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Quince Curd

Course Pate/Spread
Cuisine Australian
Prep Time 20 minutes
Cook Time 30 minutes


  • 500 g peeled diced quince
  • 400 g sugar
  • 1 small piece of orange zest
  • 1 small piece of lemon zest
  • 4 eggs
  • 150 g butter


  • Place the sugar, quince pieces and zest in a pot and barely cover with water
  • Bring to the boil, stirring, then simmer till the mixture takes on the characteristic quince pink hue. (By this time the pieces of fruit should be soft)
  • Remove from heat, then immediately whisk in eggs and butter. Combine well.
  • Pour into sterilised jars and seal the jars when cold
  • Store in the fridge