Quince jam and jellies

For the quince:
kg 2 of apples / pears quinces
kg 2 of sugar
ml.400 water
The juice of 2 lemons

Wash very well the apples, cut into quarters and remove the seeds (without peeling), pour into a saucepan and add the juice of two lemons and water. Cook until the apples will be very soft (about 30 minutes), at this point, put everything in a blender t, put in clean pot puree and sugar and bring to a boil, stirring constantly and cook until it assumes the typical color and the right consistency. If you want to jam, at this point, take off. If you want to make jellies, just continue to cook, stirring without stopping (tends to stick) until the jam has thickened clearly and begin to detach from the pot.
put in a  rectangular tray  and allow to dry for several days (depending on humidity)
cut cut into cubes and dip in sugar.