Candied quince

The recipe for candied fruit and quince is not too complicated, but it takes a lot of time. Personally, I'm unlikely to ever take up cooking them.
Quince fruits should be carefully sorted and washed. Then remove the seeds and cut into slices about 2 centimeters thick. Place the slices in boiling water and cook until tender. Quince fruits are considered ready if they have already become soft, but have not yet boiled. We throw the finished slices into a colander.
In the water that remains after cooking the fruit, it is necessary to boil the peeled quince peel. From the resulting broth, it is necessary to cook the syrup. To do this, we take the broth and sugar at the rate of 700 g of sugar per 300 ml of broth.
When the syrup is ready, our boiled quince slices should be transferred there.
Cook the mixture over medium heat for about 6 minutes. Then the mixture is cooled and left in a cool place for 7 hours.
This procedure is repeated 5-6 times. At the last cooking, citric acid is added and cooked until fully cooked.
The finished candied fruit jam is left for 8 hours in a cool place, and then the syrup is completely drained through a colander.
Candied fruits separated from syrup are dried, sprinkled with powdered sugar and sugar and stored in a cool place in glass jars lined with parchment paper.