Select desired number of even colored (not spotted) quince. I use 13 large quince. Wash and peel as you would an apple. Use a shredder and grate on largest holes. Place all meat in a heavy pot with juice of 2 lemons and 2 cups of water. Cook over lowest flame for at least an hour or an hour and a half. Test to see if quince is soft. Remove equal number of quince and sugar in the same pot. Stir well until blended. Cook on medium heat, watching carefully that it doesn't scorch. Reduce heat to lowest setting for an hour, stirring frequently. After first half hour add 1 cup strained lemon juice. run, it's ready to pour on platters or in Pyrex bakiing dish about ¼ inch thick. Let dry for 3 days, turning frequently. Cut in smaller pieces to help turn easier. When hardened, wrap and refrigerate until used.

At Dubrovnik you can taste it at Gradska Kavana at the Old Town, acroos Church Saint Blaise (Croatian: Sveti Vlaho )

Saint Blaise is the patron saint of the city of Dubrovnik and formerly the protector of the independent Republic of Ragusa