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The quinces are wiped well of the down, they are peeled and the good part is chosen, that is, without the hit parts, stony and wormy ...
In general, quinces are full of worms, but it doesn't matter, the good part is cleaned.
Put water in a bowl and a pinch of lemon salt and put the quince pieces as they clean so as not to darken.
Then cut into small cubes.
Put water and sugar separately on the fire, mix to melt and let it boil for a few minutes.
Drain the quinces well and pour over the syrup and simmer on low heat for about 40-50 minutes.
Squeeze the juice from a lemon and pour over it, bring a few more boils and remove from the heat.
Put hot in jars and seal, leave wrapped in beds until the next day to cool well, store in the pantry in a dark place.