I am currently contemplating 8 kilos of fruit, Quince or in Italian Mele Cotogne in the hallway. The good thing is they are so floral and fragrant it’s a joy, the bad news is I probably have to get them canned into jelly sooner rather than later and it is a big job.
Inedible and rock hard raw they need to be peeled, chopped or grated and cooked thoroughly before canning. I expect it will take some hours.