|Nutritional Guidelines (per serving)|
|Servings: 3 pints (96 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- 3 1/2 pounds quince
- 5 cups water
- 5 lemons (halved)
- 6 cups sugar
Wipe fur from outside skin of quinces with a damp cloth. Quarter and core fruit reserving all cores, seeds etc. Place reserved cores and seeds in a cloth, tied at the top with string.
Dice quinces with a knife. Put into a jam pan with water, along with the reserved cores and seeds inside the cloth.
Thinly slice lemons, as for marmalade, and add to pan.
Simmer until fruit is quite tender, about 45 to 60 minutes. Watch carefully so the fruit does not boil over.
Warm sugar by placing in a steel bowl in a 250 F oven for 5 minutes, or microwave in nonmetallic bowl for 1 minute. Stir in warmed sugar into jam pan with fruit.
Boil rapidly until setting point is reached, by which time quince should be a beautiful rich pink color. Test a little of the marmalade on a saucer chilled in the refrigerator. Place a small amount of sauce on the saucer. If a skin forms on top quickly and it runs off saucer in a lumpy formation, it is ready to set.
Pour quince marmalade into sterilized jars, and lid. Invert the lidded jars using a cloth to protect your hands, for two minutes to sterilize the lids.
When cold, wipe jars and label. Store in a cool place and it will keep for at least 12 months.