Yield
3 1/2 cups (serving size: 2 tablespoons)

How to Make It

Step 1

Place quince and lemon in a food processor; pulse 10 times or until finely chopped. Place quince mixture, sugar, water, and vanilla in a large, heavy saucepan. Bring to a boil; reduce heat, and simmer 55 minutes or until reduced to about 3 1/2 cups. Cool; pour into an airtight container.

Step 2

Note: Refrigerate marmalade in an airtight container up to two months.

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