| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruit, Jams & jell | 40 | servings | |
INGREDIENTS
| 4 | c | Quince; Peeled And Chopped |
| 3 | c | Water |
| 2 | c | Sugar |
| 1/4 | c | Lemon Rind; Julienned |
| 1/4 | c | Fresh Lime Juice |
INSTRUCTIONS
Combine all ingerdients in a large saucepan; bring to a boil. Reduce heat to medium, and cook 1 hour and 15 minutes or until thick (mixture will continue to thicken as it cools). Cool. Store marmalade in an airtight container in refrigerator up to 2 weeks. Recipe by: Cooking Light Posted to EAT-LF Digest by sherilyn70@earthlink.net on Apr 16, 1999, converted by MM_Buster v2.0l.
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