Quick & Easy

Quince and lemon marmalade

quince and lemon marmalade
6 Cup
10M
2H 15M
2H 25M

Ingredients

Method

1.Slice lemons thinly, reserving seeds and juice. Tie seeds in muslin.
2.Combine lemon slices, any juice, muslin bag, quince and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until rind is soft. Discard muslin bag.
3.Measure fruit mixture, allow 1 cup sugar for each cup of fruit mixture. Return fruit mixture and sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 45 minutes or until marmalade jells when tested.
4.Pour hot marmalade into hot sterilised jars; seal immediately. Label and date jars when cold.

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