A rich, velvety orchard butter inspired by one of the world’s oldest fruits. Quinces have been cultivated for over 4,000 years, treasured by ancient cultures from Asia to the Mediterranean. The Greeks and Romans adored them, poets praised them, and some historians even suggest they were the “golden apple” of myth - or perhaps the very fruit of the Garden of Eden.
Fruit butters themselves have an old-world lineage: slow-cooked preserves made without pectin, relying instead on time, gentle heat, and patience to transform fruit into something deeper and more luxurious than jam. Quinces are made for this kind of cooking. Their natural perfume, high pectin, and ancient heritage give them a custard-like smoothness when cooked low and slow.
This Quince Apple Butter honours that tradition, made from our Vranja quinces, Bramley and Katy apples, and tiny Butterball crabapples for a bright, layered orchard flavour. We add organic Verna lemons and Valencia oranges from our adopted citrus trees in Spain, sourced through the CrowdFarming platform, which connects us directly with small-scale Mediterranean citrus growers, many of whom are second- and third-generation organic farmers. We sweeten it with organic Colombian raw cane sugar and Tara Hill blossom honey, and gently warm it with Madagascar cloves, Indian coriander seeds, and a touch of Wexford sea salt.
The result is a glossy, golden butter - floral, spiced, and quietly elegant. Spread on hot buttered toast or soda bread, or swirl through your morning porridge for gentle orchard warmth. Spoon over warm pancakes, waffles, or rice pudding, and serve with an antipasti platter or on a cheeseboard.
Presented in a 165g glass WECK jar, wrapped in illustrated paper celebrating the Wexford and Irish food story, and packaged in our signature black box.
A rich, velvety orchard butter inspired by one of the world’s oldest fruits. Quinces have been cultivated for over 4,000 years, treasured by ancient cultures from Asia to the Mediterranean. The Greeks and Romans adored them, poets praised them, and some historians even suggest they were the “golden apple” of myth - or perhaps the very fruit of the Garden of Eden.
Fruit butters themselves have an old-world lineage: slow-cooked preserves made without pectin, relying instead on time, gentle heat, and patience to transform fruit into something deeper and more luxurious than jam. Quinces are made for this kind of cooking. Their natural perfume, high pectin, and ancient heritage give them a custard-like smoothness when cooked low and slow.
This Quince Apple Butter honours that tradition, made from our Vranja quinces, Bramley and Katy apples, and tiny Butterball crabapples for a bright, layered orchard flavour. We add organic Verna lemons and Valencia oranges from our adopted citrus trees in Spain, sourced through the CrowdFarming platform, which connects us directly with small-scale Mediterranean citrus growers, many of whom are second- and third-generation organic farmers. We sweeten it with organic Colombian raw cane sugar and Tara Hill blossom honey, and gently warm it with Madagascar cloves, Indian coriander seeds, and a touch of Wexford sea salt.
The result is a glossy, golden butter - floral, spiced, and quietly elegant. Spread on hot buttered toast or soda bread, or swirl through your morning porridge for gentle orchard warmth. Spoon over warm pancakes, waffles, or rice pudding, and serve with an antipasti platter or on a cheeseboard.
Presented in a 165g glass WECK jar, wrapped in illustrated paper celebrating the Wexford and Irish food story, and packaged in our signature black box.
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