The cotignac is prepared with peeled quinces and sugar cooked together. After filtering, the resulting jelly is the cotignac. The cotignac differs from quince jelly or paste by its strong character and more sweetness tempering acidity and flavor of quince.
There are several different recipes, each of which gives the final product a different taste and consistency. Sweet wine can be added to the recipe.
The cotignacs Orleans, also known as jam of Orleans, are often presented in small boxes made of porcelain, glass or spruce bark.
