Portuguese Marmalade Recipe
This site uses US measurements.
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. 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.
Recipe & Photo Credit: simplyrecipes.com