Instructions: Sterilize 11 half-pint jars. To sterilize jars, place them right-side up on the rack in a boiling-water canner. Fill the jars and canner with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Keep in hot water until needed, drain. Prepare lids as manufacturer directs.

In food processor, chop up the quince and orange. Do this in several batches.

In a large, heavy pot, combine the chopped fruit with the sugar, water and orange juice. Bring to a boil, then simmer until mixture reaches 220 degrees F on jelly or candy thermometer (between 1,000 to 4,000 feet, drop 2 degrees every 1,000 feet; at 5,000 feet cook to 211 degrees; at 6,000 feet, 209 degrees; at 7,000 feet, 207 degrees; at 8,000 feet, 206 degrees).

Ladle into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner 5 minutes (10 minutes at 1,001 to 6,000 feet; 15 minutes above 6,000 feet).

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