Quince jam with lemon

Chop the quince, dividing each fruit into four pieces. Seeds, of course, are picked out and thrown away. We divide each piece into two parts. We put water in a saucepan.We bring it to a state of boiling water, and dissolve sugar in it.

Pour quince pieces into the hot mixture. We have to cook sugar syrup with quince for five minutes. The mixture should cool and infuse for half a day.

When the languor of the mixture is over, the next in line are nuts. We push them, but not much.Then, remove the zest from one lemon, be sure to use a grater. We leave the zest, squeeze the juice from the lemon directly into the mixture in the pan.

Adding juice, boil the mixture for the third round. As soon as it boils, we stop cooking, and pour the quince jam with lemon into sterilized jars. We seal the jars and keep them warm for several days, wrapped in some wide cloth.