Elizabeth Schneider

Quince Marmalade with Lemon and Ginger

Preparation info
  • Makes

    12 pints

    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

I think it worthwhile to make a healthy amount of any preserve—particularly this luscious quince—but you can halve this recipe if you prefer. The quince mixture sits for 12 hours or so before canning, so plan accordingly.

Ingredients

  • 3 pounds quinces
  • 2 lemons
  • Large chunk fresh ginger, about 5

Method

  1. Peel and core quinces, reserving cores in a small saucepan. Shred quince coarse or cut into fine julienne strips, using a processor or vegetable shredder. Combine with water to not quite cover in a large, heavy nonaluminum pot.
  2. Halve lemons lengthwise. Remove seeds, if any, and add them to quince cores. Slice lemon thin and add to quince. Peel and coarsely grat