Quince is a fall fruit often used in a sauce or preserved and serve with cheese as an appetizer.
Wash quinces, core, peel and slice thin. Cook covered, in a non-reactive pan with water to cover half way.
Cook until fruit is almost tender, for about 10 minutes. Drain syrup in a bowl and save the fruit to another bowl. .
Measure 2 cups of the syrup, combine the sugar, spices, and lemon peel. Boil gently, covered for 5 minutes. Add the partly cooked quinces and continue cooking slowly until fruit is soft, 10-15 minutes.
Spoon into hot sterile jars, pour syrup to fill. Seal in a water bath. Makes 4 pints.