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Quince Marmalade


It is said that the first marmalade wa made from quince. In the Tudor period in the British Isles, quince marmalade was regarded as an aphrodisiac.

  • 3 1/2 pounds quince
  • 5 cups water
  • 5 lemons cut in half
  • 6 cups sugar




Wipe fur from skin of quinces with damp cloth. Quarter and core, reserving all cores, seeds etc. Place reserved cores and seeds in a cloth, tied at the top with string.

Dice quinces with a knife or food processor. Put into a jam pan (click for note) with water.

Thinly slice lemons, as for marmalade, and add to pan.

Simmer until fruit is quite tender, about 45 - 60 minutes. Watch carefully so fruit does not boil over.

Warm sugar by placing in a steel bowl in a 250° F oven for 5 minutes. (Or microwave in nonmetallic bowl for 1 minute.) Stir in warmed sugar into jam pan with fruit.

Boil rapidly until setting point is reached. Quince should be a rich pink color. Test a small amount of marmalade on a saucer chilled in refrigerator. If a skin forms on top quickly and it runs off saucer in a lumpy formation, it is ready to set.

Pour into sterilized jars, and lid. Invert lidded jars, using a cloth to protect your hands, for two minutes to sterilize the lids.

Store in a cool place. Will keep for at least 12 months.

Yield: approximately 6 jars

recipe from

Contributor: Margaret Walker

back to 'how to make jams, jellies, preserves & sauces'     back to irish cooking     back to article on the tea hour

NOTE: A jam pan is wider at the top than at the bottom. This is to allow for the maximum amount of steam to escape while keeping the fruit together to prevent burning. A handy tool if you want to make preserves or marmalade of any kind.



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