Wash the quinces thoroughly, remove the core, and cut them into 1-2 cm cubes. You don't need to peel the quinces. The weight specified in the recipe is the weight after cutting.

Put the quince pieces in a pot along with the sugar, lemon juice, the seeds from the vanilla bean, and water. Bring it to a boil.

Reduce the heat once it's boiling and let it simmer for 30 minutes. The first 20 minutes should be covered, and for the last 10 minutes, remove the lid to allow the jam to thicken slightly. It will thicken even more as it cools.

Transfer the finished jam into clean, sterilized jars that have been rinsed with antamon or vodka to sterilize them. Seal the lids on the jars and let them cool down.