Peel and core each quince, then place in a bowl of water with the lemon juice to prevent discoloration.
Place the sugar and measurement water in a heavy-based saucepan and bring to the boil, stirring continuously until the sugar has dissolved. Add the spices and lemon rind, then reduce the heat and simmer gently for 2–3 minutes.
Meanwhile, coarsely grate the quinces, then add to the syrup and simmer gently for a further 15–20 minutes. Serve the hot jam spooned over mini pancakes. (The cooled jam can also be stored in sealed sterilized jars for 2–3 months.)