By Tessa Kiros
My mother-in-law taught me a love of this jam. I like having a few jars of this in the house to see us through those early cooler months just after the quinces have made their brief appearance.
Rinse the quinces, rubbing their skins well. Put into a saucepan with enough cold water to just cover them and add the lemon juice. Boil for 30 minutes. Take off the heat and leave the quinces in the liquid overnight.
Drain the fruit, keeping the liquid. Peel and core the quinces and then cut them into chunks. Put them in a large heavy-based pan and add the sugar. Measure the cooking li