Learn hot to make this delicious Portuguese marmelada recipe (quince jam).
|Ready In||2 h 55 min|
|Level of Difficulty||Moderate|
4 lbs (2 kgs) ripe quinces, washed, peeled cored like an apple, and roughly chopped)1 vanilla pod, split (optional)2 - 2 inch by 1.5 inch strips, lemon peel, yellow zest only3 Tbsp fresh lemon juice4 cups granulated white sugar (approximate - amount to be determined during cooking) Get Portuguese ingredients
- In a large sauce pan combine the chopped quince, the vanilla, if using, and the lemon zest.
- Add cold water to cover and bring to a boil.
- Reduce heat, cover the pan and simmer the fruit until tender enough to be eaily pierced with a fork, about 30-40 minutes.
- Drain the contents of the pan into a colander, discard the vanilla pod, but leave the lemon zest with the quince.
- Using a food mill, a blender or a food processor puree the quince and lemon peel into a homogenous pulp, in batches if necessary.
- When all the fruit is pureed, measure the quantity with a large measuring cup.
- Whatever quantity you have equals the quantity of sugar you will need.
- Put the puree into a large saucepan, preferably non-stick or enameled and heat to medium-low, then stir in the sugar with a wooden or silicone spoon.
- Continue to heat, stirring constantly, until the sugar dissolves.
- Add the lemon juice and stir it in.
- Cook over low heat, uncovered, stirring occasionally, until the puree is very thick and has turned a deep rich orange-pink.
- Preheat the oven to a very low 125F (50C) - if necessary use an oven thermometer and leave the door open a crack to ensure the low temperature.
- Meanwhile, line an 8x8 inch (20x20cm) glass baking pan with parchment paper, lightly greased with butter.
- Pour the puree into the baking pan carefully, using a spatula to spread it around and smooth the top.
- Place in the warm oven for about an hour, or until the paste becomes quite dry and can be cut with a knife.
- Remove from the oven and let cool.
- To serve, cut into thick slices or wedges and serve with cheese.
- To store, wrap in fresh parchment paper, then plastic film and store in the refrigerator.
Good instructions, mine didn’t dry out enough initially so will continue the low oven drying a second time. Tastes great with Wensleydale cheese
1 month ago, Sunday, October 29, 2023
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