Posted on Sunday, November 22, 2015 in
Breakfast Recipes
Portuguese Marmelada
Learn hot to make this delicious Portuguese marmelada recipe (quince jam).
| Preparation time | n/a |
| Cooking Time | n/a |
| Ready In | 2 h 55 min |
| Level of Difficulty | Moderate |
| Servings | 4 |
Ingredients
4 lbs (2 kgs) ripe quinces, washed, peeled cored like an apple, and roughly chopped)1 vanilla pod, split (optional)2 - 2 inch by 1.5 inch strips, lemon peel, yellow zest only3 Tbsp fresh lemon juice4 cups granulated white sugar (approximate - amount to be determined during cooking)
Get Portuguese ingredients 
Preparation
- In a large sauce pan combine the chopped quince, the vanilla, if using, and the lemon zest.
- Add cold water to cover and bring to a boil.
- Reduce heat, cover the pan and simmer the fruit until tender enough to be eaily pierced with a fork, about 30-40 minutes.
- Drain the contents of the pan into a colander, discard the vanilla pod, but leave the lemon zest with the quince.
- Using a food mill, a blender or a food processor puree the quince and lemon peel into a homogenous pulp, in batches if necessary.
- When all the fruit is pureed, measure the quantity with a large measuring cup.
- Whatever quantity you have equals the quantity of sugar you will need.
- Put the puree into a large saucepan, preferably non-stick or enameled and heat to medium-low, then stir in the sugar with a wooden or silicone spoon.
- Continue to heat, stirring constantly, until the sugar dissolves.
- Add the lemon juice and stir it in.
- Cook over low heat, uncovered, stirring occasionally, until the puree is very thick and has turned a deep rich orange-pink.
- Preheat the oven to a very low 125F (50C) - if necessary use an oven thermometer and leave the door open a crack to ensure the low temperature.
- Meanwhile, line an 8x8 inch (20x20cm) glass baking pan with parchment paper, lightly greased with butter.
- Pour the puree into the baking pan carefully, using a spatula to spread it around and smooth the top.
- Place in the warm oven for about an hour, or until the paste becomes quite dry and can be cut with a knife.
- Remove from the oven and let cool.
- To serve, cut into thick slices or wedges and serve with cheese.
- To store, wrap in fresh parchment paper, then plastic film and store in the refrigerator.
Recipe & Photo Credit: simplyrecipes.com
Portuguese Chouriço or Linguiça Omelette
Try a delicious chouriço or linguiça omelette for breakfast. This flavorful Portuguese dish combines savory sausage and eggs for a perfect meal.
| Level of Difficulty | Very Easy |
| Servings | 1 |
Baked Vegetable Omelettes
These baked vegetable omelettes (omeletes de vegetais no forno) are so easy to make and they are great for breakfast.
| Level of Difficulty | Very Easy |
| Servings | 6 |
Portuguese Salmon Omelette
This Portuguese salmon omelette recipe is simple to make, delicious and healthy, enjoy!
| Level of Difficulty | Very Easy |
| Servings | 2 |
Sarah
Good instructions, mine didn’t dry out enough initially so will continue the low oven drying a second time. Tastes great with Wensleydale cheese
1 Year ago, Sunday, October 29, 2023
You might also like:
What are Portuguese roasted chestnuts? known as castanhas assadas in Portuguese, these are a beloved autumn and winter treat in Portugal.
Nancy's Portuguese style shrimp (camarão à Portuguesa), is a vibrant and flavorful dish that captures the essence of Portuguese cuisine.
Nancy's easy perfectly boiled chestnuts (castanhas cozidas) are a delicious, warm snack made by cooking raw chestnuts in water until soft.
Watch this step by step video to learn how to make Nancy's breaded veal cutlets with tomato sauce (vitela com molho de tomate).
Michael's Portuguese bean and pork stew (feijoada), is a hearty dish that combines pork, sausage, and beans, simmered to perfection.
Nancy's butter and garlic butterflied shrimp is a delicious seafood dish where shrimp are split open but not completely apart, to enhance flavor absorption.