1 kg quince, peeled, cores removed, grated
1 kg sugar
3 cups water
1 lemon juice or 1 pinch essence of lemon
Bring to boil the water, sugar, 4-5 slice rinds of quince and 6-7 seeds. Boil for about 10 minutes over medium heat. Remove the rinds and seeds with the tip of a spoon from the sherbet, discard. Add in the grated quince. Cook for 25 minutes over medium-low heat. Add the lemon juice into the jam a few minutes before you turn off the heat and stir.
Wait until it cools down, then place into a clean jar and close the lid tightly. Store in a dark and cool place.
Spread some Ricotta cheese (Lor Peyniri) or butter on a slice of freshly baked Turkish Bread then place some Quince Marmalade on it. Have for breakfast or supper with Turkish Tea:)