Quince meat made using the traditional method.

Elaboration:

• Wash the quinces under cold water, rubbing them well with your fingers to remove all the "fuzz" that covers them, which can sometimes be very abundant. Dry them.
• On a chopping board and with a large, sharp meat cleaver, cut them in half widthways, and cut each of these portions into four.
• Now, with a small knife, one of those called "pateros", but also very sharp, proceed to remove the woody core and the pips. This is the most difficult part of quince production because this central area is very hard. Treat also any ugly part that may be inside the fruit. Quinces, even if they are very healthy and beautiful on the outside, are often somewhat pitted on the inside.
• Weigh them now and weigh the same amount of sugar.
• Pour the lemon juice first, then the fruit and sugar into a good super-fast cooker or a non-water-consuming saucepan.
• Cover and, over low heat, heat until all the sugar has solubilised and is in the form of a clear syrup.
• Then, if it is a super-fast cooker, cover it now with its pressure lid and cook for 5 minutes with the two dashes on the pressure valve off.
• When the pot can be opened, take a look inside. If there is too much liquid, cook the whole thing again but now over a high heat and uncovered to remove the excess water.
• When you see that it has reduced, proceed to grind this mixture with a good grinder until you obtain a smooth, homogeneous paste.
• Preferably pour it into a long plastic tupperware-type box, smoothing the surface with a smooth spatula, and leave it to cool to set.
• The next day it will be completely solid. Then cover the container with its corresponding lid. If stored in the right place at the right temperature, the quince will last in perfect condition for more than a year, without drying out or hardening.