I haven't made these but here are some recipes which might interest you. I've only got a couple of quinces this year so was collecting recipes in vain
Pickled quinces - makes about 1kg
1kg quinces - peeled, cored and sliced - put in salt water to stop browning
350g demarara sugar
600ml cider vinegar
fine grated rind of 1/2 lemon
6 cloves
2 teaspoons crushed allspice berries
2cm piece of fresh ginger - peeled and chopped
sea salt and black pepper
Disolve sugar in vinegar in a large pan
Add lemon rind, cloves, allspice & ginger tied in a muslin pan (or popsock) and simmer for 5 mins
Strain the quince and add, cook slowly for 10 mins until they have softened and the liquid has thickened
Remove spice bag, season and jar up
recipe suggests using as a stuffing for pork of lamb, mixed with garlic and parsley
Quince conserve - makes about 1.5kg
4 lemons
1.35kg quinces
900ml water
900g sugar
Get a bowl of cold water, squeeze 2 of the lemons into it and put the skins in as well
Peel, core and slice the quince into neat slices and put into the water with a plate on top to keep them under
Put the 900ml water into a pan with the quince peels and cores, bring to the boil, simmer 30 mins and strain - you should end up with 450ml liquid
Squeeze the remaining 2 lemons into this liquid, add the drained quinces and simmer until the quince is just tender
Add the sugar and stir over a low heat to dissolve then allow to boil until the syrup is thick
Spoon into hot jars
the recipe says it does not set as much as a normal preserve but makes a lovely conserve for puds etc of poached quince in a lemon flavoured syrup