Start by peeling and coring the quinces, then chop them into small pieces.

In a large pot, mix the diced quinces, water, and lemon juice.

Bring the mixture to a boil over medium heat, then reduce to a simmer and let cook for about 20 minutes, stirring occasionally until the quinces are tender.

Once the quinces are soft, use a potato masher or food processor to puree them to your desired consistency.

After mashing, stir in the sugar and cinnamon.

Return the pot to medium heat and cook for an additional 30-40 minutes, stirring frequently until it reaches your desired thickness.

To check if the jam is ready, spoon a small amount onto a plate and let it cool.

Using a jar funnel, carefully pour the hot jam into sterilized jars, seal them tightly, and allow them to cool completely at room temperature.