Preheat oven to 150C. Wash and quarter quinces. Place in a large casserole. Slice ginger into 4 pieces and scatter through fruit with peppercorns and cinnamon. Add 1 cup of water and cover with a close-fitting lid. Bake for 3 hours, checking hourly. Add extra water if necessary. Strain and reserve juice. Sterilise jars while fruit cools. Remove thin outer membrane from quinces. Cut out and discard cores. Cut each quarter into about 5 pieces. In a large, heavy-based saucepan, heat sugar and vinegar on moderate heat and stir until sugar is almost dissolved. Add honey and quince, without spices. Bring to the boil and boil rapidly for about 45 minutes, until thick and fragrant. Stir frequently. For the final 15 minutes, stir continuously. Fill jars with hot conserve, tapping out air bubbles, and seal.

Makes 1.5 litres