After a week of pumping sugar into the Japanese quince, I feel done with it. It tastes good, and it’s sinking to the bottom of the syrup, like it’s done in the past. Maybe not perfect, but good.

I drained all the pieces and dried them in the oven. 6 hours yesterday after work, and two more hours this morning.

The end result is very sticky, even after all the drying. When I try to pack the pieces into jars, they stick to each other and pile up. I don’t recall them behaving like this before. Maybe I should have drained them for longer? Rinsed them?