That is why I was thrilled to find this recipe for Quince and Raspberry Marmalade in Elizabeth Field's new book. I have to admit that I originally bought the book because I thought the photography was gorgeous. Once I started really looking at it I realized it was more than just an eye catching cover. There is some really great information including little tidbits about the history of marmalade, and a whole section in the back with recipes for using marmalade. Recipes are perfect for someone who likes other vehicles for marmalade besides toast.
I made some subtle changes to the original recipe, mostly bumping up the lemon juice and adding a little meyer lemon zest as well. I was afraid the original might be too sweet without it. If for no other reason, I think you should make this marmalade for the smell alone. I didn't process one of my jars, primarily because I had plans to stick my spoon in it as soon as it had cooled enough that I wouldn't scorch my tongue. Every time I walk past that jar I have to open the lid and smell it. It is not only marmalade, but aromatherapy too.
This one set up a little hard for me, but I am candy thermometer challenged. Can anyone recommend a good one? I have now purchase three duds in a row. It made me think that this would be great poured into molds and kept in the fridge for holiday cheese platters. Just pop the whole thing out on a plate and use a butter knife to cut off slices like membrillo. However you serve it I hope you enjoy, even if it is on toast!
Quince, Raspberry, and Meyer Lemon Marmalade
4 large quinces
2 Meyer lemons
4 cups sugar
3 cups raspberries, pureed in a food mill or rubbed through a fine mesh sieve to remove the seeds.
Peel, quarter, core, and seed the quinces. Slice thin.
Place the sliced quinces in a large, heavy bottomed pan and cover with water by about 1/2 inch. I used my 5/12 quart dutch oven and about 5 cups of water. Add juice from both Meyer lemons and bring to a boil, then reduce to a low simmer. Thinly slice the peel from one Meyer lemon. There were no seeds attached to the skin after I juiced it, so I just sliced the whole thing including pith and remaining interior membrane. Add to the pot once it comes to a simmer. Leave pot uncovered and simmer for about 1 1/2 hours. If it looks like your mixture is drying out add a little more water. The quinces should be very soft, then add the sugar and stir to dissolve. Add the pureed raspberries. Raise the heat to medium high, stirring frequently with a wooden spoon and scraping the bottom to prevent scorching. Once mixture begins to sputter, stir constantly until it reaches 220 degrees Fahrenheit on a candy thermometer, or until desired consistency is achieved. I ended up with about 3 1/2 cups of marmalade. Pour into hot, sterilized canning jars, or ramekins if storing in the refrigerator. Canned marmalade will need 1/4 inch of head space, be properly sealed, and processed in a hot water bath for 5 minutes. Store in a cool, dark place.