I have a question about the recipe "Quince Membrillo" from alexandracooks. I made quince membrillo today. I cooked it for one hour and 15 minutes. The recipe said an hour and the quince had thickened and looked shiny to me, but it has cooled completely and while the top is jelled, the bottom is too soft to cut. Can I put it back in the pan and cook it more?
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