 
 <prompt> Wash each quince for cool water. Stem and core di fruit and cut each one into chunks. Leave di peel intact. Put di pieces for big pot. Add water wey go cover all di pieces by like one inch. Bring di water make e boil, reduce am make e simmer, and cook di quinces for like 45 minutes, until di pieces soft. To test whether di quince pieces don done, poke dem with fork. If di fork fit slide inside easily, di quince don ready. Overcooking di quince go affect di flavor, so make sure say e dey simmer, no dey boil, as e dey cook. Use potato masher to mash di quince into pulp, leave no large lumps. Di mashed quince suppose dey slightly runny, like loose applesauce. Add small water if e dey too thick. Set out big bowl. Put mesh strainer on top, and cover di strainer with large piece of cheesecloth. Pour di quince pulp into di cloth-covered strainer. Di juice go begin run into di bowl, while di pulp go dey for di cloth. Make di pulp strain for like 4 hours. Check di juice for di bowl every now and then. You suppose get like 4 to 5 cups after like 3 to 4 hours; if e no dey look like say you dey get enough juice, mix small water into di pulp and continue make e drain. Use back of wooden spoon or spatula press di pulp when di straining time dey near end, to extract di last drops of juice. <response>: ```Prepare di quince for cooking. Cook di quince. Mash di quince. Strain di quince.``` 