About This Recipe
“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”
“We love this combination. As French Tart, we have a quince tree too, and I’m happy to find such a delicious preserve.
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.”
“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:-)”
“Well done! Great recipe!!! It is so easiest to do. It turned out perfectlyfor me the fist time I did it. Grpa!”
“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!!!”
“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???”