Ruby quince marmalade

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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