Here's how it's done:
After delighting in the amazing scent of the quince sitting in your kitchen, wash and quarter them.
Boil, covered by about an inch of water, for an hour or so, until soft.
Add some cute labels, and you're good to go!
With the other quince that I quartered and cooked (I had 12 pounds total), I made a quince paste. I took the cooked quince, ran them through a food mill, mixed with an equal weight of sugar, and cooked it down until it was really thick, and canned it. I can't wait to have this on homemade crackers with some gorgeous local cheese. Or with pork. Yum.