| 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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