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.

Recipe by Cooking Light October 2005


Recipe Summary

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


Ingredient Checklist


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.

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

Nutrition Facts

64 calories; protein 0.1g; carbohydrates 16.6g; fiber 0.3g; iron 0.1mg; sodium 1mg; calcium 2mg.