Put all of the above in a pan and cook for approx 1/2 an hour or until tender.

Push through a coarse sieve or squish in hand dicarding the hard cores.

Puree using a kitchen whizz or one of those kitchen blenders

Measure the volume of puree and put in pot with an equal amount of sugar.
Cook on a moderate heat stirring regularly until the mixture starts to darken in colour. Should take about half an hour. Drop from the wooden spoon onto a sauce that has been in the freezer to determine amount of setness ie Jam to paste.

we poured into a dish with baking paper underneath but choose what look you are after ie greased ramekins. We then cut our slab of Quince paste into smaller rectangles to give away.