Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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  • 1 lb/450 g quinces, quartered and the pips removed
  • 12 oz/350


Cover the quinces with water, simmer until tender, drain, and rub through a sieve.

Boil the pulp and honey together until a small sample sets like thick jam, then remove from the heat, stir in the ginger and pack into a shallow box from which it may be cut as required.