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Quince Paste (200g) Reviews

4.9 Rating 31 Reviews
Read Quincey Jones Jelly Preserves Co. Reviews

Quince Paste – 200g A rich, rosy-hued classic for cheese lovers and grazing board gurus. Cooked low and slow from fragrant Australian quinces, this traditional paste is firm yet sliceable, sweet but never cloying. With its floral tang and jewel-toned finish, it’s the cornerstone of any serious platter — elevating crumbly cheddar, triple cream brie or even a sharp blue to their highest potential. No fillers, no fake stuff — just real fruit, lovingly transformed. ✨ Serving Ideas – Slice and serve with hard cheeses like Manchego or aged cheddar – Pair with soft goat cheese or brie for the perfect flavour contrast – Add to grilled cheese toasties for a sweet-savory twist – Fold into pan sauces or glazes for pork and game – Read more: The Ultimate Guide to Pairing Preserves with Cheese Made in small batches in Echuca–Moama with 100% Australian-grown produce. Gluten-free. Vegan-friendly. No artificial preservatives.

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Phone:

0403444259

Email:

admin@qjj.com.au

Location:

1/1 Eddy Ave,
Moama
New South Wales
2731

Ross Semmens
Verified Reviewer
shared it my neigbours over drinked and we all loved it.
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Posted 2 months ago
Jane Skelton
Verified Reviewer
Author didn't leave any comments.
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Posted 1 year ago
Joachim Kretzschmar
Verified Reviewer
Better than expected.
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Posted 1 year ago
Judith Hayes
Verified Reviewer
Quince paste is an old favourite..rather indulgent for me but i do share with friends!!
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Posted 1 year ago
Catherine Turner
Verified Reviewer
One of my favourites. I reorder every time it gets low. Great flavour and very popular.
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Posted 1 year ago
Mikaela Wilson
Verified Reviewer
Your quince paste the best ever. Will never buy from another company ever.
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Posted 2 years ago
Ronald Carroll
Verified Reviewer
Why would I want to try and make some Quince paste when Quincey Jones have mastered making it. The taste and texture is so smooth.
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Posted 2 years ago
Ronald Carroll
Verified Reviewer
Tastes so awesome on a Turkey/ Chicken sandwich.
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Posted 2 years ago