Ingredients
Method
1.Slice lemons thinly, reserving seeds and juice. Tie seeds in muslin.
2.Combine lemon slices, any juice, muslin bag, quince and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until rind is soft. Discard muslin bag.
3.Measure fruit mixture, allow 1 cup sugar for each cup of fruit mixture. Return fruit mixture and sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 45 minutes or until marmalade jells when tested.
4.Pour hot marmalade into hot sterilised jars; seal immediately. Label and date jars when cold.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%