QUINCE PRESERVES - SAFARJAL

3 c. quince, washed, peeled and chopped 1 1/2 c. water 1 1/2 c. sugar Juice of 1/2 lemon

Add sugar to the chopped quince and let it stand for 1 hour. Add water and simmer over low heat until tender but not over cooked. Add the juice of lemon and cook for about 5-6 minutes more (the quince will absorb the juice). Put into clean sterile jars.

Serve as part of a cheese platter.

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