I wasn’t expecting to see this thread again for a while, but there have been more twists and turns. First, a story I omitted (for brevity) from earlier posts. But now it explains what follows.
There was a point in early November, when my mentor J, the provider of my quinces, said to me: You could make membrillo, you know.
Make what? I asked.
It’s a Spanish quince dish, J said. Ooops. I handed her a jar of freshly prepared quince jelly. Ah, she said, No more quinces?
No more quinces.
And indeed, there really were no more – I looked, I rang around farm shops, but we were right at the end of the season. Membrillo, whatever it is, will have to wait until next year. (This is what it is, BTW).
j