A flavor from my youth, quince, or birsalma in Hungarian, grew in every garden. On my family tree the fruit was ample, and not all of it got used, as it is inedible when raw. The tart flavor puckers the mouth and even the ripe, fragrant specimen are rock hard. However, it does make an especially delicious jam.
1 pound of ripe quince
2 cups and 2 tbsp water
2 tbsp lemon juice
0.5 tbsp lemon zest
2 cups sugar
Wash the quince and grate it through a large cheese grater, peel included.
Add the lemon zest and lemon juice. Add the water and bring to a boil. Simmer for 10 minutes.
Add the sugar and bring back to a boil. Stir and lower the heat to medium.
Cook uncovered, stirring frequently until it reaches the desired thickness. This will take about 45 minutes.
Sterilize canning jars by washing and drying them and keeping them in a 200F oven for 10 minutes before adding the hot jam.
Dip the lids in boiling water before covering the jars.