Such a weird fruit that turns a beautiful bright pink when cooked down! Contains tons of natural pectin so you get an insanely sticky jam that tastes so good with cheese!!!
In a large heavy pot, combine the grated quince, water, lemon juice, lemon zest, and cardamom. Stir to combine. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 10–15 minutes, stirring occasionally, until the quince begins to soften and turn slightly rosy. Add the sugar and stir until completely dissolved. Continue simmering, stirring frequently to prevent sticking, until the mixture thickens and turns a deep pinkish-amber color… about 35–50 minutes, depending on your pot and heat level. To check for doneness: spoon a little jam onto a chilled plate. If it holds its shape and wrinkles slightly when nudged, it’s ready. If it runs, keep simmering. Once thickened, ladle the hot jam into clean jars or deli containers. Let cool completely before sealing and refrigerating. (If you’re interested in canning these for shelf-stable storage, I’d recommend looking up sterilization techniques online!)
