• Wash the Quince and cut them into several pieces, making sure to remove the stones.
• Slice them thinly and place them in a bowl of water to retain their color.
• In a pot, mix water with sugar, add the sliced quince and bring to boil.
• Simmer gently until the quince is soft and the syrup thickens.
• When you cook this jam you get a variation of colors. The longer you cook the jam the darker it'll get.
• To see if the jam is ready, pour 2-3 tablespoons onto a small dish and let cool.
• If it’s too runny, you need to cook the jam for a few more minutes to allow it to thicken.
• When thick enough add lemon juice and cook for another 5 minutes.
• Pour the jam into a jar while still warm.
• Serve for breakfast and desserts.
• Now enjoy (Nooshe Jan).

You can great quince and make it as marmalade.

The colour of this jam will vary depending on cooking time.

Always record the date on the container of food when storing them.