Chardequince⁷

• 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.