Quince And Lemon Marmalade

1. 1

   Tie lemon seeds in muslin bag. Combine lemon slices, any juice, muslin bag, quinces and 4 cups water in large saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 1 hour or until peel is soft. Discard muslin bag.

2. 2

   Measure fruit mixture; allow 1 cup sugar for each cup of fruit mixture. Return fruit mixture and sugar to pan; stir on high heat, without boiling, until sugar has dissolved. Bring to a boil; boil, uncovered, without stirring, for 45 mins, or until marmalade jells when tested. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If it's ready, it will gel and wrinkle when moved.)

3. 3

   Pour hot marmalade into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.