"apricot membrillo," thinking out loud

At the farmers' market in Madison, I saw one vendor selling "apricot membrillo." I filed it away in the back of my head as an interesting notion.

Now, I am elbow-deep in the Apricot Management Program. (I bought a lamb roast today!) And suddenly, I remembered.

Apricot paste would be a lot like a softer fruit leather, yes? The traditional membrillo recipes I've seen consist of just sugar and quince pulp. What makes it gel? Would apricot gel similarly, or would recipes need to be rejiggered? And would it end up too sweet -- should I think of how to add some acidity to the mix?

Do I have enough apricots to experiment? Probably...