A classic fruit preserve that adorns winter breakfast tables, made by cooking sliced quince in sugar syrup until soft and sweet. It's served as a sweet accompaniment alongside yogurt, breakfast cheeses, and tea.
Peel and slice the quinces, immediately placing them in lemon water so they don't darken.
Boil the water and sugar, stirring until the sugar dissolves.
Cook the drained quince slices in the syrup over low heat until they soften and turn slightly pink. Note: If you cook the quinces too long, they will fall apart and turn mushy, ruining the integrity of the slices.
Fill sterilized jars with the quince slices along with their syrup, making sure the syrup completely covers them.
Close the lids and sterilize the jars by boiling them in a pot of water for ten minutes.
Let the jars cool completely, then store in a cool, dark place.
Important: After peeling and chopping the quinces, put them straight into lemon water, otherwise they'll darken quickly. Jars must be sterilized in boiling water and the syrup must fully cover the quinces; otherwise the slices left on top may darken. Refrigerate after opening.
Simmering the quince core in a cheesecloth pouch together with the syrup gives the preserve a natural pink hue and a thick consistency.
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