Quince sweetens this marmalade as it simmers and fills the house with its distinctive autumn aroma. It’s great on toast or bagels for breakfast in the morning! Thanks to our Test Kitchen for the recipe.
- 5 cups chopped peeled quince (about 4 medium)
- 1-1/2 cups water
- 1-1/3 cups sugar
- 1 cup orange juice
- 1 tablespoon grated orange peel
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 1-3/4 hours or until mixture is reduced to 3 cups, stirring frequently.
- Cool slightly; carefully mash. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen marmalade in refrigerator before serving. Yield: 3 cups.
Originally published as Quince Orange Marmalade in Light & Tasty October/November 2007, p59
Reviews for Quince Orange Marmalade
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review