Ruby Quince Marmalade

HOWARD L. PUCKETT

This versatile, lemon-accented spread can be used as a glaze on roasted meat as well as a traditional toast topping.

Yield:

2 1/2 cups (serving size: 1 tablespoon)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

November 1997