In case the ❄️ changed your plans and you have an opportunity to work from home, may I recommend you have a look in local greengrocers for some quince. Chop about 2kg up (cores and all), put into a pan, cover with water and boil until they become very soft. Then drain, but do not throw away the viscous fooral scented water. Go through the soft quince pieces and with your fingers tear away the bits that feel tough - all the cores etc, but I leave the nutricious skin. All the soft bits of the fruit into a blitzer, blitz into a smooth puree. Weigh and add the same amount of sugar. Then cook out in a pan, you need to be near and stir almost constantly so it doesn’t burn. The mixture will become thick and deep amber in colour. When cool, pluck it out and wrap into paper - that’s it. Membrillo for Christmas for you and gifts for friends is done. What to do with the liquid? Add some sugar or honey and cook down a little bit, then cool and bottle, freeze or keep in the fridge (should keep for a few weeks if enough sugar was added). During Christmas, mix some of this nectar with cider and spices (whole star anise, a little cardamom and clove, cinnamon stick) and make mulled quince cider. It’s one of the best smells in the world. Sending everyone much love. Thank you for getting the quince in for me @cupsandjars_e7 !