Ruby Quince Marmalade

Ruby Quince Marmalade
Photo by HOWARD L. PUCKETT

Ingredients

  • ¼ cup fresh lemon juice
  • 2 cups sugar
  • 4 cups chopped cored peeled quince (about 4 quinces)
  • ¼ cup (1-inch) julienne-cut lemon rind
  • 3 cups water

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.

View full recipe at My Recipes

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