Water, put on fire, gradually introduce into it the sugar, stirring constantly. Quince peel off the skin, remove seeds, cut into small cubes. Pour in the syrup and cook for 2 hours on slow fire for 5 minutes before the end add 2 sprigs of rosemary. Leave to infuse for the night. In the morning remove the sprigs of rosemary, wipe the jam through a sieve, add the lemon juice and proverjaem for 1 hour (I did it in the bread maker).

Banks sterilize them at the bottom put a sprig of rosemary.

Pour the hot jam. Cover with a lid. Turn the jars upside down. Wrap it up and allow to cool.