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Peel and core the quinces, keeping the peels for scrap jelly.
Place in a saucepan (not too big, you want the quince to be immersed in the water) and add the water and sugar.
Heat over medium heat and boil until the quince is soft, the liquid has reduced and it reads 104c on a thermometer.
Turn off the heat and leave to cool for 5 minutes then blend with an immersion blender until smooth.
At this point, you can set the quince as is to make a softly set, more tender paste.
Otherwise, put the pan back on the heat and stirring constantly, cook on a medium heat for 10 minutes or until your paste has reached your desired thickness.
Pour into a small container lined with greaseproof paper and leave to set completely, overnight should do it.
Store in the fridge for 1-2 months.