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Quince are available in October, November in the Northern Hemisphere. When choosing what quince to pick or buy, smell the bottom of the fruit. It should have a strong floral fragrance. If not, it's not fully ripe. If the fruit comes from an organically grown tree, it may easily have worms in the cores. No problem for jam making, just cut the wormy pieces away from the rest and discard.
* To sterilize the jars, rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
Makes about 5 half-pints.
6 cups (packed) of quince, rinsed, grated (discard cores, leave peel on), from about 2
lbs of quince (about 5 quince)
4 1/4 cups water
1/4 cup lemon juice
1 Tbsp lemon zest
4 cups sugar
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