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!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium fruits quince
- 2 tablespoons (grated) fresh ginger
- 3 cups granulated sugar
- 4 cups water
- 2 tablespoons lemon juice
Instructions
Wash and core the quince, then slice them into small, thin pieces. The peel can be left on for added flavor and natural pectin.
In a large heavy-bottomed pot, add the sliced quince, water, and grated ginger. Bring the mixture to a boil over medium heat.
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.
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.
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.
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.
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.
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
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 726.7 g | 264% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 701.0 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1658 mg | 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.
