Sorry for another "quince" photo. I see so much beauty in the cut out core housings. Like shiny little bisquits.
Biside their elegance they are full of natural pectin and cooked along with the fruit for long enough, they help set the marmelade and chutney, without adding lot's of sugar or something "artifcial".
@gardencat Hi Joanne, yes I use the peels and the cores and this is for quince jam and chutney enough, so I can reduce sugar and do not add gelling agents (jam sugar) that often have food additives and palmoil as ingredient. Works also for quince jelly (but I do not make jelly, as I do not like it very much. Without any sugar its more of a fruit puree and not very tasty. As the fruit has no sweetness. Quinces are hard to prepare for cooking, due to their hardness (I have blisters from the knife), but rather easy to set.
