Persian quince jam

Autumn - it's a glorious time of the year.
The pomegranates and quinces are ripe and begging to be picked and devoured.
On Saturday I picked a bucket of pomegranates and squeezed the juice.
On Sunday I picked a bucket of quinces and set about making jam.
I settled on a basic recipe for Persian quince jam. Here it is ...

Makes about 1 large jar, vegan, gluten-free. Adapted from Turmeric & Saffron
4 quinces (about 900 g), washed, cored & cubed or sliced and peeled
250 g sugar
500 ml water
1/2 tsp ground cardamom
2 cardamom pods, bashed to open them
1 lemon; juiced
2 tablespoons of rose water

Here's what I did ...
Prepare a bucket of quinces. Add cored and peeled pieces to a large bowl of cold water to prevent discolouration. Drain and place in a large heavy base pot.
Add 250ml of water.
Add 250ml of pomegranate juice.
Unfortunately I didn't have any rose water. Next year!
Several large teaspoons of ground cardamom.
10 smashed cardamom seed pods.
1-2 cinnamon sticks
Several large teaspoons of ground cinnamon
Juice of 5 limes
Gently boil for hours. Add sugar (1/4 weight of quinces) half way through the cook.
Add more water if required. The desired outcome is a thick and chunky jam.
So, don't mash the fruit.
If necessary, add jam setter at the end.
Before bottling, pick out the cinnamon stick and the caramom pods. There's will be some cardamom seeds that escape; but, that's ok.
Seal as usual in hot jars.
Over time, it should darken to a deep red.
Other than jam, it is ideal as a side dish for beef, pork or rabbit.