Mirabel plum delish

Does anyone know the English equivalent of the Spanish membrillo? Maybe it's fruit cheese, but that always sounds odd. But it's fruit and sugar (50/50) boiled well past the settting point for jam, until it's gloopy and leaving a trail like the parting of the Red Sea at the bottom of the pan. Whatever it is, I'd picked a heap of mirabels - cherry plums in English, corcodus in Romanian - and didn't really want jam. So I made this cheese wotsit, putting in a shiver of cinnamon, but only a hint. The resulting preserve was very good - solid enough to slice, really tangy, full of plummy flavour, aromatic and a lovely lingering taste. Highly recommended.