Wash and peel the quinces first and then chop them into smaller pieces. Remore all the cores and pips as you go.

Squeeze juice from the lemons.

Place the pips from the lemons in a muslin bag together with the quince cores, pips and peelings.

Put the chopped quinces into a large saucepan and cover with water.

Add the muslin bag to the saucepan and make sure it's submerged in the water.

Bring the saucepan to the boil and simmer for 30-40 minutes or until the quince fruit becomes soft. Add more water if needed.

When the quince fruit is soft, take out the muslin bag and squeeze as much liquid out as you can (the liquid contains pectin, which is needed to set your quince jam properly).

Add sugar and lemon juice and reduce the heat to make sure that the sugar dissolves on a low temperature.

When the sugar has dissolved properly, bring the whole mixture to a boil and boil for 10-15 minutes or so.

Test the quince jam for good set by doing the wrinkle test (add a small amount of the jam on a cold plate and if the jam sets, the whole mixture is ready).

If the test jam is still runny after about 5 minutes, bring the whole mixture to a boil again and continue boiling another 5-10 minutes, depending on how runny the quince jam was, when you test it.

Pour the quince jam into prepared jam jars, seal and leave to cool down completely, before storing it somewhere cold and dry.