Best 2 Quince Marmalade Recipes
Quince marmalade, a traditional fruit preserve made from the quince fruit, is a delightful culinary creation that captivates taste buds with its unique flavor and texture. This golden amber-colored delicacy has been enjoyed for centuries, tracing its roots back to ancient Greece and Rome. Made by slowly simmering quinces in sugar and water, quince marmalade possesses a distinctive tangy-sweet flavor profile, complemented by a slightly firm, jelly-like texture. Its vibrant color and alluring aroma make it a popular choice for breakfast toast, pastries, or as an accompaniment to cheese and crackers. Whether you're a seasoned marmalade enthusiast or a culinary adventurer seeking new flavors, quince marmalade promises an unforgettable taste experience.
Here are our top 2 tried and tested recipes!
QUINCE ORANGE MARMALADE
Quince sweetens this marmalade as it simmers and fills the house with its distinctive autumn aroma. It's great on toast or bagels for breakfast in the morning! Thanks to our Test Kitchen for the recipe.
Provided by Taste of Home
Time 2h
Yield 3 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 1-3/4 hours or until mixture is reduced to 3 cups, stirring frequently., Cool slightly; carefully mash. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen marmalade in refrigerator before serving.
Nutrition Facts : Calories 58 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
QUINCE MARMALADE
Steps:
- In a Dutch oven or large saucepan, bring the water and sugar to a boil over high heat. Meanwhile, in a food processor fitted with a coarse grating disk or on the largest holes of a box grater, shred the quince.
- Add the grated quince and the lemon half to the boiling sugar mixture. Decrease the heat to medium and cook at a simmer, stirring occasionally, until the mixture is thick. Use the wrinkle test (page 256) to judge when the marmalade is done.
- Remove and discard the lemon half. Ladle the marmalade into clean jars. Cover tightly, let cool, and refrigerate.
- Storage
- The marmalade will keep for at least 6 months in the refrigerator.
- tip
- Quince tend to turn brown as soon as they're cut. With cooking, any minor discoloration will fade away. But do try to get them into the hot syrup as soon as possible after they're grated.
Tips:
- Choose firm, ripe quinces with no bruises or blemishes.
- Use a sharp knife to peel and core the quinces, and be sure to remove all of the seeds.
- Cook the quinces in a large pot with plenty of water until they are soft and tender.
- Add sugar to the quince mixture in stages, and stir constantly to prevent scorching.
- Bring the marmalade to a rolling boil, then reduce the heat and simmer until it thickens.
- Test the marmalade for doneness by dropping a small spoonful onto a cold plate. If it wrinkles when you push your finger through it, it is ready.
- Store the marmalade in sterilized jars in a cool, dark place for up to a year.
Conclusion:
Quince marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or yogurt. It can also be used as a glaze for ham or chicken, or as a filling for pies and tarts. With its unique flavor and beautiful color, quince marmalade is a surefire hit at any breakfast or brunch table. So next time you're looking for a new and exciting way to enjoy quinces, give this recipe a try!
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