Quince Jam


6 c. grated quince (about 2 pounds)

4 1/2 c. water

1/4 c. lemon juice

1 T. lemon zest

4 c. sugar

1. To prepare quince: Rinse the fruit, but leave the peel on. You can either cut the quince into halves or quarters and use a box grater to grate the flesh, working around the pits and seeds, OR you can quarter and core the fruits and give them a few pulses in the food processor (using the metal blade). Each way will give you a slightly different texture, but both textures are wonderful.

2. Bring the water to a boil in a large heavy-bottomed sauce pan, and then add the quince, lemon juice and zest. Lower the heat and simmer for 10 minutes, or until the quince is softened.

3. Pour in the sugar, stir, and bring the mixture to a boil again. Lower the heat to medium/high and let the jam cook for 30 minutes or up to an hour, depending on the consistency you want. Longer cooking time will give you thicker jam. The jam will turn from yellow to a deep apricot color.

4. If canning, pour the jam into sterilized jars and process in a hot water bath for 10 minutes. You should get about 5 half-pints.