Quince-Lemon Marmalade

The very first marmalades were made with quinces, perhaps because they contain a high amount of pectin. A hint of vanilla mellows the tangy flavors of this version. With its gorgeous color and delicious taste, this marmalade would make a great gift.

This recipe goes with Marmelo-Glazed Pork Tenderloin

Yield: 3 1/2 cups (serving size: 2 tablespoons)

Ingredients

• 4  cups  chopped cored peeled quince (about 1 1/2 pounds)
• 1/2  lemon, seeded and coarsely chopped
• 2  cups  sugar
• 2  cups  water
• 1  (1-inch) piece vanilla bean, split lengthwise

Preparation

Place quince and lemon in a food processor; pulse 10 times or until finely chopped. Place quince mixture, sugar, water, and vanilla in a large, heavy saucepan. Bring to a boil; reduce heat, and simmer 55 minutes or until reduced to about 3 1/2 cups. Cool; pour into an airtight container.

Note: Refrigerate marmalade in an airtight container up to two months.

Nutritional Information

Calories:

64 (0.0% from fat)

Fat:

0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

0.1g

Carbohydrate:

16.6g

Fiber:

0.3g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

1mg

Calcium:

2mg