Quinces - preserves or jam

- 10 – 12 medium size quinces
- 2 pounds jam sugar (the one that also includes pectin) for 10-12 cups of cleaned, sliced quinces
- 2 cups water
- 1 tblspoons lemon juice

- optional: you may add during cooking, a couple of fresh leaves of your favorite plant such as marjoram or lemon grass
- optional: 2 tblspoons chopped blanched almonds, if you are not making jam.

- peel quinces, remove seeds and the hard core part, and then slice into small thin slices just like French fries.
- In a cooking pot, pour in water, place in sliced quinces, top with sugar, add the fresh leaves, cover with lid and cook, over medium, for about 70 minutes, tirring once in a while.
- Let stay overnight, without lid on.
- then remove marjoram leaves, add almonds and lemon juice, stir well, cook again, whitout the lid this time, for another 25-30 minutes or until quince slices soft and sauce thick, over low.

notes:
- Let it cool down completely, wihtout the lid on, before you transfer it to jars for storage. Safer to refrigerate, yet, if sauce is properly thick, it will do just fine without refrigeration.

May serve as is, or you may use it to top thick yogurt or ice-cream
Or
You may place it in a food processor and make jam.