I love quince. Tart and very refreshing it makes for a great fruit spread, pie filling, jam, compote, and a condiment for chicken and game meat. It's also great with pancakes and scrambled eggs. I made some quince preserves tonight. Not the proper way for long term shelf life, just a small quantity to last for about a week to ten days in the fridge. Ingredients are chopped quince, lemon juice, coconut sugar (just enough), inulin, and a little pectin (quince already contains pectin, so not much needs to be added). I used three fairly large quince and got a stoneware jar full of product. The color change from light yellow to amber occurs due to the anthocyanins being exposed to heat. I cooked this simply in a small pot with lid. The quince needs to cook about 30 minutes to get soft. I did sloppily sterilize the stoneware container with boiling water. As I said, I'm not looking for long term shelf life here. Tastes great! As an additional benefit, quince is anti-inflammatory.
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