Quince Syrup

Rinse the quince, then dry with a clean kitchen towel. Quarter, remove the core, and coarsely chop. Add to a saucepan with 100 g (approximately 3 1/2 ounces) of sugar, the lemon juice, and the lemon zest. Add 1 liter (approximately 1 quart) of water and bring to a boil. Cover, and let simmer for 45 minutes, stirring occasionally. Remove from the heat, let cool, and pass through a fine strainer lined with cheesecloth set over a pot. Squeeze the quince mixture, making sure to extract all the liquid. Add the remaining sugar, stir to combine, and bring to a boil. Cook for 5 minutes, then pour into the sterilized, prepared bottles. Seal and cool completely.