There is a kind of satisfaction in making your own quince jam and store this delicacy in small glass jars for tasting it any time you wish throughout the year. You choose the golden fruits by your trustworthy greengrocer at the weekly food market and, at home, you chop quinces in small pieces without peeling them. Since we do not use to have much sugar in the jam, the proportion for our quince jam will be 1kg of quinces for 500g of sugar. You leave quinces to rest and macerate with sugar and, after about one hour, when you are going to make the jam, you will find out sugar will be melting. Start cooking quinces and sugar in a saucepan on a stove, it will take about a couple of hours for the jam. Please, take in mind, you do not have to stir the jam with a spoon, otherwise it will stick at the bottom of the saucepan. When it will start boiling, have a taste of it from time to time, in order to add some sugar if it is necessary. It is up to your personal taste whether quince jam has to be thicker or more liquid. Once you remove the saucepan from the stove, it will keep on dry up for little while. Fill sterilized glass jars with quince jam and screw the airtight lid. Turn the glass jars upside down and leave them in that position for little while, in order to be sure no air will be inside of them.  Your quince jam will be at hand any time you would like to have it for breakfast or for a snack or served with small cheese appetizers. Enjoy it!