Spanish marmalades are one of the most foods consumed by its inhabitants. In Spain we have a long tradition of making jams and this is the reason why Spain has a unique and wonderful jams. As from the 17th century, recipes for jams figured largely in cookery books. The invention of preserves in the 19th century led to the industrialization of many artisan jam-making processes in the main fruit-growing areas such as Murcia, Valencia and La Rioja.
The range of jams, marmalades, spreads and chutneys produced in Spain today is huge and covers not only the traditional fruits such as oranges, plums, peaches, pears and apricots, but also figs, melons, cherries, lemons, kiwis, black and green olives as well as even some vegetables such as tomatoes, onions and peppers. Jams have come down to consumers in the company of sugar, but today it is possible to enjoy sugar-free jams in which the sugar has been replaced by lower-calorie sweeteners. Jam is the name given to the product obtained from cooking fruit with sugar until the mixture reaches purée consistency. The history of jams is closely linked to that of sugar. In ancient times, cane sugar was known as an exotic rarity. It was first cultivated in Spain by the Moors in the 8th century but continued to be scarce and costly and was used very sparingly in cooking, as if it were a spice.
The range of jams, marmalades, spreads and chutneys produced in Spain today is huge and covers not only the traditional fruits such as oranges, plums, peaches, pears and apricots, but also figs, melons, cherries, lemons, kiwis, black and green olives as well as even some vegetables such as tomatoes, onions and peppers. Jams have come down to consumers in the company of sugar, but today it is possible to enjoy sugar-free jams in which the sugar has been replaced by lower-calorie sweeteners. Jam is the name given to the product obtained from cooking fruit with sugar until the mixture reaches purée consistency. The history of jams is closely linked to that of sugar. In ancient times, cane sugar was known as an exotic rarity. It was first cultivated in Spain by the Moors in the 8th century but continued to be scarce and costly and was used very sparingly in cooking, as if it were a spice.
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Spanish 'Membrillo'
Quince paste is a thick jelly made by cooking the quince flesh with an equal amount of sugar. Cut into thin slices and spread over plain toast or toast with soft or cream cheese as Tetilla PDO or Arzua-Ulloa PDO cheese. Also serve it with Manchego PDO cheese to have a salty contrast to the sweetness of the quince paste.