Who We Are

Hi! We’re Matt and Clare, the founders of Quince and Apple. We make small-batch preserves, carefully hand crafting each jar for your eating pleasure. And when we say hand crafted, we mean that the two of us are actually in the kitchen slicing, dicing and caramelizing until all hours of the night. Matt carefully tests each step of the process, tasting and tweaking to ensure each batch is up to our exacting standards. This artisan-centered approach allows us to always use the highest quality fresh produce, adjusting for the differences in season and variety. Enjoy!!

Why Buy

Chow.com, a national food blog, files us under "stuff we want to eat right now” and dane101.com says, "they're onto something good!" Readymade.com calls our preserves "artisanal and intriguing" and recently featured them in an online gift guide. Most importantly, our customers consistently tell us they love our preserves and they’ve never had anything like them.

Indulge yourself or give a jar as a gift – we’ll hand-write your message on a full-sized notecard.

How to Use

Eat our preserves with eggs and toast, spread on sandwiches, on top of ice cream, mixed into yogurt - or just dig in with a spoon.
Our preserves are naturals on a cheese plate and versatile for cooking. Check out our recipes and pairings for each flavor.
And send us your ideas...you might end up featured on our blog!

Press

rocket science!

“Music to the ears…Made in Madison, WI by too-cute mix master couple Matt and Clare.” . DailyCandy.com, 3.17.10

“These not-too-sugary jams just may become the secret ingredient in your home cooking.” . TastingTable.com, 3.15.10

“Artisanal and intriguing” . Readymade.com, 12.3.9

“Stuff we want to eat right now!” . Chow.com, 6.22.9

“Heaven-sent jars of the best jams ever…to die for.” A Year in the Life of June Cleaver, 3.30.10

Interview with Heavytable.com, 1.18.10

“Citrus-sweet goodness.” . Outpost Exchange, 5.24.10

“Gourmet preserves that depart dramatically from the rote and predictable safety of traditional jams and jellies.” . Willy Street Reader, 1.10

“Luscious…intense…tangy.” . Isthmus, 12.8.9

Interview . Isthmus, 6.16.10

“An entrepreneurial new gourmet food business that’s getting an enthusiastic nod from local foodies.” . 77Square’s “Recent Obsessions” column, 8.26.9

“They’re onto something good.” . Dane101.com, 6.18.9

“Their small-batch preserves…have gained a contingent of fans.” Brava Magazine, 11.9

Review of Ferment “Forgotten Fruits” Happy Hour. Wisconsin State Journal, 10.30.9

http://www.quinceandapple.com/wp-content/uploads/2009/11/muckians_BRAVA_1109.pdf