Wash the quilts thoroughly and remove their furry skin with a towel. Peel the quilts, cut in half, remove the core, cut the pulp into large pieces.

Boil the quilt pieces with a little water and a cinnamon stick until soft. Add the preserving sugar, remove the cinnamon stick, bring to the boil and simmer for about 3 minutes. Put quilt jam into glasses (I had 10 different sizes), fill and close tightly. Quince jam lasts about 12 months.