Put the washed and fur freed quinces in a saucepan, cover with water and cook for about 30-40 minutes. You should be soft by now. Remove, let cool, peel off the skin and cut into small pieces without the core.
Now puree very finely with a hand mixer or in a blender. Add the lemon juice, as well as the sugar (ratio about 80% sugar to 100% puree) and then mix.
Put everything in a saucepan and simmer on a low heat for about 40 minutes. Stir constantly and thoroughly, preferably with a wooden spoon, so that nothing burns. The mass should be light brown and viscous. If the wooden spoon stops in the mass, then it is correct.
Fill into glasses or plastic containers and press something down so that there are no air bubbles in the mass. Close with a lid or foil and store in the refrigerator.
I like to put it in a flat bowl lined with foil, so you can turn the mixture out well and cut it into thin slices.
Goes well with cheese or in small pieces with salted and roasted almonds. Also for breakfast on rolls & Co.
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