Quince Ginger Marmalade Jam

Brighten your pantry with the tantalizing flavors of homemade Quince Ginger Marmalade Jam, a delightful blend of sweet, tart quince and the zesty warmth of freshly grated ginger. This recipe transforms simple ingredients into a vibrant, jewel-toned spread that’s as versatile as it is delicious. Using natural pectin from the quince peels, this marmalade achieves a beautiful texture without the need for added thickeners. With a hint of fresh lemon juice for balance and just the right amount of sugar, it’s perfect slathered on toast, paired with cheeses, or used as a glaze for roasted meats. Whether you're an experienced home canner or trying your hand at preserving for the first time, this marmalade is a rewarding kitchen project with a sophisticated, fruity payoff. Plus, its long shelf life makes it a stunning, homemade gift idea!

Nutriscore Rating: 60/100

Prep Time:25 mins

Cook Time:90 mins

Total Time:115 mins

Servings: 6

Ingredients

• 4 medium fruits quince
• 2 tablespoons (grated) fresh ginger
• 3 cups granulated sugar
• 4 cups water
• 2 tablespoons lemon juice

Directions

Step 1

Wash and core the quince, then slice them into small, thin pieces. The peel can be left on for added flavor and natural pectin.

Step 2

In a large heavy-bottomed pot, add the sliced quince, water, and grated ginger. Bring the mixture to a boil over medium heat.

Step 3

Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the quince is soft and begins to soften in color. Stir occasionally to prevent sticking.

Step 4

Using an immersion blender (or carefully transferring to a blender), blend the cooked quince mixture to your desired consistency. Leave it a bit chunky for a rustic marmalade, or blend until smooth for a jam-like texture.

Step 5

Measure the puréed fruit mixture (it should yield about 4 cups). Add an equal amount of sugar to the pot (typically 1 cup sugar to 1 cup purée). Add the lemon juice for brightness and to balance the sweetness.

Step 6

Return the pot to medium heat and stir continuously until the sugar has dissolved. Increase heat slightly and cook, stirring often, until the marmalade reaches the desired thickness (usually 30-40 minutes). To test, place a small amount on a chilled plate; if it gels and holds its shape after cooling, it’s ready.

Step 7

Carefully ladle the hot marmalade into sterilized glass jars, leaving about 1/2 inch of headspace. Wipe the rims clean and seal with sterilized lids.

Step 8

Allow the jars to cool at room temperature. Store in the refrigerator for up to 1 month, or process in a water bath for 10 minutes to seal and store in a cool, dark place for up to 1 year.

Nutrition Facts

Serving size	2402.4 grams (2402.4g)

Amount per serving	% Daily Value*
Calories	2758

Total Fat 1.00g	1%
Saturated Fat 0.00g	0%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 63mg	3%
Total Carbohydrate 726.70g	264%
Dietary Fiber 15.50g	55%
Total Sugars 701.00g
Protein 3.50g	7%

Vitamin D 0IU	0%
Calcium 149mg	11%
Iron 6mg	32%
Potassium 1658mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.3%

Protein: 0.5%

Carbs: 99.2%