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1
Wash the quinces and rub off the gray down that covers them.
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2
Cut them in half and cut away the black ends, but do not remove the cores and pips, because these produce the jelly.
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3
You will need a large, strong knife and plenty of force to cut them: They are very hard.
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4
Put them in a pan with water barely to cover them and the lemon juice.
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5
Bring to the boil and simmer for 2045 minutes, or until they are just tender.
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6
The time varies.
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7
It depends on the size and degree of maturity of the fruit.
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8
Lift them out carefully with a slotted spoon, and when they are cold enough to handle, quarter them, peel them, core them, and cut them into small slices.
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9
Add sugar to the water left in the pan.
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10
Bring to the boil, and simmer until the syrup is thick enough to coat the back of a spoon.
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11
Return the quince pieces to the pan and cook for 2030 minutes, until they are soft.
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12
The syrup keeps them firm.
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13
Pour into clean glass jars, and let the jam cool before closing.
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14
For quince cheese, mash the cooked quinces in the pan with a potato masher or a wooden spoon.
