900g (2lbs) quinces, peeled, cored and cut into small chunks
1 kilo (1lb 2ozs) white sugar
juice of 1 lemon
225g (8ozs) crystallised ginger, cut into small pieces
2 teaspoons rosewater
Place the chopped quince, lemon juice and sugar into a large preserving pan, mix thoroughly and add enough water to just cover the fruit.
Stir over a low heat until the sugar has dissolved and then raise the heat and bring to a rapid boil ~ be careful as it will spit at this stage, so cover your hands and arms! Keep stirring all the time so the mixture does not “catch” and burn, and boil until the mixture has reached setting point, about 20 minutes to half an hour.
Remove from the heat and add the chopped ginger and rosewater, stirring them well into the marmalade. Pour into hot, sterilised jars and seal. Lasts for 1 to 2 years in a cool, dark and dry place.
Serve in cakes, on toast, with crumpets and muffins, or with cheese and crackers.