Peel, core and chop the quince as you would an apple.  Simmer them in a bit of water until they turn a rosy color and fall apart (about 30 to 45 minutes).  Add water as necessary to prevent the pan from running dry.

Stir the quince to help break them up a bit, then add lemon juice and sugar.  I like a low sugar recipe, with 2 cups of sugar.  The "standard" recipe is 3 cups, so adjust to your own tastes.

Cook the quince for another few minutes until the jam has thickened and begins to gel.

Pour into prepared canning jars leaving 1/4 inch headspace and either store in the refrigerator for immediate use or process in a water bath canner for 5 minutes.