Preparation Time: 2 hours mins |  Servings: 2 jars  |  Difficulty: Easy

INGREDIENTS:

  • 1.8 kg quince purée
  • 900 g white sugar
  • 450 ml water
  • 1 lemon
  • Brandy (for preservation)

PREPARATION:

Wash the quinces well, one by one.

In a bowl with lukewarm water, add the lemon juice and set aside.

Peel the quinces, cut them into pieces and remove the cores, setting aside the soft flesh. As you peel them, place them in the bowl of lukewarm water with lemon juice so they don't turn brown.

Set aside the peels and cores to make jelly (you can watch that recipe in another video on the channel).

In a pot, add water up to about halfway, add the quince flesh and cook for about 20 minutes until soft. Once cooked, drain the water and set aside.

Blend into a purée (using a hand blender), keeping the purée warm. My purée yielded 1.8 kg.

In a separate pot, add a quarter of the weight of the quince purée in water, and half the weight of the purée in sugar. Cook over low heat until dissolved; then increase the heat and boil until it reaches the soft-crack stage (or firm ball stage / about 129°C / 264°F).

Turn off the heat, add the quince purée and stir vigorously until you get a smooth, homogeneous mixture.

Place the pot back on the heat, now on low. Keep cooking, stirring frequently, until the marmalade reaches the desired consistency. To test the point, place a small amount on a cold plate and check if it forms the famous "road point" (ponto de estrada).

And our Odivelas Convent marmalade is ready! Pour it into clean, sterilized bowls.

Let the marmalade dry a little, so it forms a skin on the surface. To cover the marmalade, I always use parchment paper brushed with brandy, that's how my grandmother used to do it.