Sunday, December 24, 2006

Quince and meyer lemon marmalade

Quinces are extremely hard, covered in fuzz, and are too astringent to eat raw. So why do I like them so much?

Quinces have a wonderful aroma and taste like a cross between apple, pear and pineapple. They’re yellow when ripe and when you cook them, they turn a pink to red color.

Quince and Meyer Lemon Marmalade
If you don’t have Meyer lemons, you can use regular lemons.
4 cups peeled, cored and chopped quince
2 cups sugar
3 cups water
¼ cup lemon juice
¼ cup lemon zest
Seeds scraped from 1 vanilla bean
Combine all ingredients in saucepan. Bring to a boil. Once the mixture comes to a boil, lower the heat to a simmer and let it cook for about 1 ½ hours or until mixture thickens. The marmalade will continue to thicken as it cools. It can be kept in the fridge for a few weeks.


An hour and a half later

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