Very rich flavours
The quince, which is flavourful and rich in pectin, is used to make jellies and pastes.
Diced quince is sometimes added to apple pies, jam or apple sauce to enhance the flavour.
The word “marmalade” originally meant “quince jam”. It derives from the Portuguese marmelada, which has retained this meaning and comes from the Portuguese name of the fruit, marmelo.
The quince contains very little saturated fat, cholesterol and sodium. It is a good source of dietary fibre and copper, and a very good source of vitamin C.
According to local traditions, a teaspoon of jam dissolved in a cup of boiling water relieves intestinal discomfort.