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Ingredients - makes 4 jars
Wash the quince, peel, remove the seeds and then re wash. Cut into 2-3cm pieces.
Weigh the quince after and add half its weight in sugar into a saucepan with a small amount of water. Too little water makes the quince too hard, too much makes it mushy. Her normal ratio is 1 kg quince pieces, 500g sugar, one Lebanese coffee cup of water.
Cook on low heat until the jam gets to the rolling boil.
She likes it a little runny but if you want it thicker, a squeeze of lemon juice.
Check the jam's set by spooning a little on a plate and putting in the freezer for 2-3 minutes
Store in sterilised jars (method here) for long-term storage or keep in the fridge for two weeks.
Method
Editors note: I made Tayta’s jam but added too much water first time. I fixed this by removing the quince pieces and reduced the liquid a bit before finishing the cook. I also temped my jam and checked it got to 104c-105c.