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.

How to Make It

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.

Ratings & Reviews

PatForrer's Review

PatForrer
November 01, 2011
I am wondering if the quinces have to be peeled-(that process is not for the weak). I followed your recipe and found it very good. However, I found that the lemon overpowered the quince taste, so when I made another batch, I used orange juice and rind. My husband and I liked orange much better. Quince recipes are hard to find as most people don't come across quinces that often. We have a two year old tree and I was supposed to wait and let it grow for another year before allowing it to fruit. My impatience got the better of me and I let 9 quinces grow and they got very large. It only took two quinces for make the four cups called for in your marmalade recipe! Your recipe is very simple and very good! Thanks so much!