Quince Jam

Pulpa Cydoniae

Historical tradition – not medical advice, and no health or healing claims. more

Historical botanical drawing: Quince — Quince

Tradition (Hildegard's writings)

Traditionally associated in Hildegard's cuisine with the joints and movement.

Ingredients

Quinces, jam sugar and galangal powder as desired.

Preparation

Cook the quinces soft, core them and make them into jam, using 1 part jam sugar to 3 parts fruit (the German “Gelierzucker 1:3”). Refine it with about 5 % galangal powder if you wish.

Botanical background

The quince (Cydonia oblonga) contains fruit sugar, bioflavonoids and a great deal of pectin, a mucilage.

Sources & references

Strehlow, Wighard: Die Hildegard-Naturapotheke. Heilmittel und Rezepte von A bis Z. Knaur Verlag 2014. S. 221.
Hildegard von Bingen: Heilsame Schöpfung. Die natürliche Wirkkraft der Dinge (Physica). Hrsg. von der Abtei St. Hildegard, Eibingen. Beuroner Kunstverlag 2012 (4. Auflage 2024). Cap. 3-4 (Quittenbaum).
Breindl, Ellen: Das große Gesundheitsbuch der Hl. Hildegard von Bingen. Bassermann Verlag 2004. S. 258.

The text of this entry is an independent summary in our own words, based on the works listed – not a verbatim reproduction. The page and chapter references document where the content comes from. A superscript number on a section heading points to the work that section follows. All rights to the original works remain with their authors and publishers.

Historical tradition. The above describes how this preparation was recorded and used in the tradition of Hildegard of Bingen. This is cultural-historical information, not medical advice and not a health or healing claim, and it is no substitute for advice from a doctor or pharmacist. If you have health complaints, please consult your doctor or pharmacy.

‹ Back to the encyclopaedia