Marmelada - Quince Jam and Gelly

It's been a while... I have been running around and no time for blogging.
Winter is the month of quince in Portugal and therefore many people still home makes the famous Marmelada. I guess that the name comes from marmelade but it is a unique taste and texture. It has not been a good year for this fruit but I had a few kilos from my trees and as always spent a weekend making marmelada.

Quince is a fruit but I have never seen it been eaten any other way than as a jam, I guess because it is quite hard and bitter.

As a jam, you can keep it for one year if stored in a cool place.

This is how I make it , usually for 2 kgs of quince , i use 1,5 kgs of white sugar.

Start by peeling the fruit and in a bowl place the fruit skins and on the other place the fruit already cut in quarters. Remove the seeds and add these to the skins bowl.Put a large pan of water to boil and add the fruit. Let it cook for 15 minutes until is soft.
Remove from the water and in a food processor make a pure.Place the sugar in a pan over medium heat with 1 cup of water from cooking the quince.

Let the sugar melt totally and add the pure.

It will cook 1,5 hours in medium to low heat. Once ready , pick a spoon and take a small piece that you place on a cool surface and when cold , put your finger tip gently and if it sticks , it is ready.

Place in small bowls without lid and let it dry on air for one day. Cover it with parchment paper and store.

Great to eat with cheese.

Now make the gelly.

Place the skins and seeds in a pan and cover with water. Bring to boil for at least 1 hour.

Strain the skins over a clean pan and keep the water. Disregard the skins.

Now use a clean cloth and strain the water again , to make sure that it will became translucide.

Now for 2 L of water , add 1,5 kgs of white suger.

Bring to medium heat for 1,5 hours until it gets a gelly consistency.

Place in containers with lids that are totally airproof. It can be stored for over 1 year.
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