Last year when i made this, i seeded and peeled them all...a really (REALLY) tedious process.
So this year, after washing them thoroughly, I covered them with water and just boiled them whole.
As I boiled them, I mashed them into a paste, skins and seeds and all.
Drained the juice off to make jelly.
This was 5 cups. To this I added 2 1/2 c. of sugar. Boiled until sugar was disolved then into canning jars. Hot water bath for 10 minutes.
Now, remember I saved the juice? Quince is VERY high in natural pectin, so you don't need any surejell or any other pectin to make it into jelly. (I have considered saving the juice to use as pectin, rather than buying my own, but that's an experiment for another time!)
For 4 cups of juice, I added 3 c. sugar. Boil until it passes the jell test. (Drop on a cold plate, if it jells, its ready.) put in jars, (making sure jar lips are clean of any jelly!) seal and hot water bath for 10 minutes.
For the 8 or so cups of fruit I had, it made 9 jars of sauce and 5 jars of jelly (half pints).