I'll add your recipe to my long file of Quince Recipes. You specifically asked for Perserves:

Quince Preserves

2 to 3 large quinces, peeled, quartered and cored
2 cups sugar
2 to 3 whole cardamon pods, lightly crushed (I would consider this optional)
juice of one small lemon

Slice the quinces into 1/3 inch vertical slices or grate them using the wide holes of a cheese grater. In a large non-reactive pot, combine quinces, water (I don't see that listed), sugar and cardamon pods, and bring to a boil. Wrap the pot lid in a kitchen towel to absorb any steam and cover the pot. Reduce heat and simmer, covered, for 40 minutes. When preserves are done, they will have a beautiful rosy colot. Add the lemon juice to taste, though the preserves should have a sweet flavor. Spoon the preserves into a clean jar with a lid and store in the refrigerator.

These could be processed in a boiling water bath in half-pints jars for 10 minutes. Have you made preserves before, or do you need more instructions for processing?
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There are ornamental quince bushes in my neighborhood. I have picked the quince from them, but I have only made jelly with them. The ornamental quince are quite small and it would be a real hassle to try to peel and core them.

Quince Preserves
Daisy

1kg quinces (2lb)
1 1/2 cups water
4 cups sugar
1/4 teaspoon vanilla or 1/2 teaspoon cardamom seeds
or 1 cinnamon stick
2 tablespoons lemon juice
 Cut quinces in quarters and remove cores. Slice into 1cm strips. Wash and drain. Place quince and water in a saucepan. Bring to boil over high heat, then reduce heat to low and simmer for about 15 minutes. Add sugar and vanilla (or cardamom or cinnamon). Place clean dish towel over pan and cover firmly with lid. Simmer over low heat for 1 hour. Add lemon juice, cover and simmer for 1 hour more over low heat, stirring occasionally, until syrup has thickened and quince has turned red. Allow to cool. Fill sterilized jars and seal.
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I also have the following recipes in my data base. I will post those that you specifically want. If you want them all you can email me and I'll email them back to you since I doubt everyone wants all of them.

English Quince Marmalade
Quince Preserves.
Quince Perserves.
Mostarda di Venezia
Cranberry-Quince Chutney
Quince Jelly, Vanilla Scent.
Quince Jam.
Quince Curd.
Baked Quinces
Quince "Honey" II
Quince and Cranbery Jelly
Quince Chutney
Quince Marmalade
Quince Jelly.
Turkish baked Quince
Tip for Quince Jelly
Quittenspeck.
Quince "Honey" I
Celestial Jelly - Quince
No-strain Quince Jelly
Quince, Ginger, & Pecan Conserv
Quince Vodka
Quince Vodka
Ginger Quince Butter

Westelle,
Thank you so much for your response! The two recipes you posted look wonderful -- I must admit to never having tasted quince before, but I love the idea of putting cardamom in fruit jams (sorry I use the terms preserves and jams interchangably -- I must fix that).
I think I'll use the recipes you posted to get started. I have been BWB jams all summer (have a batch processing on the stove right now, actually), so I am familiar with the technique (but thatnk you for asking).
Thank you for your help.

The paradise jelly post was mine...from November of last year. It is DELICIOUS stuff...a sparkling mix of apple, quince, and cranberry. PERFECT for the holidays!

--Gina

P.S. Click the link below to see a pic on my blog.

Here is a link that might be useful: Lindsey's Luscious Paradise Jelly

I am finally starting to grow a small quince tree again. The quince don't seem to hold up well as a preserve (in pieces) by themselves. They are quite acidic, and astringent. Because of this, cooking down would work well and the quince would be cooked and strained to get its pulp. The skins are OK, provided there are no blemishes, or they are cut out first. Quince jam alone is unmistakable.

Perhaps it's the variety of Quince you used, ksrogers, because once the quince is fully cooked and turned amber it shouldn't taste acidic or astringent at all.

I had quince tart in a restaurant once, and the quince hadn't been cooked ahead at all and so were still firm, tasteless and acidic in a lovely crispy crust. Too sad... because someone will have had a piece of that tart and decided they didn't like Quince.

Not sure what kind of quince these were. My dad had planted the trees man years ago and the branches would hitting the narrow oor of the nearby shed. They had yellowish green color, and were quite hard, compared to an apple. Acidic was light, but puckery and astringent, when eaten raw. I had to cut the quince trees down as well as widen the door on the shed, and also add a ramp so I could drive my small tractor inside for the winters. I even jacked it up off some rotting telephone pole footings, and used concrete blocks as the foundation. While jacking it up, the shed slipped slightly and moved it a bit at one end, so its now not as close to other bushes. The doors are almost 6 foot wide. I don't expect to see any quince fruits for several years yet.

I'm not expert on growing quinces, but I have used them in recipes a time or two and know that if they aren't cooked long enough they remain tough and acidic, AND, most important, don't develop that wonderful ambrosia flavor and amber color.

My dad had just one season of good quince jam. I had never tried it, as he gave most away. My mom, at the the time, was not happy when she found out, and so she refused to make it again. Then, he wanted to try and grow crabapples. The types he had bough turned out to be ornamental, which were tiny and nearly useless. I cut the trees down as they used to attract tent caterpillers every year. Anything that I grow that has problems, I will usually get rid of them if they cannot be protected against some insects and fungus.

I love seeing quince come back to popularity. It was a fruit tree every farmer had a couple of and you'd see them on old abandoned farmland. But for some reason, people just quit planting them, and now they're referred to as "old fashioned". There was one vendor at our farmer's market who had some quince fruit and the price tag he hung on it was ludicrous.

My friend gave me enough quinces to make jelly for the whole county, lol, then finally gave me three young trees she'd started herself from cuttings.

I've made quince jelly for years now, and have just harvested my quinces (first year they've born heavily enough, since they're still very young) and am about to make some jelly.

I have made straight jelly from them, but find the taste cloying, much like straight elderberries are cloying. I like both mixed with another fruit juice. I mix my quince juice with apple juice and it makes a delightful combination. I've never made jam of them, and don't think I'd care for the pulp in my spreads. They are difficult to peel, hard, but boil down well and give plenty of potent juice. I mix the quince juice fifty/fifty with the apple juice and just use the directions for apple jelly.

If you are using a lot of sugar in the quince jelly, try the Pomona pectin. It has no need for sugar, as it sets up with calcium that is included. Mixing with apple juice sounds great as would raspberry, pear, grape, cranberry, and others. My little tree is still only 3 feet tall and will not mature for several years. I have to get out there today to give all the fruit trees their twice yearly dose of fertilizer for the winter months. Odd weather, its 75 degrees outside today!