Quince and Orange Marmalade

Ingredients

• 2 pounds Quinces (About 4-5 medium quinces)
• 4 cups Water (Approximately, or enough to nearly cover the quinces)
• 1.5 pounds Granulated Sugar (About 3/4 the weight of the quinces)
• 1 pound Sour Oranges (About 3-4 medium oranges)

Instructions

1. 1Wipe the quinces clean. Remove the blossom ends. Cut the quinces into quarters and remove the seeds. Cut the quince quarters into small pieces.
2. 2Put the quince pieces into a preserving kettle or large pot. Add enough water to nearly cover the quinces. Cook slowly over medium heat until the quinces are soft, about 30-45 minutes.
3. 3Rub the cooked quinces through a food mill or a sieve to create a smooth puree.
4. 4Remove peel from oranges in quarters. Cook peel until soft in enough boiling water to cover; drain, remove white part from peel by scraping it with a spoon. Cut thin yellow rind in strips, using a pair of scissors. This is more quickly accomplished by cutting through two or three pieces at a time. Divide oranges in sections, remove seeds and tough part of the skin.
5. 5Put the quince puree and orange sections into the preserving kettle. Heat to boiling-point, then add the sugar gradually, stirring to dissolve. Cook slowly for one hour, stirring occasionally to prevent burning. Add the orange rind strips and cook for one hour longer, stirring occasionally.
6. 6Pour the hot marmalade into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars according to standard canning procedures.