Sunday, September 4, 2011
I flipped through the cookbook and settled on a simple quince marmalde. The book explains that marmalades originated in Portugal where cooks added citrus peel sto a quince base. I cannot wait to break into one of these jars tomorrow morning.
3 C water
2 C organic granulated sugar
6 C fresh quince (peeled, cored, and grated)
juice from 3 key limes