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: recipe creation

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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quince and apple go!

By jonahcoyote | Published: May 4, 2009

We’re in the final stages of product development and we plan to start turning out preserves May 1! We’ve been working on Figs and Black Tea – we are drinking tea until it comes out of our ears, trying to find exactly the right blend to go with the figs. It has to be earthy [...]

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