Quince is a delicious delicacy that floods stores and supermarkets every autumn. It is a small great seasonal pleasure with great culinary versatility. It makes a luxurious companion for numerous savory dishes. But if there is one area where quince shines, it is in baking. With it, we can prepare pies, cakes, purees, jams, or sweet jellies like the one we are going to teach you to make in just a few steps.

For ingredients you will need: quinces, sugar, lemon juice, water.
For every kilogram of quince, use one liter of water.
Clean the fuzz off the quinces, cut them into pieces, and cook in water for about half an hour.
Place them on a cotton cloth (washed with neutral soap to avoid odors) over a container to let the juice drip.
Reboil the juice with ½ kg of sugar for every liter, adding a few drops of lemon juice.
Leave it until the syrup reaches the 'soft ball' stage (at about 120º. If you drop a bit of syrup into cold water, it will form a soft ball). When hot, the jelly is liquid and sets upon cooling.
Pour into sterilized jars.

Other recommended cooking recipes to use the jelly:

- Turkey and Cranberry Sandwich - Homemade Bagels - Jelly-Filled Donuts - Mint Jelly