I made a really nice chicken soup today--carrot, onion, and fennel thinnings from the garden, a couple of potatoes, two baked chicken leg quarters, the defatted stock from the baking process, some barley, a can of tomatoes, a handful of pole beans, etc.

Then in the evening, I canned a batch of this:

QUINCE PRESERVES
(makes about 4 half-pint jars with some syrup to spare)

3 c. sugar
2 quarts water
7 c. cored and pared quinces, cut in eighths (about 3 lbs. whole)

Sterilize 4 half-pint jars.
Combine sugar and water; boil 5 minutes. Add quince and cook at a low boil until fruit has a clear, reddish color and syrup is almost at the jellying point, about 70 minutes. Stir frequently.
Pour hot preserves into hot jars, leaving 1/4-inch headspace. Wipe jar rims and seal. Process 5 minutes in a boiling-water bath.