4 pounds Quinces
4 cups Sugar
1/4 cup fresh Lemon Juice
Coarsely chop half the quinces, including their peels and cores, and reserve the remaining 2 pounds. Combine the chopped fruit with 4 c water in a preserving pan, bring the water to a boil over low heat, and simmer the fruit for 30 – 45 min or until it is very soft.
Tip the contents of the pan into a dampened jelly bag set over a large bowl and let it drain at least 12 hours or overnight.
Combine the juice and sugar in the preserving pan and cook over low heat, stirring frequently, until the sugar is dissolved.
While the mixture is cooking slowly, peel and core the remaining 2 pounds quinces and either slice the fruit into thin shreds or chop it into coarse dice.
Bring the syrup to a boil, add the shredded or chopped fruit, and the lemon juice and simmer the fruit, skimming any froth from the surface, for 30 minutes or until it is softened. Bring the liquid back to a boil and continue cooking for about 15 minutes or until the jellying point is reached.
Spoon into warm sterilized jars and seal.