Cut quinces into small chunks and put into pot half about half covered with water.  Bring to boil and cook until the quinces are soft.  Mill, strain, measure and return to heat.  Add lemon zest and juice to taste.  Add 1/4 of puree’s volume in sugar.  5# quinices yielded 8 cups of puree and 2 cups of sugar.  Cook down until it’s reached the desired thickness – somewhere in the neighborhood of 220°F.  It can be helpful to do this in a 300°F over in a large flat pan rather than on a stove top where it is likely to burn.  In either case stir frequently.  When finished, fill 1/2 pint jars, seal and process for 6 minutes.

Cut up and slice the unpeeled quinces thinly and place in a large non-reactive pot.  Add enough water to cover.  Bring to a hard boil, turn down heat to a simmer.  Cook until not quite mushy.  Turn out entire contents of the pot into a large chinoise or strainer over a large pot and leave overnight to drain.  To keep the jelly more or less clear, don’t force the pulp through the strainer.  Just let it drip.

Measure the liquid and add 3/4 its volume in sugar and return to heat.  Add lemon juice to taste.  Boil and skim until the Jelly is ready – 220°F at sea level (8°F over boiling water) – or when it passes the spoon or plate tests to your liking.  Fill jars leaving 1/4″ air gap, seal and process for 6 minutes in a boiling water bath.

Three and a half pounds of quinces yielded 10 half-pints of delicious, floral, quince jelly.  Perfect for serving with pate!