Japonica's and their fruit

I think you are referring to a jelly called Membrillo. I do have a recipe somewhere, but can't lay my hands on it at the moment. I'll look further and come back to you - meanwhile I'm sure another GOYer will be able to help.

Here you go... http://www.elise.com/recipes/archives/001455quince_jelly.php any time you are looking for a recipe just do a goggle search

Or: 1kg quinces and approx. 1 1/4 lb sugar. Wash the quinces but leave the skin on. Remove the core and cut into small rough chunks. Place the fruit in a heavy pan with about 300 ml water and boil until the quinces soften - about 20-30 minutes, then strain off the water. Using a potato masher push the puree through a fine sieve to leave the skin behind. Weigh the puree and add an equal weight of sugar. Cook gently until until the sugar dissolves then boil until the mixture thickens. This will take about an hour of fairly constant stirring. The puree will thicken until the spoon will stand up by itself. Spread the paste in a layer about 3 cms thick in a tin about 6" square lined with greased paper. Allow to set for about 12 hours.

This recipe is taken from "The Food of Northern Spain" where membrillo paste is widely enjoyed.