Peel quince (you may like to use a vegetable peeler) and cut in half
Remove seeds and place them in a small piece of cheesecloth. Create a pouch and tie it with cooking twine
Cut quince into small chunks. In a large saucepan combine quince, sugar, lemon, water and seed pouch
Bring to the boil, lower the heat until it comes to a low boil for 45-60 minutes or until the water has evaporated and the quince has turned into an orangy colour and the quince is very soft
Let it cool, take out the seed pouch, and puree the quince with a blender or food processor until smooth
Spread the paste into a rectangular, square or round shallow dish and cover with a lid or cling wrap. Cover and refrigerate for 3 hours or more until set and you can cut it with a knife
Serve with crackers, with a yummy vegan cheese or use as a pastry filling - enjoy
