Lemon and Quince Marmalade

This is the batch that I made during the Space Oktoberfest, using 2 or 3 online recipes and an old cookbook of my mother's.

This is very nice on toast, and goes will with cheese or cold meats.

Ingredients

• 4 kg Quinces
• 2 Lemons
• 100ml Lemon Juice
• 3kg granulated sugar

Directions

1. Core and quarter the quinces, and slice the lemons, reserving all the trimmings, seeds, etc.
2. Dice the quinces, and put in a large pot.
3. Add the lemons and a muslin bag containing the trimmings.
4. Add enough water to cover, bring to the boil, and simmer until the quince is soft.
5. Remove the bag, draining it into the pot.
6. Blitz the fruit (or similarly render it into a puree).
7. Gradually add the sugar, stirring it as you do so
8. Take lots of clean jam jars, and put them on an oven tray. Whilst the marmalade is cooking, put them in the oven at about 150°C to preheat and sterilise them.
9. Cook the marmalade until a drop on a saucer gels and forms a skin. The references I saw said that it should be ready when a jam thermometer reads 105°C, but I could only get it up to 102°C.
10. When it's ready, transfer into jars. put the lid on each jar as it is filled, and invert so that the hot marmalade sterilises the lid.
11. When all are filled, turn them right side up, and set aside to cool.