First sterilize the containers. To sterilize the glass containers, clean them and lay them on the rack of the oven at 120 ° C for 10-20 minutes. Allow them to cool while making the jam.
Wash and peel the quinces. Cut them into small pieces and remove the pits and their hard parts. Add the pits and peels tied in a cheesecloth.
Add the quinces and cheesecloth in a pot. Add the water and boil until the quinces are tender. It will take about 15 minutes.
In order to get more pectin drain the cheesecloth as much as you can into the pot and remove.
Puree the quince puree with a blender. Add the sugar and cinnamon.
Boil over medium-low heat, stirring with a wooden spatula for a few minutes until our mixture thickens.
When the jam is set, add the lemon, stir for 2-3 minutes and remove from the heat.
Allow the quince jam to cool before putting it in sterile glass containers.