Posted on Sunday, November 22, 2015 in Breakfast Recipes

Portuguese Marmelada Recipe

Learn hot to make this delicious Portuguese marmelada recipe (quince jam).
4 out of 5 with 34 ratings
Views: 56248
Portuguese Marmelada Recipe


Preparation timen/a
Cooking Timen/a
Ready In2 h 55 min
Level of DifficultyModerate
Servings4

Ingredients

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)
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)
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Preparation

  1. In a large sauce pan combine the chopped quince, the vanilla, if using, and the lemon zest.
  2. Add cold water to cover and bring to a boil.
  3. Reduce heat, cover the pan and simmer the fruit until tender enough to be eaily pierced with a fork, about 30-40 minutes.
  4. Drain the contents of the pan into a colander, discard the vanilla pod, but leave the lemon zest with the quince.
  5. Using a food mill, a blender or a food processor puree the quince and lemon peel into a homogenous pulp, in batches if necessary.
  6. When all the fruit is pureed, measure the quantity with a large measuring cup.
  7. Whatever quantity you have equals the quantity of sugar you will need.
  8. 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.
  9. Continue to heat, stirring constantly, until the sugar dissolves.
  10. Add the lemon juice and stir it in.
  11. Cook over low heat, uncovered, stirring occasionally, until the puree is very thick and has turned a deep rich  orange-pink.
  12. 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.
  13. Meanwhile, line an 8x8 inch (20x20cm) glass baking pan with parchment paper, lightly greased with butter.
  14. Pour the puree into the baking pan carefully, using a spatula to spread it around and smooth the top.
  15. Place in the warm oven for about an hour, or until the paste becomes quite dry and can be cut with a knife.
  16. Remove from the oven and let cool.
  17. To serve, cut into thick slices or wedges and serve with cheese.
  18. To store, wrap in fresh parchment paper, then plastic film and store in the refrigerator.
Recipe & Photo Credit: simplyrecipes.com
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Sarah
Sarah
Good instructions, mine didn’t dry out enough initially so will continue the low oven drying a second time. Tastes great with Wensleydale cheese
8 months ago, Sunday, October 29, 2023
reply
Carolee Luper
Carolee Luper
A really good recipe, tasting just like the Portugues Marmelada I ate when I lived there!
1 year ago, Monday, October 10, 2022
reply
Eddy
Great to hear, thank you for the feedback.
1 year ago, Monday, October 10, 2022
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