| How To Cook: |
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1. Peel and core the quince. Reserve the seeds and place them in a cheesecloth bag. Tie securely and set aside.
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2. Grate quince flesh on a coarse grater or in a food processor. Place grated quince in saucepan with sugar, water, cinnamon sticks, and cloves.
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3. Add cheesecloth bag. Simmer for about 1 hour, or until syrup thickens to the consistency of honey. Stir at intervals and skim off scum that rises to top while cooking.
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4. Add lemon juice at the end of cooking time to prevent syrup from crystallizing. Continue to simmer until glassy and jellylike.
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5. Discard cheesecloth bag of seeds, cinnamon sticks, an cloves. Spoon into sterilized jars, cool, and refrigerate.
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NOTE:
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Preserves can be used in a tart and cake.
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