ready in 1 hr 20 min.
Rub the quinces with a cloth, then wash and peel them. Cut into quarters, then core and chop them.
Place in a pan with 300 ml water and the lemon juice. Bring to the boil, cover and simmer for approx. 45 minutes until soft. Pass through a food mill to purée the fruit.
Return the quince purée to the pan. Mix in the chopped pears and the jam sugar. Bring to the boil and let boil vigorously for approx. 4 minutes. (Place a little jam on a cold plate to test whether it sets).
Fill the jam into the prepared jars. Close tightly and let cool.