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!

Fennel and Orange Salad with Marmalade Dressing

2 bulbs Fresh Fennel (Fronds may be reserved for another recipe)

2 cups  Arugula

1 Endive (optional)

2 Navel Oranges, supremed

1/4 cup Fresh Squeezed Orange Juice

2 T Quince and Apple Orange Marmalade with Lemons

1/4 cup Extra Virgin Olive Oil

Salt and Pepper

Shave fennel thinly with a knife or mandoline. If using endive, separate the leaves and cut lengthwise into spears.

Combine fennel, arugula, endive and orange segments in a bowl.

Stir together orange juice and marmalade to combine. Slowly whisk in olive oil and season vinaigrette to taste with salt and pepper.

Dress the fennel mixture with the vinaigrette and serve.

This is a great salad to serve with robust fish, such as halibut or trout.