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Put the quince scraps in a large pot and cover with 1 L (4 cups) of water and bring to a boil over high heat.
Reduce heat and simmer gently for an hour, until the quince scraps are very soft.
Strain the mixture through a jelly bag or a cheesecloth-lined sieve, letting it drip overnight. You should have 600 mL (2 ½ cups) of juice.
Prepare the jars.
Transfer the juice to a wide, heavy-bottomed pot and add the sugar, honey and lemon juice.
Heat on medium-high and bring to a hard boil, stirring frequently. Skim the foam from the surface with a spoon.
When the colour deepens to dark pink and the jelly falls slowly in clumps from the spatula when held aloft, test for doneness by putting a teaspoon of it on a plate in the freezer.
After two minutes, the jelly should have formed a skin that will wrinkle when prodded.
Remove from the heat, ladle into a heat proof measuring jug and pour into clean jars to within ¼-inch of the rim.
Wipe the rims with a damp paper towel, top with new snap lids. Seal fingertip tight and heat process 10 minutes in a hot water bath.
Allow the jars to cool 24 hours, then check the seal before storing somewhere cool, dark and dry, where the jelly will keep at least a year.