If you've never played with quince before, you're in for a treat. The scent of truly ripe fruit is intoxicating, but they're as hard as a rock. Firm and fragrant quince should be included. If you can't smell them, they aren't ripe yet; leave them on the counter for a week or so and they will be much more flavourful.
Also fully mature quince are not suitable for fresh consumption. Try biting into one and you'll see what I mean. Let's get down on it!
1. 7 cups of quince, peeled, cored and chopped
2. 2-3 cups of sugar.
3. 1/4 cup lemon of juice.
1. Peel the quince, core it, and chop it like an apple. Cook them in a small amount of water before they turn rosy and fall apart (about 30 to 45 minutes). To keep the pan from drying out, add water as needed.
2. Toss the quince with a fork to break them up a little, then pour in the lemon juice and sugar. I prefer a recipe with just 2 cups of sugar. 3 cups is the "traditional" formula, but you may tweak it to your liking.
3. Continue to cook the quince for a few minutes more, until the jam thickens and begins to gel.
4. Pour into prepared canning jars, leaving 1/4 inch headspace, and process in a water bath canner for 5 minutes, or store in the refrigerator for immediate use.
5. Have fun!
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