Canning -- Quince Lemon Marmalade

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Quince Lemon Marmalade

The very first marmalades were made with quinces, perhaps because they

contain a

high amount of pectin. A hint of vanilla mellows the tangy flavors of this

version. With

its gorgeous color and delicious taste, this marmalade would make a great

gift.

 

4 cups (about 1-1/2 lb.) chopped cored peeled quince

1/2 lemon, seeded and coarsely chopped

2 cups sugar

2 cups water

1 (1 inch) piece vanilla bean, split lengthwise

 

Place quince and lemon in a food processor; pulse 10 times or until finely

chopped.

 

Place quince mixture, sugar, water, and vanilla in a large, heavy saucepan.

Bring to a boil;

reduce heat, and simmer 55 minutes or until reduced to about 3-1/2 cups.

 

Cool; pour into an airtight container.

 

Note: Refrigerate marmalade in an airtight container up to two months.

 

Yield: 3-1/2 cups (serving size: 2 tablespoons).