Quince Jelly

Ricardo Soares

Ricardo Soares

13th January 2011
Ricardo Soares

Quince Jelly

In Portugal marmelade is all or mostly made with Quince (Marmelo) and not orange, which is one of the reasons we call it marmelade from the word (Marmelo).


  • 1 ½ kg ripe quinces
  • 1 1/4 kg sugar
  • water


Wash the quinces and dry thoroughly with a cloth. Cut into chunks, removing the seeds and centre core, and place in a pot with just enough water to cover. Bring to a boil and then cook on medium heat, uncovered, until the fruit is quite tender. Off the heat, use a hand blender to purée the fruit and then add the sugar. Return to the stove and cook on medium-high heat, stirring frequently, until it begins to thicken. Pour into individual serving dishes or a casserole dish or platter and let cool.

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