Quince Syrup (an original recipe)
rec.food.recipes/Ben Fairbank (1996)

8 ripe quince, washed but unpeeled
Water
Sugar

Bottles for canning, such as Mason jarsChop quince and place them in a saucepan with enough water to cover them.

Bring to a boil, then simmer for several hours, until the quince are
tender and have turned a rosy cinnamon color. Drain through a jelly bag or a dish towel into a bowl and allow all the liquid to drip for an hour or so, as may be necessary. Reheat the juice and add sugar until you have the sweetness you like. Then bring to the boil and skim off any froth. Do not boil too much or you will make jelly, not syrup.

Optional: Add about a teaspoon of vanilla per pint of syrup.

Use your taste to decide how much sugar you need; anywhere from 40% to 100% as much as you have juice (by volume) may be right, depending on tartness of the fruit and your own taste.

This is good on any pancakes or waffles, but is especially fine with cornmeal-based pancakes or with Johnnycakes.