Cutting up quinces

to make into jelly. Quinces are usually very hard, so they take quite a lot of cutting, and they are not as pretty inside as the ornamental winter flowering quince (japonica) we had in our last garden, whose fruit also made excellent jelly, but I liked observing the soft colours of the flesh and the pips in their cavity. We've had a good crop this year, so there will be two batches of jelly, unless I think of an alternative. This first batch will be simmering overnight in the slow cooker and transferred into the jelly bag in the morning.

Thank you Ingeborg for hosting today's Abstract Food challenge.