5 large quinces
1½ litres water
2.25 kg sugar
¼ cup lemon juice
1. Wipe the quinces well to remove the downy fluff.
2. Place them in a large preserving pan with the water.
3. Boil for 25-30 minutes until the quinces are soft and the skin has split. Lift the fruit from the water and when cool enough to handle, peel and core. Cut the fruit into small 1cm size pieces.
4. Pour the sugar into the preserving pan with quince liquid and stir over a moderate heat until dissolved. Return the chopped fruit and lemon juice to the pan and boil for about 20 minutes until the fruit is a rosy pink colour and the jam reaches setting point. Bottle into hot sterlised jars and seal while hot. Label.
Quinces - this knobbly out of shape pear-look-a-like makes the most wonderful jam.