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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This versatile, lemon-accented spread can be used as a glaze on roasted meat as well as a traditional toast topping. Ingredients:
4 cups chopped cored peeled quince (about 4 quinces) |
3 cups water |
2 cups sugar |
1/4 cup (1-inch) julienne-cut lemon rind |
1/4 cup fresh lemon juice |
Directions:
1. Combine all ingredients in a large saucepan; bring to a boil. Reduce heat to medium, and cook 1 hour and 15 minutes or until thick. (Mixture will continue to thicken as it cools.) Cool. Store marmalade in an airtight container in refrigerator up to 2 weeks.
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