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.
This recipe goes with Marmelo-Glazed Pork Tenderloin
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- Calories: 64
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.1g
- Carbohydrate: 16.6g
- Fiber: 0.3g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 1mg
- Calcium: 2mg
- 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
- 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.
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