Quince Ginger Marmalade Jam Food

GINGER MARMALADE

Steps:

• Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
• When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
• Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

QUINCE JAM

Steps:

• Wash quince under running water, removing the fuzzy outer layer with a soft sponge or fruit brush.
• Heat water and lemon juice to a simmer in a saucepan. Add quince. Bring to a boil and add sugar and cinnamon stick. Reduce heat to a simmer and cook until fruit is soft, about 45 minutes.
• Remove saucepan from heat; discard cinnamon stick. Mix in lemon zest. Pass hot mixture through a sieve into a bowl to create a semi-smooth consistency. Allow to cool and thicken before pouring into sealable jars.

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.

SPICED QUINCE JAM

Steps:

• To make the quince juice, wash & wipe off fuzz from quinces, cut off stem & anything remaining at blossom end and cut into eighths. Do not discard the cores or the seeds as they contain a lot of natural pectin. Place in a large pan and cover with water so the pieces float. Bring to a boil and stir. Reduce heat to a low simmer, cover and simmer for 2 to 3 hours, stirring occasionally (2 hours will do the trick, but I like to let it simmer for 3, so the fruit is very soft).
• Using a fine sieve, strain the "juice" from the pulp. The "juice" can vary from an actual juice to a thin puree - it depends on if the fruit breaks down or not. Press on the fruit with the back of a large spoon to extract all the juice.If some of the pulp squeezes through the sieve and into the juice that's fine. If you get more than the 6 cups needed for this recipe you can freeze it to use later.
• Place two or three small saucers in the freezer. You will use these later to check the set of the jam.
• In a preserving pan, combine the 6 cups quince juice, juice and zest of the orange and the lemon, spices, & sugar. If you don't have a preserving pan, use the widest pan you have. The wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when making jelly or jam.
• Bring to a boil and continue cooking on medium-high heat for about 20 minutes, stirring gently. Check the set - it may take up to 40 minutes of simmering over medium high heat for the jelly/jam to reach the set stage - use the cold plate test to check set: take the pot of jam off the heat (if you don't remove the jam from the heat while you check the set, it could over-cook and become rubbery or hard, if the jam is indeed already set) place a drop of the jam mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
• Once the set point is reached, put the jam into jars, leaving 1/4 inch headspace; place flat lids and rings on and process in a boiling water bath for 10 minutes.

QUINCE ORANGE MARMALADE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 1-3/4 hours or until mixture is reduced to 3 cups, stirring frequently., Cool slightly; carefully mash. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen marmalade in refrigerator before serving.

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.

QUINCE MARMALADE RECIPE

Steps:

• Gather the ingredients.
• Wipe fur from outside skin of quinces with a damp cloth. Quarter and core fruit reserving all cores, seeds, etc. Place reserved cores and seeds in a cloth, tied at the top with string.
• Dice quinces with a knife. Put into a jam pan with water, along with the reserved cores and seeds inside the cloth.
• Thinly slice lemons, as for marmalade, and add to pan.
• Simmer until fruit is quite tender, about 45 to 60 minutes. Watch carefully so the fruit does not boil over.
• Warm sugar by placing in a steel bowl in a 250 F oven for 5 minutes, or microwave in nonmetallic bowl for 1 minute. Stir in warmed sugar into jam pan with fruit.
• Boil rapidly until setting point is reached, by which time quince should be a beautiful rich pink color. Test a little of the marmalade on a saucer chilled in the refrigerator. Place a small amount of sauce on the saucer. If a skin forms on top quickly and it runs off saucer in a lumpy formation, it is ready to set.
• Pour quince marmalade into sterilized jars , and lid. Invert the lidded jars using a cloth to protect your hands, for two minutes to sterilize the lids.
• When cold, wipe jars and label. Store in a cool place and it will keep for at least 12 months.

STILTON AND QUINCE JAM PUFF PASTRIES

Steps:

• Preheat oven to 425°F. and lightly butter a baking sheet.
• On a lightly floured surface cut out 24 pastry rounds from pastry sheet with a 1 1/2-inch round cutter and arrange 1 inch apart on baking sheet. Brush tops of rounds with some egg wash (be careful not to drip down sides of rounds) and bake in middle of oven until puffed and golden brown, about 12 minutes (rounds will puff unevenly). Transfer rounds with a spatula to a rack and cool slightly. Trim bottoms of rounds if necessary to create level pastries and cool completely on rack. Pastry rounds may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
• Break Stilton into 24 small pieces (about 1/4 inch) and bring to room temperature. Top each pastry round with 1 piece Stilton and 1/2 teaspoon jam and serve at room temperature.