2 lbs Quince, washed and rubbed clean.
6 cups water
3 cups sugar
2 T lemon juice
1 vanilla bean
Peel and core the quinces. Put the peels and cores in a large pot with the 6 cups of water. Bring to a boil and let simmer until the peels are soft, about an hour to an hour and a half. While the peels and cores are cooking, slice the flesh by taking each quarter and slicing horizontally into 1 ½ -2 inch by 1/8 inch slices. Set aside.
When the peels and cores are cooked, the liquid should start to have a rosy/orangish hue.
Strain the peels and cores from the liquid, discard and keep the poaching liquid in the pot. Add the sliced quince, lemon juice. Slice the vanilla bean pod lengthwise down the center, not all the way but so it stays attached at the stem end (flat end). Add to the pot.
Bring all to a boil, then reduce the heat to a simmer and cook until it is rusty red and the quince slices can be easily pierced with a knife.
Working quickly, add the slices and liquid to hot, clean jars. Make sure the liquid covers the quince by a good ¼ inch and that you have ¼ inch of headspace. Apply hot, clean lids and process in a boiling water bath for 10 minutes.
(If you do not want to process them, you can put all the slices and liquid in a container and after it cools, cover and refrigerate. They should keep a couple of weeks in the refrigerator.