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Ingredients - makes 4 half-pint (250ml) jars
Prepare a large bowl of cold water with dosed with lemon juice or citric acid. Peel and core quince, reserving scraps and transferring quarters to bowl of water to prevent browning.
You should have about 170 g of scraps. Place them in a pot with 3 ½ cups of water and bring to a boil over high heat. Reduce heat and simmer until very soft, 30 to 60 minutes. Transfer mixture to a jelly bag or fine mesh sieve set over a deep bowl or measure cup to drip.
Thinly slice quince quarters crosswise. In a large pot, combine 1.25 L (5 cups) water, half the sugar and the wine. Bring to a boil over high heat and add quince. Simmer until quince are tender and pink, about an hour.
Before cooking the jam, prepare clean jars by placing them upside down on a rimmed baking sheet in a 120°C (250°F) oven for at least 20 minutes.
In a preserving pan or wide, heavy bottomed pot, combine the poached quince and its poaching lqiuid, the drained liquid from the scraps, remaining sugar and lemon juice. Bring to a boil over medium high heat and boil hard. When bubbles become larger and more rhythmic and start sputtering slightly violently, and the surface of the jam is glossy and jewel-like, test the set. The jam should slide off the spatula in sheets or clumps or try to cling to the spatula when you bring it to eye level. If you’re uncertain, put a teaspoon of jam on an ice cold plate and place in the freezer for two minutes. Remove and run your finger through the jam. If it has formed a skin and parts evenly, it’s ready; if not, continue cooking a few minutes longer.
Ladle into prepared jars to within ¼ – to ⅛-inch of the rim. Remove any air bubbles, wipe rims if necessary, seal tightly and invert 1 to 2 minutes. Let sit undisturbed for 24 hours before checking seals, labelling and storing somewhere cool, dark and dry where jam will keep for at least a year.