I was given about 5 pounds of quinces, so after a bit of asking people what the hell you do with quinces, I decided to use about 4 pounds to make membrillo. Pics after the jump.
4 pounds of quince bits, some lemon peel and a bit of vanilla. Ready to boil.
Considerably less quince now–no more skin, and that bag of cores is gone–all pureed, mixed 1:1 with sugar (by volume), ready to cook.
An hour and a half later, cooked down, jelled up, and ready for the oven (in an 8×8 dish lined with parchment, at low temp).
After the oven. Done, and ready for eating.
Membrillo and manchego. Delicious!