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Betty Goldensohn's Quince Jam

Wash and cut up four (4) unpeeled firm green quinces into pieces about half the size of dice. Avoid yellow quinces which are overripe for this jam. Throw away core with seeds. Measure total amount of raw quince with one-cup measuring cup.

Into a sturdy saucepan, add quince and one cup of sugar for each heaping cup of quince.

Add 1/3 cup of water for each cup of sugar. Stir. Bring to boil and quickly turn down to low heat. You want a continuous low bubbling boil. Stir occassionally to prevent burning. Add a few tablespoons of water along the way if liquid gets very thick before turning red.

Cook down until quince turns deep red. This can take up to 2 hours. Resulting hot red liquid will be thicker than water but thinner than honey at this point.

Perfect. It's done. Cool.

Ladle carefully into small jars. Cool more. Cover jars. Refrigerate.

Use as condiment, like chutney with meats and poultry. Or serve as a dessert.

Note: Some prefer to stop cooking when quinces are pink. This is fine too, though not how my husband's mother made it. If you wish to preserve jars of quince unrefrigerated, you must use sterilized jars and follow standard canning procedures. Do not give away jars to people who do not love quince.

©2003 WHYY