Adapted from online.wsj.com
Juice of 1 lemon
pounds ripe quinces, cored and cut into ½-inch wedges
Combine all ingredients in a large, heavy saucepan over medium-high heat. Bring to a boil, stirring, until sugar is dissolved. Reduce heat to low and simmer, stirring occasionally, until fruit is tender when pierced with a knife, about 1¼ hours. Discard cinnamon and let quince and liquid cool to room temperature. Can be stored 1 week in the refrigerator and 1 year in the freezer.