Uses for Quince Curd
Quince curd, with its sweet and slightly tart flavor, can be used in various ways to add a unique twist to both sweet and savory dishes. Here are some creative ways to use quince curd:
- Baked Goods:
- Spread quince curd on toast, bagels, or muffins for breakfast or scones/biscuits for afternoon tea.
- Pancakes or Waffles:
- Use quince curd as a topping for pancakes or waffles, adding a fruity and flavourful element to your breakfast.
- Yogurt Parfait:
- Layer quince curd with yogurt and granola to create a tasty and visually appealing parfait.
- Dessert Toppings:
- Use quince curd as a topping for desserts like cheesecake, panna cotta, or vanilla ice cream.
- Filling for Pastries:
- Make quince curd tarts, turnovers, hand pies, Danish pastries, or croissants.
- Cake Filling:
- Layer quince curd between cake layers or use it as a filling for cupcakes to add a burst of flavor.
- Cheese Pairing:
- Serve quince curd alongside a cheese board. Its sweet and tangy profile complements a variety of cheeses, especially those with a mild or creamy texture.
- Sandwich Spread:
- Use quince curd as a spread for sandwiches, especially those with turkey, chicken, or creamy cheeses.
- Salad Dressing:
- Mix quince curd with olive oil and vinegar to create a unique and flavourful salad dressing.
- Dip for Fresh Fruit:
- Dip fresh apple slices, pear wedges, or berries into quince curd for a refreshing and tasty snack.
- co*cktail Mixer:
- Create a quince-flavoured co*cktail by incorporating quince curd into drinks like martinis or spritzers.
- Bruschetta Topping:
- Spread quince curd on toasted baguette slices and top with prosciutto or goat cheese for an elegant bruschetta.
- Stirred into Porridge:
- Swirl quince curd into your morning porridge for a burst of flavour and sweetness
More Fruit Curd Recipes
Making your own curd is so easy with my granny’s tried and tested method so do try out my other fruit curd recipes too:
- Granny’s Quick Lemon Curd
- Snowball (Eggnog) Curd
- Easy Cranberry Curdwith Power Blender option
- Easy Blackberry Curd
- Granny’s Quick Blood Orange Curd
- 5 Minute Lime Curd– power blender recipe
More Recipes using Quince
Here are some fabulous recipes using quince from fellow food bloggers:
If you love quince then I know you’ll love this Quince Curd recipe so do give it a try the next time you come across some golden ripe quinces!
Pin Easy Quince Curd recipe for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Easy Quince Curd Recipe
This Easy Quince Curd recipe is a delicious blend of quince, sugar, butter, eggs, and zesty lemon that can be used as a fruit spread and so much more.
Course Snack
Cuisine British
Prep Time 12 minutes minutes
Cook Time 35 minutes minutes
Total Time 47 minutes minutes
Servings 500 mls
Author Camilla Hawkins
Equipment
Vegetable peeler
Sharp paring knife
Chopping Board
small saucepan
Metal sieve
Medium saucepan (non-stick preferably)
Medium glass bowl
Balloon whisk
Wooden spoon
2 x 250 ml (9 oz) glass jars with screw on lids
Ingredients
- 225 g prepared quince peeled, cored and chopped
- 1 unwaxed lemon zested (finely grated)
- 1 tbsp lemon juice
- 200 g caster sugar
- 55 g unsalted butter cubed
- 2 large eggs beaten
Instructions
Start by sterilising your jars (see notes below).
Add prepared quince and 275 ml of cold water to a small saucepan. Bring to the boil and then simmer under a lid until quince are tender (about 25 – 30 minutes).
Drain the quince of excess water over a sieve. Then discard water.
Put quince back into the saucepan and blend well (with a stick blender) whilst still hot to a smooth puree.
Add quince puree, lemon juice, lemon zest, butter and sugar to a medium sized saucepan. (I like to use non-stick for curd making).
Place pan over a low heat and stir mixture with a wooden spoon until sugar and butter fully dissolved.
Turn the heat up to medium until the mixture simmers, then pour in the beaten egg (in a thin stream) whilst whisking. Carry on whisking for up to a minute until the mixture thickens and coats the back of a spoon.
Pot up into hot sterilised jars immediately (using a jam funnel if you have one) and screw on lids.
Allow to cool then store in fridge and use within 3 weeks.
Video
Notes
Non prepared weight of quince will be about 310 g (about 2 medium quinces).
Before you start: Sterilise 2 x 250 ml jars (mine were bigger) and lids by washing thoroughly in hot soapy water (or take straight from dishwasher), fill jars with boiling water, empty and place on a baking tray. Bake in a preheated oven at 140°C for 20 mins and keep the jars there until ready to pot up. Place lids in a bowl and pour over boiling water, use tongs to lift out and drain on a clean tea towel or draining rack.
