Elaboration:

1. Bring the washed quinces to a boil, making sure they are covered with water.
2. When they are tender, remove them, peel them, and cut into small pieces, removing the core and any parts with holes.
3. Carefully puree the pulp using a food mill.
4. Place the puree in a pot and cook it over low heat.
5. When it starts to boil, stir constantly until the mixture takes on a slightly golden color.
6. Remove from heat and pour into containers for storage.
7. If prepared this way, quince paste can be preserved all year round.