Description

This Quince and Honey Marmalade recipe offers a delightful, naturally sweet spread made by simmering fresh quince with water, then blending in honey and lemon juice for a perfect balance of flavors. The marmalade thickens to a luscious texture, ideal for toast or as an accompaniment to cheese platters.

Ingredients

2 pounds quince, peeled, cored, and sliced
3 cups water
1 (12-ounce) bag frozen honey
1/4 cup lemon juice

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Instructions

Simmer Quince: In a large pot or Dutch oven, combine the sliced quince and water. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until the quince is very soft, about 1 hour.
Mash the Quince: Using a potato masher or immersion blender, mash the softened quince until smooth to achieve a consistent texture for the marmalade.
Add Honey and Lemon Juice: Stir in the frozen honey and lemon juice. Bring the mixture to a boil over medium heat, then reduce heat and simmer for 30 minutes, or until the marmalade thickens to the desired consistency.
Check Doneness: Test the marmalade readiness by placing a small amount on a chilled plate. If the surface wrinkles when pushed with a finger, the marmalade is ready.
Cool and Store: Allow the marmalade to cool slightly before pouring it into sterilized jars. Seal tightly and store in a cool, dark place for up to 6 months.

Notes

Use ripe quinces for the best flavor and natural sweetness.
Ensure jars are properly sterilized to maximize shelf life and safety.
Frozen honey can substitute for liquid honey and provides a nice consistency.
Adjust lemon juice according to taste, as it adds brightness and helps with preservation.
The marmalade will thicken further as it cools.