Quince Ginger

Preparation info

  • Difficulty


  • Makes

    5 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

This is the kind of relish country women make to give meals a lift


  • 6 lbs. ripe quince
  • 4 lbs. sugar
  • 2 c. water
  • 1 tblsp. grated fresh ginger root
  • 4 lemons, sliced thin


  • Peel and core quince; cut into small pieces.
  • Combine sugar and water; stir to dissolve. Boil 5 minutes. Add chopped quince, ginger root and lemon slices.
  • Simmer 2 hours, until fruit is transparent and deep red in color. Pour into hot jars and seal; adjust lids. Process in boiling water bath (212°) 5 minutes. Remove jars and complete seals, unless closures are self-sealing type.