| 1 | Select desired number of even colored (not spotted) quince. |
| 2 | I use 13 large quince. |
| 3 | Wash and peel as you would an apple. |
| 4 | Use a shredder and grate on largest holes. |
| 5 | Place all meat in a heavy pot with juice of 2 lemons and 2 cups of water. |
| 6 | Cook over lowest flame for at least an hour or an hour and a half. |
| 7 | Test to see if quince is soft. |
| 8 | Remove from fire. |
| 9 | Measure the cooked quince by cup and return to pot. |
| 10 | Add equal number of quince and sugar in the same pot. |
| 11 | Stir well until blended. |
| 12 | Cook on medium heat, watching carefully that it doesn"t scorch. |
| 13 | Reduce heat to lowest setting for an hour, stirring frequently. |
| 14 | After first half hour add 1 cup strained lemon juice. |
| 15 | Test quince by placing a teaspoonful on a small plate. |
| 16 | If it doesn"t run, it"s ready to pour on platters or in pyrex bakiing dish about ?inch thick. |
| 17 | Let dry for 3 days, turning frequently. |
| 18 | Cut in smaller pieces to help turn easier. |
| 19 | When hardened, wrap and refrigerate until used. |
