Contribute your recipes, experiences, ideas, comments, and other Jewish food-related errata you want me to cover, respond to, or know here:
Contribute your recipes, experiences, ideas, comments, and other Jewish food-related errata you want me to cover, respond to, or know here:
Flavors of Diaspora 
PLEASE. Do not add spices to quince. You are “killing” the delicious aroma in the preserves. (I come from South America and know what I am talking about). The rest of the recipes, very very good, especially at this difficult times with Covid 19.
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Adding spices to quince is actually quite traditional in many of these recipes, especially the Middle Eastern and Mediterranean one. South American Jews do make things with the unspiced membrillo though – e.g. hamantaschen, various pasteles, etc.
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