Recipe: Spiced Quince Jelly

wash the quinces, chop them coarsely and put them in the jam pan.
add the chopped lemons, the spices and the water.
bring to a boil and let simmer for 45 minutes.
prepare the filter for the jelly.
using a ladle, carefully pour the pulp into the bag and let it drain for 24 hours, do not wring out the filter.
put the juice and sugar in the saucepan (800g per 1kg of juice).
let simmer and stir until the sugar dissolves, then boil with a rolling boil for 10 minutes. skim.
check the jelly setting.
remove from heat and pour the jelly into jars. seal