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
Provided by Bergy
Yield 3 Half Pints
Number Of Ingredients 5
- 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, AND PECAN CONSERVE
- Preheat oven to 350°F.
- On a baking sheet in middle of oven toast pecans in one layer until golden, about 10 minutes, and when cool coarsely chop. Peel, quarter, and core quinces. Cut quarters lengthwise into 1/8-inch-thick slices and cut each slice crosswise into 6 pieces. Peel gingerroot and cut into fine julienne strips.
- In a 3-quart heavy saucepan bring quince, gingerroot, and all remaining ingredients except pecans to a boil. Simmer mixture, covered, stirring occasionally, 2 1/2 hours (quince will be deep pinkish orange). Cool mixture in pan, covered, at room temperature at least 8 hours and up to 1 day.
- Return pan to heat and simmer mixture, stirring occasionally, 15 minutes. Stir in pecans and transfer conserve to a bowl to cool completely. (Conserve keeps, covered and chilled, 1 month.)
- Serve conserve with meats, cheeses, and crackers.
QUINCE AND GINGER JAM
Make and share this Quince and Ginger Jam recipe from Food.com.
Provided by katew
Yield 3 jars
Number Of Ingredients 5
- 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
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
Yield Makes about 7 cups
Number Of Ingredients 6
- 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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