For now, if you follow a UW-Extension recipe, simply extend the processing time by 5
minutes when processing jams and jellies in pint jars.
For jams and jellies, this extensions service says to process it 5 minutes longer for the pints than the 1/2 pints.
For anything processed less than 10 minutes, make sure to pre sterilize your jars. This step is not necessary for processing 10 minutes or more, just use very clean freshly washed jars.
Processing time for 1/2 pints in water bath boiling, 5 minutes, for pints, 10 minutes.
Quinces are acceptable fruit for jelly or jam.
https://nchfp.uga.edu/how/can_07/jellied_product_ingredients.html
Quarts are not mentioned in any jam or jelly recipes nor a processing time, hence it is not tested and not recommended. The closest I would venture into quarts is to make a puree like an apple sauce, but in your case, a quince sauce.
https://nchfp.uga.edu/how/can_02/fruit_puree.html
edited to add: Welcome to Discuss Cooking.
Let us know how it all turns out. Good Luck