Also, the husks and pits (what remains) of the quince are used to make a quince jelly, that we call "geleia de marmelo" (a liquid jelly):
In English you have jam and jelly; in Portuguese we have compota which is jam made from fruit pulp, geleia which is liquid jelly with a consistency of jam usually made with the rest of the fruit like husks and/or pits (though the name is also used for other products like bee's royal jelly), and gelatina which is the solidified jelly.
I already had a glimpse of the story thanks to a chance reading of the etymology of the French "marmelade", but I enjoyed reading the whole story.
https://www.littre.org/definition/marmelade (~1875) / https://www.cnrtl.fr/etymologie/marmelade (~1980)
Funny thing is it's not sweet at all, more like a very bitter apple.
Jam is generally eaten with something else, compote can be eaten on its own or be a "base" e.g. you'd spread jam on bread but you'd eat compote with a spoon. Compotes are jams but in effect closer to mashes.
doce (sweet) is a sugar syrup with fruits normally mashed, this is not preserve this is made to be served.
compota (jam) is mashed whole fruits with sugar (pure de frutos).
geleia (jelly) is fruit juice jellied or thicken.
conserva (preserve/compote) is whole fruits preserved in a sugary syrup.
marmelada/goiabada is the same as a compota whit a mashed whole fruits with sugar, but since these 2 fruits create a thick jellied paste, we give it a proper name.
sot he is talking about is a conserva/preserve/compote is all the same thing, its a whole fruits you cant spread that, its for eating or making other things like cakes and such and Portugal has plenty of those as well hehehe :D
The 2 preserve is "gem" (jam), which is similar, but made with some more sugar (say 4:10 upto 5:10), and ending up as more of a mush than a paste - coincidentally, this is the most common way of preserving quinces.
The third one is "dulceață" (which translates ad literam to "sweetness") which is made with 1:1 sugar to fruit and ends up with whole fruit floating in a fruity sweet colored syrup (sometimes the fruit are dipped in calcium hydroxide before boiling to ensure they stay firm) - usually for strawberries, forest fruit, apricots, even peaches.
We also make a quince jelly called "peltea" (a Turkish word), a clear, stiff, extremely sweet gelatin. This seems to be the exact equivalent of Portuguese marmelada.
I always thought that the English "marmalade" and the Spanish "mermelada" had a somewhat shared history, since in both cases, the portuguese meaning is lost and it picked up a similar meaning (jam type preserve). It's probably because the process of creating a jam is quite similar to that of creating a quince cheese, but with different fruits. Perhaps at some point, the word became a description of the technique, and not of the particular ingredients used.
When you're boiling quince with sugar you have to keep stirring the paste to stop bubbles from forming. Those damned bubbles burn bad in your hands, so when you start you cannot stop until it all done.
Not true, not inedible, and not necessarily sour. They are oddly dryish (think the opposite of a juicy pear) but I like them.
Regarding the blocky confection, you can get it easily in london, in the right place, and I find it offensively sweet. Less sugar and it's be good.
Probably would not keep. The original idea is that you could store blocks like cheese or ham, without special packaging or refrigeration.
I believe the reason for all the sugar is that bacteria don't "work" above some level of sugariness, and just the natural fructose is far from enough. "No sugar added" stuff has to be properly packaged and will spoil after opening.
(Speaking of cheese, it's good company for 'marmelada'/quince jam, and takes care of the sweetness. Adding a slice of banana is not a bad idea either ...)
Ha, just checked and Wikipedia says it is used as a quince substitute.
Anyway as an amusing side note, as I understand itbin the Northeast of Brazil "marmelada" is idiomatically used to express that the speaker isn't going to be fooled, though its usage may have passed out of style right now. I had assumed it had something to do with a distaste for bitter orange marmalade (even though I have seen it for sale in supermarkets here). I guess there could be a story related to the Portuguese quince condiment instead. Hopefully I can find out one day.
 learned when asking about the Margareth Menezes song called Marmelada https://youtu.be/LoNMVUaNmeE
They're basically _faux amis_ (https://en.wikipedia.org/wiki/False_friend).
A similar case is the Italian "mostarda" vs the English "mustard"- two very different preparations, but both based on mustard seeds.
A real case of culinary false friends is the Spanish "aceite", which means (olive) oil and is derived from an Arabic word, and the Italian "aceto", which means vinegar and comes from Latin "acetum" (related to the English "acid").
Slice both the ultra-sweet marmelada and the salty cheese into squares of the same size, stack them and stick a toothpick through them.
In Brazil, when made with guava paste (goiabada) this same dish is called Romeo & Juliet, one of the best food names ever created.
>called Romeo & Juliet, one of the best food names ever created
The same format here is called Postre Vigilante "whatchman's dessert")
In Argentina in addition to membrillo there's dulce de batata!
What? Says who? It's one of my favorite fruits. I am flabbergasted that someone would claim this.
> Maybe [edibility] depends on the variety? / Isn't raw quince hard as a rock?
quite likely. The beautiful ornamental quince https://en.wikipedia.org/wiki/Chaenomeles_japonica is technically edible but hard and sour. You can see the fruits in the middle photo of the link - yellow, size of a large plum, and smell just amazing; really, if you ever get a chance to smell the ripe fruit, do. I understand they can be cooked to make them palatable.
> It's really bitter by fruit standards, more so than cooking apples.
Not bitter but sour (acidic). Anyway, happens I tried a cooking apple recently, am sure they're much less sour than when I was a kid. Anyway, compared to ornamental quince above, the ones you get in middle-eastern shops in london are much larger. Some examples, but not the right colour, can be seen here https://en.wikipedia.org/wiki/Quince and are perfectly edible raw and unsugared (edit: size is larger, about the size of a large cooking apple but shaped like a ruby ball)
It's not as widely popular as other fruits, but I like it a lot and eat it often when it's in season.
Was the concept of 'misspelling' a thing in 1524? The first dictionary hadn't been published yet!
Also, I pretty much identified about the part of the article where they talk about comparing the colour and consistency. As a child I really didn't like the lighter coloured and/or less consistent marmelada, probably because I was used to the dark orange and heavily consistent one - as done by my family. It doesn't say in the text, but in order to be made consistent, it is left to "dry" at the sun (by a window inside the house) covered only by cellophane paper for several weeks.
The English name for this product name is Quince paste.
I don't think I have ever heard the word Konfitüre spoken in daily-life, other on occasions where someone explained why Marmelade is labeld Konfitüre in the supermarket. Maybe this is a bit regional and up north they use that word (?).
So if I was to translate a novel that features a jelly sandwhich I'd confidently translate it with Marmeladebrot.
Apart from that, lot's of dialects have their own term for jelly, like Swabian dialect has Gsälz, and Baden dialect has Schlecksl.
And "Marmelade" to means jam in general.
Two things in different languages have similar names. so what?
Portugal's Constipacao isn't English's Constipation
Italy's Carrozza isn't Portuguese's Carroca
Spanish Embarazada isn't English Embarassed...
Spanish oficina (office) and Portuguese oficina (workshop).
Spanish largo (long) and Portuguese largo (wide) or even music's largo (slow), although the music one is probably part of most languages by now so it's a matter of semantics.
Spanish asignatura (subject) and Portuguese assinatura (signature).
Spanish carpeta (folder) and English carpet (alfombra).
Spanish librería (bookstore) and English library (biblioteca).
Spanish parientes (relatives) and English parents (padres).
if you say in Portugal you have 'a constipação' you mean you have a cold...
Or you could use resfriado which means a cold but also contains the lexical morpheme/root -fri- (frío which means cold) so it might sound nicer and be easier to remember.
In Portugal it would be Obstipacao or Prisao de Ventre
We also have pekmez, jam, marmelade. Pekmez should have the least added sugar and made out of chunks of whole fruits (mixed) cooked/melted. Jam has a bit more sugar, but I think it should be out of one fruit. Marmalade has more added sugar and can have more less desirable parts as core or pits. Jelly marmalade is just marmalade with more gelatine.
Jam (jelly in the US) is made in a very similar process, except the fruit used in place of orange/lemon is something a little less-bitter; typically strawberry, raspberry, blackberry, apricot, plum (my favourite).
I'm quite fond of a cherry-orange marmalade from Florida.
There are regional differences in usage, but generally a jelly is made from fruit juices, a jam contains chunks of fruit, and a preserve might be any of those things or contain whole or nearly-whole fruits.
(We detached this subthread from https://news.ycombinator.com/item?id=20776138.)