cotognata (pâte de coing)

Quince came from the Minoan port of Kydonia. The recipe for quince cheese is probably of ancient origin; the ancient Greeks were great quince producers and made quince cheese, sweetening it with honey. The Roman cookbook of Apicius, a collection of Roman cookery recipes compiled in the late 4th or early 5th century AD, also gives recipes for stewing quince with honey. In later centuries, the dense preparation style of ancient quince recipes led to the general classification of such solid fruit pastes as fruit cheese.
Historically, marmalade was made from quince. The English word "marmalade" comes from the Portuguese word marmelada, meaning "quince preparation" (and used to describe quince cheese or quince jam; "marmelo" = "quince"). The word ultimately comes from Latin melimelum, itself from the Greek melimelon (Greek: μελίμηλον) meaning "honey apple" or "sweet apple".
Nowadays (in English), "A marmalade is a jellied fruit product which holds suspended within it all or part of the fruit pulp and the sliced peel. It is prepared from pulpy fruits, preferably those that contain pectin. Citrus fruits are especially desirable because of their flavor and pectin content."