Japonicarama!

My Grandfather has a Japonica quince in the garden, which produces an annual modest glut of fruit.
Since the un-processed fruit is bitter and inedible, and the blossom very pretty, most people grow the plant as a flowering shrub, and let the fruit rot.

However, if you can be bothered, it does make a delicious, if laborious, jam. So of course, I jammed!
This year the tree excelled itself- rather than the usual, manageable, 3kg or so, it came up with 6kg of fruit (and that was discarding ruthlessly, instead of saving the savable!)

This took 12 litre of water to boil up

Six hours to push through a sieve for the pulp

and 6kg of preserving sugar (lurking behind the bowl...)
It took 28 jars to pot it up (I had to resort to buying all of the tumblers in the local charity shop!)

But it's yummy!