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Peel and de-core the quinces. Cut the flesh into chunks, discarding the peel and pips. Add the water and lemon juice, cover the pot and simmer until the quince is very tender and has a pink colour (at least 1 hour).
Mash the quince mixture so it looks like pulp and then pass through a sieve to remove any 'stringy bits'. Discard anything that remains in the sieve to get your quince puree.
Measure the quince pulp by volume and put into a saucepan. For every 500ml of pulp, add 400ml of granulated sugar.
Prepare a non-stick baking tray (at least 20 x 20cm/8 x 8 inches). Rub very lightly with a few dots of a neutral oil to prevent sticking.
Heat the mixture until the sugar dissolves. Cook over a gentle heat until the mixture darkens in colour and you can scrape the bottom of the pan.
Once the quince mixture is ready, pour into the prepared tray and shake lightly to even the surface. Cover loosely with greaseproof paper and leave overnight to set and cool.
The next day, turn the quince candy slab out of the tin. Cut into pieces, and spread on a sheet of greaseproof paper and leave in a warm, dry place to dry out slightly. After a couple of days, roll each piece in more granulated sugar to finish.