Quince Marmalade

You might recall that Jewel and I scored from free quince during canning season...  here's the recipe that we used:

Quince Marmalade

3 1/2 pounds quince
5 cups water
5 lemons, cut in half
6 cups of sugar

Wipe fur from outside skin of quinces with a damp cloth.  Quarter, core and dice quince and put into pan with water.  Thinly slice lemons and add to pan.  Simmer until quince is quite tender, about 45 to 60 minutes.  

Warm sugar by placing in a steel bowl in a 250 degree over for 5 minutes and stir warmed sugar into quince.  Boil rapidly until setting point is reached by which time quince should be a beautiful rich pink color.  Test a little of the marmalade on a saucer chilled in the refrigerator.  Place small amount of sauce on saucer - if a skin forms on top quickly and it runs off saucer in a lumpy formation, it is ready to set.

Pour into sterilized jars and lid.  Invert the lidded jars for two minutes to sterilize the lids (use a cloth to protect your hands).  When cold, wipe jars and label.  Store in a cool place - will keep for at least 12 months.  Yields about 6 half-pints.