Pâté et gelée de coings

• 10 lb (5 kg) firm ripe quinces, peeled and quartered
• Sugar

For the Jellies

Reserve the pith and pips from the quartered quinces by placing them in a bowl and covering with water to prevent discoloration. Put the quince quarters in a large saucepan and cover with water, bring to the boil and simmer for about 20 to 30 minutes until tender. Drain the fruit and reserve the liquid. Push the fruit through a fine sieve or purée in a liquidiser. Retu