3-1/2 pounds quince
5 cups water
5 lemons cut in half
6 cups sugar
Wipe fur from outside skin of quinces with a damp cloth. Quarter and
core fruit reserving all cores, seeds etc. Place reserved cores and
seeds in a cloth, tied at the top with string.
Dice quinces with a knife or food processor. Put into a jam pan with
Thinly slice lemons, as for marmalade, and add to pan.
Simmer until fruit is quite tender, about 45 to 60 minutes. Watch
carefully so fruit does not boil over.
Warm sugar by placing in a steel bowl in a 250-degree F. oven for 5
minutes. (Or microwave in nonmetallic bowl for 1 minute.) Stir in
warmed sugar into jam pan with fruit.
Boil rapidly until setting point is reached , by which time quince
should be a beautiful rich pink color. Test a little of the
marmalade on a saucer chilled in the refrigerator. Place small
amount of sauce on saucer. If a skin forms on top quickly and it
runs off saucer in a lumpy formation, it is ready to set.
Pour into sterilized jars, and lid. Invert the lidded jars using a
cloth to protect your hands, for two minutes to sterilize the lids.
When cold, wipe jars and label. Store in a cool place. Will keep for
at least 12 months.
Yield: about 6 half-pints