A minha sogra é mestra a fazer marmelada. Faz uma marmelada deliciosa!
Ingredients:
1.200 kg quinces already peeled and without pits
800g sugar
the peel of 1 lemon
2 cinnamon sticks
Cook the quinces in the pressure cooker covered in water, with lemon peel and cinnamon sticks, for 8 minutes. After the pressure cooker loses pressure, pass the cooked quince by the pass-vite. In a large saucepan, place the quince puree and sugar. Boil, stirring constantly, until the marmalade gets thicker (when you run a spoon in the marmelada it spreads apart and doesn't come back together making a road). Be very careful not to burn yourself when it starts to boil!
Take it off the heat and distribute into containers washed and dried. After cooling, cover the containers with wax paper dipped in brandy to protect it from dust and to prevent the appearance of mold.
Da última que fomos ao Alentejo trouxemos de lá um saco de marmelos. Marmelos crescidos no nosso terreno, sem pesticidas e com um cheirinho inebriante.
A princípio era para os cozer para o meu filho que gosta dele cozidos com canela, mas depois desta manhã, o meu filho pediu-me para lhe fazer mais marmelada, pois a que a minha sogra fez acabou. E pegando no que a minha sogra me ensinou e noutras receitas que tenho visto em livros e na internet, fiz esta marmelada que saiu clarinha como nós gostamos.
Ingredientes:
1,200kg de marmelos já arranjados sem casca nem caroço
800g de açúcar
casca de 1 limão
2 paus de canela
Cozer os marmelos já arranjados na panela de pressão, cobertos de água, com a casca de limão e os paus de canela, durante 8 minutos. Depois da panela de pressão perder a pressão, passar os marmelos cozidos pelo passe-vite. Numa panela larga, colocar o puré de marmelos e o açúcar. Deixar ferver, mexendo sempre, até a marmelada atingir ponto de estrada. É preciso muito cuidado para não se queimarem com a marmelada que pode saltar quando começa a ferver!
Quando atinge ponto de estrada desligar o lume e distribuir por recipientes lavados e secos. Depois de arrefecer cobrir os recipientes com papel vegetal embebido em águardente para proteger do pó prevenir o aparecimento de bolores.
Bom apetite!!
English version
My mother-in-law is a master in marmalade making. She makes a delicious quince cheese!
The last we went to the Alentejo, we brought a bag of quinces. Quinces grown on our land without pesticides and with a heady scent.
At first I was going to boil them for my son who likes it cooked with cinnamon, but then this morning my son asked me to make it more quince cheese. And picking upon what my mother-in-law taught me and other recipes that I have seen in books and on the Internet, I made this quince cheese that turned out clear as we like.
The last we went to the Alentejo, we brought a bag of quinces. Quinces grown on our land without pesticides and with a heady scent.
At first I was going to boil them for my son who likes it cooked with cinnamon, but then this morning my son asked me to make it more quince cheese. And picking upon what my mother-in-law taught me and other recipes that I have seen in books and on the Internet, I made this quince cheese that turned out clear as we like.
Ingredients:
1.200 kg quinces already peeled and without pits
800g sugar
the peel of 1 lemon
2 cinnamon sticks
Cook the quinces in the pressure cooker covered in water, with lemon peel and cinnamon sticks, for 8 minutes. After the pressure cooker loses pressure, pass the cooked quince by the pass-vite. In a large saucepan, place the quince puree and sugar. Boil, stirring constantly, until the marmalade gets thicker (when you run a spoon in the marmelada it spreads apart and doesn't come back together making a road). Be very careful not to burn yourself when it starts to boil!
Take it off the heat and distribute into containers washed and dried. After cooling, cover the containers with wax paper dipped in brandy to protect it from dust and to prevent the appearance of mold.
Enjoy!!
