On 12/5/2016 8:59 PM, Randal Oulton wrote:

>
> In the future, I'll get that "endocarp" out.
>
> To save it, I filtered the quince pulp through a jelly bag (twice), and made it into jelly instead of jam.



Nice that you caught it in time to salvage it.

Tip: Quince paste/jam/jelly/marmalade is good spread on crusty bread
and topped with a creamy cheese, the way my ancestors ate it.

"Marmelo" is the Portuguese word for quince and the origin of "marmalade."

gloria p