|Water||1 Cup (16 tbs) (As Required To Cover)|
|Honey||1⁄2 Cup (8 tbs)|
Wash, core, peel and chop quinces.
Cover with water.
Bring to a boil and simmer until quinces have turned a deep pink orange color (45 minutes to an hour).
Drain off juice.
Reserve for jelly.
Puree pulp, add honey and cook in a heavy-bottom saucepan over low heat, stirring frequently, until it is as thick as possible.
Line a cookie sheet or flat pan or platter with cheesecloth, spread the puree on it 1/2 inch thick and cover with more cheesecloth.
Leave in a cool, airy place for 1 to 2 weeks to dry, turning it every few days to enable it to dry on both sides.
When the paste peels off of the cheesecloth easily, lay it between two sheets of wax paper or plastic wrap.
Roll out as thin as possible with a rolling pin.
Roll up paste in the plastic into a tube and store in cool dry place.
To serve, allow people to tear off the size piece they desire.