METHOD
Wipe fur from
skin of quinces with damp cloth. Quarter and core, reserving all
cores, seeds etc. Place reserved cores and seeds in a cloth, tied at the
top with string.
Dice quinces with a knife
or food processor. Put into a jam pan (click for note) with water.
Thinly slice lemons,
as for marmalade, and add to pan.
Simmer until fruit is
quite tender, about 45 - 60 minutes. Watch carefully so 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. Quince should be a rich pink
color. Test a small amount of marmalade on a saucer chilled in refrigerator.
If a skin forms on top quickly
and it runs off saucer in a lumpy formation, it is ready to set.
Pour into sterilized
jars, and lid. Invert lidded jars, using a cloth to protect your hands,
for two minutes to sterilize the lids.
Store in a cool place. Will keep for at least 12 months.
Yield: approximately
6 jars
recipe from www.inmamaskitchen.com
Contributor: Margaret
Walker
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NOTE: A jam pan is wider at the top than at the bottom. This is to allow for
the maximum amount of steam to escape while keeping the fruit together
to prevent burning. A handy tool if you want to make preserves or marmalade
of any kind.
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