One of the seven wonders of the preserving world is Quince Jam (Preserves). It starts out as a beautiful, aromatic, inedible fruit. However, you can devote about 6 hours to it and turn it into something wonderful. Preserving books call is Quince Preserves. I call it Quince Jam. We have a small tree which lives in the temporary turkey pen and despite being roosted in by turkeys and occasionally nibbled on by goats, produces a bumper crop of quinces each year. This year was no different. To make the preserves, you peel and chunk up the creamy white quinces. You make a sugar syrup, add the chunks and then (patiently) boil it down for hours and hours. As the mixture boils down, it thickens and turn a lovely ruby shade.