Remove the skin and stone from the inside of the quince and cut into quarters. Reserve the peel and pits for later.

In a deep saucepan place the cut quince, sugar and water and bring to the boil. Let it cook well.

When its all cooked, reduce the mixture with a blender.

Then let it continue to cook for another 10-20 minutes or until the mixture becomes slightly firm.

Then place in deep dishes. Using parchment paper thats been soaked in vodka cover the top of the dish and let the marmalade dry.

To make Quince jelly: Place the stones and peel into the same saucepan and add water (approximately 1 litre). Bring to the boil and let it cook well again. This will take some time. Let the mixture reduce a fair bit.

Then place the liquid through a sieve to remove any of the bits you don't want such as the pits and peel.

Measure the liquid and then place back into the saucepan. Add equal amounts of sugar to the liquid.

Place back on the stove and bring to the boil until it reaches your desired consistency. Again this will take some time.