Quince jelly

First wash the quinces well, since the pulp sticks easily to the skin and we do not want to waste anything. It is important not to peel them since the pectin contained in the skin helps the jam to set.

Once the quinces are washed, cut them into medium-sized pieces. You don't need to be precise with the size, but try to make them more or less equal so that they cook evenly. Remember to remove the seeds.

In a large pot add the quince pieces, sugar, water and lemon juice. The lemon juice is a natural accelerator of the pectin, which favors the texture of the sweet.

Cook over medium heat until the quinces are transparent. Remember to stir constantly to prevent sticking to the bottom of the pan. This process may take approximately one hour.

When the quinces are soft, remove from the heat and let cool slightly. Then blend everything with a blender until you obtain a homogeneous paste.

Put the mixture back in the pot and cook over low heat for another hour or until the candy takes color and consistency. To know if it is ready, take a little with a spoon and if it does not drip, it is the exact point.

Finally, place the candy in molds and let it cool until it hardens. Grandma always said that patience is a virtue, so be sure to let it rest long enough before unmolding.