Wash the quince to remove the fuzzy layer on the outside. Then, slice, peel, and core the quince.
Add the water, lemon juice, and sugar to a saucepan and bring to a simmer. Then, add the quince, cinnamon, and cardamom pods. Simmer until the fruit is soft and the mixture thickened, about 1 hour.
Discard the cinnamon stick and cardamom seed pods. As it cools, it will thicken more. Refrigerate in a sealed container or jar and use within two weeks.
Slather on toast, mix into yogurt, serve with a hot biscuit, or add over that dollop of whipped cream on your favorite pound cake.
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Notes
Use a sharp knife to cut the quince - it can be very tough.This recipe will last in the refrigerator for up to 2 weeks.Depending on the type of quince you use, it might turn pink as you cook it. This is natural.Since quince are naturally high in pectin, additional pectin is not necessary to thicken.