Those who grew up with the yearly autumn tradition of making large quantities of marmelada (quince jam) will not easily forget the sweet aromatic smell that fills the family home as a tick puree of quince simmers in sugar before it is poured in porcelain bowls to set (unless of course it is eaten before it gets a chance!).
This family recipe produces a smooth and rich marmelada which is delicious on the day and develops into a complex, almost cheese like consistency over months. Portuguese marmelada-making families spend a considerable amount of time debating the pros and cons of fresh versus set marmelada. Best thing is to try making it, eat one bowl straight away with fresh bread, crackers and cheese and keep the rest to eat over the winter months.
The jelly is a way of using up some of the quince flavour that stays in the cooking…
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