Quince Marmalade

5.0 from 1 reviews
Quince Marmalade
Recipe type: Marmalade
Cuisine: British
  • (4lb) of quinces
  • 5 lemons
  • 1.2kg (2lb 8oz) sugar
  • 1.4l (2½ pints) water
  1. Remove the fur from the quince skins. You can do this by wiping them with a damp cloth or washing up pad.
  2. Cut the quinces into quarters, removing the cores and seeds.
  3. Add the water to the preserving pan.
  4. Dice the quinces and place in the pan.
  5. Put the cores and seeds in a cloth bag, tie the neck, and put the bag in the pan.
  6. Thinly slice the lemons and add to the pan.
  7. Bring to the boil over a medium heat and simmer for about an hour. Stir occasionally to prevent burning.
  8. Remove the cloth bag and discard the contents.
  9. Warm the sugar (1 minute in a microwave) , then add to the pan, stirring to make sure it is all dissolved.
  10. Bring to a rolling boil and cook until the marmalade reaches setting point, and is a deep pink colour.
  11. Pour into hot sterilised jars and seal.

2 thoughts on “Quince Marmalade

    1. David


      It looks as if I missed out that rather vital instruction! The water goes into the pan between (2) and (3).
      I will update the instructions but wanted to get an answer in here for you as quickly as possible.

      Thanks for spotting it!


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