Composta di Mele Cotogne Siciliane (Sicilian Quince Compote)

Every year in September, when the quince is in season, I make this traditional Sicilian compote. My grannies, my aunties and my mum have been making it since I have a memory. So, besides being one of my favorite jams/compotes, it is also a way to keep alive yet another important rural tradition.

This compote has a soft and creamy texture compared to the smooth and jelly one of a jam.

Quince is considered as one of the oldest fruits in the world. Native to Eastern Asia, they can be found also across Southern Europe and the Middle East. Quinces are appreciated for their intense aroma, flavour, and tartness. However, most varieties of quince are too hard and tart to be eaten raw.

  • DifficultyVery easy
  • CostCheap
  • Preparation time30 Minutes
  • Cooking time30 Minutes
  • Servingmakes around 5 jars of 250g each
  • Cooking methodStove
  • CuisineItalian
  • SeasonalityAutumn


2 kg quince
800 g sugar
1 lemon


– remove the fluff from the quinces and wash them well;
– place the whole quinces in a large pot and cover them with water;
– add the lemon juice and the lemon cut in half;
– place the pan on the heat and bring to the boil;
– cook over medium heat until the quinces are soft;
– collect the quinces with a slotted spoon;
– let them cool and then cut them in half, removing the cores and seeds;
– cut the quinces into cubes and place them in a large pot;
– add the sugar and a couple of ladles of the previous cooking water;
– place the pan on the stove over medium heat;
– as soon as it starts to boil, stir frequently and cook for about 15/20 minutes;
– blend everything with an immersion blender;
– continue cooking for another 5/10 minutes until the compote reaches the desired consistency;

– remove from the fire and pour the jam in sterilized jars, close the lids and put the jars upside down;

– don’t touch the jars until they will be completely cold;

– to verify if the jars sealed well, press on the lid: it should not click.

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