Quince jelly

Quince cheese is a sweet, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries. In the Iberian Peninsula, this traditionally Mediterranean food is called ate or dulce de membrillo in Spanish, marmelada or doce de marmelo in Portuguese, marmelo in Galician, marmiellu in Asturian and codonyat in Catalan. It is a firm, sticky, sweet reddish hard paste made of the quince (Cydonia oblonga) fruit. It is also very popular in Hungary (as birsalmasajt), Portugal and Brazil (as marmelada), France (as pâte de coing in French and codonhat in Occitan, or cotignac in Orléans), Mexico, Argentina, Uruguay, Paraguay and Chile (as dulce de membrillo), Italy (as cotognata), Croatia (as kotonjata or kitnikez), Serbia (as kitnikez), Peru (as machacado de membrillo), Israel (as ממבריו membrio), Turkey (as ayva peltesi) and Romania (as marmeladă de gutui). The recipe is probably of ancient origin; the Roman cookbook of Apicius, a collection of Roman cookery recipes compiled in the late 4th or early 5th century AD, gives recipes for stewing quince with honey.[citation needed]

Source: Wikipedia