How to make
Mix water and sugar in a pot, add 1 cinnamon stick and bring to a boiling point.
In a blender, blend the previously washed, cleaned of moss, chopped (but not peeled) quinces. Pour the freshly squeezed lemon juice over them and stir (this is to prevent them from darkening).
Pour the blended fruit into the heated syrup and boil until the syrup thickens. This takes about 40 minutes.
Distribute the quince jam while still hot in pre-washed and dried jars, close them immediately and leave them upside down.
Leave it like this until they have completely cooled.
The quinces in late November-early December are much more ripe and aromatic.
Start making some jam!
