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.

Dana McCauley
Recipe by Cooking Light

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Note: Refrigerate marmalade in an airtight container up to two months.

Nutrition Facts

64 calories; calories from fat%; fatg; saturated fatg; mono fatg; poly fatg; protein 0.1g; carbohydrates 16.6g; fiber 0.3g; cholesterolmg; iron 0.1mg; sodium 1mg; calcium 2mg.