Quince-Ginger Marmalade (Jam)

By Bergy on September 28, 2001

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    1. 473.18 ml quinces, peeled, cored, chopped
    2. 414.03 ml sugar
    3. 473.18 ml water
    4. 236.59 ml crystallized ginger, chopped
    5. 0.91 ml rose water (optional)


  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.