Pour the water and lemon juice into a large pot or bowl. Now prepare the quinces: wipe off the fuzz with a damp cloth and quarter them with a sharp knife. Alternatively, microwave the quinces for 30 seconds at 600 watts; they'll be easier to quarter.
Remove the core and place the cut pieces in the lemon water until you cook them.
Place another pot on the stove and add the orange juice (apple juice works too), slit vanilla pod, and cinnamon stick. Add the quince quarters and fill everything with the soaking lemon water until the quinces are just covered.
Bring it all to a boil and then simmer for about 20 to 30 minutes with the lid slightly ajar. The cooking time reduces if you cut the quinces into smaller pieces.
Let the pot sit for about 2 hours afterward to allow the pectin to further release.
Remove the vanilla pod and cinnamon stick.
Prepare sterilized screw-top jars for filling.
Blend the cooked quinces with a hand blender or kitchen aid until smooth. For chunky jam, blend it roughly.
Check the consistency and add a pinch of salt, and the orange zest to the quince puree.
Once the consistency is as desired, pour the hot quince jam into the screw-top jars and let them cool.