Peel and core the quinces, then cut into pieces. Steam until they are tender and then press them through a sieve or process them in a blender. Measure the puree and allow one cup of sugar for each cup of puree.
Cook in a heavy bottomed saucepan stirring constantly for about 45 minutes. At this point the puree will thicken and come away from the sides of the pot.
Spread the mixture into a greased cake tin or dish and when it is cool cut into sections and store in an airtight container.

Serve with cheese and crackers and a nice glass of something!