4 1/2 cups of water
2 -3 lbs of quince
1/4 lemon juice
zest of 2 lemons
1 tablespoon of vanilla extract
4 cups sugar
1. Bring 4 1/2c of water to boil. Grate/finely dice quince, leaving the skin on but coring the center – add 6 cups of the grated/diced quince, lemon juice, and lemon zest to the water. Reduce heat and simmer until quince has softened – about 10 minutes.
2. Add sugar and bring to a boil, stir until sugar is dissolved. Cook uncovered on medium-high heat, stirring occasionally until jam turns pink and reaches desired consistency – approximately 30-55 minutes. Vanilla extract should be added midway through cooking time.
Delicious, farm-fresh harvests are closer than you think.