ruby quince marmalade
- Categories
- Fruit
- Jams & jell
- Yield
- 40 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Quince; Peeled And Chopped |
| 3 cups | Water |
| 2 cups | Sugar |
| ¼ cup | Lemon Rind; Julienned |
| ¼ cup | Fresh Lime Juice |
Combine all ingerdients 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.
Recipe by: Cooking Light
Posted to EAT-LF Digest by sherilyn70@... on Apr 16, 1999, converted by MM_Buster v2.0l.
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