Boil the quince in plenty water 30 to 45 minutes until soft (test them with wooden skewer)depending on the size of the fruits
Once soft allow to cool and peel skin off. Cut and core
Weigh the amount of flesh you obtain as you will add the same amount of sugar (I got around 800g). Blend with hand blender and or mouli (I found too time consuming using the mouli on the big chunks)
Place pureed quince in heavy bottom pan as it will take a while to cook. Add the sugar and stir until dissolved
Cook until very thick consistency and browned in colour. Ready when you can draw a line with the spoon in the mixture and the bottom of the pan remains visible the mixture is ready.
Pour into prepared plastic containers (I greased them slightly to help it not stick). Cover with baking paper and flatten while warm to make it as smooth as possible
I prepared 3 tins unflavoured and added the spices to the last of the mixture while cooking out for a minute
Leave to cool and I keep them with lids on in the fridge
