Preparation

Start by peeling the quinces and remove the pits.
Cut them into small pieces.
In a pan place the quinces, sugar, cinnamon sticks, lemon peel and 300 ml of water.
Stir, cover and cook for 1 hour over low heat.

Ingredients

  • 3 kg of quinces
  • Coneellae and lemons
  • sugar (must use (of the weight of the marmels)
  • 2 cinnamon sticks