Best Quince Marmalade Recipes

QUINCE-GINGER MARMALADE (JAM)

Quince-Ginger Marmalade (Jam) image

This is the easiest, quickest spread I have ever made. I didn't have a recipe so I improvised and it worked. The quince sets beautifully so you need no pectin. The ginger gives it a lovely flavor for your wakeuo toast. This recipe can be doubled. I believe there are some quince that need longer cooking time than the ones I have. I have looked at several recipes on the Internet and they say to boil for 2 hours so you will have to boil until softened

Provided by Bergy

Categories Lunch/Snacks

Time 45m

Yield 3 Half Pints

Number Of Ingredients 5

Ingredients

2 cups quinces, peeled, cored, chopped
1 3/4 cups sugar
2 cups water
1 cup crystallized ginger, chopped
14 drops rose water (optional)

Steps:

Put the quince, sugar and water in a saucepan.
Stir until the sugar has dissolved.
Bring to a boil and simmer until the quince has completely softened and has become part of the water sugar mixture.Apprx 20 minutes.
Force the mixture through a sieve into another pot and add the ginger.
Bring to a simmer until it forms a drop from a teaspoon.
Add the rose water.
Pour into sterilized jars and seal.

Nutrition Facts : Calories 451.5, Sodium 1.8, Carbohydrate 116.6, Sugar 116.4

QUINCE ORANGE MARMALADE

Quince Orange Marmalade image

Quince sweetens this marmalade as it simmers and fills the house with its distinctive autumn aroma. It's great on toast or bagels for breakfast in the morning! Thanks to our Test Kitchen for the recipe.

Provided by Taste of Home

Time 2h

Yield 3 cups.

Number Of Ingredients 5

Ingredients

5 cups chopped peeled quince (about 4 medium)
1-1/2 cups water
1-1/3 cups sugar
1 cup orange juice
1 tablespoon grated orange zest

Steps:

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 1-3/4 hours or until mixture is reduced to 3 cups, stirring frequently., Cool slightly; carefully mash. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen marmalade in refrigerator before serving.

Nutrition Facts : Calories 58 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

QUINCE MARMALADE

Quince Marmalade image

Categories Breakfast Quince Simmer Boil

Yield makes about 3 cups (900 g)

Number Of Ingredients 4

Ingredients

4 cups (1 liter) water
3 cups (600 g) sugar
3 large quinces (about 1 pound/450 g), peeled, quartered, cored, and seeded
1/2 lemon, preferably organic

Steps:

In a Dutch oven or large saucepan, bring the water and sugar to a boil over high heat. Meanwhile, in a food processor fitted with a coarse grating disk or on the largest holes of a box grater, shred the quince.
Add the grated quince and the lemon half to the boiling sugar mixture. Decrease the heat to medium and cook at a simmer, stirring occasionally, until the mixture is thick. Use the wrinkle test (page 256) to judge when the marmalade is done.
Remove and discard the lemon half. Ladle the marmalade into clean jars. Cover tightly, let cool, and refrigerate.
Storage
The marmalade will keep for at least 6 months in the refrigerator.
tip
Quince tend to turn brown as soon as they're cut. With cooking, any minor discoloration will fade away. But do try to get them into the hot syrup as soon as possible after they're grated.