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Ruby Quince Marmalade

HOWARD L. PUCKETT
Yield 2 1/2 cups (serving size: 1 tablespoon)
This versatile, lemon-accented spread can be used as a glaze on roasted meat as well as a traditional toast topping.

Ingredients

  • 4 cups chopped cored peeled quince (about 4 quinces)
  • 3 cups water
  • 2 cups sugar
  • 1/4 cup (1-inch) julienne-cut lemon rind
  • 1/4 cup fresh lemon juice

Nutrition Information

  • calories 44
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.1 g
  • carbohydrate 11.6 g
  • fiber 0.2 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 1 mg
  • calcium 2 mg

How to Make It

  1. Combine all ingredients in a large saucepan; bring to a boil. Reduce heat to medium, and cook 1 hour and 15 minutes or until thick. (Mixture will continue to thicken as it cools.) Cool. Store marmalade in an airtight container in refrigerator up to 2 weeks.