Makes about 1 large jar, vegan, gluten-free. Adapted from Turmeric & Saffron
4 quince (about 900 g), washed, cored & cubed or sliced
250 g sugar
500 ml water
1/2 tsp ground cardamom
2 cardamom pods, bashed to open them
1 lemon
1 or 2 tbsp rosewater