Homemade quince cheese


1.200 kg quinces already peeled and without pits
800g sugar
the peel of 1 lemon
2 cinnamon sticks


Cook the quinces in the pressure cooker covered in water, with lemon peel and cinnamon sticks, for 8 minutes. After the pressure cooker loses pressure, pass the cooked quince by the pass-vite. In a large saucepan, place the quince puree and sugar. Boil, stirring constantly, until the marmalade gets thicker (when you run a spoon in the marmelada it spreads apart and doesn’t come back together making a road). Be very careful not to burn yourself when it starts to boil!
Take it off the heat and distribute into containers washed and dried. After cooling, cover the containers with wax paper dipped in brandy to protect it from dust and to prevent the appearance of mold.