Quince Marmalade

Quince is one of the few fruits with enough natural pectin to set into a firm, spoonable marmalade without any added gelling agents. Combined with a whole orange (peel and all) run through a food chopper, plus fresh orange juice and sugar, this old-fashioned preserve simmers down into a rosy, fragrant spread with a citrus backbone.

The whole orange, including the pith and peel, adds both bitterness and extra pectin that helps the marmalade gel. Don’t peel it. The bitter notes balance the sweetness and give the finished product that classic marmalade edge.

Test for doneness by dipping a metal spoon into the simmering mixture. When the liquid sheets off in a single, thick curtain instead of dripping in individual drops, it’s ready to jar.

Pro Tips

• Stir frequently as the mixture thickens. The high sugar content scorches easily on the bottom of the pot once the water cooks off.
• Quarter and core the quinces but leave the skins on. The skin is where much of the pectin lives.
• Use a food chopper or food processor to break down the raw quince. These fruits are rock-hard when raw and too tough to chop finely by hand.
• The marmalade will continue to thicken as it cools, so pull it off the heat slightly before it reaches your ideal consistency.

Variations

• Add a few slices of fresh ginger to the pot for a spiced quince-ginger marmalade.
• Swap the orange for a lemon for a sharper, more tart citrus flavor.
• Stir in a splash of rosewater after cooking for a Persian-inspired twist.