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!

Tag Archives: making preserves

Strawberry Rosemary!!

By clare | Published: June 23, 2010

We did it! We made our first 2010 seasonal flavor, Strawberry Rosemary, and let us tell you, friends, it was an adventure! It all started innocently enough. Matt jumped in the car to pick up some of the first strawberries of the season, at a farm about an hour outside of Madison. Usually we have [...]

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Valentine’s Day Open House

By clare | Published: February 4, 2010

Join Potter’s Crackers, Terra Source Chocolates and Quince and Apple for a delicious evening of samples, pairings, kitchen tours, and Valentine’s gift ideas! Hosted at the Madison Enterprise Center, where our kitchens reside, this event will give you a chance to see how small-batch foods are really made! Tuesday, February 9, 4-7pm Madison Enterprise Center [...]

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The Making of Apricot Almond

By clare | Published: October 5, 2009

We’ve just released our first seasonal flavor this last week, Apricot Almond. It has been an adventure! Every time we create a new preserve, there’s so much that goes into it. We’ve got to get a photo, description, pairings, recipes, label…and that’s just the marketing side. What really takes a lot of time is getting [...]

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Phase 2: Production

By matt | Published: June 10, 2009

Now that all of our recipes are finalized, we are starting to do production for real. Lots of chopping, mixing and boiling means lots of tasty jars of preserves for you! I, Matt, do most of the knife work because I’ve got a lot of experience cooking professionally and can make quick work of it. [...]

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Production Part 2 – The Label Party

By matt | Published: June 9, 2009

Our next door neighbors and friends Graham and Rhea helped us out after we did our initial big prodution run by hosting a little label party at their house. They helped us put all the labels on the newly made jars, some of which were still hot to the touch from the jarring process!

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