Wash and chop the quince into 1" pieces. If you prefer, you can dice the quince into smaller pieces.
Place quince in a five-quart Dutch oven. Add enough water to completely cover the quince. Bring to a boil, then simmer for 15 minutes.
Place a strainer over a bowl and drain the quince, capturing the liquid. Reserve two cups of the liquid. This liquid will be used in the recipe instead of plain water because quince have a high pectin content. This will aid in the jelling process.
Place the quince back into the empty Dutch oven and add the remaining ingredients, including the reserved liquid. Bring to a boil, while stirring over medium heat. Simmer anywhere from 30 to 40 minutes, stirring occasionally, until the syrup thickens.
Ladle the hot jam into hot jars, leaving ¼” headspace. Screw the caps onto the jars, but not too tight. Place the filled jars back into the boiling water and process the jars for 10 minutes.
Use jar lifting tongs to remove the jars from the boiling water. Cool, then store up to a year.