Quince good wash, rubbing with the brush. With a thin knife to peel. Peel boil with water, strain the broth, discard the peel.

Released from the peel quince, cut into quarters or smaller, if the quince is very large. Remove the stalk and seeds. In containers for jam (I have a copper pan) in the resulting broth cook the chopped quince with juice and lemon peel.

When the quinces are going soft, add sugar.

Cook until tender, stirring occasionally (more hours), when the jam will sweat significantly thickens, grind them in a blender.

Cook for another, now is the time!!! stirring. Marmalade left unattended can not, may be ejected from the bowl. You can cook in stages/days. In this case, bring to the boil, boil 10 min. and disable. So to repeat 4-5 times. Ready marmalade becomes too thick, it becomes difficult to interfere.

Hot poured into molds or forms, allow to cool a little and cover soaked in alcohol waxed paper.

Ready set marmalade is dried for several weeks in the sun or just in the house in a dry ventilated area to the point where it can be cut with a knife. There are two kinds of marmalade of quinces: white and red. White marmalade a significant taste difference from red, but the technological process excludes the use of easily oxidized metals (cans, pots, knives). To prevent oxidation of quince (this chemical process lies at the heart of a rich, red hue), it is recommended to use utensils of inox or enameled. You can even cook in the pressure cooker of inox. The resulting marmalade, as here considered, appearance is superior to red.