Wash the quince thoroughly and pat them dry.
Wash the two-litre jar with hot soapy water and sterilise it in the oven at 100ºC for 30 minutes.
Cut the quince into quarters and remove the hard core. Slice into 2mm thick slices.
Pack the quince into the sterilised jar.
Add the sugar on top of the quince and give it a shake. Fasten the lid and set aside on your kitchen counter top away from direct sunlight.
Each day for two days, shake the jar a couple of times for the sugar to disperse. At the end of day one, you will see liquid in the jar. This liquid is the sugar drawing the moisture out from the quince.
All the sugar should have dissolved on day two, and you will have syrup in a jar.
Strain the quince liquid into a bowl. Transfer the liquid to a pot and bring it to a rapid boil. Imediately turn off the heat and then transfer the syrup into a sterilised bottle and allow it to cool to the touch. Then refrigerate.
Arrange the quince slices in a dehydrator set at 40ºC and dry them for about four hours. If using an oven, dehydrate at 70ºc for two to three hours.
Once the quince slices are dry and chewy, transfer them into an airtight jar.