Portuguese Quince Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg quince (s)
- 1.3 kg sugar
- water
- 2 sticks cinnamon
- 0.5 ½ lemon (n)
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Peel and core quinces and cut into cubes. Cut out the zest from the lemon peel.
- Put quinces in a pressure cooker and cover with water. Add the cinnamon sticks, lemon zest and a pinch of salt and let simmer (at least 10 minutes or until the quinces are soft).
- Then puree the whole thing and bring to the boil together with the sugar in a high saucepan. Stir every now and then so that the sugar melts.
- The jam is ready when you stir it with a wooden spoon and can see the bottom of the pot for a short time.
- The longer you let it cook, the firmer the mass will be. Then put in a baking dish or something similar and let cool down. In Portugal, the jam is allowed to cook until it can be cut into slices after it has cooled down.
- The jam is particularly popular as a topping for cheese sandwiches, but of course it also tastes very good on its own for breakfast.
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