Ingredients
10 large ripe quinces (or approx 900g)
2 litres of water
juice of 1 lemon
zest of 1 lemon
250g granulated sugar
250g preserving sugar
2 vanilla beans – scrape out the seeds, and then place the seeds and pods into the pan
50g honey
Method
Wash the quince, and then use a coarse grater to grate the quince (including the peel, but avoiding the core)
Put the water in a large saucepan and bring to the boil
Add the grated quince, lemon juice and lemon zest
Lower the heat, and simmer until the quince softens
Add the sugar, honey, vanilla pod and seeds, and bring back to the boil
Stir for a few minutes, and then lower to a medium heat
Leave to cook for about 50 minutes, stirring every now and then to stop the jam sticking
The jam will go a pinky orange colour and then thicken
Spoon into prepared (sterilised) jam jars and seal
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