Title: Kotonjata (christmas candy)
 Categories: Candies, Fruits, Desserts
      Yield: 1 Batch
 
     13 lg Quince
      2    Lemons
      2 c  Water
           Sugar
      1 c  Lemon juice; strained
 
  Select desired number of even colored (not spotted) quince. I use 13
  large quince.  Wash and peel as you would an apple. Use a shredder
  and grate on largest holes. Place all meat in a heavy pot with juice
  of 2 lemons and 2 cups of water.  Cook over lowest flame for at least
  an hour or an hour and a half.  Test to see if quince is soft. Remove
  from fire. Measure the cooked quince by cup and return to pot. Add
  equal number of quince and sugar in the same pot.  Stir well until
  blended. Cook on medium heat, watching carefully that it doesn't
  scorch. Reduce heat to lowest setting for an hour, stirring
  frequently. After first half hour add 1 cup strained lemon juice.
  Test quince by placing a teaspoonful on a small plate. If it doesn't
  run, it's ready to pour on platters or in Pyrex bakiing dish about
  1/4 inch thick.  Let dry for 3 days, turning frequently. Cut in
  smaller pieces to help turn easier. When hardened, wrap and
  refrigerate until used.