3. Meanwhile, prepare the quince
juice: Place the quinces in a medium stainless steel kettle or saucepan and fill with water to about
2" above the tops of the quinces.
Bring to a boil over high heat, then
reduce the heat to a lively simmer.
Simmer the fruit, covered, for 3
hours, or until the quinces are very
mushy and the liquid has thickened
to a slightly syrupy consistency. As
the fruit cooks, stir it gently every
30 minutes or so, adding a little
more water if necessary so the
fruit can bob freely as it cooks.
Keep the flame low enough to
prevent the fruit from sticking to
the bottom of the pan. Strain the
juice by suspending a medium-fine
mesh strainer over a heatproof
storage container or nonreactive
saucepan. Cover the entire setup
well with plastic wrap and let drip
overnight at room temperature.
4. Place a saucer with 5 metal
teaspoons in a flat place in your
freezer for testing the marmalade
5. Remove the plastic wrap from
the quinces and discard the
quinces. Strain the juice through a
very fine mesh strainer to remove
any lingering solids.
6. In a large mixing bowl, combine
the orange slices and their liquid,
quince juice, sugar, and lemon
juice, stirring well. Taste, adding a
little more lemon juice if necessary,
so you can just taste a slight flavor
of lemon in the mixture. Transfer
the mixture to an 11- or 12-quart
copper preserving pan or wide
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