TRY QUINCE JAM

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Bring the kettle to a boil and let it simmer until the fruit becomes soft (this should take between 20 and 30 minutes). Let the pot cool, then drain off the juice and save it. At this point you can easily remove the sections of core from each quince slice, and then break the pieces up—a few at a time—in your blender or food grinder . . . adding extra water if necessary.

Once all the cooked fruit has been "through the mill", return the "quince sauce" to the pan—along with the juice drained off earlier—and add honey to taste. (The sweetness of quinces will vary from year to year or tree to tree . . . so it's hard to predict exactly how much honey the recipe will need. I just start with about a third of a cup of sweetener to each cup of fruit . . . and let my tastebuds take it from there.)

Now bring the mixture to a boil and "let 'er roll" for 10 minutes, stirring constantly. Then lower the heat to simmer and let the jam cook for about 10 to 15 minutes (don't stop mixing it!), or until the sauce takes on a lovely shade of pink. The rosy color is the signal that your jam is done . . . simply pour it into sterile glasses and seal your tasty treat for use during the rest of the year!

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