Quinces in the garden: planting, harvesting and processing

According to the BZfE, the quince (Cydonia oblonga) belongs to the rose family and to the pome fruits, like apple and pear. It originally comes from the eastern Caucasus. The shrub or small tree grows four to eight metres tall, according to the BZfE, and flowers white to pink from late April to early June. In autumn the yellow fruits give off an intense, spicy scent.

Apple or pear quince?

• Apple quinces are round and, according to the BZfE, have harder, drier flesh with many grit cells and a strong, tart aroma. Because of their high pectin content they are particularly good for jelly and jam
• Pear quinces are elongated, softer and juicier, milder and sweeter – good for compote, purée, juice and baking (BZfE)

Planting and care

• Position: Sunny and warm, preferably sheltered from wind; soil not too chalky and not too wet
• Planting time: Bare-root trees in autumn or early spring
• Pruning: Quinces need little pruning. Remove dead, crossing and inward-growing branches so the crown stays open
• Quinces are self-fertile and crop without a second tree

Harvest

According to the BZfE, the main harvest is in October and November; the fruit must be brought in before the first frost. It is ripe when the skin turns from green to yellow and the fruit smells strongly.

Storage

According to the BZfE, quinces like it cool (zero to eight degrees), frost-free and dry – a well-ventilated cellar or the vegetable drawer. Healthy, undamaged fruit keeps for about two to three months this way. Do not store them next to other fruit, as they pass on their scent. If stored too long, the flesh turns brown.

Processing

• Rub off the fuzz: According to the BZfE, the downy fuzz on the skin must be rubbed off before processing
• Hardly edible raw: Most quinces are hard and gritty even when ripe and taste tart and furry raw. Their aroma only develops when cooked, steamed or baked (BZfE)
• Classics: Jelly, jam, purée, juice and quince paste; as a chutney with cheese or with hearty braised dishes
• Remove the seeds: According to the BZfE, toxic hydrogen cyanide is released when the seeds are chewed or crushed. So cut out the cores before juicing or puréeing

For canning jelly and purée, see the articles on safe canning.

Sources

• German Federal Centre for Nutrition (BZfE): Quitten: Goldgelbe Schätze aus dem Herbstgarten, as of 8 Oct 2025, accessed 5 Oct 2026

The sources support individual statements in this article. The organisations named have neither reviewed nor endorsed it.