Quince Apple Ginger Jam: small batch, big flavors

 I have a New Year's resolution, even though the new year is a month away. I vow to show more restraint when making preserves. In other words, more small batches!

It's easy for me to get caught up in larger batches of preserves when I'm looking at a 30 pound box of fruit, but today I'm being more realistic.

It's my gift to those of you who write to me and ask: "I have ONE quince...now what should I do with it?" 

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Lemony-Ginger Pear Preserves

 I know, it's kind of a mouthful to say:

"Lemony-Ginger Pear Preserves"

But it's a mouthful for good reason; these preserves have it all. Layers of flavors and pleasing textures side-by-side in a truly magical combination. 

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Wanna' glam up that cocktail? Three words: Ginger-Sugar Rim.

Updated on Monday, December 13, 2010 at 11:10AM by Brook Hurst Stephens

Glass rimmed wih Homemade Ginger-Sugar    

You might be asking yourself:  What does Ginger-Sugar have to do with preserving?

My answer: A lot!

You can't make Ginger-Sugar without Candied Ginger* (also known as Crystallized Ginger). Just thinking about it makes my mouth water...it happens to be one of my favorite things!

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