Ruby Quince Marmalade

Ingredients

• 0.3 cup juice of lemon fresh
• 0.3 cup julienne-cut lemon rind (1-inch)
• 4 cups quinces cored peeled chopped ( 4 quinces)
• 2 cups sugar 
• 3 cups water 

Equipment

• sauce pan

Directions

1. Combine all ingredients in a large saucepan; bring to a boil. Reduce heat to medium, and cook 1 hour and 15 minutes or until thick. (
2. Mixture will continue to thicken as it cools.) Cool. Store marmalade in an airtight container in refrigerator up to 2 weeks.