Quince Paste 😋

Ingredients:
1 kg ripe quinces
800 g to 1 kg sugar (depending on desired sweetness)
1 cup water
Juice of 1 lemon
Preparation:

1. Wash the quinces well to remove the fuzz. Cut them into quarters, removing the core if you prefer a smoother texture (you can leave the peel on as it provides pectin and enhances the color).
2. Place the quinces in a pot with the water and lemon juice. Cook over medium heat until very soft (about 30–40 minutes; the lemon helps preserve the color).
3. Puree the cooked quinces until you obtain a smooth puree (you can use a blender or food mill for a smoother texture).
4. Weigh the resulting puree and add approximately the same amount of sugar (adjust according to your taste and the acidity of the fruit). 5. Cook the mixture over low heat, stirring constantly with a wooden spoon to prevent sticking or splattering (this step can take 45–60 minutes and is key to achieving a firm texture).
5. Continue cooking until the mixture thickens, turns a deep amber color, and pulls away from the sides of the pan (if you can see the bottom when you run a spoon through it, it’s ready).
6. Pour the hot jam into a lined or lightly greased mold or container, smooth the surface, and let it cool completely to room temperature (it will harden as it cools).
7. Once cool, unmold and cut into portions (you can store it in the refrigerator, well covered, for several weeks).