Ingredients

• 2 quinces weighing approximately 700 grams
• 600 grams of caster sugar
• lemon juice

Prepare 2 bowls, each containing 1 tablespoon of lemon juice.

1) The quinces

Peel the quinces and remove the hard core. In 1 bowl, place the quinces cut into large cubes. In the basket of a pressure cooker with a little water, cook the quince pieces and the lemon juice. 1 minute after the steam has come out, turn off the heat.

2) The peel

Place the peels in the 2nd bowl. While the pieces are cooking, cook the peels and lemon juice in a saucepan for 10 to 15 minutes. Leave to cool in the refrigerator for about 10 minutes. Keep a little of the cooking water. Place the peels in a clean cloth and, over a bowl, squeeze as hard as possible to extract a gelatinous liquid (discard the remaining peels).

3) Final preparation

Remove the basket with the pieces from the pressure cooker. In the pressure cooker, dissolve 600 grams of sugar in ½ glass of the peels' cooking water and 1 tablespoon of lemon juice. Add the jelly and the cooked quince pieces. Stop cooking as soon as the setting point is reached (take a little liquid between 2 fingers and, pulling them apart, if a thread forms, the jam is ready).