Quince Ginger And Pecan Conserve Recipes

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

Ingredients

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, AND PECAN CONSERVE

Quince, Ginger, and Pecan Conserve image

Categories Condiment/Spread Fruit Ginger Quince Pecan Winter Gourmet

Yield Makes about 2 cups

Number Of Ingredients 10

Ingredients

1/2 cup pecans
3 medium quinces (about 1 1/2 pounds total)
a 1-inch piece fresh gingerroot
1 3/4 cups sugar
3 cups water
1 teaspoon mustard seeds
1/4 teaspoon dried hot red pepper flakes
1 teaspoon white-wine vinegar
1/2 teaspoon salt
Accompaniments: meats, cheeses, and crackers

Steps:

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

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

Ingredients

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 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

Ingredients

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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