The origins of Marmelo (Quince Jam) date back to medieval Portugal. I love making homemade Quince Jam and quince at this time of year is perfectly seasonal and makes a good addition, to the Christmas festivities. For this dish, I both boil and bake the quince; the baking helps caramalise the quince’s own sugars and enhances the flavour. I then re-simmer the quince further in sugar which adds a further caramalised texture. You may think it takes a lot of effort, but the results and taste speak for themselves.
Top tip – other than removing the seeds, I do not core, as it adds to the grainy soft texture that I like with this jam. Top tip – I don’t like my recipes to be too sugary and this jam is no exception. If you do prefer to add more sugar, do so for your own tastebuds.
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Instructions