Quince-Ginger Marmalade (Jam)

"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"
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
45mins
Ingredients:
5
Yields:
3 Half Pints
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ingredients

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directions

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

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Reviews

  1. We love this combination. As French Tart, we have a quince tree too, and I'm happy to find such a delicious preserve.<br/>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.
     
  2. Well done! Great recipe!!! It is so easiest to do. It turned out perfectly for me the fist time I did it. Grpa!
     
  3. 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:-)
     
  4. I would just like to let you know that i found this recipe to be brilliant! while studying hospitality in year 11 we had to produce a product to sell that did not need to be refrigerated, i chose to make jam! i only made this recipe that one time with no practice and it turned out perfectly. Everyone loved it, it was the first jam to be sold out! so well done! Great recipe!!!
     
  5. I am perplexed! I tried to make this recipe as described. It seemed that it would need to cook around 20 minutes or so. After 20 minutes, my quinces were still very hard. After another TWO HOURS they weren't much softer. They never achieved that "completely softened" state that you described. Instead, after a few hours, the syrup and quinces sort of carmellized, with the quince pieces still hard. I still added the ginger, and tossed the whole kit and kaboodle into a jar for storage. After burning my finger (that carmelized stuff hurts!!), I set it aside to cool. My DH loves most marmalades, jams, and jellies. I'm curious what he will think about this. Any ideas what went wrong???
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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