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Ingredients
- 4 cups Water
- 6 cups Quince, Rinsed, Grated, Peel Left On
- 1 Tablespoon Lemon Zest
- 1/4 cups Fresh Lemon Juice
- 4 cups Sugar
Method
- Put the water in a 6- to 8-quart saucepan and bring to a boil. Add the grated quince, lemon zest and lemon juice. Allow the mixture to simmer until the quince is soft; this might take about 10 to 15 minutes.
- Stir in the sugar and bring to a boil again. Lower the heat to medium high and cook the quince for about an hour, stirring occasionally. You are looking for a thicker consistency and a pink quince jam.
- Spoon the hot mixture into sterilized canning jars and seal.
- Makes about 10 cups.
