Step 1

In a large pot, combine quince and enough water to cover by 2 inches. Bring to a boil over high heat and reduce to a simmer. Cook until quince is very tender, about 25 minutes.

Step 2

Strain, reserving 3/4 cup liquid. Return to pot with reserved liquid, sugar, and lemon juice. Boil over medium heat, stirring frequently, until reduced and very thick, about 2 1/2 to 3 hours. Taste, and add more lemon if you'd like. The color should be a rich raspberry, quite darker and more red than the initial color of the boiled quince. (See photo for indication of correct color.)

Step 3

If a smooth texture is desired, strain through a fine-meshed sieve. Transfer to a container, cool, cover, and transfer to refrigerator until ready to use. Alternatively, you can transfer to a buttered baking dish and chill in the refrigerator. Invert and slice into pieces for serving.