1.Finely chop quince and pear. Tie ginger and star anise in muslin.
2.Combine fruit, muslin bag, the water and juice in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until mixture is pulpy. Discard muslin bag.
3.Add sugar; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 30 minutes or until jam jells when tested.
4.Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.