Directions:Cutting each quince in half and grate it with a cheese grater, peels included, being careful to avoid the core. You should end up with about 6 cups of grated quince. Bring the water to boil in a large saucepan, and add the grated quince, lemon juice, and lemon zest. Reduce heat and simmer about 10 minutes, until the quince is soft. Add the sugar and bring to a boil, stirring until the sugar dissolves. Lower the heat to medium high and cook uncovered for about 40 minutes, stirring occasionally, until quince turns pink or red and thickens. Quickly pour hot mixture into hot sterilized jars, leaving 1/4-inch head space. Wipe the jar rims clean and cover immediately with metal lids, and screw on bands. Process in a boiling-water bath 5 minutes. Carefully remove jars from water to cool.
Keyword quince jam lebanese recipe, quince jam recipe