Quince Jam

Ingredients

Cut quinces into pieces and remove stones. Skin can be removed now or at next step after boiling. Keep the skin if you like a more “rough” texture.
Boil the pieces and cover with water until it covers the fruits. Boil until they are completely mushy, approximately 45 min. Boil with lemon or lime, use the juice and also the skin. The skin you remove before the next step. Ginger you cut and also add whilst its boiling, and remove before the next step.
Either mash with a fork or if you have a potato masher, until you reach your preferred texture. If you like it smooth, you can use a strainer.
Put the mash back in the pot, with the other ingredients, vanilla and sugar. Boil for approximately 5 min, keep stirring, otherwise it will burn quickly. Suggest to pour just a little amount of sugar at a time, until you reach the taste you like.
Pour into a glass canister. Here you must be careful and clean them very well with boiling water, and do not touch the inside of the lid or canister whilst applying the jam or else bacteria could ruin the product. Extra trick; turn the canister on its head after filling and closing, as this sucks the lid closed and it further prevents any bacteria from getting in.