The jam turned out to be just lovely; tart and full of that distinct flavor of times long since passed. The taste reminds me of other nearly forgotten pleasures, like sassafras tea and homemade butter. For this gal, quince will never be the same. After our time together in the kitchen, and its beautiful dance on my tongue, I am proud to call it a friend.
*about 6 cups shredded quince (including skins), cored and seeds removed
*4 cups water
*juice from 1 lemon
*zest from one lemon
*3 1/2 cups demerara, rapadura or other form of raw cane sugar
*2 tsp high quality vanilla extract (optional)
*2 cardamom pods, grated (optional)
Wash quince and slice lengthwise in half. Cut away any wormy areas. Grate the fruit to the core. Discard core and seeds.
Place water in a large heavy pot. Bring to a boil. Add the grated quince, lemon juice and zest. Reduce heat and simmer for about 7 minutes.
Return to a boil and add sugar. Stir. Cook over med-low heat for about 40 minutes. Add the vanilla and cardamom during the last 10 minutes of cooking.
Ladle hot jam into sterilized jam jars and fit with sterilized lids. You can skip this process and pack jam in clean jars and store in the fridge. Enjoy!