Wash quilts (approx. 900g), peel and cut into small pieces, then place in a saucepan. Squeeze the lemon and pour the juice on the quince.

Squeeze the oranges and pomegranates as well and add the juice to the quince, as well as add the water.

Put the quince peels, kernels and pomegranate kernels in a colander and hang them in the pot.

Bring everything to the boil and simmer for about 30 minutes.

Then let it cool down a bit and then puree it coarsely or finely as desired (this time I coarsely pureed it so that pieces of fruit remain in the jam).

Now add the sugar to the saucepan, bring to the boil while stirring and simmer for another 30-40 minutes, stirring occasionally. Then set the stove to the highest setting and cook for approx. 8-10 minutes, stirring constantly (caution splashes!). Turn off the stove, let the pot stand on it and stir until it no longer boils.

Then fill the twist-off jars, close them tightly and turn them upside down for a few minutes.