Quince-Lemon Marmalade

The very first marmalades were made with quinces, perhaps because they contain a high amount of pectin. A hint of vanilla mellows the tangy flavors of this version. With its gorgeous color and delicious taste, this marmalade would make a great gift.

Yield:

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

Recipe from

Nutritional Information

Calories 64
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 16.6 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 1 mg
Calcium 2 mg

Ingredients

4 cups chopped cored peeled quince (about 1 1/2 pounds)
1/2 lemon, seeded and coarsely chopped
2 cups sugar
2 cups water
1 (1-inch) piece vanilla bean, split lengthwise

Preparation

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.

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

Note:

Dana McCauley,

October 2005