Quince Marmalade Recipes

QUINCE ORANGE MARMALADE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 1-3/4 hours or until mixture is reduced to 3 cups, stirring frequently., Cool slightly; carefully mash. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen marmalade in refrigerator before serving.

QUINCE MARMALADE

Steps:

• 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.
• 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.
• Remove and discard the lemon half. Ladle the marmalade into clean jars. Cover tightly, let cool, and refrigerate.
• Storage
• The marmalade will keep for at least 6 months in the refrigerator.
• tip
• 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.

QUINCE MARMALADE RECIPE

Steps:

• Gather the ingredients.
• 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. Put into a jam pan with water, along with the reserved cores and seeds inside the cloth.
• Thinly slice lemons, as for marmalade, and add to pan.
• Simmer until fruit is quite tender, about 45 to 60 minutes. Watch carefully so the fruit does not boil over.
• Warm sugar by placing in a steel bowl in a 250 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 a small amount of sauce on the saucer. If a skin forms on top quickly and it runs off saucer in a lumpy formation, it is ready to set.
• Pour quince marmalade 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 and it will keep for at least 12 months.

QUINCE-GINGER MARMALADE (JAM)

Steps:

• Put the quince, sugar and water in a saucepan.
• Stir until the sugar has dissolved.
• Bring to a boil and simmer until the quince has completely softened and has become part of the water sugar mixture.Apprx 20 minutes.
• Force the mixture through a sieve into another pot and add the ginger.
• Bring to a simmer until it forms a drop from a teaspoon.
• Add the rose water.
• Pour into sterilized jars and seal.