Peel, core and chop quince into 3cm chunks (about 1 inch). Place the pieces into a large heavy-based saucepan full of water as you chop.
Bring to the boil then reduce to a simmer over low-medium heat. Leave to cook for 1.5 to 2 hours or until soft when pierced with a knife.
Strain off the water then transfer the cooked quince to a blender. Add in the honey and blend until a smooth paste forms. In a Thermomix, this was speed 6 for 10 seconds.
Pour the puree back into your heavy-based saucepan and put it back on the stove over a low-medium heat.
Simmer for another 1.5 to 2 hours stirring frequently (see step four above that outlines the difference in cooking time. Briefly 1.5 hours will yield a soft, spreadable quince paste. 2 hours yields one that can be cut into).
Line a 20 x 20cm (~8×8 inch) square dish with baking paper, pour in the cooked quince and leave to set in the fridge overnight. If you cooked the puree for 2 hours - you should be able to cut through it.
Quince paste will last for months in the fridge. I actually make the firmer batch to last us for a full year! Cut into the shape and size you'd like to serve on a cheese board before putting it into a container to store in the fridge. It also keeps best if you place a piece of baking paper between each square/thick slice so they don't stick.
If you have issues with your quince paste setting, see the troubleshooting section above.