Quince And Ginger Jam - cooking recipe

Ingredients

5 large quinces, peeled, cored and roughly chopped, about 1 . 1 kg prepared weight
650 g granulated sugar
350 ml water
2 lemons, zest of and juice
30 g gingerroot, peeled and shredded

Preparation

Briskly simmer ingredients for 40 minutes.
Stir often till quinces are very soft and jam is very thick.
Colour should be orange pink.
Spoon into hot sterilized jars, screw on lids.
Turn upside down to cool.
It will keep up to 3 months in a cool dark place.