Quince is the only member of the genus Cydonia in the family Rosacaeae, which also includes apples and pears. Originally cultivated in the Middle East, the quince was brought westward by the Roman Empire. In fact, the first English marmalade of record was made with quince. This product is from Valencia, Spain. The city is situated on the banks of the Turia river, on the eastern coast of the Iberian peninsula and the western part of the Mediterranean Sea, fronting the Gulf of Valencia. The quince is generally considered to be inedible when raw. While the fruit is hard and bitter when uncooked, it can be cooked down to a sweet, tangy paste when combined with sugar, lemon juice, and pectin. (from Murray's)
Quince Pulp, Sugar.