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Print this Recipe    Quince Marmalade

Quince and Ginger Marmalade

5 kg quinces
1 c water
2 lemons, grated rind and juice
1 tablespoon of fresh root ginger though crystalised ginger may be
substituted
pinch salt
sugar

Peel the quinces and dice in small pieces. Cook quinces in water
for about 15 minutes, add lemon juice and rind, ginger and salt
and boil 15 minutes. Measure equal quantities of quince pulp and
sugar and boil till the quinces look clear. Pour into sterilised
jars and seal as usual.

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1 of 3 people found the following review helpful:
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Watch the quantities!, November 22, 2005 - 12:46 AM
Reviewer: Jan Holland from Dalyan, Turkey
Tried this recipe last week as we have an abundanc of quince. Had to adjust all the quantities as the ratio of fruit to the other ingredients, particularly water was all wrong, unless our fruit contains far less. I used 4 kgs fruit, 4 cups water extra lemon & ginger. The finished result was excellent.

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