Quince Jam

Method

1. Wash quinces (no need to peel). Quarter and core. Place quarters in a large bowl with juice of 1 lemon. Top up with water to cover (to avoid quince browning).
2. Place cores in a medium saucepan with 1L water. Bring to the boil over high heat. Reduce heat and gently simmer for 1 hour.
3. Drain quarters and chop into 1cm cubes. Place in a large saucepan with sugar and juice of remaining lemon. Strain over cooking liquid from cores. Stir until sugar dissolves. Bring to a simmer over medium heat. Simmer for 45-60 minutes or until quince turn pink and jam sets when tested on a frozen plate
4. Store jam immediately in sterilised jars Close lids and turn jars upside down. Stand until cooled.