Bring all ingredients except quinces to a boil in a 4-quart heavy pot, stirring until sugar is dissolved. Add quinces and simmer, partially covered, turning occasionally, until tender when pierced near core with a fork (core will remain hard), about 1 1/2 hours.
Transfer quinces with a slotted spoon to a pie plate or baking dish. Pour cooking juices through a sieve into a 2-cup measure. (If you have more than 1 1/2 cups juice, boil until syrupy and reduced.) Pour juices over quinces, then cool, spooning syrup over quinces several times. Chill, spooning syrup over quinces occasionally, at least 8 hours. (Syrup will gel and coat quinces as it chills.)
Put quinces in half lengthwise and serve with some jelly and cheese.
Cooks' note: Jellied quinces can be made 3 days ahead and chilled, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	171.73 Kcal (719 kJ)
Calories from fat	1.51 Kcal
		% Daily Value*
Total Fat	0.17g	0%
Cholesterol	0.13mg	0%
Sodium	7.34mg	0%
Potassium	187.38mg	4%
Total Carbs	44.13g	15%
Sugars	29.53g	118%
Dietary Fiber	1.85g	7%
Protein	0.01g	0%
Vitamin C	15.3mg	26%
Iron	0.9mg	5%
Calcium	10.8mg	1%

Amount Per 100 g
Calories	135.9 Kcal (569 kJ)
Calories from fat	1.2 Kcal
		% Daily Value*
Total Fat	0.13g	0%
Cholesterol	0.1mg	0%
Sodium	5.81mg	0%
Potassium	148.3mg	4%
Total Carbs	34.92g	15%
Sugars	23.37g	118%
Dietary Fiber	1.46g	7%
Protein	0.01g	0%
Vitamin C	12.1mg	26%
Iron	0.7mg	5%
Calcium	8.5mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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