This spreadable quince marmelade is a true winner with our kids. We serve it on toast at 5 o clock with some tea or sometimes for breakfast.
This spreadable Portuguese quince marmelade is a true winner with our kids. We serve it on toast at 5 o clock with some tea or sometimes for breakfast. Quince fruit is very high in pectine but this recipe is NOT firm. Which is one of the reasons this recipe is special.
Serves:
3 containers of 250 ml
Time to Prepare:
20 min
Time to cook or cure:
1 hour
Serves:
Jam making
Serves:
apr. 3 containers of 250 ml
Time to Prepare:
20 min
Time to cook or cure:
1 hour
Skills:
Marmelade making
For the soft quince marmelade
4 quinces
50% sugar to weight of cooked pulp (aprox 200gr)
1 lemon
The tools
1 saucepan big enough to hold the fuit submersed in water
1 wand mixer
wooden spatula
cooking thermometer (reached temp until 300 Celsius/ 575 Fahrenheit)
3 containers of about 250 ml each with lid
parchement paper
cutting board
knife
bowl
scales
Useful guidelines
boiling your quince
The time it takes to boil your quinces until they are cooked will vary on the size of your quince fruit. It may take longer than an hour. The fruit should be cooked all the way through and the skin should come of nicely
Handeling your hot quince fruit
Dunk your cooked quince fruit in a bowl of cold water in order to make peeling the skin of easier.
Sugar syrup
Making sure your sugar boils at the right temperature will make a big difference in the consistency of the Portuguese marmelade. If you are not sure you got the right temperature, don’t dispair it is a texture issue, the jam will still be tasty.
Simply follow these steps in order to make your soft Portuguese quince marmelade:
STEP 1 :
Wash your fruit
STEP 2 :
Place the quince fruit in a saucepan and cover with water.
STEP 3 :
Boil until completely cooked and the skin of the fruit is easy to peel off
STEP 4 :
Chop up the fruit and remove the core as well as any discoloured parts
Measure out the weight of your clean fruit flesh.
Step 5 :
Weigh out 50% of that weight in sugar and introduce that into a clean saucepan with a few tablespoons of water.
Step 6:
Bring the syrup up to a boil and let it reach 117C/245F.
Take off the heat and introduce the fruit into the syrup.
Step 7:
With a wand mixer now purée the whole until smooth
Step 8:
Squeeze in the juice of one lemon and stirr. This is also the time you can taste to see if you would like to add more acidity.
Now prepare your containers by cutting out pieces of parchment paper into the size of the containers. This serves to cover the surface of the marmelade.
Divide the Portuguese quince marmelade into your containers equally and let them cool down completely before covering the surface of the marmelade with the parchment paper.
Storage of your marmelade
Store in fridge up to 3 weeks. Store the rest in freezer up until 6 months.
PRO TIP:
To ensure the quince marmelade stays nice and spreadable cook your sugar syrup until it reaches 117 degrees Celsius/ 245 Farenheit. Then take it of the heat and introduce the fruit. When you do not have a thermometer, check the stage of the syrup by dropping a drop onto a cold service. If it makes a soft little ball/drop onto the surface. The sugar is done.
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Storage of quince fruit
If you have quince in your garden, know that they store really well ina cool dry enviornment. Make sure they do not touch each other when you put them away for storing. This will sopeed up decay if one of the fruits is rotting.
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