Sterilize the jars that you are going to use by placing them in a preheated fan oven at 100°C for 20 minutes.

Peel the quinces and cut them into small pieces. Place them in a pot together with the sugar, cover with the lid and set them aside for 3-4 hours.

Place the pot over medium heat (without the lid), add the lemon juice and stir a little so that the sugar dissolves. Then blend in a blender to the smoothness that you desire (I blended it so that there are still a few small pieces of quince left). Move it back to the pot, add the water and boil vigorously for about 15 minutes (without stirring). Place a little bit of the jam on a small frozen plate to see if it has thickened enough. If necessary, place back over heat for an additional 5 minutes and check again.

When it thickens, add the cinnamon and the spice mix for sweets and mix well.

Store in the sterilized jars, close their lid tight and turn them upside down. When the jam cools, store in the fridge.