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Breaking news:
1 kg (2 1b)barely ripe quince
1.5 litres (6 cups) water
sugar
Wash and scrub quince and place in a large saucepan with water and 3/4 cup sugar. Bring to the boil and keep boiling gently for 2 hours, until quince are light pink. Lift out quince and chop flesh, discarding the core. Return flesh to the saucepan and measure contents of pan adding one cup of sugar to every cup of pulp. Slowly return to the boil, stirring to dissolve sugar. Boil for 30 minutes or until jam sets when tested. Pour into sterilised jars and seal when cool.
I reckon you'd do well to add some honey to the mix.
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