Savory quince preserves from Preserving by the Pint: Quick Seasonal Canning for Small Spaces by the Author of Food in Jars by Marisa McClellan

  • ground cayenne pepper
  • ground coriander
  • ground cumin
  • fresh ginger
  • lemons
  • quinces

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on October 10, 2015

    These preserves are tart and zippy, just the thing to accompany cheeses, meats and game. I followed the recipe exactly but found the result too tart from the lemon juice and quince and a bit too hot from the fresh ginger so I ended up adding 2 tbls. more sugar to tone it down a bit to my taste. Next time I think I will cut the amount of fresh ginger in half to start with and add a bit more ginger tasting as I go. I used 4 oz. Mason jam jars and ended up with 5 and a bit extra left over. I find that using these smaller jars for condiments makes for less waste when they are opened. I use a soup kettle that has a flat bottomed steamer insert to water bath process these tiny jars. They are way too small for my large water bath kettle that I use for 8 oz jam jars and other larger canning jars.

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