Remove about 1.5 kg of ripe quinces (= when they are as yellow as possible) from their fluff. That works quite well with a cloth. Then remove the stems from the fruit and cut out the core. Cut the fruit including the skin into medium-sized cubes. This results in a net amount of fruit of around 1 kg. To avoid browning, I immediately put the diced fruits in a saucepan and cover them with the water, which I add in small quantities - just enough so that the quinces are always covered. I`m already turning on the stove. Then I let it all slowly boil and simmer until the quinces are soft. The pot remains covered. Experience has shown that I use around 3/4 - 1 liter of water for this amount of quince, the cooking time is 45 - 60 minutes. Now line a sieve with a linen cloth, let the water and the cooked fruits run through into another pot, and finally squeeze out the cooked pieces of fruit with the linen cloth. This makes about 1 liter of juice, which should now cool a little. In the meantime, I squeeze lemons until there is about 150 ml of fresh juice. The ginger roots are peeled and finely chopped, finished quantity 100 g. Lemon juice, ginger cubes and 500 g preserving sugar 1: 2 are added to the slightly cooled quince stock and everything is slowly brought to the boil, stirring constantly. For that certain pep, I like to add a pinch of freshly ground black pepper at the end - but only a touch, which underlines the fine aroma of the quince in particular. I brought the amount to a boil and continued to cook for about 5 minutes, stirring constantly. Then pour into the prepared jars, close tightly (screw cap) and turn upside down for about 15 minutes. Then turn it around and wrap it in a bath towel / blanket etc. until it is completely cool. The finished quantity makes about 6 glasses of 200 ml each. The well-smelling quince jelly is very delicate apricot-colored and has a wonderful, fine aroma. The consistency is slightly wobbly and can therefore be easily spread over bread or pastries. The small pieces of ginger are the only solid thing in the jelly, but so small that they are not fibrous. Now all that remains is to lovingly label the jars and enjoy the wonderful jelly and / or share it with dear friends
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