Crushed quinces

cut the quinces into quarters, remove the seeds and reserve them. bring them to a simmer covered with water, stirring constantly with a wooden spoon until soft. let cool, drain and blend the quinces.

With two tablespoons of cooking water, cook the seeds, strain and add the liquid to the liquefied pulp.

Separately, boil the water indicated in the recipe with sugar until it reaches a strong thread point (when lifting the spoon the honey falls in a constant and thick thread).

Add the liquefied quince and continue cooking until it reaches a high point, that is to say that when you move the preparation you can see the bottom.

pour into rectangular mold or tin lined with plastic or cellophane.

let it cool and if you like, cut portions that are wrapped in cellophane.