Yield: 40 servings
|4 cups||Quince; Peeled And Chopped|
|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.