Cotognata - Quince Jello

• 1 any amount is okay Quince
• 1 per every 10 quince fruits Lemon
• 1 as much (to taste) Cinnamon

1. Wash the quince well.
2. Cut the quince fruit in half without peeling.
3. Put the water in a pot, add the quince fruit, and the cut lemons with the skins still intact.
4. Boil until softened, then add drain the water.
5. Peel the quince well.
6. Use an electric mixer to beat until smooth and mousse-like.
7. Put the moussed quince and sugar in the pot and heat.
8. Simmer over low heat while stirring with a wooden spatula.
9. Once simmered, transfer into jars sterilized with boiling water while still hot and store.
10. You can also pour it into a cookie or cake mold and store in a place where daylight hits it for a few days.
11. After a few days, remove from the mold and let sit for another 2 or 3 days where sunlight can hit it until the surface has dried!
12. It's done!
13. It's very delicious when eaten with cheese!

every, much

Taken from cookpad.com/us/recipes/142870-cotognata-quince-jello (may not work)