1 bottle or about 3 1/4 cups white wine (I used an $8 bottle of Riesling)
4 cups sugar
1 vanilla bean
Wash quinces and remove any stickers, fuzz or leaves. Cut straight down around the core to remove the flesh, then cut into big chunks and discard the core. Place quince pieces in a large heavy-bottomed pot and cover with 12 cups of water and the lemon. Gently simmer until the pieces are knife tender, about 1½ hours.
Strain the quince, reserving the cooking liquid, and discard the lemon. Pass the flesh through the fine disk of a food mill and combine with the reserved cooking liquid in the same large heavy-bottomed pot. Add the bottle of white wine and 4 cups of sugar. Split the vanilla bean, scrape out the seeds, and place both the pod and seeds into the pot. Bring mixture to a simmer and let cook for 2-3 more hours until the mixture has reduced by a few inches and color has changed to a deep red hue.
The jam is now ready to be canned. I followed the canning instructions on this website: www.homecanning.com. It is quite a laborious process, but ultimately worth the effort: I now have 40 little jars of jam to give as gifts for the upcoming holidays.