Best 2 Quince Marmalade Recipes
**Indulge in the Exquisite Flavors of Quince Marmalade: A Culinary Delight with Timeless Charm**
Quince marmalade, a traditional and beloved preserve, has graced kitchens and tables for centuries. This delectable fruit spread, crafted from the unique and aromatic quince fruit, embodies a harmonious blend of sweetness and tartness, making it a versatile culinary companion. Join us on a delectable journey as we explore a collection of enticing quince marmalade recipes, each offering a distinct flavor profile to tantalize your taste buds. From the classic quince marmalade, an enduring favorite, to innovative variations infused with spices, citrus, and even nuts, this article unveils a world of marmalade possibilities. Whether you're a seasoned marmalade maker or embarking on your first preserving adventure, these recipes will guide you through the process, ensuring a delightful homemade marmalade that captures the essence of this remarkable fruit.
QUINCE ORANGE MARMALADE
Quince sweetens this marmalade as it simmers and fills the house with its distinctive autumn aroma. It's great on toast or bagels for breakfast in the morning! Thanks to our Test Kitchen for the recipe.
Provided by Taste of Home
Time 2h
Yield 3 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 58 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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.
Tips:
- Choose ripe quinces: Use firm, ripe quinces with no blemishes or bruises. The riper the quinces, the sweeter and more flavorful the marmalade will be.
- Peel and core the quinces: Use a sharp knife to peel the quinces, then cut them in half and remove the core. Be careful not to cut yourself.
- Cook the quinces in water: Place the quinces in a large pot and cover them with water. Bring to a boil, then reduce heat to low and simmer for about 30 minutes, or until the quinces are soft.
- Make the marmalade: Once the quinces are soft, mash them with a potato masher or food processor. Add the sugar, lemon juice, and pectin to the pot and bring to a boil. Reduce heat to low and simmer for about 30 minutes, or until the marmalade has thickened.
- Can the marmalade: Pour the hot marmalade into sterilized jars and seal tightly. Process the jars in a boiling water bath for 10 minutes. Allow the jars to cool completely before storing.
Conclusion:
Quince marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or even as a glaze for meats. It's also a great way to use up ripe quinces. With a little time and effort, you can make your own delicious quince marmalade at home.
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