Quince-Ginger Marmalade (Jam)

Total Time
Prep 25 mins
Cook 20 mins

This is the easiest, quickest spread I have ever made. I didn't have a recipe so I improvised and it worked. The quince sets beautifully so you need no pectin. The ginger gives it a lovely flavor for your wakeuo toast. This recipe can be doubled. I believe there are some quince that need longer cooking time than the ones I have. I have looked at several recipes on the Internet and they say to boil for 2 hours so you will have to boil until softened

Ingredients Nutrition


  1. Put the quince, sugar and water in a saucepan.
  2. Stir until the sugar has dissolved.
  3. Bring to a boil and simmer until the quince has completely softened and has become part of the water sugar mixture.Apprx 20 minutes.
  4. Force the mixture through a sieve into another pot and add the ginger.
  5. Bring to a simmer until it forms a drop from a teaspoon.
  6. Add the rose water.
  7. Pour into sterilized jars and seal.
Most Helpful

We love this combination. As French Tart, we have a quince tree too, and I'm happy to find such a delicious preserve.
I did not use candied ginger (I had not at home), but I used the juice of fresh grated ginger (only grate, add some water and press out!). I left som pieces of quince in the marmelade.

awalde January 20, 2011

Well done! Great recipe!!! It is so easiest to do. It turned out perfectly for me the fist time I did it. Grpa!

CHEF GRPA July 17, 2008

This recipe deserves 10 stars! It is one of the BEST quince preserve recipes I have EVER made! And, as I have a wonderful big quince tree and make quince preserves every year, that is saying something! I LOVED, I mean REALLY loved the additon of the ginger........but then I am a ginger fanatic!!! The process was easy and the results impressive......just look at the wonderful rosy quince colour in the photos! I could go on about this, but suffice to say this recipe is a keeper for me and my quince tree!! The boiling procedure took me 45 minutes, and the final set only took 7 minutes to reach setting point. This was tasted for the first time on some toast for breakfast, and Malcolm says "Well Done Bergy"! I have all sorts of ideas for cooking with this, and will let you know what I do with it. Made for Preserving Summer in the Photo's Forum and VERY much enjoyed! FT:-)

French Tart August 21, 2009