Quince And Ginger Jam Recipes

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QUINCE JAM



Quince Jam image

Quince makes beautiful jam thanks to its deep pink color once cooked. It's also naturally high in pectin, so it thickens nicely without having to use thickeners. It goes very well with meats and cheeses. Store in the refrigerator for up to 2 weeks.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h5m

Yield 12

Number Of Ingredients 5

2 ½ pounds quince
1 cup water
1 lemon, juiced and zested
2 cups white sugar
½ cinnamon stick

Steps:

  • Wash quince under running water, removing the fuzzy outer layer with a soft sponge or fruit brush.
  • Heat water and lemon juice to a simmer in a saucepan. Add quince. Bring to a boil and add sugar and cinnamon stick. Reduce heat to a simmer and cook until fruit is soft, about 45 minutes.
  • Remove saucepan from heat; discard cinnamon stick. Mix in lemon zest. Pass hot mixture through a sieve into a bowl to create a semi-smooth consistency. Allow to cool and thicken before pouring into sealable jars.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 47.9 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.4 g, Sodium 4.4 mg, Sugar 33.3 g

QUINCE AND GINGER JAM



Quince and Ginger Jam image

Make and share this Quince and Ginger Jam recipe from Food.com.

Provided by katew

Categories     Fruit

Time 1h10m

Yield 3 jars

Number Of Ingredients 5

5 large quinces, peeled, cored and roughly chopped, about 1 . 1 kg prepared weight
650 g granulated sugar
350 ml water
2 lemons, zest of and juice
30 g gingerroot, peeled and shredded

Steps:

  • Briskly simmer ingredients for 40 minutes.
  • Stir often till quinces are very soft and jam is very thick.
  • Colour should be orange pink.
  • Spoon into hot sterilized jars, screw on lids.
  • Turn upside down to cool.
  • It will keep up to 3 months in a cool dark place.

Nutrition Facts : Calories 945.1, Fat 0.3, SaturatedFat 0.1, Sodium 13.9, Carbohydrate 245.5, Fiber 4.2, Sugar 217.4, Protein 1.2

QUINCE-GINGER MARMALADE (JAM)



Quince-Ginger Marmalade (Jam) image

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

Provided by Bergy

Categories     Lunch/Snacks

Time 45m

Yield 3 Half Pints

Number Of Ingredients 5

2 cups quinces, peeled, cored, chopped
1 3/4 cups sugar
2 cups water
1 cup crystallized ginger, chopped
14 drops rose water (optional)

Steps:

  • 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.

Nutrition Facts : Calories 451.5, Sodium 1.8, Carbohydrate 116.6, Sugar 116.4

QUINCE-GINGER COMPOTE



Quince-Ginger Compote image

Use this tart compote to make our Pumpkin Layer Cake. Overly ripe quinces may not retain their shape as they simmer, so it's best to use ones that have just ripened.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h30m

Yield Makes about 7 cups

Number Of Ingredients 6

3 cups off-dry white wine, such as Riesling
1 1/2 cups water, plus more if needed
1 1/2 cups sugar
12 thin slices peeled fresh ginger (from one 2-inch piece)
3 pounds just ripened quince (about 4), peeled, cored, and cut into 1/2-inch wedges
1 tablespoon fresh lemon juice

Steps:

  • Bring wine, water, sugar, and ginger to a simmer in a medium saucepan over high heat. Cook, stirring, until sugar dissolves, about 5 minutes. Add quinces. (Add more water if needed to cover fruit.) Reduce heat, and simmer gently until quinces are tender, 25 to 45 minutes depending on ripeness of fruit.
  • Transfer quinces to a bowl using a slotted spoon. Bring liquid in saucepan to a simmer, and cook until slightly syrupy, about 5 minutes. Remove, and discard ginger. Stir in lemon juice. Pour syrup over quinces. Let stand until cool. Refrigerate if desired.

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