2022年1月3日 · This is a traditional recipe for quince marmalade and it uses lemon peel. Use it on toast--or serve it with fish such as salmon or swordfish.

2013年1月23日 · It’s a recipe that appears in Eliza Acton’s 1845 book Modern Cookery. It’s an easy recipe that would be a good one to start with if you have never made a sweet preserve as you don’t need to mess about with sugar thermometers and setting points. One of the great things about making preserves with quinces is the glorious colour they go.

2014年11月6日 · An easy-to-make Quince Marmalade recipe results in a rich, tangy beautiful jewel-like spread perfect for savory items like charcuterie, or buttered toast.

2014年11月6日 · Quince Marmalade is a fine autumn treat, well worth making. If you've never made jam or jelly before, this is a great recipe to try, as it is quite foolproof, and easier to make than most preserve recipes that require setting the fruit to a jellied stage.

2022年9月23日 · Quince sweetens this marmalade as it simmers and fills the house with its distinctive autumn aroma. It’s great on toast or bagels for breakfast in the morning! Thanks to our Test Kitchen for the recipe.

2011年12月9日 · This is one of the most beautiful marmalades I know of. As the delicate shreds of quince cook, they turn brilliant red and intensify in color as the fruit reduces to a fragrant, shimmering...

2018年10月15日 · The first task was to make quince marmalade. Wash and scrub about 2kl of quinces. Using a potato peeler, peel and then cut them into quarters taking out the cores.

2022年12月20日 · This traditional Portuguese marmelada recipe (quince marmalade) is the perfect breakfast fruit spread for your bread or crackers along with some fresh cheese and a cup of coffee.

2013年10月25日 · Boil the syrup 3 minutes, then add the lemon juice and grated quinces. Cook the marmalade, partly covered, over medium heat until the shreds of quince are very tender, stirring...

2024年10月18日 · Quince jam is alluring and unique. Grate fragrant quince, then cook it down slowly with sugar and lemon juice into a preserve that's almost like membrillo in jam form.