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1
Rinse the quinces very well, removing all the fuzz, and cover with water in a large pot.
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2
Cook over medium heat until fork-tender and the skins look like they are beginning to blister, about 30 minutes.
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3
Strain and set aside until cool enough to handle, then peel and cut into quarters, removing the seeds and any hard bits around the core.
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4
Puree in a food processor or blender and measure the pulp.
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5
Measure the same amount of sugar and put them both in a heavy, nonreactive pot.
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6
Cook over medium heat, stirring and adjusting the heat so its at a constant soft boil.
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7
Add the lemon juice and continue cooking, stirring once in awhile, until it is thick, you can see the pan when you scrape the spoon across the bottom, and the mixture grabs the spoon, up to 1 1/2 hours.
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8
The longer it cooks, the harder it will be; if you want it a little more spreadable, cook a bit less.
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9
It will thicken more once it has cooled.
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10
Line an 8 by 8-inch baking pan or any other mold you have with parchment paper (you can pour it directly into a decorated ceramic dish to make a really nice gift).
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11
Pour the mixture into the pan.
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12
Let cool completely and serve sliced with cheese or use it to fill flaky turnovers (page 133).
