Quince Ginger And Pecan Conserve Recipes

QUINCE, GINGER, AND PECAN CONSERVE

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 PRESERVE

Steps:

• Wash the quinces and rub off the gray down that covers them. Cut them in half and cut away the black ends, but do not remove the cores and pips, because these produce the jelly. You will need a large, strong knife and plenty of force to cut them: They are very hard. Put them in a pan with water barely to cover them and the lemon juice. Bring to the boil and simmer for 20-45 minutes, or until they are just tender. The time varies. It depends on the size and degree of maturity of the fruit. Lift them out carefully with a slotted spoon, and when they are cold enough to handle, quarter them, peel them, core them, and cut them into small slices.
• Add sugar to the water left in the pan. Bring to the boil, and simmer until the syrup is thick enough to coat the back of a spoon. Return the quince pieces to the pan and cook for 20-30 minutes, until they are soft. The syrup keeps them firm. Pour into clean glass jars, and let the jam cool before closing.
• Variation
• For quince cheese, mash the cooked quinces in the pan with a potato masher or a wooden spoon.

QUINCE-GINGER MARMALADE (JAM)

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.

QUINCE AND GINGER JAM

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.