Recipe Quince jam

• To cook the quinces, peel them, remove the core and hard parts and then cut into thin strips. Place them as you go in a bowl of cold water with the lemon juice added, so that they don't turn black.
• Drain the quinces, weigh out 2kg and put them in your jam pan with the sugar and the knob of butter and bring to the boil. From this point, count the cooking time, 10 to 15 minutes with jelly sugar, otherwise 1 hour with caster sugar.
• Keep the heat high and stir constantly.
• Check that the jam is cooked by pouring a few drops onto a cold plate and then tilting the plate. The jam should run gently.
• Skim if necessary and immediately proceed to fill the jars with this original dessert. Close the jars and turn them upside down for 1 minute, then put them upright again and leave to cool.

Extra tip: the quince takes a long time to peel, so take care to remove any hard pieces of fruit that will not cook.