insane in the membrane

Quince. Marmelada. The source of the "original" marmelade. However you may or may not associate quince with the candy-like confection it can be turned into, it is an insane process to get from the picked fruit to the slightly orangish to red membranous end-product. (Then again, I am insane, so this kind of task suits me perfect.) Membrillo. It involves lots of peeling, hacking, de-pip-ing, and much checking over for any bit of pithy stuff from near the middle. Then you boil it, puree it, add an equivalent amount of sugar, then cook some more. Lots of stirring. Lots of floppy ploppy, slurpy glurpy sounds. Just half a day later, with you and your entire kitchen now splattered with what I think of as confectioners napalm, it is ready to cool. Maybe another hour after that, you taste it. Next thing you know it is the following year, you have nearly forgotten about all the work involved, and you are ready to give the whole labor intensive project another try.....