How to make
Pick ripe and juicy quinces. Peel them, cut them to pieces with a thickness of no more than 3/4″ (2 cm) and remove the seeds and core. Drop the cleaned quinces in slightly acidified water to avoid them darkening. Blanch the quinces for 3-4 minutes in hot sugar syrup.
Prepare it with as much sugar as you need for the jars you have - 5 tablespoons per jar. Arrange the blanched quinces tightly in the jars, and optionally add a sprig of geranium and 2 grains of cloves.
Top the jars with hot sugar syrup to the base of the rim, close and sterilize them for 20-25 minutes. Take out the compotes and turn them over with the caps down.
