Instructions: Remove all of the quinces core to avoid grainy preserves.

Peel and slice the quinces, removing the seeds and cores. Place quince parings in a large saucepan. Squeeze the juice of one lemon over the sliced quince and set aside.

Cut the other lemon and orange into thin slices. Add the lemon and orange slices and the water to the saucepan with the quince parings.

Simmer the mixture until the parings are soft, about 15 minutes. Strain, reserving only the liquid.

Place quince slices and the reserved liquid in saucepan and cook over medium heat for 10 minutes. Add the sugar and cook uncovered for about 30 minutes or until the syrup thickens. While hot, place in sterilized jars and seal.

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