This is a recipe I found at some point on the internet, years ago, and have never found again, but it’s fairly basic. It’s a change from quince jelly (and less work). It makes a rather thick, cloudy jam depending on how much you reduce it and how much ground almonds you add, but it has a unique flavour. It keeps for at least a couple of years without refrigeration, if it lasts that long. We have a friend from Chile who goes into raptures about it as he was brought up on a similar version to this. He emptied my jam cupboard of it in a week.