Quince Butter

• 5# Quinces
• 2 Lemons (to taste)
• Sugar

Cut quinces into small chunks and put into pot half about half covered with water.  Bring to boil and cook until the quinces are soft.  Mill, strain, measure and return to heat.  Add lemon zest and juice to taste.  Add 1/4 of puree’s volume in sugar.  5# quinices yielded 8 cups of puree and 2 cups of sugar.  Cook down until it’s reached the desired thickness – somewhere in the neighborhood of 220°F.  It can be helpful to do this in a 300°F over in a large flat pan rather than on a stove top where it is likely to burn.  In either case stir frequently.  When finished, fill 1/2 pint jars, seal and process for 6 minutes.