Christine Manfield

Quince Marmalad

Preparation info
    • Difficulty

      Easy

Appears in
Paramount Cooking
Paramount Cooking

By Christine Manfield

Published 1995

  • About

A wickedly good and unusual preserve to make and have on hand when quinces are in abundance.

Ingredients

  • 2 kg ripe quinces
  • 500 ml water
  • 500 g <

Method

  1. Chop half the quinces, including the peel and cores, and put them into a large stainless steel stockpot with the water and bring to a boil over a low heat. Simmer for 30 minutes or until the fruit is very soft.
  2. Tip the contents of the stockpot into a prepared jelly bag, or layers of muslin, that is suspended over a bucket or large bowl and let it drain for 12 hour