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Ingredients

1kg quince
2 lemons
1kg caster sugar

Method

Step 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).
Step 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.
Step 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 (see Note).
Step 4 Store jam immediately in sterilised jars (see Note). Close lids and turn jars upside down. Stand until cooled.

Quince jam

How to make Quince jam

Ingredients

Method