Quince Marmalade
This is one of the most beautiful marmalades I know of. As the delicate shreds of quince cook, they turn brilliant red and intensify in color as the fruit reduces to a fragrant, shimmering jelly. This preserve is terrific at breakfast or as a filling for Easy Marmalade Tart (page 93). It’s also great paired with slices of Manchego or Cheddar cheese, served with a glass of sherry. This marmalade was inspired by a recipe from Helen Witty’s book Fancy Pantry.
Recipe information
Yield
makes about 3 cups (900 g)
Ingredients
Preparation
Step 1
In a Dutch oven or large saucepan, bring the water and sugar to a boil over high heat. Meanwhile, in a food processor fitted with a coarse grating disk or on the largest holes of a box grater, shred the quince.
Step 2
Add the grated quince and the lemon half to the boiling sugar mixture. Decrease the heat to medium and cook at a simmer, stirring occasionally, until the mixture is thick. Use the wrinkle test (page 256) to judge when the marmalade is done.
Step 3
Remove and discard the lemon half. Ladle the marmalade into clean jars. Cover tightly, let cool, and refrigerate.
Storage
Step 4
The marmalade will keep for at least 6 months in the refrigerator.
tip
Step 5
Quince tend to turn brown as soon as they’re cut. With cooking, any minor discoloration will fade away. But do try to get them into the hot syrup as soon as possible after they’re grated.
