Wash, peel and core the quince; preserve the core and the peel

Place core and peel into TM bowl; chop for 10 seconds at speed 5 (use a spatula to keep the mixture near the blades)

Cube the flesh; place in the Varoma

Scale 600g water into the core and peel mixture in the TM bowl

Place the Varoma into position with lid on; steam 25 minutes, speed 1

Remove the Varoma; set aside

Strain the ingredients in the TM bowl: use the straining basket, then place pulp in cheese cloth and strain remaining liquid; discard pulp

Scale liquid and steamed quince cubes into TM bowl (note weight); blend for 10 seconds at speed 5

Referrig to the weight of the steamed quince cubes and the juices, calculate 3/4 of that weight, and add that amount of sugar to the TM bowl; combine for 10 seconds at speed 5

Cook for 50 minutes at Varoma, speed 5, MC off (tea towel over the top of the machine to reduce splatter); cool for 5 minutes

Prepare 25cm x15cm tray while mixture is cooking

Pour cooled mixture into a cookie tray lined with plastic wrap and rubbed with oil; cool overnight

Slice into pieces for storing; wrap tightly and keep in the refrigerator to use as needed