Quince jam

I made just over the eight jars above from one plant. 

I'm nearly there on the jam making for the year. I seem to have made silly amounts, but no doubt after Christmas,  I will find our stocks are at a slightly more sensible level.
Today it was the turn of the quinces. Mine are a Japanese Quince rather than the old fashioned English quince, but they still make good jam.
It's a bit of a faff due to the rather unforgiving nature of the raw fruit, but the end result is well worth a try.

Once the fruit has been harvested, give it all a good wash. I then cut it into quarters (being very careful as its a hard fruit and the knife could easily slip!), then slice diagonally across the core to remove the pips. I don't peel them. In fact, I'm not sure it would be possible to anyway!

After prep, I was left with about 2kg fruit

I place the prepared fruit into a large pan with about a litre of hot water and simmer until the fruit is soft and pulpy. I let it cool for a bit, then strain through a metal colander into another large pan, thereby removing any hard bits of core/skin. (I gave the unwanted quince mush to the chickens who devoured it!).

  

To the strained quince purée, I added 1kg of sugar for the 2kg prepared fruit weight and 1 large teaspoon of nutmeg. The nutmeg is optional or you could add vanilla. I am imagining serving my quince jam with cheese, so liked the idea of a savoury twist.

The strained quince purée

Boil until  it has reached setting point - mine took about 15 minutes in total. Decant into warm, sterilised jars. Add lids and labels. Store as per any other jam.

I made this last year and found that it darkened and solidified more after about a month, so I would suggest that you wait this long before eating it to allow the full flavour to develop. As I say, it's lovely with cheese, like a Spanish membrillo, but equally nice on toast or muffins.