Carefully core and chop your quince (peeling is optional). Simmer for about 30 to 45 minutes until the quince changes from white to a rosy color. If needed, add more water to prevent the pan running dry. Strain (and you can reserve any extra cooking liquid for making quince jelly)

Stir the quince to assist them in breaking up, or use an immersion blender to break it all into tiny pieces. Add the lemon juice and sugar. Standard recipes will call for 3 cups sugar but you can use 2 cups for a low-sugar version.

Continue cooking the quince for a few minutes more until the jam has thickened and begins to gel.

Ladle into prepared canning jars leaving ¼ head space. Allow to cool to room temperature and store in the refrigerator for immediate use or process in a water bath canner for 10 minutes (or 15 minutes above 6,000 feet in elevation).