I also spent quite a few hours on Friday making Quince jam (more of a paste). A friend had a bush with 16 small fruits on it and was happy to let me have them. (About 40 years ago my mother made quince jam from fruit given to my dad.) I decided to try something with the fruit I was given. I searched for recipes and discovered that quince can be used in so many delicious sounding items. The aroma of the fruit was heavenly and I would have been happy to have let them set on the countertop diffusing that pleasant smell; but, instead, I cut these nearly rock-hard fruits, sliced them into 8ths and cored them. Each fruit (about 2-1/2" in diameter) had about 30 seeds! Then began the long process of cooking them for about 2 hrs. until they softened, stirring often, making sure they did not burn. Then after sieving the pulp, adding 1 cup of sugar for each cup of pulp, cooking that until it thickened, putting the steaming sauce into 4 half pint jars (and one little tiny jar) and cooking in a water bath, I was done. I now have GOLD! The other recipes for pies, cakes, candy, etc. all took more time than the jam, so I am happy. I have enjoyed a little dab on crackers with a small slice of cheese and it is so good--similar to what I think the Spanish recipe for Membrillo and Manchego cheese would taste like (but membrillo took hours to make).