I chopped up the quinces - they have a bigger core than other pome fruits, and are rather more fibrous and less juicy. I put the pieces into the basket and scattered a bit of Demerara sugar over them. I clamped the hose and hung it from one of the higher-up handles. Ended up with exactly a litre of deep pink juice, which didn't appear till I lowered the hose to empty it into a Pyrex bowl. Probably won't make the quince jelly today - I like to leave the liquid a couple of days to strengthen before I do it - but I might make the membrillo.