Quince Syrup Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
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Updated Aug. 30, 2018
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Photograph: Autumn Giles

Although the syrup is the goal here, it's also a byproduct of making poached quince. After you strain off the syrup, the poached quince are perfect for pies or tarts or just spooning over your morning yogurt or oatmeal.

Note: Quince syrup can be stored in a sealed container in the refrigerator for up to 5 days.

Recipe Facts

Active: 20 mins
Total: 75 mins
Serves: 10 servings
Makes: 1 1/4 cups

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Ingredients

  • 2 pounds quince, peeled and cut into quarters

  • 5 cups water

  • 1/2 cup honey

  • 1/2 cup sugar

Directions

  1. In a large saucepan, combine the quince, water, honey, and sugar. Bring to a boil over high heat, stirring until the sugar dissolves.

  2. Cover, reduce heat to low, and simmer until the quince are fork tender, 45-50 minutes.

  3. Let cool slightly and strain off the syrup. There should be about 1 1/4 cup of syrup. If not, add water or gently reduce over low heat. Reserve the poached quince for another use and refrigerate the syrup until ready to use.

Special equipment

fine mesh strainer

This Recipe Appears In

Nutrition Facts (per serving)
95 Calories
0g Fat
25g Carbs
0g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 95
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 25g 9%
Dietary Fiber 0g 1%
Total Sugars 24g
Protein 0g
Vitamin C 1mg 7%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 27mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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