Marmalade was originally made of quince fruit. Here is a traditional recipe for quince marmalade which also uses lemons.
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 35 minutes
Ingredients:
- 3-1/2 pounds quince
- 5 cups water
- 5 lemons cut in half
- 6 cups sugar
Preparation:
Wipe fur from outside skin of quinces with a damp cloth. Quarter and core fruit reserving all cores, seeds etc. Place reserved cores and seeds in a cloth, tied at the top with string.
Dice quinces with a knife or food processor. Put into a jam pan with water.
Thinly slice lemons, as for marmalade, and add to pan.
Simmer until fruit is quite tender, about 45 to 60 minutes. Watch carefully so fruit does not boil over.
Warm sugar by placing in a steel bowl in a 250-degree F. oven for 5 minutes. (Or microwave in nonmetallic bowl for 1 minute.) Stir in warmed sugar into jam pan with fruit.
Boil rapidly until setting point is reached , by which time quince should be a beautiful rich pink colour. Test a little of the marmalade on a saucer chilled in the refrigerator. Place small amount of sauce on saucer. If a skin forms on top quickly and it runs off saucer in a lumpy formation, it is ready to set.
Pour quince marmalade into sterilized jars, and lid. Invert the lidded jars using a cloth to protect your hands, for two minutes to sterilize the lids.
When cold, wipe jars and label. Store in a cool place. Will keep for at least 12 months.
Yield: about 6 half-pints
Dice quinces with a knife or food processor. Put into a jam pan with water.
Thinly slice lemons, as for marmalade, and add to pan.
Simmer until fruit is quite tender, about 45 to 60 minutes. Watch carefully so fruit does not boil over.
Warm sugar by placing in a steel bowl in a 250-degree F. oven for 5 minutes. (Or microwave in nonmetallic bowl for 1 minute.) Stir in warmed sugar into jam pan with fruit.
Boil rapidly until setting point is reached , by which time quince should be a beautiful rich pink colour. Test a little of the marmalade on a saucer chilled in the refrigerator. Place small amount of sauce on saucer. If a skin forms on top quickly and it runs off saucer in a lumpy formation, it is ready to set.
Pour quince marmalade into sterilized jars, and lid. Invert the lidded jars using a cloth to protect your hands, for two minutes to sterilize the lids.
When cold, wipe jars and label. Store in a cool place. Will keep for at least 12 months.
Yield: about 6 half-pints
