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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.

This recipe goes with Marmelo-Glazed Pork Tenderloin

Cooking Light OCTOBER 2005

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


  • 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.

Nutritional Information

Amount per serving
  • 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

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Quince-Lemon Marmalade recipe