A Montenegrin Classic: Recipe for Quince Marmalade

  • By Luštica Bay
  • 13 Nov, 2015

It’s safe to say autumn has now truly arrived in Montenegro, as the last vibrant greens of summer have given way to the red and golden hues of the year’s final quarter.

As harvest continues, the air is filled with a slightly sweeter note as families gather to make traditional Montenegrin jams and marmalades.

A staple jam found in every Montenegrin store cupboard is made from quince, often using a recipe which has transcended generations. In the spirit of preserving traditions, and because we can’t help but think about our younger years making this with our grandparents, we wanted to share our favourite (and very simple) traditional recipe for quince marmalade with you.

Montenegrin Quince Marmalade:


  • 2 kg quince, cored, washed and un-peeled
  • 1 kg of sugar
  • Juice of 1 orange
  • Juice of 1.5 lemons
  • 100 ml water

  1. Cook your quince in the water, sugar, lemon and orange juice until soft
  2. Blend the mix until you get a smooth puree
  3. Wash and sterilize your jam jars in the oven for 10 minutes at 200°C
  4. Pour the hot jam into the jars whilst they are still hot, close and allow to cool slowly
  5. The marmalade should keep for 12 months if you can resist eating your quince-essentially Montenegrin dish before then

For those over the age of 18 and willing to experiment, any leftover quince can be used to make the heart-warming fruit brandy, rakija.

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