Wash and dry the quince. For the chunky version, quarter the fruit and carefully remove the cores and seeds, then cut into evenly sized, bite-sized pieces. For the grated version, quarter and remove the cores and seeds, then coarsely grate using a box grater or food processor.

Place the prepared quince in a large, heavy-bottomed saucepan. Add the appropriate amount of water: 2.5 litres for the chunky version or 2 litres for the grated version. Bring to a boil, then reduce the heat and simmer gently until the quince begins to soften.

Stir in the granulated sugar until completely dissolved.

Reduce the heat to low and cover the saucepan. Simmer gently for approximately 2–3 hours, stirring occasionally, until the quince is completely tender and develops a beautiful, deep rosy-red colour.

For chunky quince jam, the syrup should reduce and thicken slightly while remaining loose enough to surround the fruit generously. For grated quince jam, the mixture should have a thick, spoonable consistency. In both cases, keep the jam slightly looser than your desired final consistency, as it will thicken further as it cools.

Remove from the heat and allow the jam to cool completely.

Transfer the jam to clean jars, cover and refrigerate.

Serve chunky quince jam with thick Greek yoghurt or labneh, spooning some of the rosy syrup over the top. Enjoy grated quince jam spread on toast or warm bread, or serve it alongside your favourite cheeses on a cheese board.