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