Ruby quince marmalade
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Quince; Peeled And Chopped |
| 3 | cups | Water |
| 2 | cups | Sugar |
| ¼ | cup | Lemon Rind; Julienned |
| ¼ | cup | Fresh Lime Juice |
Directions
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.