Quince and ginger jam

quince

My young quince tree produced a few fruits this year, and is the first time I use this fruit. I had fond memory of having quince paste - membrillo in Portugal, on toast for breakfast or paring with cheese. 

This version is more sour with mild gingery taste than traditional quince paste, which is very sweet. 

Quince and ginger jam

Quince is a very hard fruit and could not be eaten raw, need to be cooked to soften.

4 quinces

zest of one lemon

ginger

brown sugar 160gm

pinch of salt

1. Peel quince and cut into small cubes, cut ginger into small pieces, add all the other ingredients, add just enough water to cover and bring to boil, simmer for 15 minutes, then cover with lid and let it cool down slowly.

2. When cold, the quince should be soft, blend into a fine puree.

3. Bring to boil, adjust seasoning, cook to your desired thickness as a jam.