Last year I 'thought' i made jam. hA! i cooked down our incredibly tart quince w/ a TON of sugar until it was edible. "AND", you ask? but that's just it. That's all I did. Now I have a little container of crystallized quince paste(?). Can I re-do/fix it so it's not crystallized? it's just for us; i don't care if it looks 'right' or wonderful; i just don't want this grainy texture. Would i add cornsyrup and cook to some particular temp?
TSM for any help! This was one of those rare occasions where i did not do my research ahead of time. (I know-Shame on me.mea culpa.)