Quince wash, cut the skin (do not throw, it is still useful), remove the core, cut into slices. To problanshirovat in boiling water for 10 minutes, then place in a pan in which you cook the jam. Half of sugar (0.5 kg) and 1 Cup water to make syrup, pour it over the quinces and leave for 3-4 hours to soak. Boil, add the remaining sugar (0.5 kg). Cook in two or three divided doses, i.e., bring to boil, cook for 10 minutes, set aside. If it's evening, then set aside until the morning, if the morning - till evening. Total cooking time 30 minutes, more often if very strong quince. The removed peel pour 1 Cup of water, boil for 10-15 minutes. Drain and set aside, and add in the jam before the last cooking, along with walnuts.

Lemon cut into half slices and add to the jam for 3-5 minutes before end of cooking. Put into jars and close. I take instead of water remaining from blanching the decoction of quince – just 2 cups. It turns out three bottles of 0.5 liters.