Want to make some quince marmalade? It's summer in a jar || My daily life in the French countryside

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

lemon juice

🥗Healthier: lime juice

💰Cheaper: citric acid

Lime juice offers a similar acidity with a different flavor.

Pick quinces from the tree when they are yellow and fluffy, then store them in a cool, dry place for a couple of weeks to enhance their flavor.

Wash 2500 grams of quinces and take out 1500 grams to chop roughly, placing them in a large pan.

Cover the chopped quinces with boiling water and simmer for 30 minutes.

Grate the remaining 1000 grams of quinces after removing the cores, using a food processor or by hand.

Squeeze juice from limes and lemons to prevent discoloration and add flavor, mixing it with the grated quinces.

Sterilize 7 jars by washing them in soapy water, rinsing, and then placing them in an oven at 150 degrees Celsius for 15 minutes.

After 30 minutes of simmering, strain the liquid from the boiled quinces into a bowl, keeping the liquid and discarding the pulp.

Add 1125 grams of sugar to the strained liquid and return it to the pan over low heat, stirring until dissolved.

Bring the mixture to a simmer and add the grated quince, stirring regularly until it changes color to a pink hue.

Test the marmalade's consistency using a chilled saucer from the freezer, ensuring it sets properly.

Pour the marmalade into sterilized jars, leaving some extra jars ready for any surplus.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary