1,8 kilos quinces, fresh
1,1 kilo granulated sugar


1.Wash and peel the quince. Cut into 4 pieces and remove the seeds and the tough parts of flesh. Reserve peels and seeds and put them in a piece of cheesecloth.
2.Put the pieces of quince and the cheesecloth in a pot full of water. Boil for 15 minutes, until the fruit softens. Pierce them with a fork to see if they are soft.
3.Drain and reserve their juice. You can boil the juice and make a very aromatic quince jelly.
4.Mash the pieces of quince with a potato masher or in a food processor. Add the sugar.
5.Put the puree back in the pot and cook over medium to low heat for a few minutes. Stir with a wooden spoon until the mixture thickens.
6.Be careful while boiling because the mixture is very hot and can burn you if it splatters.
7.At this point you can choose to make quince jam or quince cheese. Quince cheese, also known as dulce de membrillo, is a sweet, thick, jelly made of the pulp of the quince fruit.
8.If you want to make jam, remove from heat once the mixture thickens.
9. If you want to make quince cheese, continue cooking to make an even thicker mixture. Transfer mixture to a small baking pan lined with parchment paper. Spread evenly and allow to cool and dry.
10.When dry, cut into pieces. Put some sugar in a small plate. Coat each piece in sugar on all sides.

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