QUINCE MARMALADE

Quince Marmalade image

Yield makes about 3 cups (900 g)

Number Of Ingredients 4

Previous Next

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.