INGREDIENTS

INSTRUCTIONS

Select desired number of even colored (not spotted) quince. I use 13
large quince.  Wash and peel as you would an apple. Use a shredder  and
grate on largest holes. Place all meat in a heavy pot with juice  of 2
lemons and 2 cups of water.  Cook over lowest flame for at least  an
hour or an hour and a half.  Test to see if quince is soft. Remove
from fire. Measure the cooked quince by cup and return to pot. Add
equal number of quince and sugar in the same pot.  Stir well until
blended. Cook on medium heat, watching carefully that it doesn't
scorch. Reduce heat to lowest setting for an hour, stirring
frequently. After first half hour add 1 cup strained lemon juice.  Test
quince by placing a teaspoonful on a small plate. If it doesn't  run,
it's ready to pour on platters or in Pyrex bakiing dish about  1/4 inch
thick.  Let dry for 3 days, turning frequently. Cut in  smaller pieces
to help turn easier. When hardened, wrap and  refrigerate until used.
Source: Anka Prkacin "Our Favorite Recipes" St. Anthony Croatian
Catholic Church Typed for you by Karen Mintzias  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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