Ingredients
- Make 250ml
- 4 cups chopped cored peeled quince (about 4 quinces)
- 3 cups water
- 2 cups sugar
- ¼ cup 3mm thick julienne(sliced)-cut lemon rind
- ¼ cup fresh lemon juice
QUINCE MARMALADE
Method
- Combine all ingredients in a large heavy based 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
- ) Stir frequently and watch closely for catching on the bottom! When thick and set pour carefully into sterilised jars and seal or store in fridge
Comments
Quince are inedibly tannic in their raw state. When they are cooked, the same chemicals that cause this astringency on our tongues break down and bond with oxygen chemicals to form anthocyanins, the plant pigments that cause fruit and vegetable to appear red.
Thanks to Rosedale Orchard for providing the quince used in the demonstration
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