Traditional Odivelas' Marmalade (Saint Denis Monastery Recipe)

This is a traditional marmalade recipe from Odivelas, near Lisbon, Portugal. It's a different take on a very old tradition of making marmalade. This recipe is from Saint Denis Monastery and results in a softer flavor with intense quince aroma. After 2 to 3 days it solidifies. This was a plus in the 1400's since it was a lot easier to store solid cubes of marmalade aboard the Discoveries ships. This marmalade was transported to be traded for other items. In the 1500's it was discovered that it was a good way to prevent scurvy (due to the presence of vitamin C).

It's a great way to present marmalade and it's a kid's favorite. The cubes resemble a soft aromatic candy and not so much a jam.

If you want to know more about the Monastery from where this recipe originates click below:

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Click on the following link to know more about the recipe:
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Notes about the recipe

Be careful with the knife or peeler. Quinces are a tough fruit and you'll need strength and control not to let the blade slip.

Be very careful when adding the quince puree to the boiling sugar. The sugar will react by rising. Use a big pan and be gentle when mixing at this stage.

This has a big sugar amount. To be eaten with moderation.

Ingredients

1,5 Kg quinces
2 Kg sugar
Water
Salt (optional)

Preparation

1. Wash and thoroughly peel the quinces. Take out the seeds and everything that doesn't belong to the fruit meat. You should be left with 1 Kg of fruit.
2. Put the fruit into a pan and add enough water to barely cover them. Boil the quinces and cook them until they are tender.
3. Make a soft puree with the cooked quinces.
4. Put the sugar into a pan and add just enough water to soak the sugar.
5. Boil and cook the sugar until soft ball stage. Check the video below on how to get this stage right.
6. Turn off the stove and add one or two spoons of quince puree. Mix gently. The boiling sugar will react in contact with the puree and may rise. Be careful!
7. Add the rest of the puree and mix well.
8. Heat the mixture again and when it boils turn the heat off.

Storage

This marmalade will stay spreadable for a couple of days. So, put a little bit into a bowl and the rest into a baking sheet. After a couple of days the marmalade will get solid. Then you can cut it in cubes or any other shape.

Check the video!