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.

This recipe goes with Quince-Glazed Cornish Hens

Yield: 2 1/2 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 44
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 11.6g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 1mg
  • Calcium: 2mg

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

  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.
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