# Coelacanth Jam\* (A thread to update the Medlar Chronicles)

**URL:** <https://boards.straightdope.com/t/coelacanth-jam-a-thread-to-update-the-medlar-chronicles/924830>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [November 5, 2020, 11:45am UTC](https://boards.straightdope.com/t/coelacanth-jam-a-thread-to-update-the-medlar-chronicles/924830 "2020-11-05T11:45:47Z")\
**Posts on this page:** 1\
**Showing post:** 22

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**Author:** ![Treppenwitz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/treppenwitz/32/3445_2.png) [@Treppenwitz](https://boards.straightdope.com/u/Treppenwitz)\
**Post date:** [December 8, 2020, 9:03pm UTC](https://boards.straightdope.com/t/coelacanth-jam-a-thread-to-update-the-medlar-chronicles/924830/22 "2020-12-08T21:03:59Z")

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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](https://en.wikipedia.org/wiki/Quince_cheese), BTW).

j

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