I have a confession to make, a little secret I've kept to myself, something that's a bit embarrassing.
I like buying & making preserves, jams, chutneys & preserved fruit.The more unusual the more I want to buy it or make it. The thing is I don't really like eating them that much, if at all.
I know it sounds weird but I have this compulsion, I'm like a magpie who sees something shinny & just has to have it.
I just had to make these 2 preserves, as these are Portugal's most famous preserves. As I don't eat these I decided to give these 2 to my mum, for Mothers Day & sister in law.
Which made them extremely happy.
The Portuguese love sweet preserves, Quince Paste (Marmelada) is a staple in most Portuguese homes, & when I was in Portugal every household I visited brought out their home made version.
It's eaten in the morning for breakfast usually with bread & semi soft cheese.
Spaghetti Squash (Doce de Chila) is used as an ingredient in cakes as well as for decorating them.
Once cooked it resembles threads, a bit like spaghetti, hence the name.
Many people in Portugal grow this vegetable & so make this preserve.
It's not so easy to find in here in Australia, I happened to come across it by accident.
One thing to remember when making the Spaghetti Squash is that the Squash can't be opened with a knife. You can either break it on the floor or you can get a pot & hit the squash with the pan,which is what I did.
Quince Paste (Marmelada)
- 3 large quinces (weighted 1350)
- 1kg caster sugar
- lemon peel
- 1 cinnamon quill
The low heat will prevent the mixture from burning.
Spaghetti Squash Preserve (Doce de Chila)
- 1 spaghetti Squash (weigh the flesh)
- sugar equals the weight of the spaghetti squash
- 400ml water
In a pan add the sugar & water & cook till it's syrupy,thick with no colour.
Then add the squash & cook for 20min or till thick.